Easy Grilled Skirt Steak Recipe

Here is my go-to grilled skirt steak recipe, with a foolproof marinade that uses simple pantry ingredients and a straightforward grilling method that gives you tender, juicy meat every time.

This skirt steak has become our family’s favorite weekend dinner, especially during summer barbecues. I always buy an extra piece because the leftovers make amazing sandwiches the next day. Nothing better than having ready-to-go lunch meat in the fridge, right?

What Kind of Skirt Steak Should I Use?

You’ll find two main types of skirt steak at the meat counter: inside and outside skirt steak. The inside skirt is generally more tender and a bit thicker, making it my top pick for grilling, while the outside skirt is slightly tougher but still tasty when cooked right. Both cuts come from the beef plate section and have that characteristic long, flat shape with visible grain running across the meat. When shopping, look for pieces with good marbling (those white streaks of fat) and try to get a piece that’s fairly even in thickness – this helps ensure even cooking on the grill. Just remember to always slice against the grain when serving, as this cuts through those muscle fibers and gives you the most tender bite possible.

Options for Substitutions

This grilled steak recipe is pretty adaptable – here’s what you can swap if needed:

• Skirt steak: If you can’t find skirt steak, flank steak makes a great substitute. You could also use flat iron steak or hanger steak – just watch the cooking time as these cuts may cook a bit differently.
• Dry sherry: No sherry? Try using dry white wine, rice wine vinegar, or even apple cider vinegar mixed with a splash of water. Each will give you that nice acidic kick that helps tenderize the meat.
• Soy sauce: You can swap in coconut aminos for a gluten-free option, or tamari sauce works great too. If you’re out completely, use Worcestershire sauce mixed with a bit of water.
• Honey: Brown sugar, maple syrup, or agave nectar will all work just fine in place of honey. Use the same amount as called for in the recipe.
• Red pepper flakes: Feel free to use cayenne pepper (start with 1/4 teaspoon), fresh chopped jalapeño, or even a splash of your favorite hot sauce to bring the heat.
• Chimichurri sauce: Since this is listed as optional, you can skip it or try other sauces like pesto, garlic herb butter, or even a simple squeeze of lime juice with chopped cilantro.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling skirt steak is not paying attention to the grain – this cut must be sliced against the grain at a 45-degree angle, or you’ll end up with chewy, hard-to-eat meat regardless of how perfectly you’ve cooked it. Another common error is overcooking the steak – since skirt steak is thin and lean, it only needs 3-4 minutes per side for medium-rare, and going beyond that will make it tough and rubbery. Temperature control is crucial, so make sure your grill is screaming hot (around 450-500°F) before adding the meat – this ensures a nice sear on the outside while keeping the inside juicy. For the best results, let your steak rest for 5-10 minutes after grilling, and don’t skip marinating time – at least 2 hours will help tenderize the meat and add deeper flavor.

What to Serve With Grilled Skirt Steak?

This juicy grilled steak pairs perfectly with simple sides that let the meat stay in the spotlight. A baked potato loaded with butter and sour cream is always a crowd-pleaser, or try some grilled corn on the cob brushed with butter and sprinkled with salt. For a fresh element, I like to add a simple green salad dressed with olive oil and lemon juice, or some roasted vegetables like bell peppers and onions that pick up nice char marks from the grill. If you’re feeding a crowd, you might want to add some crusty bread to soak up those tasty meat juices and chimichurri sauce.

Storage Instructions

Keep Fresh: Got leftover grilled skirt steak? Place it in an airtight container and pop it in the fridge for up to 3 days. Pro tip: slice it only when you’re ready to eat, as whole pieces stay juicier longer. If you’ve already sliced it, no worries – it’ll still keep well!

Freeze: You can freeze your cooked skirt steak for up to 3 months. Wrap it tightly in plastic wrap, then place it in a freezer bag with the air squeezed out. If you have leftover chimichurri sauce, freeze it separately in an ice cube tray – it’s perfect for future meals!

Warm Up: To enjoy your leftover steak without overcooking it, let it come to room temperature first. Then give it a quick sear in a hot pan for about 30 seconds per side. For frozen steak, thaw it overnight in the fridge before reheating. This helps keep the meat tender and juicy!

Preparation Time	5-10 minutes
Cooking Time	10-15 minutes
Total Time	45-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 160-180 g
• Fat: 140-160 g
• Carbohydrates: 30-40 g

Ingredients

• 2 pounds skirt steak
• Salt and black pepper to taste
• 1/3 cup olive oil
• 1/3 cup dry sherry
• 1/3 cup soy sauce
• 2 tablespoons honey
• 1 teaspoon garlic, minced
• 1 teaspoon crushed red pepper flakes
• 1 cup chimichurri sauce (optional)

Step 1: Season and Marinate the Steak

Begin by seasoning your steak with salt and pepper on both sides to taste.

In a zip-top plastic bag or a shallow baking dish, combine olive oil, dry sherry, soy sauce, honey, minced garlic, and a pinch of red pepper flakes.

Place the seasoned steak into the bag or dish, ensuring it’s well coated with the marinade.

Allow the steak to marinate on the countertop for 30 minutes to absorb the flavors.

Step 2: Preheat and Prepare the Grill

While the steak is marinating, preheat your grill to high heat, aiming for a temperature of at least 500 degrees F or higher if possible.

Clean the grill grates thoroughly and brush with oil if needed to prevent sticking during cooking.

Step 3: Sear the Steak

Once marinated, remove the steak from the bag, discarding any leftover marinade.

Place the steak on the hot grill.

Sear it for 3 to 4 minutes on each side or until the internal temperature reaches 130 degrees F for a medium-rare finish.

Monitor the steak closely to achieve the desired doneness.

Step 4: Rest and Slice the Steak

After grilling, remove the steak and allow it to rest for about 5 minutes.

This resting period helps retain its juices.

Once rested, slice the steak against the grain into thin strips.

This technique ensures more tender bites.

Step 5: Serve

Serve the sliced steak with your choice of accompaniments, such as chimichurri sauce if desired, to add a burst of flavor.

Enjoy your perfectly grilled steak!