Grilled Skirt Steak

skirt steak

As much as I enjoy my pan-fried London broil, I have to admit that I enjoy even more the fattier cut of skirt steak. Skirt steak is a very flavorful cut of beef, and it’s easy to cook – it doesn’t dry out as fast as leaner cuts, so you can cook it to medium if you’re so inclined, rather than medium-rare, without ruining it.

Grilled Skirt Steak
Prep and Cool time
Cook time
Total time
Recipe type: Entree
Yield: 6 servings
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic (or 1 teaspoon garlic powder)
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 2 lbs. skirt steak
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil for the grill
  1. In a small bowl, whisk together the marinade ingredients.
  2. Unroll the skirt steak and flatten it. Cut it into four pieces. Skirt steak has a tough membrane on the bottom (the non-fatty side). Most of it was probably removed by the butcher, but you can pull on what's left and remove it.
  3. Place the skirt steak pieces in a large Ziploc bag. Pour in the marinade. Rub the steak pieces to coat well. Close the Ziploc bag, removing as much air as possible. Allow to marinate at room temperature for 20 minutes. After 10 minutes, flip the bag and redistribute the marinade, making sure beef pieces are well-coated.
  4. Preheat an outdoor grill, an indoor grill pan or a George Foreman type indoor grill over high heat until very hot, about 5 minutes. Remove steak from marinade onto a cutting board. Season with kosher salt and with freshly ground black pepper.
  5. Lightly oil the grill with olive oil. Cook the steaks 3 minutes per side (a total of 3 minutes on the George Foreman grill) for medium-rare*, 5 minutes per side for medium. If using George Foreman grill, flip the steaks halfway through cooking to make sure they cook evenly – the bottom plate tends to be hotter than the upper one. The best way to ensure that the steak is done to your liking is using an instant-read thermometer. Medium-rare is 130-135 degrees F, medium is 140-145 degrees F.
  6. Transfer the cooked skirt steaks to a large piece of foil, and cover with another piece of foil, folding the edges to close. Let rest for 5 minutes, then transfer to a cutting board, slice thinly and serve.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. (Personally I couldn't care less, but it seems like a good idea to give people a fair warning.)
Nutrition Per Serving
Serving size: 5oz cooked; Calories: 278; Fat: 16.9g; Carbohydrates: 0.8g; Sugar: 0g; Sodium: 478mg; Fiber: 0g; Protein: 31g

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