Grilled Skirt Steak

Name: Grilled Skirt Steak
Prep time: 15 min
Cook time: 5 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 ½ pound skirt steak; 2 tablespoons olive oil; 1 tablespoon red wine vinegar; 1 tablespoon hot pepper sauce; 2 teaspoons Diamond Crystal kosher salt; ½ teaspoon black pepper; ½ teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon smoked paprika; ½ teaspoon ground cumin

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
35 mins
Total Time
55 mins
Servings
6 servings
Calories
215 kcal
Course
Main Course
Cuisine
American

Grilled Skirt Steak

Winston Campbell

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Grilled skirt steak is one of my favorite weeknight dinners. Briefly marinate it, quickly grill it, slice it across the grain, and dinner is served!

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Ingredients

Servings

1 ½ pound skirt steak

Marinade:

2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon hot pepper sauce
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of any other salt, including Morton kosher salt
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon ground cumin

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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

The USDA recommends cooking steaks to an internal temperature of 145°F with a 3-minute rest.
The nutrition info is approximate and was taken from the USDA database.
Because the muscle fibers run along the width of this cut, you can't just slice it crosswise as you normally would. Instead, you should cut it into a few manageable pieces, rotate each piece 90 degrees, and slice it. This way, you'll cut the meat across the grain, not with the grain, making it easier to chew. The video above shows you how I cut this steak.
You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them, covered, in the microwave at 50% power. Sliced leftovers are also delicious cold in a salad.