Best Skirt Steak (with Marinade)
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Grilled Skirt Steak is more than just another dish; it’s an explosion of juicy flavor that defines summer grilling.
And if you’ve been eyeing the grill as the sun shines brighter, you’re in for a deliciously hearty meal with this beginner-friendly Ultimate Guide to Grilling Skirt Steak.
Why Skirt Steak Grilling is a Must-Try Meal
Summer and steaks are a match made in dinner heaven.
- When grilled right, this piece of meat offers a soft and juicy bite.
- Skirt steak has a distinct, rich taste that’s enhanced when grilled.
- It absorbs flavors exceptionally well.
- Its thinness means a quick grilling time.
But here is the thing: the grill can be intimidating.
No matter whether this is your first time testing out a grilled skirt steak recipe or you are a champion outside with the tongs, this recipe is a great way to end a long day with a fantastic dinner.
Easy Summer Recipe Coming Up!
Nothing quite says summer like a perfectly grilled skirt steak; seasoned with love, sizzling with flavor, and incredibly tender. Taking the time to let the steak (or any steak, really) properly sit in the marinade helps keep it tender and full of flavor.
Not too bold, this easy skirt steak marinade won’t overwhelm or ruin the steak itself. And if you find you love it like we do, try other cuts of beef as well!
Ingredients for the Ultimate Skirt Steak Marinade
- Dijon mustard is the perfect thick base to slather on steak.
- Garlic: 3 cloves, crushed and minced. This is approximately 1.5 teaspoons of minced.
- Fresh rosemary: De-stemmed and finely chopped. Dried rosemary will not hold the same flavor but it is usable if necessary.
- Fresh Lemon: Both the juice and zest of one fresh lemon.
- Skirt/hanger steak: About 2 lbs.
- Salt and black pepper: To taste, we always suggest generously.
- Extra Virgin Olive Oil: For Brushing and Binding
How to Marinate and Grill a Skirt Steak
Prep the Steak: If the steak is too long, cut it in half to fit your marinating container or zip-lock bag.
Marinate with Flavors: In a mixing bowl, whisk together Dijon mustard, garlic, rosemary, lemon juice, and zest. If you want to create an additional marinade for basting, set that aside. You won’t want to reuse the same marinade recipe that has had meat sitting in it.
Coat the raw meat with the blend and then let it marinate in a container in the fridge. Ideally, let it absorb the flavors for at least 2–3 hours, but overnight is always better when working with lemon juice.
Remove the steak from the fridge and let it come to room temperature for about 20 minutes before grilling.
The Grilling Stage:
- Heat your grill to a toasty 400°F.
- Gently brush the grill grates with olive oil.
- As the flames settle, lay the steak on the grill and season generously with salt and pepper. Throw out any excess marinade.
- Grill each side for about 4–5 minutes for a medium finish.
Rest and Serve: Once off the outdoor grill, let the juicy steak rest for about 5 minutes. This seals in the juices. Keep in mind that as the steak rests, it continues to cook internally.
Once rested, slice and serve.
Grill Chart for Skirt Steak
Please note that cooking steak is a profoundly personal choice regarding the degree of doneness. Please use a meat thermometer to ensure the steak is at the level of pink you prefer.
The time may have to be adjusted based on the thickness of the meat and how hot the grill is.
Grill Chart
| Rare | 120°F to 125°F | 2-3 min. |
| Medium Rare | 130°F to 135°F | 3-4 min. |
| Medium | 140°F to 145°F | 4-5 min. |
| Medium Well | 150°F to 155°F | 5-7 min. |
| Well Done | 160°F and above | 7-9 min. |
What’s the Best Sidekick for Grilled Skirt Steak?
Whether making steak tacos, steak sandwiches, steak salads, or just an old-fashioned steak and potatoes plate, a well-chosen favorite side dish makes the whole meal memorable.
And after all, we are the experts on side dish recipes.
Our favorites are crunchy on the outside and tender on the inside: roasted potatoes, cowboy baked beans, spiral cucumber salad, a light vegetable like air fryer sweet potatoes or mushrooms, and a side of garlic bread.
We also love to close the night with some dessert (if you have room) and suggest some lemonade pie for the summer and a cherry cobbler for the fall.
Top Tips for the Ideal Grilled Skirt Steak
- Marination Duration: Between 2 hours and overnight is the sweet spot. Flipping midway ensures even soaking on all sides of the meat.
- Rest the meat: Post-grilling, steak should always rest before cutting. This allows the inside juice to distribute and the steak to soften. But also keep in mind that the longer it rests, the more it continues to cook.
- Always use Fresh herbs where possible.
- The Perfect Slice: Always slice against the grain for that melt-in-your-mouth texture.
If you love red meat recipe options, mix up your menu and try meatloaf, sliders, air fryer steak, or slow-cooked pepper steak.
Skirt Steak: What Makes This Cut Unique?
Skirt steak stands out with its intense flavor and unique muscle fiber structure, making it a gem for grill enthusiasts.
- Aim for the outside cut of the skirt steak. It’s tender, long, and gives the best results. While tasty, the inside cut is too chewy for my kids.
- Its thin, expansive nature makes skirt steak perfect for marinating. It lays super well in long Tupperware bowls.
Tip about cuts of meat Substitutes: If you can’t find this cut of beef, substitutes for skirt steak are flank, hangar, and shoulder steak.
How to Cook Skirt Steak + Marinade
Equipment
- Grill
Ingredients
Skirt Steak Marinade
- ¼ cup Dijon Mustard
- 1½ tsp minced garlic 3 cloves- smashed and chopped
- 1 juice fresh lemon
- 2 sprigs fresh rosemary leaves picked from the stem and finely chopped
- 1 zest fresh lemon
- salt and pepper
Grilled Steak
- 2 lb. marinated skirt steak hanger, flank, and shoulder also work
- olive oil
Instructions
Prep Skirt Steak
- If your steak is too large for your marinade container, grill, or serving platter, simply slice it in half and put it aside for now.
Prepare Marinade
- Grab a bowl, and in it, mix Dijon mustard, minced garlic, fresh rosemary, and both the juice and zest from a fresh lemon. Give it a good stir until it's all combined.
- Slather this marinade mix over skirt steak, ensuring it's well-coated. Pop your steak into a flat container and let it soak up those flavors in the fridge. Ideally, leave it for at least 2-3 hours, but if you can let it sit overnight, even better!
- Remember that excess marinade will need to be thrown out; therefore if you want additional to baste with, create a separate bowl with unused marinade for later.
How to Grill Skirt Steak
- Time to fire up that grill! Aim for a temperature of around 400 degrees. While it's heating up, take a moment to gently brush your grill grates with some olive oil. This will keep your steak from sticking.
- Once the grill's ready and those flames have calmed down, lay the marinated steak on it. Generously season with salt and pepper.
- For a medium finish, grill the steak for about 4-5 minutes on each side. Once done, let the steak rest for 5 minutes so all those delicious juices redistribute.
Notes
| Doneness | Internal Temperature | Approximate Grilling Time (per side) |
|---|---|---|
| Rare | 120°F to 125°F (49°C to 51°C) | 2-3 minutes |
| Medium Rare | 130°F to 135°F (54°C to 57°C) | 3-4 minutes |
| Medium | 140°F to 145°F (60°C to 63°C) | 4-5 minutes |
| Medium Well | 150°F to 155°F (65°C to 68°C) | 5-7 minutes |
| Well Done | 160°F and above (71°C and above) | 7-9 minutes |
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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