Skirt steak and grilling are a match made in culinary heaven. Known for its bold flavor and quick cooking time, skirt steak is one of the most versatile cuts of beef, perfect for summer BBQs, weeknight dinners, or taco night. Its coarse texture and thin profile make it ideal for high-heat grilling, where you can achieve a beautiful char while keeping the interior tender and juicy. read more in the article What is Skirt Steak? to learn about its anatomy and culinary uses.
In this article, we’ll guide you step-by-step on how to grill skirt steak to perfection, from preparation to serving. Whether you’re a seasoned grill master or just starting, these tips will ensure your skirt steak turns out flavorful and tender every time.
Choosing the Right Skirt Steak
1. Inside vs. Outside Skirt Steak
- Inside Skirt Steak: This cut is thinner, broader, and slightly less tender. It’s more commonly available in grocery stores and markets.
- Outside Skirt Steak: A premium cut that is thicker, narrower, and more tender. It’s usually preferred for grilling due to its superior texture and flavor.
If available, opt for outside skirt steak for the best grilling experience.
2. What to Look for When Buying Skirt Steak
- Marbling: Look for visible streaks of fat running through the meat. While skirt steak is not as heavily marbled as ribeye, some fat enhances flavor and juiciness.
- Color: Fresh skirt steak should have a bright red color. Avoid cuts that appear grayish or have dry edges.
- Uniform Thickness: A consistent thickness ensures even cooking and prevents thinner areas from overcooking.
3. Grass-Fed vs. Grain-Fed
- Grass-Fed: Leaner, with a slightly earthier flavor. Ideal for health-conscious eaters.
- Grain-Fed: Richer in flavor and more tender due to higher fat content. Perfect for indulgent meals.
Preparing Skirt Steak for Grilling
1. Trimming and Cleaning
- Remove any visible silver skin (the thin, shiny membrane) as it doesn’t break down during cooking and can make the steak tough.
- Trim excess fat to avoid flare-ups on the grill.
2. Marination for Tenderness and Flavor
Skirt steak’s fibrous texture makes it an excellent candidate for marinades. A good marinade not only infuses flavor but also helps tenderize the meat.
Classic Skirt Steak Marinade:
- 1/3 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
Steps:
- Combine all marinade ingredients in a large zip-top bag or bowl.
- Add the steak and ensure it’s fully coated.
- Marinate for at least 30 minutes, but ideally 4-6 hours. Avoid marinating for more than 24 hours to prevent the meat from becoming mushy.
3. Bring to Room Temperature
Before grilling, remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes. This ensures even cooking.
For more inspiration, see the recipe ideas in How to Cook Skirt Steak.
Grilling Skirt Steak
1. Preheat the Grill
- Heat your grill to high heat (450°F–500°F). Skirt steak cooks best over high, direct heat to achieve a flavorful char while keeping the inside tender.
- Clean and oil the grill grates to prevent sticking.
2. Cook Times for Skirt Steak
Skirt steak cooks quickly due to its thin profile. Use these general guidelines for a 1-inch thick steak:
- Rare: 2–3 minutes per side (120°F–125°F internal temperature)
- Medium-Rare: 3–4 minutes per side (130°F–135°F internal temperature)
- Medium: 4–5 minutes per side (140°F–145°F internal temperature)
Pro Tip: Use an instant-read thermometer to check the steak’s doneness. Check out How to Cook a Cowboy Ribeye for more tips.
3. Flipping the Steak
Avoid frequent flipping. One flip halfway through the cooking process is sufficient to develop a good crust.
4. Rest the Steak
Once cooked, remove the steak from the grill and let it rest for 5–10 minutes. Resting allows the juices to redistribute, ensuring a moist and flavorful steak.
Resting and Slicing Skirt Steak
1. Why Resting is Essential
After grilling, letting your skirt steak rest for 5–10 minutes is crucial. Resting allows the juices that have moved to the surface during cooking to redistribute throughout the meat. This ensures a juicy, flavorful steak instead of a dry one.
- Pro Tip: Cover the steak loosely with aluminum foil while resting to retain heat without trapping steam.
2. How to Slice Skirt Steak for Maximum Tenderness
Skirt steak has long muscle fibers that run along its length, making proper slicing critical to tenderness. If not sliced correctly, the steak can feel chewy or tough.
Steps to Slice Properly:
- Identify the Grain: Look for the direction of the muscle fibers (they typically run lengthwise along the steak).
- Slice Against the Grain: Cut perpendicular to the grain to shorten the fibers, resulting in tender, easy-to-chew slices.
- Use an Angle: Hold your knife at a slight angle to create wider, more presentable slices.
