Grilled Skirt Steak
User Reviews
5
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Prep Time
10 mins
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Cook Time
7 mins
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Additional Time
2 hrs
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Total Time
2 hrs 17 mins
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Servings
4 servings
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Calories
684 kcal
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Course
Main Course
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Cuisine
American
Grilled Skirt Steak
Description
This Grilled Skirt Steak recipe involves marinating the meat in a mixture of extra virgin olive oil, low sodium soy sauce, freshly squeezed lime juice, hot sauce, brown sugar, and minced garlic. The marinade enhances the beef with a blend of acidity, sweetness, and heat without overwhelming its natural flavor. A pinch of kosher salt and black pepper seasons the meat further.
The steak is marinated between 2 and 12 hours in a sealed bag, allowing varied intensity depending on time. Before grilling, bringing the steak to room temperature and patting it dry ensures even cooking and a good sear. The grill should be very hot to properly char the skirt steak’s thin profile, aiming for medium rare (135°F) or medium (145°F) doneness to maintain tenderness.
After grilling, resting the steak allows juices to redistribute. Leftovers can be refrigerated whole and reheated gently, avoiding microwave use to prevent toughness. Using an instant-read thermometer ensures precise doneness and prevents overcooking this naturally lean, flavorful cut.
Ingredients
- 1 ½ lb. skirt steak
- ½ cup extra virgin olive oil
- ¼ cup soy sauce low sodium
- ¼ cup lime juice freshly squeezed
- 1 ½ teaspoons hot sauce
- 2 tablespoons brown sugar
- 2 tablespoons garlic minced
- kosher salt to taste
- black pepper to taste
Instructions
Marinate the skirt steak
- Combine the olive oil, soy sauce, lime juice, hot sauce, brown sugar and minced garlic in a medium bowl. Season with a pinch of salt and pepper. Stir until combined.
- Place the skirt steak in a gallon-sized zip-top bag. Pour the marinade on top of the steak.
- Seal the bag, and use your hands to massage the marinade into the steak.
- Refrigerate for 2-12 hours to marinate. (The longer the steak marinates, the stronger you will taste the marinade in the meat. However, the marinade should not overtake the meaty, beefy flavor of the steak.)
Grill the steak
- Remove the steak from the fridge 30-45 minutes before you grill it. Remove it from the marinade and pat it try with a paper towel. Place on a plate. We do this because a cold steak will not cook as evenly, and a wet steak will not get a good sear on it.
- Fire up the grill. Do this 30-45 minutes or so before you plan to grill. The grill needs to be screaming hot for the steak. If you have not, clean the grates with a grill brush.
- When the grill has been consistently running between 500-525°F, place the steak on the grill. Close the lid.
- Cook for 4 minutes, then open the lid and flip the steak. It should have good grill marks on the bottom side.
- Grill for another 2-3 minutes, or until the internal temperature of the steak reaches 130°F, which will rise to medium rare doneness after the steak rests. (Skirt steak will become tougher if it is cooked much past medium. Please keep an eye on it since it cooks quickly.)
- When the steak is done, remove from the grill. Place on a plate and cover with foil. Let the steak rest for at least 10 minutes before slicing.
- After the steak has rested to allow the juices to redistribute, place it on a cutting board and slice against the grain in thin slices.
- Serve with your favorite side dishes, and enjoy immediately!
Notes
- The marinade quantities suit up to a 2 lb. skirt steak and can be scaled for larger quantities, ensuring meat is fully submerged.
- Use an instant-read thermometer to check for medium rare (135°F) or medium (145°F) doneness to avoid toughness.
- Store leftover steak in a refrigerator-safe container; let it come to room temperature before eating or reheat gently in a skillet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 684 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 684kcal | 34% |
| Carbohydrates | 9g | 3% |
| Protein | 44g | 88% |
| Fat | 52g | 80% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 36g | 212% |
| Cholesterol | 101mg | 34% |
| Sodium | 1100mg | 46% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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