What is skirt steak and how is it different from flank steak?

Skirt steak is a long, thin cut from the diaphragm muscles of the cow, featuring visible grain and a chewy texture. Flank steak comes from the cow’s lower abdominal area and is thicker and leaner. While both are flavorful and suitable for grilling, skirt steak cooks faster due to its thinness. You can use flank steak as a substitute, but it is best to pound it thin and adjust cooking time since it is thicker and denser.

How long should I marinate skirt steak for the best flavor and texture?

Marinate skirt steak for a minimum of 30 minutes up to a maximum of 24 hours. Because it’s a thin cut, extended marinating beyond 24 hours can cause the meat to become mushy. Shorter marinating times still infuse good flavor, especially when using acidic ingredients like vinegar or citrus in the marinade.

What temperature should I cook skirt steak to for ideal tenderness?

Skirt steak is best cooked to medium-rare or medium, which means an internal temperature of 130-145°F (54-63°C). Cooking beyond medium risks toughening the meat. Grill over high heat for about 3-4 minutes per side to reach this temperature, and use an instant-read thermometer to check doneness.

Why is it important to slice skirt steak against the grain?

Slicing skirt steak against the grain means cutting perpendicular to the lines of muscle fibers. This shortens the fibers, making each bite more tender and easier to chew. Cutting with the grain results in tougher, chewier slices.

Can I use other peppers or substitutions in the skirt steak marinade?

Yes, if a recipe calls for pickled pepperoncini, you can substitute pickled jalapeños, fresh jalapeños with a splash of pickle juice, or other tangy pickled peppers. These options provide a similar balance of heat and acidity that complements the steak well.

Grilled Skirt Steak Recipe With Garlic Herb Perfection Tips

Ingredients

Scale

2 to 2½ lb skirt steak
⅓ cup avocado oil (or olive oil)
⅓ cup dry sherry (or red wine vinegar/lemon juice)
⅓ cup soy sauce
2 tbsp honey or agave nectar
1 tsp minced garlic (or 2 cloves chopped)
1 tsp crushed red pepper (optional)
1 cup basil leaves (for herb paste)
3 scallions (thinly sliced)
2 tbsp lemon thyme leaves
2 fat garlic cloves (roughly chopped)
2 tbsp coarsely chopped pickled peperoncini
2½ tsp kosher salt
Zest of 1 lemon
Juice of half a lemon
¼ cup extra-virgin olive oil (for herb paste)
Salt and pepper for seasoning
1 cup chimichurri sauce or tomato salad (optional for serving)

Cook Mode Prevent your screen from going dark

Instructions

1. Season the skirt steak evenly with salt and pepper.
2. In a zip-top bag, combine marinade ingredients or blend herb paste into a smooth mix. Coat the steak thoroughly.
3. Marinate for at least 30 minutes at room temperature or refrigerate for up to 24 hours. Bring to room temperature before cooking.
4. Preheat grill to high heat (around 500°F). Clean and oil grates to prevent sticking.
5. Remove steak from marinade, pat dry (if using herb paste marinade), and discard leftover marinade. Season with salt and pepper if needed.
6. Grill the steak 3 to 6 minutes per side, turning 90 degrees for grill marks, until internal temperature reaches 130°F for medium-rare.
7. Let steak rest 5 to 10 minutes before slicing thinly against the grain.
8. Serve with chimichurri sauce or fresh tomato salad if desired.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🔥 Use a very hot grill to quickly sear the outside and keep the meat juicy inside.
🧄 Pat the steak dry before grilling for a nice char, especially with herb paste.
⏳ Letting the steak rest ensures juiciness; slice against the grain for tenderness.

Author: Brandi Oshea
Prep Time: 10-15 minutes
Marinating Time: 30 minutes to 24 hours
Cook Time: 10-15 minutes
Category: Main Course
Method: Grilling
Cuisine: American
Diet: Omnivore

Nutrition

Serving Size: 3 oz
Calories: 227-350 kcal
Sugar: 1-2 g
Sodium: 496-650 mg
Fat: 14-25 g
Saturated Fat: 4-8 g
Trans Fat: 0 g
Carbohydrates: 2-15 g
Fiber: 1 g
Protein: 20-29 g
Cholesterol: 57-95 mg