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!
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 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.
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.
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.
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.
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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Grilled Skirt Steak
- 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
- Use kitchen shears or a sharp knife to trim away any excess fat or connective tissue then pat the steak dry with a clean paper towel.
- Whisk together the oil, cumin, smoked paprika, black pepper, and a generous pinch of salt. Coat the steak with the marinade. Make sure that the entire surface of the meat is coated. Cover and refrigerate for at least 15 minutes or up to 12 hours.
- Preheat a grill over high heat. You can use a stove-top grill pan or outdoor gas/charcoal grill. Grill the steak for 3-4 minutes, undisturbed on each side.
- Let the steak rest for 10 minutes, then thinly slice, against the grain. Serve immediately!
- Skirt Steak is a long, narrow steak cut from the ribs of the cow. It’s quick-cooking making it perfect for high-heat grilling. It’s the go-to cut of steak for fajitas and carne asada.
- 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. Practice makes perfect.
- Leftover steak can be stored in the refrigerator for up to four days. Reheat in a preheated 350F oven for 5-10 minutes.
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