Tender Juicy Skirt Steak
This Tender Juicy Skirt Steak recipe delivers a beautifully charred exterior and a juicy, flavorful center.A simple garlic, lime, olive oil, and herb marinade adds incredible depth to the beef.The steak cooks quickly, making it perfect for busy weeknight dinners or weekend grilling.Resting the meat before slicing helps preserve its flavorful juices.Always slice skirt steak thinly and against the grain for the most tender bite.Serve it with fresh chimichurri, grilled vegetables, rice, beans, or your favorite sides.
Ingredients
For the Skirt Steak
- 1½ pounds (680 g) skirt steak
- 3 tablespoons olive oil
- 4 garlic cloves, finely minced
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ¼ teaspoon red pepper flakes, optional
For Serving
- Fresh chimichurri sauce
- Lime wedges
- Chopped fresh parsley
- Grilled vegetables
- Cooked rice or beans
- Roasted or grilled potatoes
Instructions
Prepare the Steak
- Pat the skirt steak thoroughly dry with paper towels. If it is very long, cut it into smaller sections that will fit comfortably on your grill or skillet.Look carefully at the direction of the muscle fibers. Identifying the grain before cooking will make it much easier to slice the steak correctly after grilling.
Make the Marinade
- In a bowl, combine olive oil, minced garlic, lime juice, lemon juice, parsley, oregano, smoked paprika, salt, black pepper, cumin, and red pepper flakes.Whisk everything together until well combined.
Marinate the Steak
- Place the steak in a shallow dish or resealable food-safe bag. Pour the marinade over the meat and turn the steak several times so every surface is coated.Cover and refrigerate for 30 minutes to 4 hours. Remove the steak from the refrigerator about 20–30 minutes before cooking so it can take some of the chill off.
Heat the Grill
- Preheat your grill to very high heat. You want the cooking surface extremely hot so the steak develops a deep brown crust quickly.If using a cast-iron skillet, heat it over high heat until very hot. Ventilate your kitchen well because skirt steak can produce smoke when seared at high temperature
Grill the Steak
- Remove the steak from the marinade and lightly pat off excess moisture. Place it on the hot grill.Cook for approximately 3–5 minutes per side, depending on thickness and desired doneness. Avoid constantly moving the steak so it has time to develop a flavorful crust.
Rest
- Transfer the cooked steak to a cutting board and let it rest for 5–10 minutes. This gives the meat time to settle and helps retain its juices.
Slice Against the Grain
- This is one of the most important steps.Identify the direction of the muscle fibers and slice across them, not parallel to them. Cut the steak into thin slices at a slight angle.Serve immediately with chimichurri and lime wedges.
Notes
- Do not over-marinate: Because the marinade contains citrus juice, several hours is generally sufficient.
- Dry the steak before grilling: Excess moisture can prevent proper browning.
- Use high heat: Skirt steak benefits from fast cooking at a high temperature.
- Do not overcrowd the grill: Give each steak section enough space to sear properly.
- Use a thermometer: It is the easiest way to control doneness.
- Always rest the steak: A short resting period helps maintain juiciness.
- Slice against the grain: This dramatically improves the texture.
- Serve immediately: Skirt steak is best enjoyed while hot and freshly sliced.