Grilling skirt steak on a charcoal grill is a delicious way to enjoy this flavorful cut of meat. With my Skirt Steak Recipe, you can create a delicious and juicy meal that your family and friends will love.
Skirt steak is a flavorful cut of meat that is popular for grilling. When grilling skirt steak on a charcoal grill, it's important to get the grill nice and hot before placing the steak on it. This will help create a nice sear on the outside of the meat and seal in the juices.
One thing to keep in mind when grilling skirt steak is that it's a thin cut of meat, so it cooks quickly. This means you need to keep a close eye on the steak and make sure not to overcook it. Skirt steak is best served medium-rare, so aim for an internal temperature of 135°F (57°C) on a meat thermometer.
Another important step when grilling skirt steak is to let it rest for a few minutes before slicing and serving. This allows the juices to redistribute throughout the meat, making it more tender and juicy.
What is Skirt Steak?
Skirt steak is a cut of beef that comes from the diaphragm muscles of the cow, which are located between the ribs and the belly. It is a long, thin cut of meat that is known for its rich flavor and tenderness, but it can also be tough if not prepared properly. Skirt steak is often used in Mexican and Southwestern cuisine, where it is marinated and grilled or seared until crispy on the outside and juicy on the inside. It is a popular choice for fajitas, tacos, and other dishes that require a flavorful and tender cut of beef. Skirt steak is also used in dishes like steak salads, stir-fries, and sandwiches. It is important to slice skirt steak against the grain to help break down the muscle fibers and make it more tender.
Skirt Steak Recipe Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- 2 pounds skirt steak
- Salt and pepper
- Olive oil
See recipe card for quantities for this Mojo Skirt Steak with Chimichurri.
How to grill Skirt Steak
Start by preparing your charcoal grill. Fill the bottom of the grill with charcoal briquettes and light them using a chimney starter. Wait until the coals are hot and covered in white ash before continuing. While the coals are heating up, season the skirt steak with salt and pepper on both sides.
Drizzle a small amount of olive oil over the steak and rub it into the meat. Once the coals are hot, use grill tongs to spread them out evenly across the bottom of the grill. You want a hot fire with an even layer of coals.
Place the seasoned skirt steak directly over the hot coals. Grill the steak for 3-4 minutes per side for medium-rare, or until the internal temperature of the steak reaches 135°F (57°C) on a meat thermometer.
Once the steak is cooked to your desired level of doneness, remove it from the grill using tongs and transfer it to a cutting board. Let it rest for a few minutes to allow the juices to redistribute. After the steak has rested, slice it against the grain into thin strips. Serve immediately with your favorite sides.
Save time from marinating and try buying already marinated skirt steak from Costco and cooking it on the grill.
What to serve with grilled skirt steak
- Grilled Vegetables: Serve grilled vegetables, such as asparagus, zucchini, or bell peppers, alongside the skirt steak for a healthy and flavorful side dish.
- Rice or Quinoa Salad: Prepare a cold rice or quinoa salad with fresh herbs, chopped vegetables, and a light vinaigrette for a refreshing and satisfying side.
- Roasted Potatoes: Roasted baby potatoes or sweet potatoes seasoned with herbs and spices make for a tasty and easy side dish.
- Avocado Salad: Combine ripe avocado, cherry tomatoes, red onion, and fresh cilantro for an amazing Avocado Tomato Salad.
- Corn on the Cob: Grilled or boiled corn on the cob with a slather of butter and salt is a classic side that complements the smoky flavor of the skirt steak.
- Garlic Bread: Serve garlic bread or grilled bread slices with a drizzle of olive oil and sea salt for a simple and delicious side that can be used to sop up the steak's juices.
- Flank steak: Flank steak is a similar cut of beef that comes from the abdominal muscles of the cow. It has a similar flavor and texture to skirt steak and can be used in most recipes that call for skirt steak.
- Hanger steak: Hanger steak is another flavorful and tender cut of beef that can be used as a substitute for skirt steak. It is a bit thicker than skirt steak and has a more pronounced beefy flavor.
- Sirloin steak: Sirloin steak is a leaner cut of beef that is less flavorful than skirt steak, but it can be a good option if you are looking for a healthier alternative. It is best marinated to add more flavor.
- Portobello mushrooms: If you are looking for a vegetarian or vegan option, you can use portobello mushrooms as a substitute for skirt steak. They have a meaty texture and can be grilled or sautéed to mimic the flavor of beef.
