Introduction

Oh, the smell of the grill on a warm evening! It always takes me back to those carefree summer days, doesn’t it? And if there’s one thing that always steals the show at any backyard barbecue or even a weeknight dinner, it’s a perfectly grilled steak. Today, we’re diving into a recipe that’s so simple, so incredibly flavorful, and frankly, so satisfying, you’ll be making it on repeat. We’re talking about Grilled Skirt Steak, and trust me, it’s a game-changer!

Why You’ll Love This Recipe

Fast: Seriously, from prep to plate in under an hour!
Easy: Minimal ingredients and even fewer steps make this a beginner-friendly win.
Giftable: While you’ll want to devour it yourself, it’s fantastic for sharing at potlucks or barbecues.
Crowd-pleasing: Who doesn’t love a juicy, perfectly seasoned steak? It’s a guaranteed hit!

Ingredients

Here’s what you’ll need to create this steakhouse-worthy dish right in your own backyard. It’s all about quality ingredients letting their natural flavors shine!

2 lb. Skirt Steak: This cut is fantastic for grilling because it’s thin and cooks up super quick. Look for good marbling, which means more flavor and tenderness!
Salt: A good pinch of sea salt or kosher salt is key to bringing out that beefy goodness.
Pepper: Freshly ground black pepper adds a lovely bite.

For the Marinade:

⅓ cup Olive oil: Our base for tenderness and carrying all those delicious flavors.
⅓ cup Dry sherry: This might sound fancy, but it adds a wonderful depth and subtle sweetness. If you don’t have sherry, a dry white wine or even a splash of red wine vinegar would work in a pinch.
⅓ cup Soy sauce: For that savory, umami punch that makes steak irresistible.
2 tbsp Honey: Just a touch of sweetness to balance the savory notes and help with caramelization on the grill.
1 tsp Minced garlic: Fresh garlic is always the way to go for that pungent, aromatic kick.
1 tsp Crushed red pepper: For a gentle warmth that perks up the palate without being overpowering.
1 cup Chimichurri sauce (optional): This is your flavor superpower! While not strictly necessary, a dollop of vibrant chimichurri on top or for dipping is pure magic.

How to Make It

Alright, let’s get this steak party started! Grab your apron, and let’s do this.

Whip up the Marinade: In a medium-sized bowl, whisk together the olive oil, dry sherry, soy sauce, honey, minced garlic, and crushed red pepper. Give it a good stir until everything is nicely combined.
Marinate the Steak: Place your skirt steak in a resealable bag or shallow dish. Pour the marinade over the steak, making sure it’s completely coated. Let it sit and soak up all that goodness for at least 30 minutes. If you have the time, you can let it marinate in the refrigerator for up to 4 hours for even more flavor. I like to do this in the morning if I’m planning on grilling for dinner!
Preheat Your Grill: While your steak is doing its flavor bath, get your grill ready. You want it heated to a medium-high heat. This is crucial for getting a nice sear on the steak.
Prep for Grilling: Remove the skirt steak from the marinade. It’s important to discard the used marinade – we don’t want to cook with raw meat drippings!
Season Generously: Now, pat the steak dry with a paper towel (this helps with searing!). Season it generously on both sides with salt and freshly ground black pepper. Don’t be shy here; a good seasoning is key to delicious steak.
Grill to Perfection: Lay the seasoned skirt steak on the hot grill. For a perfect medium-rare, you’re looking at about 3-5 minutes per side. Of course, adjust this based on your grill’s heat and your preferred level of doneness. I always recommend using a meat thermometer for the most accurate results!
Let it Rest: This is perhaps the most important step! Once it’s off the grill, transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is incredibly moist and tender.
Slice and Serve: After resting, slice the steak against the grain. You’ll see the muscle fibers running in one direction; slicing perpendicular to them will give you the most tender bites. Serve it up with that optional chimichurri sauce, or just as is!

Substitutions & Additions

This recipe is wonderfully flexible, so feel free to play around with it!

