Grilled Skirt Steak Recipe: Marinade, Serving Tips Included
Most people buy skirt steak once, chew on it for twenty minutes, and never buy it again. That’s a shame, because skirt steak has more beef flavor than almost any other cut. It just punishes small mistakes. Too long on the grill, and it turns into shoe leather. Slice it the wrong way, and you might as well be eating boot laces.
But get it right, and you’ve got a charred, juicy, seriously beefy piece of meat that costs less than ribeye and cooks in about five minutes.
I’ll walk you through the whole thing, including one tool that makes the difference between guessing and knowing: a wireless meat thermometer. No more cutting into the steak to peek.
Skirt Steak vs. Flank Steak
People swap these two all the time, but they’re not the same.
Skirt steak comes from the diaphragm area. It’s long, thin, and has a loose, open grain. The fat runs through the meat in visible veins, which is why it tastes so beefy. There are two types: outside skirt (better, more marbled) and inside skirt (a bit tougher, needs more care).
Flank steak comes from the abdominal muscles. It’s thicker, leaner, and has a tighter, more uniform grain. No fat veins running through it – just a solid piece of meat.
On the grill, skirt cooks faster because it’s thinner. Two to three minutes per side does it. Flank needs a little more time, maybe five to six minutes per side. Flavor-wise, skirt wins for richness. Flank is cleaner tasting, almost like a lean sirloin.
Which one should you buy? For tacos, fajitas, or anything where you want big beef flavor, go with skirt steak. For a steak salad or a dish where you want neat, even slices, flank is easier to work with.
How to Choose the Best Skirt Steak?
Look for outside skirt if you can – it’s wider, flatter, and has more fat. The meat should be dark red, nearly burgundy, with creamy white fat. Avoid yellow fat or pale pink meat.
Thickness matters: half an inch to one inch is perfect. Anything thinner burns too fast. If you see a shiny silver skin on the surface, either ask the butcher to trim it or do it yourself at home with a sharp knife.
Grilled Skirt Steak Marinade
Does skirt steak need a marinade? Outside skirt, not really. A dry brine – salt it an hour before cooking – does the job. The surface dries out, which gives you a better crust.
Inside skirt benefits from a marinade. Here’s a simple one:
- 1/4 cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 3 garlic cloves, crushed
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
Mix everything in a bag. Marinate on the counter for 30 minutes to 2 hours. Do not marinate overnight – the lime juice will make the surface mushy.
Remove the steak from the marinade and pat it completely dry before grilling.
How to Grill Skirt Steak?
Follow these steps exactly. The wireless thermometer goes in early.
Step 1: Preheat the grill to high heat (450–500°F). Set up two zones: one side screaming hot, the other cooler (around 300°F). With charcoal, push coals to one side. With gas, leave one burner off.
Step 2: Take the steak out of the fridge. Pat it dry. If you dry brined it, the surface will feel tacky – that’s good. Let it sit on the counter for 20–30 minutes while the grill heats.
Step 3: Insert your wireless meat thermometer. Push the probe into the thickest part of the steak, tip in the center. Make sure it doesn’t poke through the other side or touch the grates later. I use one that connects to my phone – no need to open the lid and lose heat.
Step 4: Put the steak on the hot side of the grill. Leave the lid open. Skirt is thin; closing the lid traps steam and ruins the crust.
Step 5: Grill for 1 minute, then flip. You should see dark brown grill marks. Let it go another minute, then flip again. Two flips total is plenty.
Step 6: Watch the thermometer reading. For medium-rare, pull the steak off when the probe hits 120–125°F. Do not wait until it reads 135°F – carryover heat will push it another 10–15 degrees during the rest.
Step 7: Total grill time is usually 4–5 minutes, but trust the thermometer, not the clock. Once it hits 120–125°F, move the steak to the cooler side of the grill for 30 seconds, then take it off entirely.
Step 8: Rest the steak on a wire rack set over a baking sheet – not on a plate. A plate makes the bottom soggy. Rest for exactly 5 minutes. The internal temperature will rise to 130–135°F, perfect medium‑rare.
How to Slice Skirt Steak?
Look at the steak. You’ll see long lines running from one end to the other – those are muscle fibers. Cut across them, not along them.
Hold your knife at a 45-degree angle and slice about a quarter-inch thick. That’s it. If you have two steaks, slice them one at a time – the grain often runs in different directions.
What to Serve with Grilled Skirt Steak?
Chimichurri is the classic. Parsley, garlic, olive oil, red wine vinegar, a little red pepper. Make it while the steak rests.
Other good options:
- Warm corn tortillas (15 seconds per side on the grill)
- Grilled onions and peppers
- Black beans with cumin
- Mexican street corn (elote)
- Simple avocado salad with lime
FAQ
Can I grill skirt steak from frozen?
You can, but the outside burns before the inside thaws. Thaw it overnight in the fridge.
How long should I rest skirt steak?
Five minutes. Not three, not ten.
Do I close the grill lid when cooking skirt steak?
No. Leave it open. Closed lid steams the meat and kills the crust.
What’s the best temperature for grilled skirt steak?
Medium‑rare. Pull at 120–125°F, rest to 130–135°F.
How do I reheat leftover grilled skirt steak?
Fast and hot. Cast-iron pan for 20 seconds per side. Do not microwave.
Do I really need a wireless meat thermometer?
Not strictly. But skirt steak has a 30-second window between perfect and overdone. The thermometer takes the guesswork out.
