Grilled Skirt Steak

Name: Grilled Skirt Steak
Prep time: 10 min
Cook time: 10 min
Ingredients: 2 lb skirt steak; 2-3 tbsp high-heat cooking oil (avocado, canola, grapeseed ); 1 tbsp ground cumin; 1 tbsp smoked paprika; 1 tbsp coarsely ground black pepper; kosher salt

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Tender, juicy grilled skirt steak is one of my favorite easy dinner options. This super versatile recipe can be used in so many different ways like wrapped up in tacos or topped with a flavor-packed chimichurri sauce. Fire up the grill and get ready for perfectly cooked steak in less than 30 minutes!

a blue and white platter filled with grilled skirt steak with a bowl of salad on the side

Everything You Need to Know About Skirt Steak:

Skirt steak is a long, narrow steak cut from the ribs of the cow. It’s thin, and quick-cooking making it perfect for high-heat grilling. It’s the go-to cut of steak for fajitas and Carne Asada Tacos.

Compared to similar inexpensive cuts like flank steak, and flap meat (sirloin tips), skirt has a more intense, beefy flavor. It’s best served medium-rare to medium and thinly sliced against the grain. High heat is essential when cooking skirt steak. Grilling is your best option for a golden brown, slightly charred crust, and the perfect pink center.

Skirt Steak is great for marinating, anywhere from 15 minutes to 12 hours in an aromatic marinade will break down tough connective tissue and created a more tender, juicy, and flavorful steak. Try it topped with a delicious chimichurri sauce or blue cheese compound butter! Looking for the perfect pairing? Serve grilled skirt steak alongside: Dandelion Salad with Pecorino and Lemon and Sautéed Oyster Mushrooms with Brown Butter and Sage.

Ingredients You’ll Need

Here’s everything you’ll need for this recipe: skirt steak, kosher salt, black pepper, cumin, smoked paprika, and a neutral high-heat cooking oil like canola, grapeseed, or avocado oil.

recipe ingredients, a blue tray with raw skirt steak, a bowl of salt and pepper, a bowl with paprika and cumin

Recipe Step by Step

1. Trim the Fat

Use a sharp knife or kitchen shears to trim away excess fat and connective tissue. You could also ask your butcher to do this for you ahead of time.

2. Pat Dry

Pat the steak dry with a paper towel, this will ensure the seasoning has more contact with the meat and allow for better browning.

3. Season/Marinate

Toss the steak with oil, salt, pepper, cumin, and smoked paprika. Make sure that the entire surface of the meat is coated in the marinade. Cover and refrigerate for at least 15 minutes or up to 12 hours.

a baking tray with grilled skirt steak resting and a blue platter with grilled steak thinly sliced

4. Grill

Cook the steak over a preheated grill. You can use a stovetop grill pan or outdoor charcoal or gas grill.

5. Rest and Slice

Let the steak rest for 10 minutes, then slice thinly, against the grain.

FAQS

How do I know if my skirt steak is cooked?

Skirt steak is very thin, which can make it hard to control doneness. Once both sides are golden brown you can be sure it’s cooked to medium inside. Practice makes perfect with this one.

What should I serve with grilled skirt steak?

You can serve grilled skirt steak with Whipped Japanese Sweet Potatoes, Roasted Fingerling Potatoes, Creamed Onion Gratin, Corn and Arugula Salad, or Spring Couscous Salad with Feta and Avocado.

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