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    Home » Meat Recipes » Grilled Skirt Steak

    Grilled Skirt Steak

    Last updated: Jun 29, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Jump to Video Print Recipe

    Skirt steak is not particularly tender, but its intense beefy flavor makes up for its textural shortcomings.

    Briefly marinated in an olive oil mixture, then quickly grilled, it's the perfect cut for meat lovers!

    Slices of grilled skirt steak arranged on a white plate.

    While I enjoy tender cuts of beef such as fillet mignon, ribeye steak, or New York Strip, the intense beefy flavor of some tougher cuts such as flat iron steak, London broil, and flank steak is sometimes even more pleasing.

    I love grilling a skirt steak because it's easy and stress-free. As long as you marinate it (just briefly), then cook it quickly over high heat, you'll be rewarded with a steak that might be a bit chewy but is very, very flavorful.

    Jump to:
    • Ingredients
    • Variations
    • Skirt Steak Instructions
    • Expert Tips
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Beef Recipes
    • Recipe Card

    Ingredients

    The ingredients needed to cook a skirt steak on the grill.

    You'll only need a few simple ingredients to make this wonderfully flavorful steak. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

    Skirt steak: Most are 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. I also like its sharp flavor.

    Hot pepper sauce: It doesn't make the steak spicy. It simply adds an extra layer of flavor. It contains vinegar, too, so that's another tenderizing ingredient.

    To season: I use kosher salt, black pepper, onion powder, garlic powder, smoked paprika, and ground cumin.

    Variations

    I love this recipe as is and almost always make it as written. But if you'd like to vary the basic recipe, using different spices is the best way to do that.

    One spice that I didn't mention here but I really like is chili powder. Sometimes all I use for the marinade is olive oil, vinegar, salt and pepper, 1 teaspoon of garlic powder, and 1 tablespoon of chili powder. It's delicious!

    Skirt Steak Instructions

    Here's an overview of the steps needed to make this recipe. The detailed instructions are included in the recipe card below.

    • 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.
    • In a small bowl, mix together the rub ingredients. Rub the mixture on both sides of the steak, massaging the rub into the meat. (Photo 1).
    • Let the meat marinate at room temperature for 30 minutes.
    • Preheat your grill on medium-high heat. Grill the steak for about 3 minutes per side for medium-rare (2 minutes per side on a dual-contact grill). (Photos 2-3).
    • Let the steak rest for 5 minutes before slicing.
    • Cut each piece crosswise into 3 or 4 smaller pieces, then rotate each of the smaller pieces 90 degrees, and then slice it. This way, you'll be cutting the tough muscle fibers, making the meat easier to chew. (Photo 4).
    A photo collage showing how to cook a skirt steak on the grill, then slice it across the grain.

    Expert Tips

    • Because the tough muscle fibers run along the width of this cut, and you really want to sever them when you slice the meat, you can't just slice it crosswise as you usually would. Instead, you need to cut it into a few manageable pieces, rotate each one of those pieces 90 degrees, and then slice. This way, you'll be cutting the meat across the grain, not with the grain.
    • 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 (though it's worth noting that the CDC recommends cooking meat, poultry, and eggs thoroughly.)
    • 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.

    Recipe FAQs

    What is a skirt steak?

    Skirt steak is a thin, elongated cut that comes from the short plate of the cow, just under the rib section and next to the flank. A cow illustration showing where the skirt steak comes from

    Is skirt steak the same as a flank steak?

    They're actually very similar. Both are thin cuts with prominent muscle fibers, tough but flavorful.

    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.

    In contrast, another thin cut of steak that I make often is flat iron steak. That part comes from the shoulder of the animal. It's well-marbled, less fibrous, and more tender.

    How do you make this steak 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. Because the muscle fibers run along the width of the cut, you can't just slice the steak crosswise. Instead, you need to cut it into a few manageable pieces, rotate each of those pieces 90 degrees, and then slice. This way, you'll be cutting the meat across the grain, not with the grain.

    Serving Suggestions

    Almost anything goes with this tasty steak! It's a truly versatile main dish. But since I cook it on the grill, I like to serve it with grilled vegetables, such as:

    • Grilled zucchini
    • Grilled broccolini
    • Grilled okra
    • Grilled portobello mushrooms
    • Grilled eggplant

    It's also excellent with salads, such as cucumber tomato salad, arugula salad, asparagus salad, and broccoli salad.

    Storing Leftovers

    You can keep the leftovers in the fridge, in an airtight container, for up to four days.

    Reheat them gently, covered, in the microwave at 50% power. Sliced leftovers are also delicious cold in a steak salad or served with quick pickles.

    Slices of grilled skirt steak served on a white plate with a serving fork.

    More Beef Recipes

    • London Broil, sliced, served with a fork.
      London Broil Recipe
    • Boneless short ribs served on a white plate.
      Boneless Short Ribs
    • Broiled flank steak, sliced, served on a white plate.
      Broiled Flank Steak
    • Beef back ribs on a parchment-lined baking sheet.
      Beef Back Ribs

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Grilled skirt steak, sliced, served on a white plate.
    4.97 from 85 votes
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    Grilled Skirt Steak

    Grilled skirt steak is one of my favorite weeknight dinners. Briefly marinate it, then quickly grill, slice across the grain, and dinner is served!
    Prep Time15 minutes mins
    Cook Time5 minutes mins
    Rest time35 minutes mins
    Total Time55 minutes mins
    Course: Main Course
    Cuisine: American
    Servings: 6 servings
    Calories: 232kcal
    Author: Vered DeLeeuw
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    Ingredients

    • 1 ½ lb. skirt steak

    Rub:

    • 2 tablespoons olive oil
    • 1 tablespoon red wine vinegar
    • 1 tablespoon hot pepper sauce
    • 2 teaspoons Diamond Crystal 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.
    • In a small bowl, mix together the rub ingredients. Rub the mixture on both sides of the steak, massaging the rub well into the meat.
    • Let the meat marinate at room temperature for 30 minutes.
    • Preheat your grill on medium-high heat.
    • Grill the steak for about 3 minutes per side for medium-rare (2 minutes per side on a dual-contact grill).
    • Let the meat rest for 5 minutes before slicing.
    • Make sure to slice it thinly against the grain, as shown in the video below. Cut each piece crosswise into 3 or 4 smaller pieces, then rotate each of the smaller pieces 90 degrees, and then slice it. This way, you'll be cutting the tough muscle fibers, making the meat easier to chew.

    Video

    Notes

    The CDC recommends cooking meat, poultry, and eggs thoroughly.
    When it comes to a skirt steak, because the muscle fibers run along the width of the cut, this means that you can't just slice it as you normally would. Instead, you need to cut it into a few manageable pieces, then rotate each one 90 degrees and then slice. This way, you'll be cutting the meat across the grain, not with the grain.
    You can keep the leftovers in the fridge, in an airtight container, for up to four days. Reheat them gently, covered, in the microwave at 50% power. Sliced leftovers are also delicious cold in a salad. 

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    Nutrition per Serving

    Calories: 232kcal | Protein: 23g | Fat: 16g | Saturated Fat: 5g | Sodium: 510mg
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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      Recipe Rating




    1. Andie

      August 12, 2023 at 7:55 pm

      5 stars
      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!

      Reply
      • Vered DeLeeuw

        August 12, 2023 at 8:23 pm

        Yay! So glad you like this recipe, Andie. Thank you for taking the time to leave a comment.

        Reply

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

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