Skirt steak is relatively affordable and has a robust, beefy flavor. Briefly marinated and grilled, it's perfect for a quick and easy dinner!
While I enjoy tender cuts of beef like ribeye steak and New York strip, I also appreciate the deep, beefy flavor of tougher cuts like skirt steak. I love grilling this steak because it's easy and stress-free. As long as you marinate it briefly to tenderize it and grill it quickly, you'll be rewarded with an incredibly flavorful steak you can enjoy on its own or add to salads.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Skirt steak: Most weigh 1.5 to 2 pounds. They are readily available in most grocery stores.
- Olive oil: Used for the marinade. This flavorful oil, combined with vinegar and spices, adds great flavor to the meat.
- Red wine vinegar: The vinegar helps break down the meat fibers and tenderize the steak.
- Hot pepper sauce: It doesn't make the steak spicy. It simply adds an extra layer of flavor.
- To season: Kosher salt, black pepper, onion powder, garlic powder, smoked paprika, and ground cumin. Sometimes, I replace the paprika with chili powder.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Cut the steak in half crosswise into two parts. Combine the marinade ingredients and rub the mixture on both sides of the steak. Let the meat marinate at room temperature for 30 minutes.
Preheat the grill to medium-high. Grill the steak for about 3 minutes per side for medium-rare (2 minutes per side on a dual-contact grill).
Let the steak rest for 5 minutes before slicing. Slice the steak across the grain and serve.
Recipe Tips
- This thin steak only needs a few minutes on the grill. You definitely don't want to overcook it. Three minutes per side should work for medium-rare (however, the CDC recommends cooking to 145°F with a 3-minute rest period).
- I use a dual-contact electric grill, so I can make this recipe anytime, regardless of the weather. And it's ready even faster than on a regular grill. But you can use any grill you like, including an outdoor grill or a grill pan.
- Because the tough muscle fibers run along the width of this steak, and you should sever them when you slice the meat, you can't just slice it crosswise. Instead, cut the cooked steak into three or four pieces, rotate each 90 degrees, and slice it, as shown in the images below. This way, you'll cut the meat across the grain, not with the grain, making the steak easier to chew.
Recipe FAQs
It makes the ultra-long steak easier to handle and helps it better fit on the grill.
Unlike more tender cuts that don't require a marinade (like sirloin steak), it's best to marinate this steak for at least 30 minutes. The vinegar in the marinade helps soften the tough muscle fibers.
They're very similar. Both are tough, flavorful, thin cuts with prominent muscle fibers. The main difference is that in a flank steak, the fibers run lengthwise, and in a skirt steak, they run along the width of the cut.
Another thin cut of steak that I make often is flat iron steak. That part comes from the shoulder. It's well-marbled, less fibrous, and more tender.
I have four tips for you:
1. Use a marinade that contains vinegar and massage it into the meat. This helps break down the tough muscle fibers.
2. Cook the steak briefly on high heat. Aim for medium-rare.
3. Let it rest for a few minutes before cutting it.
4. Slice it thinly across the grain.
Serving Suggestions
This is a truly versatile main dish that pairs well with many sides, but since I cook it on the grill, I like to serve it with grilled vegetables, such as:
It also pairs well with salads, such as cucumber tomato salad, arugula salad, asparagus salad, and broccoli salad. In the photo below, I served it with the simplest salad of lettuce, tomatoes, and ranch dressing:
Storing and Using the Leftovers
You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them, covered, in the microwave at 50% power. Sliced leftovers are also delicious cold in a steak salad or served with quick pickles.
In fact, I prefer to eat them cold, as reheating takes the steak from medium-rare to medium-well. In the photo below, I served it cold with leftover roasted green beans (also served cold, like antipasti):
Recipe Card
Grilled Skirt Steak
Video
Ingredients
- 1 ½ pound skirt steak
Marinade:
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon hot pepper sauce
- 2 teaspoons Diamond Crystal kosher salt - or 1 teaspoon of any other salt, including Morton kosher salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
Instructions
- Cut the steak in half crosswise into two parts. This will make the ultra-long steak easier to handle and help it better fit on your grill. Blot it dry with paper towels.
- In a small bowl, mix the marinade ingredients (olive oil, vinegar, hot sauce, salt, pepper, onion powder, garlic powder, smoked paprika, and ground cumin).
- Rub the mixture on both sides of the steak, massaging it into the meat. Let the steak marinate at room temperature for 30 minutes.
- Preheat your grill to medium-high and lightly grease it. Grill the steak for about 3 minutes per side for medium-rare (about 2 minutes per side on a dual-contact grill).
- Let the steak rest for 5-10 minutes before slicing.
- Slice the steak thinly against the grain, as shown in the video below. Cut each piece crosswise into 3 or 4 smaller pieces, rotate each piece 90 degrees, and slice it. This way, you'll cut the tough muscle fibers, making the meat easier to chew.
- Serve immediately.
Notes
- The USDA recommends cooking steaks to an internal temperature of 145°F with a 3-minute rest.
- The nutrition info is approximate and was taken from the USDA database.
- Because the muscle fibers run along the width of this cut, you can't just slice it crosswise as you normally would. Instead, you should cut it into a few manageable pieces, rotate each piece 90 degrees, and slice it. This way, you'll cut the meat across the grain, not with the grain, making it easier to chew. The video above shows you how I cut this steak.
- You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them, covered, in the microwave at 50% power. Sliced leftovers are also delicious cold in a salad.
Nutrition per Serving
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Andie says
This is my go-to marinade. I've been using this recipe since it was posted, and always serve it with a chimichurri sauce. Perfect every time!
Vered DeLeeuw says
Yay! So glad you like this recipe, Andie. Thank you for taking the time to leave a comment.