A bold marinade takes this grilled skirt steak from tough to unbelievably juicy. Slice it up, hit it with some chimichurri sauce, and you’ll have a perfect summer centerpiece.
We may not be the biggest steak eaters in our house, but that all goes away when it’s summertime. Even with the crazy beef prices, I’m still game to throw a seasoned T Bone Steak on the grill or give this juicy Smoked Brisket hours to smoke to perfection. I literally can’t think of a better way to spend a summer evening.
Skirt Steak
Skirt steak is a long, thin, and coarse cut of beef that comes from the steer’s underbelly. Essentially, it’s a cousin of flank steak, with consistent fat marbling and a rich, beefy flavor that only gets better after soaking in a quality marinade. I love an umami-forward marinade, but you can make it more citrusy if a Mexican-inspired carne asada is what you’re going after.
I made this skirt steak marinade with a simple blend of soy sauce, Worcestershire, garlic, citrus, and oil, and WOW, did it pack a punch of flavor. After marinating, I threw the steak on a smoking-hot grill until it had those classic grill marks and the best smoky-charred flavor. Don’t have an outdoor grill? Pan-sear it on a griddle or an extra-large cast-iron skillet instead. It’s up to you—either way, it will still come off the heat with a thick crust, nicely charred edges, and a juicy, tender middle.
And if you know me at all, you know I can’t have a steak without some sort of sauce on top. My green chimichurri is where it’s at. It’s bright and herbaceous, AKA the perfect complement to the bolder steakhouse flavors in the meat. No exaggeration—three of us in my studio destroyed this steak the second we finished shooting the recipe video. I really hope you try it this grilling season!
Ingredients and Substitutions
Besides the meat itself, I made the marinade with a handful of basic sauces, aromatics, and an acidic component. Here is what I used for this skirt steak recipe:
- Skirt Steak -You can use either inside or outside skirt steak. Outside skirt is my pick because it’s thicker and more tender.
- Soy Sauce – I usually have low-sodium soy sauce on hand, but regular soy sauce works, too.
- Worcestershire Sauce – AKA the umami bomb in the marinade.
- Garlic Cloves – I finely minced 3 whole garlic cloves.
- Lemon – Acid is necessary in any steak marinade. Here, I went with freshly squeezed lemon juice, plus lemon zest to punch up the brightness. If you need a substitute, try red wine vinegar or lime juice instead.
- Oil – Any neutral-flavored oil, like avocado oil, will work.
- Seasonings – Just salt and pepper.
How to Grill Skirt Steak
Make the marinade: First, I whisk the marinade ingredients together in a medium bowl.
Marinate the beef: After I pat the skirt steak dry all over, I place it in a casserole dish and pour the marinade over top. I use my hands to massage the marinade into the steak.
Chill: Next, I cover the casserole dish and refrigerate it so the steak can marinate for several hours.
Preheat: Finally, I can take the steak out of the fridge and let it come to room temperature while I preheat my grill between 500ºF and 550ºF.
Grill: I take the steak out of the dish and place it right on the hot grill grates. I grill it on both sides until it’s medium-rare.
Rest: After it’s done grilling, I remove the steak from the heat and let it rest on a wire rack set over a sheet tray for 5 to 10 minutes.
Slice and serve: I slice the steak against the grain, arrange the slices on a serving platter, and top them with a generous amount of chimichurri sauce.
Chef Tip + Notes
Thin cuts of steak, like skirt steak, love high heat. I suggest giving your grill or skillet plenty of time to preheat so you don’t accidentally cook the steak slowly at a low temperature. I want my meat to sizzle throughout the 4-minute cook time, so I always make sure my grill is between 500ºF and 550ºF before I get started.
- Trim if needed: Before marinating, I’ll trim away any silver skin (the shiny, tough membrane) and any large chunks of hard white fat from the steak. Thin flecks of fat are fine. That’s just pure flavor.
- Marinating time: You can marinate skirt steak for a minimum of 4 hours or up to 24 hours in the fridge. Remember that the longer it soaks, the more flavorful it will be.
- Cross-hatch grill marks: After grilling the steak on both sides for 1 minute each, I turn the steak 45 degrees and cook it another minute on both sides. This gives it those classic grill marks and brings it up to medium-rare.
- Aim for medium-rare: Medium-rare (an internal temperature of 125°F before resting) is the sweet spot for the juiciest skirt steak. If that’s a tad too pink for you, you can leave it on the grill until the internal temperature reaches 135°F for medium.
- Customize the marinade: The beauty of this marinade is how customizable it is. Sometimes, I’ll add a couple of tablespoons of my Mexican spice blend, some grated ginger, a pinch of red chili flakes, or a spoonful of brown sugar for extra flavor. It always tastes great as long as I follow the basic ratio of 2 parts oil, 1 part acid, and 1 part savory sauce/seasoning.
Serving Suggestions
Marinated and grilled skirt steak topped with chimichurri is my idea of a fantastic summer dinner. It goes so well with a side of grilled romaine drizzled with Caesar dressing and classic corn on the cob.
I also love the leftover steak slices on a bed of salad greens with blue cheese and balsamic vinaigrette or layered inside a cheesy steak sandwich.
When my friends are coming over, I’ll usually serve the grilled steak slices with a side of crispy French fries or a platter full of roasted potatoes, just to keep things simple but still delicious.
Make-Ahead and Storage
Make-Ahead: I like serving the steak right away, but you can keep it covered in a 200°F oven for up to 30 minutes.
How to Store: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. They also freeze well for up to 3 months.
How to Reheat: I add some oil or a splash of broth to a large skillet over medium-high heat. Once it’s hot, I’ll place the steak strips into the pan and sauté until they’re warmed through (about 3 to 5 minutes).
More Steak Recipes
Skirt Steak Recipe
Ingredients
- 3 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 3 finely minced garlic cloves
- zest of 1 lemon
- juice of 1 lemon
- ½ cup neutral-flavored oil, like avocado
- 1 teaspoon salt
- 1 ½ teaspoon ground black pepper
- 2 pounds of skirt steak
- optional chimichurri sauce for serving
Instructions
- Add the soy sauce, Worcestershire sauce, garlic, lemon zest, lemon juice, avocado oil, salt, and pepper to a medium-sized bowl and whisk until emulsified. Briefly set it to the side.
- Pat the skirt steak dry on all sides using paper towels.
- Next, add the steak to a 13×9 casserole dish and cover it in the marinade. Massage the marinade into the steak on all sides.
- Cover with plastic wrap and refrigerate for 4 to 24 hours. The longer the marinade time, the more flavorful it will be.
- Remove the steak from the fridge and preheat the grill to high heat (500° to 550°).
- Take the steak straight from the pan to the grill and cook for 1 minute. Flip it over and cook for another minute. Flip it back over, turn it 45°, and cook for 1 minute. Flip it and cook for 1 additional minute. This will get you to a 125° medium rare internal temperature.
- You can sear the steak in oil in a cast-iron or like pan over medium-high heat. You’ll most likely have to cut it in half because it is so long. Sear it for 90 seconds per side and rest it.
- Remove the steak and rest on a rack over a sheet tray.
- To slice, cut it every 4 to 5 inches. Then turn those slices 45° and make thin slices on a bias against the grain. You do this to cut those long muscle fibers so the steak is tender.
- Serve with chimichurri sauce or your favorite sauce.
Skirt Steak Recipe