- Pro Tip: Slice the steak thinly (1/4-inch or less) to enhance tenderness and presentation.
Tips for Perfect Grilled Skirt Steak
1. Avoid Overcooking
Skirt steak is best cooked quickly at high heat. Overcooking can make it tough and chewy. Aim for medium-rare (130°F–135°F) for optimal tenderness and flavor.
2. Use a Meat Thermometer
A meat thermometer is your best friend for precision. Insert it into the thickest part of the steak to get an accurate reading.
3. Enhance with Toppings
Boost the flavor of your grilled skirt steak with toppings like:
- Chimichurri Sauce: A zesty Argentinean herb sauce made with parsley, garlic, olive oil, and vinegar.
- Caramelized Onions: Add sweetness to balance the steak’s bold flavor.
- Grilled Vegetables: Serve alongside roasted bell peppers, zucchini, or onions.
4. Keep the Grill Hot and Clean
Preheat the grill thoroughly and clean it after each use. A hot grill ensures a good sear, and clean grates prevent sticking
Serving Ideas for Grilled Skirt Steak
Skirt steak’s versatility shines in a variety of dishes. Learn about other flavorful cuts like Bavette Steak. Here are some popular serving ideas:
1. Fajitas
Slice the steak thinly and serve it with sautéed onions and bell peppers. Add warm tortillas, guacamole, and salsa for a Tex-Mex feast.
2. Steak Salad
Pair grilled skirt steak with a fresh salad featuring mixed greens, cherry tomatoes, avocado, and a tangy balsamic dressing.
3. Tacos
Top warm tortillas with grilled skirt steak slices, pico de gallo, and a dollop of sour cream. Add a squeeze of lime for extra zest.
4. Bowls
Serve the steak over a bed of rice or quinoa with black beans, corn, and roasted veggies for a hearty, balanced meal.
If you’re looking for other steak recipes, explore Skirt Steak for more ideas.
Common Mistakes to Avoid
1. Not Preheating the Grill
One of the most common errors is placing the steak on a grill that isn’t hot enough. A cold grill doesn’t create the proper sear, which can result in uneven cooking and a lack of that desirable charred flavor. Always preheat your grill to 450°F–500°F for at least 10–15 minutes before cooking.
2. Overcrowding the Grill
Placing too many steaks or other items on the grill at once can lower the temperature and lead to steaming instead of searing. Ensure there’s enough space between each piece of steak to allow the heat to circulate evenly. If you’re grilling for a large group, cook in batches.
3. Skipping the Resting Step
Cutting into skirt steak immediately after grilling releases the juices, leaving you with dry and less flavorful meat. Always rest the steak for 5–10 minutes after removing it from the grill to allow the juices to redistribute.
Pro Tip: Use a clean plate or cutting board for resting to avoid cross-contamination with raw meat.
Frequently Asked Questions
1. How long should I grill skirt steak?
Skirt steak cooks quickly due to its thin profile. Use these general guidelines for grilling over high heat:
- Rare: 2–3 minutes per side (120°F–125°F)
- Medium-rare: 3–4 minutes per side (130°F–135°F)
- Medium: 4–5 minutes per side (140°F–145°F)
2. What temperature should I aim for medium-rare?
The internal temperature for medium-rare skirt steak is 130°F–135°F. Use a meat thermometer for accuracy, inserting it into the thickest part of the steak.
3. Should I marinate skirt steak before grilling?
Yes, marinating skirt steak enhances its flavor and helps tenderize the meat. Aim to marinate it for at least 30 minutes and up to 6 hours for the best results. Avoid marinating longer than 24 hours, as the acids in the marinade can break down the meat too much. Check out What to Eat With Chicken and Mushroom Pie.
4. Can I grill skirt steak on a gas or charcoal grill?
Both work perfectly for skirt steak.
- A gas grill offers consistent heat and convenience.
- A charcoal grill adds smoky flavor and enhances the steak’s natural taste.
5. Can I cook skirt steak without a grill?
Yes, you can use a cast-iron skillet or broiler for a similar effect. Preheat the skillet until it’s smoking hot or set the broiler to high heat to mimic the grill’s intense heat.
Grilling skirt steak is one of the simplest and most rewarding ways to enjoy this flavorful cut of beef. By avoiding common mistakes, preheating your grill, and following the proper preparation and slicing techniques, you can transform skirt steak into a tender, juicy masterpiece.
Whether served as part of fajitas, tacos, or paired with sides like grilled vegetables or chimichurri, skirt steak is a guaranteed hit. So, grab your tongs, fire up the grill, and enjoy a perfectly grilled skirt steak at your next meal!
For more ideas, check out How to Cook Skirt Steak and explore other steak recipes like Cowboy Steak.
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