Tulo

Grilled Skirt Steak Recipe

Sliced grilled skirt steak fanned out on a wooden cutting board, showing a dark seared crust and a pink, evenly cooked center, with lime wedges and chopped cilantro alongside.
Photo by Nadin Sh on Pexels

Skirt steak is thin and loosely grained, so it absorbs a lime-and-garlic marinade in a couple of hours instead of overnight, and its high fat content lets it take a hard, fast sear without drying out. Slicing thin against the visible grain afterward is what turns a naturally chewy cut into something tender.

Prep
15 min
Cook
10 min
Total
145 min
Servings
6

Ingredients

Servings6
  • 2 lbs skirt steak
  • 3 tbsp olive oil
  • 3 tbsp fresh lime juice
  • 4 cloves garlic, minced
  • 2 tbsp soy sauce
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 2 tbsp fresh cilantro, chopped, for serving

Nutrition per serving

Calories
963
Protein
78g
Carbs
6g
Fat
68g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Trim any large patches of surface fat or silverskin from the skirt steak, then cut it crosswise into 2 or 3 pieces so it fits in a gallon zip-top bag or dish.
  2. 2In a bowl, whisk together the olive oil, lime juice, minced garlic, soy sauce, cumin, chili powder, salt, and pepper.
  3. 3Add the steak to the marinade, turning to coat, and refrigerate for at least 2 hours or up to 8 hours.
  4. 4Remove the steak from the marinade about 20 minutes before cooking to take the chill off, then pat it dry with paper towels.
  5. 5Heat a grill, grill pan, or cast iron skillet over high heat until it's smoking hot.
  6. 6Sear the steak for 3-4 minutes per side for medium-rare, until a deep brown crust forms and the internal temperature reads 130-135°F (54-57°C).USDA safe minimum for beef, pork, lamb, veal: 145°F (63°C), plus a 3-minute rest
  7. 7Transfer the steak to a cutting board and let it rest for 8-10 minutes before slicing.
  8. 8Slice the steak thinly against the grain, on a diagonal, and top with chopped cilantro before serving.
How to Use a Meat Thermometer

Tips & variations

  • Skirt steak comes in two cuts, inside and outside skirt. Outside skirt is thicker, more tender, and pricier; inside skirt is thinner and cooks even faster, so watch it closely.
  • If a piece of the steak is noticeably thicker at one end, fold it back on itself or cut it into a second, shorter piece so the whole batch cooks at the same rate.
  • For fajitas, slice the rested steak into thin strips and toss with sautéed peppers and onions right before serving.
  • A cast iron skillet works as well as a grill for this cut. Get it ripping hot and don't crowd the pan, or the steak will steam instead of sear.

Storage & reheating

Store leftover sliced steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat just until warmed through, or serve cold on top of salads, since skirt steak toughens quickly if reheated past medium.

Tips from the Tulo kitchen

  • Marinating longer than 8 hours doesn't make the steak more tender, since the acid in lime juice starts to firm up the exterior texture past that point; it just adds flavor.
  • Letting the steak come fully to room temperature before searing isn't necessary here because it's thin enough to cook through in a few minutes either way.

FAQ

What is skirt steak best used for?

It's the standard cut for fajitas and carne asada, and it works well sliced into tacos, salads, or steak sandwiches because its bold, beefy flavor holds up against strong marinades and toppings.

How do I know which way the grain runs?

Look at the raw steak before cooking: you'll see long parallel lines running the length of the meat. Slice perpendicular to those lines after resting, not parallel to them.

Why is my skirt steak tough?

The two most common causes are overcooking past medium (skirt steak has little internal fat to buffer it) and slicing with the grain instead of against it.

Can I cook skirt steak without marinating it?

Yes, a dry rub of salt, pepper, and cumin works fine for a hot sear, but a short acid-based marinade of at least an hour noticeably softens the texture on this particular cut.

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