If you need a quick, flavorful lunch, this marinated skirt steak is a go-to. The thin skirt cut soaks up the marinade and cooks quickly, making it ideal for busy weeknights or Taco Tuesday. The final result is savory with a touch of sweetness and a gentle finish of heat.
Table of Contents
- Step 1: Prep the marinade.
- Recipe Tip
- Step 2: How to perfectly grill marinated skirt steak
- Frequently Asked Questions:
- Marinated Skirt Steak Recipe
Step 1: Prep the marinade.
The marinade makes the dish. Combine soy sauce, olive oil, freshly minced garlic, crushed red pepper flakes, brown sugar and freshly squeezed lime juice in a bowl and whisk until well blended.
Choose outside skirt steak that has been trimmed and tenderized. If the piece is long, cut it into roughly 6-inch slabs so it marinates evenly and fits the grill better.
Pour the marinade over the steak and rub it in so every surface is coated. Let it rest in the refrigerator for about one hour to absorb the flavors.
Recipe Tip
- Select outside skirt steak over inside — it’s typically more tender with a stronger beef flavor.
- The thin skirt cut is ideal for marinades because it soaks up flavors quickly and cooks fast.
Dad’s Seasonings
Essential grilling seasonings to boost flavor.
Step 2: How to perfectly grill marinated skirt steak
Preheat the grill to about 400°F and set for direct heat. Grill the marinated skirt steak about 2 minutes per side, or until the internal temperature reaches roughly 130°F for medium-rare. Because skirt steak is thin, it cooks fast—watch it closely to avoid overcooking.
Remove the steak from the grill and let it rest for 10 minutes. Resting allows the juices to redistribute and yields a more tender slice.
While the steak rests, place green onions on the grill and char them for 4–5 minutes until softened and slightly blackened. They add bright flavor and a bit of texture to the plate.
Serve the steak and charred green onions as-is for a lighter meal, or add warm tortillas and rice for tacos and a heartier plate. Enjoy!
Frequently Asked Questions:
It depends on the cooking method. For quick, hot grilling choose well-marbled steaks like ribeye or NY strip. For slow cooking or stews, choose meatier, more economical cuts such as chuck roast.
Remove the steak based on your preferred doneness: for medium-rare pull at about 120–125°F, for medium aim for 135–140°F. Always rest the meat for about 10 minutes before slicing to retain juices.
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Marinated Skirt Steak
Ingredients
- 1 lbs Outside skirt steak
- 1/2 cup Soy sauce
- 2 tbsp Olive oil
- 4 Cloves of garlic
- 1 Lime
- 1 tbsp Crushed red pepper flakes
- 1 tbsp Brown sugar
- 2 Green onions
Instructions
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In a mixing bowl combine soy sauce, olive oil, minced garlic, crushed red pepper flakes, brown sugar and freshly squeezed lime juice. Whisk until blended.
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Cut the steak into 6-inch slabs if needed so it marinates evenly.
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Pour the marinade over the steak and rub it in, making sure all surfaces are covered. Let sit for 1 hour in the refrigerator.
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Preheat the grill to 400°F for direct heat. Grill the steak about 2 minutes per side or until the internal temperature reaches 130°F for medium-rare.
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Remove the steak from the grill and rest for 10 minutes before slicing.
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Grill the green onions 4–5 minutes until soft and charred, then serve alongside the sliced steak.
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