Grilled Skirt Steak

This grilled skirt steak gets bold Mediterranean flavor from a lemon-garlic marinade, then cooks over high heat for a deeply charred crust and juicy center. 

A Bold Mediterranean Marinade for Tender Skirt Steak

When I grill skirt steak, I go big with the marinade: garlic, lemon, red wine vinegar, fresh parsley, cumin, and paprika. Aleppo pepper, a fruity chile flake with mild heat, gives it a gentle kick. The steak takes on loads of flavor as it marinates, then needs just 3 to 4 minutes per side over a hot grill. 

Skirt steak is a long, thin cut of beef with a rich, beefy flavor. It costs less than many of the “fancy” cuts, but cook it quickly over high heat and slice it properly, and it can be every bit as tender and satisfying.

I especially like to serve grilled skirt steak as part of a colorful backyard spread with summery salads and effortless sides. Thinly slice it against the grain, fan it across a large platter, and let everyone help themselves.

Grilled Skirt Steak Ingredients

Here are the flavor-makers you’ll need for this grilled skirt steak recipe: 

• Skirt steak: This long, thin cut of beef comes from the diaphragm and has a rich, beefy flavor. Its prominent muscle fibers make proper cooking and slicing especially important. Trim away any excess fat before marinating.
• Kosher salt and black pepper: Season the steak generously on both sides before adding the marinade.
• Shallots and garlic: Shallots bring a mild sweetness, while a healthy dose of garlic gives the marinade its savory backbone. Mince the garlic for a stronger flavor or crush it for a slightly gentler bite.
• Italian parsley: Use flat-leaf parsley, including the tender stems, for freshness.
• Spices: Ground cumin adds earthy warmth. Aleppo pepper, a fruity chile flake with mild heat, gives the marinade a gentle kick. Finish with your choice of sweet paprika or smoked paprika.
• Lemon and red wine vinegar: Lemon zest, lemon juice, and red wine vinegar brighten the rich beef and give the marinade its punchy acidity.
• Extra virgin olive oil: Olive oil rounds out the marinade and helps distribute all those aromatics and spices. I like a peppery oil, such as our Spanish Hojiblanca.
• Neutral oil: Use a small amount to lightly coat the grill grates and prevent sticking.

How to Grill Skirt Steak

Skirt steak is thin and cooks quickly, so have everything ready before it hits the grill. High direct heat gives the outside a good char before the center has time to overcook.

• Trim and season the steak. While the 2-pound skirt steak is still cold, use a sharp knife to trim away any excess fat. Season it well on both sides with kosher salt and black pepper, then place it in a resealable bag.
• Make the marinade. Add 2 finely chopped shallots, 4 to 6 minced or crushed garlic cloves, and 1/3 cup chopped Italian parsley. Add 1 teaspoon each ground cumin and Aleppo pepper, 1/2 teaspoon paprika, and the zest and juice of 1 large lemon. Pour in 1/4 cup red wine vinegar and 1/2 cup extra virgin olive oil.
• Marinate the steak. Seal the bag and gently massage the steak to distribute the marinade. If you have time, refrigerate it for 30 minutes to 24 hours, turning the bag occasionally. Let the steak sit at room temperature for 30 minutes before grilling. If you’re short on time, marinate it at room temperature for about 30 minutes.
• Prepare the grill and tenderize the steak. Lightly oil the grates and preheat the grill to high direct heat, between 400 and 450°F. Keeping the bag closed, use a meat mallet or rolling pin to pound the steak gently.
• Grill the skirt steak. Remove it from the bag and gently shake away the excess marinade. Place the steak directly over the heat and grill for 3 to 4 minutes per side, or until it reaches 125 to 130°F for medium-rare.
• Rest, slice, and serve. Transfer the steak to a cutting board or wire rack and let it rest for 5 minutes. Thinly slice it against the grain, arrange the pieces across a large platter, and serve immediately.

