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How to Grill Skirt Steak

How to Grill Skirt Steak: Juicy, Flavorful Perfection

Learn how to grill skirt steak for a tender and flavorful dish that impresses at any dinner gathering.
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Prep Time 15 minutes
Cook Time 8 minutes
Marinating Time 30 minutes
Total Time 53 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade
  • 2 lbs Skirt Steak Choose outside skirt for optimum tenderness
  • 1/4 cup Olive Oil Can substitute with avocado or canola oil
  • 1/4 cup Soy Sauce Use tamari for gluten-free alternative
  • 4 cloves Garlic Fresh minced
  • 1/4 cup Lime Juice Can use lemon juice as a replacement
  • 2 tbsp Honey Agave syrup is a substitute
  • 1 tsp Ground Black Pepper Freshly cracked recommended
  • 1 tsp Cumin Can substitute with chili powder
For Grilling
  • High-Heat Grill Preheat to 450°F to 500°F

Equipment

  • grill
  • medium bowl
  • whisk
  • Resealable Plastic Bag
  • cutting board
  • Sharp Knife

Method
 

Preparation
  1. In a medium bowl, whisk together olive oil, soy sauce, minced garlic, lime juice, honey, ground black pepper, and cumin until well combined.
  2. Place the skirt steak into a large resealable plastic bag. Pour the prepared marinade over the steak, ensuring it's evenly coated.
  3. Seal the bag tightly, pressing out any excess air, and refrigerate for at least 30 minutes, but no more than 4 hours.
  4. Preheat your grill to high heat, aiming for a temperature of around 450°F to 500°F. Make sure the grates are clean and well-oiled.
  5. Remove the skirt steak from the marinade, allowing the excess to drip off. Place it on the hot grill and cook for about 3-4 minutes on each side for a perfect medium-rare.
  6. Once cooked, transfer the skirt steak to a cutting board. Let it rest for 5-10 minutes to allow the juices to redistribute.
  7. Using a sharp knife, slice the rested skirt steak against the grain into thin strips.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 5gProtein: 32gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 450mgFiber: 1gSugar: 3gVitamin C: 2mgCalcium: 2mgIron: 15mg

Notes

For best results, avoid marinating for over 4 hours. Use a meat thermometer for doneness, aiming for 130°F for medium-rare. Always slice against the grain for tenderness.

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