Enjoy a citrusy, slightly spicy, and flavorful marinated grilled skirt steak. Hearty beefiness is perfect for summer cookouts, taco night, and any time the craving hits.
Whether it’s summer or you want to get excited about firing up the grill to shake off the winter blues, this is the recipe for you. Pleasantly chewy, intense beefy flavor (as some chewier cuts are), and completely versatile, grilling skirt steak has appeal for me. Occasionally, I like my meat with a bit of a bite to it, probably a cultural thing.
You wouldn’t put this in the tender steak category. However, the flavor is 10x better, and it’s a whole lot cheaper. And while it will never be as tender as a filet mignon, you can tenderize it with a little love.
Tenderizing a Skirt Steak
Slicing a crosshatch pattern across the steak before marinating helps the marinade penetrate and do its job better. You could also pound it with a meat mallet to tenderize it.
Marinating skirt steak in acidic ingredients that include fresh lime, lemon, or pineapple juice will tenderize and add flavor at the same time. At least an hour, but 2-4 hours works even better.
Cook hot and fast so your steak doesn’t dry out and get tough. That’s true whether using a grill, griddle, or oven with the broiler.
Let your steak rest for about 5 minutes, then slice it thinly on a bias across the grain to shorten those tough fibers in manageable bits.
How to Grill Skirt Steak
- Marinate the steak for about an hour.
- Grill the drained skirt steak for 3-5 minutes per side for medium rare to medium, turning as needed with tongs.
- Transfer it to a cutting board and let it rest for about 2 minutes. Slice the steak thinly against the grain, starting at one corner and cutting on the bias. Enjoy!
Recipe Notes
- This recipe is exceptionally customizable to adjust to different cuisines. Garlic, soy sauce, pineapple, and lime add aroma, umami, and natural sweetness.
- Spices like oregano, cumin, and cilantro deliver Mexican vibes, but you can replace them with other spices and herbs, depending on your mood. If I want to switch up the flavors to a more Afro-Caribbean twist, thyme, scotch bonnet, and allspice will do it.
- Grilling, frying, and broiling are all perfect for skirt steak. As long as whatever you’re using is hot before slapping the steak on it or in it.
Easy Meal Prep
Feel free to marinate the steak overnight in the refrigerator for faster meal prep. Take it out of the fridge 30 minutes before, while the grill is heating.
After grilling, frying, or broiling and resting, slice thinly and store serving or meal-size portions in a ziplock bag. You now have the meat part of tacos, salad toppings, sandwiches, and more.
What to Enjoy With Grilled Skirt Steak
I love leftovers for an excellent steak sandwich with peppers, onions, mushrooms, and melted cheese. Great for burritos and fajitas, too. And a scoop of chimichurri, pico de gallo, and salsa is a must.
More Spicy Recipes With Mexican Vibes
By Imma
This blog post was originally published in May 2016 and has been updated with additional tips and gorgeous photos.
Looking for more recipes? Follow on…
Prep: 10 minutes
Cook: 15 minutes
Marinating Time: 1 hour
Total: 1 hour 25 minutes
Mexican
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Combine all ingredients in a ziplock bag or large shallow dish, mix to coat the skirt steak well, and marinate for at least an hour. Refrigerate until ready to cook if you’re doing make-ahead prep.
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Remove the steak from the refrigerator (if that’s where it is), and preheat the grill to medium-high.
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When ready to grill, drain the skirt steak and pat it dry with paper towels. Brush and oil the grill grate.
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Place the steak on the hot grate and grill for 3-5 minutes per side for medium rare to medium, turning as needed with tongs.
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When ready, transfer it to a cutting board and let it rest for about 2 minutes. Slice the steak thinly against the grain, starting at one corner and cutting on the bias. Enjoy!
- Grilling, frying, and broiling are all perfect for skirt steak. As long as whatever you’re using is hot before slapping the steak on it or in it.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Serving: 100g| Calories: 145kcal (7%)| Carbohydrates: 3g (1%)| Protein: 19g (38%)| Fat: 7g (11%)| Saturated Fat: 2g (13%)| Polyunsaturated Fat: 0.4g| Monounsaturated Fat: 3g| Trans Fat: 0.3g| Cholesterol: 54mg (18%)| Sodium: 266mg (12%)| Potassium: 311mg (9%)| Fiber: 1g (4%)| Sugar: 1g (1%)| Vitamin A: 274IU (5%)| Vitamin C: 4mg (5%)| Calcium: 25mg (3%)| Iron: 2mg (11%)
Course: Main
Cuisine: Mexican
Diet: Gluten Free