How Long to Grill Skirt Steak

Grill skirt steak over high direct heat, between 400 and 450°F. For medium-rare, it typically takes 3 to 4 minutes per side. This gives the outside time to develop a good sear while the thin center stays tender and juicy.

Exact timing will depend on the thickness of your steak and the heat of your grill, so use an instant-read thermometer to check the thickest part:

• Rare: Grill for 2 to 3 minutes per side, or until the internal temperature reaches 115 to 120°F. The steak will be browned outside and red in the center.
• Medium-rare: Grill for 3 to 4 minutes per side, or until it reaches 125 to 135°F. The steak will have a deeply browned exterior and a warm, pink center.
• Medium: Grill for 4 to 5 minutes per side, or until it reaches 140 to 150°F. The center will be pink with a slightly firmer texture.
• Medium-well: Grill for 5 to 6 minutes per side, or until it reaches 150 to 160°F. The steak will have only a hint of pink and a firmer texture.
• Well-done: Grill for 6 to 7 minutes per side, or until it reaches 160 to 170°F. Skirt steak becomes quite firm and chewy at this temperature, so I do not recommend cooking it this long.

Because skirt steak is thin, even an extra minute can make a noticeable difference. Check it early and rely on the thermometer rather than color or touch alone. 

Tips for Tender Grilled Skirt Steak

• Keep the heat high. Skirt steak needs a quick sear over direct heat. A hot grill develops a deeply browned crust before the thin center overcooks.
• Do not marinate it for more than 24 hours. Skirt steak readily takes on the flavors of the lemon, vinegar, garlic, and spices. Give it at least 30 minutes, but stop at 24 hours.
• Remove the excess marinade. Give the steak a gentle shake before placing it on the grill. This allows the surface to sear more effectively.
• Watch the temperature closely. Skirt steak can go from tender to overcooked quickly. An instant-read thermometer gives you a more accurate reading than touch alone.

How to Slice Skirt Steak Against the Grain

Skirt steak has long, pronounced muscle fibers, known as the “grain.” Slicing across those fibers shortens them, making the steak far more tender and easier to chew. Here’s how to do it:

• Let the steak rest. Transfer the grilled skirt steak to a cutting board or wire rack and leave it undisturbed for 5 minutes. This gives the juices time to redistribute before slicing.
• Find the grain. Look closely at the surface of the steak. The grain appears as long lines running in one direction along the meat.
• Position the steak. Turn the steak so the grain runs lengthwise in front of you.
• Slice against the grain. Use a sharp knife to cut perpendicular to those lines. Aim for thin slices, about 1/4- to 1/2-inch thick, for the most tender texture.

What to Serve with Grilled Skirt Steak

When we grill skirt steak for a backyard bash, I like to make it the center of a colorful, help-yourself spread. The steak is rich and savory, so sweet grilled produce, crisp salads, and something creamy alongside balance it beautifully.

Start with grilled corn salad or simple grilled corn on the cob. For something a little unexpected, add grilled watermelon, grilled mango, or a fresh summer berry salad. Potatoes with whipped feta make the meal a bit more substantial.

For drinks, keep things easy with a pitcher of red sangria, rosé lemonade, or Agua de València. They always get the party going, in my professional experience! For a nonalcoholic option, try my refreshing Mediterranean mint lemonade.

Make Ahead and Store

Make ahead: Marinate the skirt steak for up to 24 hours before grilling. Keep it sealed in the refrigerator and turn the bag occasionally so the marinade stays evenly distributed.

Store: Let leftover grilled skirt steak cool, then refrigerate it in an airtight container for 3 to 4 days.

Fire Up the Grill with More Mediterranean Favorites

Greek

Greek Chicken Souvlaki Recipe with Tzatziki {Video}

Middle Eastern

Shish Kabob

Meat and Poultry

Juiciest Grilled Lamb Kabobs Recipe

Entree

Loaded Grilled Roast Beef Sandwich