Grilled Skirt Steak
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
5 mins
-
Additional Time
35 mins
-
Total Time
55 mins
-
Servings
6 servings
-
Calories
215 kcal
-
Course
Main Course
-
Cuisine
American
Grilled Skirt Steak
Description
Grilled Skirt Steak is prepared by marinating skirt steak pieces in a mixture of olive oil, red wine vinegar, hot pepper sauce, kosher salt, black pepper, and aromatic spices such as onion powder, garlic powder, smoked paprika, and cumin. The marinade penetrates the meat, providing a balance of acidity, heat, and smokiness. The steak is grilled over medium-high heat for a short time to maintain a juicy medium-rare interior with a slight charred exterior.
After cooking, the steak rests briefly to redistribute juices and is then sliced in a specialized way: cutting each piece into smaller sections and slicing against the grain at a 90-degree angle. This precise slicing technique disrupts the long fibers typical of skirt steak, making the texture easier to chew and more enjoyable.
This steak makes a hearty main dish suitable for serving immediately after grilling. Its bold marinade and quick high-heat cooking retain the meat's robust flavor and slightly smoky, spicy character. Leftover steak can be stored refrigerated and eaten cold in salads or reheated gently.
The accompanying notes highlight USDA recommended cooking temperatures and offer guidance on slicing technique, storage duration up to four days, and reheating suggestions to maintain texture and flavor.
Ingredients
- 1 ½ pound skirt steak
Marinade:
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon hot pepper sauce
- 2 teaspoons kosher salt or 1 teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin ground
Instructions
- Cut the steak in half crosswise into two parts. This will make the ultra-long steak easier to handle and help it better fit on your grill. Blot it dry with paper towels.
- In a small bowl, mix the marinade ingredients (olive oil, vinegar, hot sauce, salt, pepper, onion powder, garlic powder, smoked paprika, and ground cumin).
- Rub the mixture on both sides of the steak, massaging it into the meat. Let the steak marinate at room temperature for 30 minutes.
- Preheat your grill to medium-high and lightly grease it. Grill the steak for about 3 minutes per side for medium-rare (about 2 minutes per side on a dual-contact grill).
- Let the steak rest for 5-10 minutes before slicing.
- Slice the steak thinly against the grain, as shown in the video below. Cut each piece crosswise into 3 or 4 smaller pieces, rotate each piece 90 degrees, and slice it. This way, you'll cut the tough muscle fibers, making the meat easier to chew.
- Serve immediately.
Notes
- Slice skirt steak by first cutting into manageable pieces, then rotate each piece 90 degrees to slice against the grain for improved tenderness.
- Cook skirt steak to an internal temperature of 145°F with a 3-minute rest as recommended by USDA.
- Leftover steak can be stored in an airtight container in the fridge for up to four days.
- Reheat sliced leftovers covered in the microwave at 50% power to retain moisture.
- Cold slices of leftover steak can be added to salads for a different serving option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 3ounces | |
| Calories | 215kcal | 11% |
| Protein | 25g | 50% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Sodium | 437mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