Marinade Swap: If dry sherry isn’t your thing, try a splash of balsamic vinegar or even some Worcestershire sauce for a different flavor profile.
Spice It Up: Love heat? Add a pinch more crushed red pepper, or even a finely minced jalapeño to the marinade.
Aromatics: Feel free to add a tablespoon or two of chopped fresh rosemary or thyme to the marinade for an herby twist.
Citrus Zing: A squeeze of fresh lime or lemon juice in the marinade before grilling can add a bright, fresh note.
Chimichurri: If you don’t have chimichurri, a simple salsa verde or even a dollop of pesto would be delicious!

Tips for Success

A few little secrets to make your grilled skirt steak absolutely phenomenal:

Don’t Over-Marinate: While 30 minutes is great, going over 4 hours can sometimes make the steak mushy due to the acidity in some marinades.
Hot Grill is Key: A screaming hot grill is your best friend for achieving that beautiful crust and locking in juices.
Slice Against the Grain: I can’t stress this enough! It makes all the difference in tenderness.
Prep Ahead: You can make the marinade a day in advance and store it in the fridge. Just add the steak a few hours before grilling.
Don’t Crowd the Grill: Give your steak plenty of space to ensure even cooking and good searing.

How to Store It

Leftover grilled skirt steak is a treasure! Once completely cooled, store it in an airtight container in the refrigerator for up to 3 days. It’s fantastic sliced thinly and added to salads, tacos, or sandwiches the next day.

FAQs

Can I grill skirt steak without marinating it?

Absolutely! While the marinade adds incredible flavor and tenderness, a well-seasoned skirt steak grilled over high heat will still be delicious. Just be sure to season it generously with salt and pepper before grilling.

How do I know when skirt steak is done?

For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, it’s 135-145°F (57-63°C). Always use a meat thermometer for accuracy!

What should I serve with grilled skirt steak?

This steak is so versatile! It pairs wonderfully with grilled corn on the cob, a fresh green salad, roasted potatoes, or even some quick black beans and rice for a taste of Latin America.

Grilled Skirt Steak

A simple, flavorful, and easy grilled skirt steak recipe perfect for backyard barbecues or weeknight dinners, with a marinade that tenderizes and adds depth.

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Prep Time 10

Cook Time 10

Servings 4 people

Equipment

Grill Preheated to medium-high heat.
Medium-sized bowl For whisking the marinade.
Resealable bag or shallow dish For marinating the steak.
Paper towel For patting the steak dry.
Cutting board For resting and slicing the steak.
Meat thermometer Recommended for accurate doneness.

Ingredients

Steak

2 lb. Skirt Steak Look for good marbling.
Salt Sea salt or kosher salt.
Pepper Freshly ground black pepper.

Marinade

0.33 cup Olive oil
0.33 cup Dry sherry Or dry white wine, or red wine vinegar.
0.33 cup Soy sauce
2 tbsp Honey
1 tsp Minced garlic Fresh.
1 tsp Crushed red pepper

Optional Garnish

1 cup Chimichurri sauce For topping or dipping.

Instructions

In a medium-sized bowl, whisk together the olive oil, dry sherry, soy sauce, honey, minced garlic, and crushed red pepper until well combined.
Place skirt steak in a resealable bag or shallow dish. Pour marinade over steak, ensuring it's fully coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
Preheat grill to medium-high heat.
Remove steak from marinade and discard the used marinade.
Pat steak dry with paper towel and season generously on both sides with salt and freshly ground black pepper.
Place steak on the hot grill and cook for 3-5 minutes per side for medium-rare, adjusting for desired doneness.
Transfer steak to a cutting board and let it rest for 5-10 minutes.
Slice steak against the grain and serve with optional chimichurri sauce.

Notes

For best results, slice the steak against the grain to ensure tenderness. Don't over-marinate, as it can make the steak mushy. A hot grill is crucial for a good sear.