Skirt Steak Recipe Variations
- Skirt steak fajitas: Marinate skirt steak in a mixture of lime juice, garlic, cumin, and chili powder, then grill or sear until crispy on the outside and juicy on the inside. Slice the steak thinly and serve with grilled onions and peppers, tortillas, and all your favorite fajita toppings.
- Skirt steak tacos: Season skirt steak with a blend of cumin, coriander, and smoked paprika, then grill or sear until medium-rare. Slice the steak thinly and serve on soft corn tortillas with fresh cilantro, diced onion, and a squeeze of lime juice.
- Skirt steak salad: Grill or sear skirt steak until medium-rare, then slice thinly and serve on a bed of mixed greens with sliced avocado, cherry tomatoes, and crumbled blue cheese. Drizzle with a balsamic vinaigrette dressing.
- Skirt steak stir-fry: Cut skirt steak into thin strips and stir-fry with vegetables like bell peppers, onions, and broccoli. Add a sauce made with soy sauce, honey, ginger, and garlic for a savory and satisfying meal.
- Skirt steak sandwiches: Grill or sear skirt steak until medium-rare, then slice thinly and serve on a crusty baguette with caramelized onions and horseradish aioli. Add some arugula or watercress for a peppery bite.
If you don't have a grill at home, feel free to try my Reverse Seared Cowboy Steak.
- Gas grill or Charcoal grill: Skirt steak can be grilled over charcoal or gas, but charcoal grilling will give the steak a delicious smoky flavor. Make sure your charcoal grill is clean and in good working order before you begin.
- Charcoal: Use high-quality charcoal that burns evenly and produces little ash. You will need enough charcoal to create a single layer of coals that covers the bottom of the grill.
- Chimney starter: A chimney starter is a metal cylinder with a handle that is used to light charcoal quickly and safely. Fill the chimney with charcoal and light it using newspaper or a paraffin cube.
- Tongs: Use long-handled tongs to handle the hot coals and the steak. Do not use a fork, as piercing the meat can cause it to lose its juices.
- Meat thermometer: Use a meat thermometer to check the internal temperature of the steak. Skirt steak should be cooked to medium-rare, which is an internal temperature of 130-135°F.
- Oil and salt: Brush the skirt steak with a little bit of oil and sprinkle with salt before grilling. This will help to keep the steak moist and enhance its flavor.
How to store Skirt Steak
To store cooked skirt steak, let it cool down to room temperature first. Then wrap it tightly with plastic wrap or aluminum foil and place it in the refrigerator. Cooked skirt steak can be stored in the refrigerator for up to four days.
For raw skirt steak, it should be kept in the refrigerator at a temperature of 40°F or below. Leave the steak in its original packaging or wrap it tightly in plastic wrap or aluminum foil. It can be stored in the refrigerator for up to three days. If you want to store it longer, you can freeze it. Wrap the steak tightly in plastic wrap and then in aluminum foil, and place it in an airtight freezer bag. Frozen skirt steak can be stored for up to six months.
When you're ready to use the skirt steak, thaw it in the refrigerator overnight. Never thaw the steak at room temperature or in warm water, as this can cause harmful bacteria to grow.
Skirt Steak Recipe Top tips
- Marinate the steak: This is the simplest recipe for grilling skirt steak, sometimes it is a great idea to marinate it. You can buy pre-made marinade to make one at home. Skirt steak is a tougher cut of meat, so it benefits from marinating. A simple marinade of olive oil, garlic, lime juice, and spices can do wonders for the flavor and texture of the steak.
- Bring the steak to room temperature: Before grilling, let the skirt steak sit at room temperature for 30 minutes to an hour. This will ensure that the steak cooks evenly.
- Don't overcook the steak: Skirt steak is best cooked to medium-rare or medium. Overcooking the steak will result in a tough and chewy texture. Use a meat thermometer to check the internal temperature of the steak.
- Let the steak rest: After cooking, let the skirt steak rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.
- Slice against the grain: Skirt steak has long muscle fibers, so it's important to slice against the grain to ensure tender and juicy slices. Look for the direction of the grain and slice perpendicular to it.
- Serve with a flavorful sauce: Skirt steak pairs well with a variety of flavorful sauces, such as chimichurri, salsa verde, or a balsamic reduction. Drizzle the sauce over the sliced steak just before serving.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove