Grilled Skirt Steak

Beef lovers rejoice. This marinated grilled skirt steak is citrusy and slightly spicy with a beefy char that will make your mouth water.

5 from 2 votes

Course: Main Course

Cuisine: American

Keyword: carne asada, grilled, skirt steak

Prep Time: 1

Cook Time: 5

Total Time: 1 5

Servings:

Calories: 383kcal

Author: Imma

Trim skirt steak and pat dry.
Combine the marinade in a large shallow bowl.
Add the skirt steak, coat well, and marinate for about an hour (or keep it in the fridge until ready to grill if you think it will take more than an hour). If it will take more than an hour, marinate it in the refrigerator.
Preheat the grill to medium-high.
Thirty minutes before grilling, drain the marinade from the skirt steak and pat dry with paper towels (for that delicious Maillard reaction).
Clean and oil the grill grates. Place the skirt steaks on the hot grates and grill for 3-5 minutes per side for rare to medium-rare, depending on preferences—the less cooked, the better.
When ready, transfer it to a wooden cutting board and let it rest for 2-5 minutes. Thinly slice the skirt steak against the grain and enjoy.

To keep the steaks from sticking to the grill grates, clean and oil them before preheating.
Don't skip letting the steaks rest for 10 minutes before slicing. That way, the juices have a chance to redistribute for a tenderer, juicier steak.
Wait until the grill is ripping hot before cooking the skirt steak on it so it gets a nice char on the outside.
Cut the steak against the grain for a more tender chew because it cuts across the muscle fibers.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.