Perfectly Grilled Skirt Steak with Zesty Chimichurri Sauce: Your Ultimate BBQ Guide
Get ready to elevate your grilling game with this incredibly flavorful and tender Grilled Skirt Steak recipe, perfectly complemented by a vibrant Easy Chimichurri Sauce. This dish is designed to be a showstopper at any summer BBQ, family gathering, or even a simple weeknight dinner, bringing an explosion of taste that will have everyone asking for more. Whether you’re a seasoned grill master or a novice, our comprehensive guide, packed with essential tips and tricks, will ensure you achieve a juicy, perfectly seared skirt steak every single time.
Skirt steak, known for its rich beefy flavor, can sometimes be a bit challenging to cook if you don’t know the secrets to keeping it tender. But fear not! Our special marinade, featuring a delightful blend of orange juice, soy sauce, and garlic, works wonders in tenderizing the meat and infusing it with deep, savory notes that pair exceptionally well with the smoky char from the grill. Once cooked, the steak becomes a versatile canvas, ideal for filling tacos, crafting delicious fajitas, or simply enjoying on its own with your favorite sides like fluffy rice or roasted vegetables. We’ve even included alternative cooking methods for those days when the weather isn’t cooperating, ensuring you can enjoy this fantastic meal year-round.
This recipe isn’t just about grilling; it’s about mastering a cut of meat and transforming it into something truly special. We’ll walk you through every step, from selecting the best skirt steak to slicing it perfectly against the grain for maximum tenderness. Our “Pro Tips” section delves into the science behind a perfectly seared exterior and a juicy interior, ensuring you avoid any common grilling pitfalls. So, whether you’re planning an epic summer cookout or simply craving a delicious steak dinner, get ready to fire up your grill and impress your taste buds with this unforgettable grilled skirt steak experience!
Essential Kitchen Tools for Grilling Perfection
Having the right tools on hand can make all the difference in achieving perfectly grilled skirt steak. While this recipe doesn’t require an arsenal of specialized equipment, these basic items will ensure a smooth and enjoyable cooking process, from marinating to serving.
- A Grill: Gas or Charcoal – The heart of any BBQ! A gas grill offers quick heat-up and precise temperature control, while a charcoal grill imparts a distinct smoky flavor that many grill enthusiasts crave. Either will work beautifully for this recipe.
- Tongs – Essential for safely flipping the steak on the hot grill and moving it around without losing precious juices. Long-handled tongs are recommended for safety.
- A Zip-lock Bag or Large Bowl for the Marinade – A large, heavy-duty zip-lock bag makes marinating easy and ensures the steak is fully submerged. Alternatively, a large, non-reactive bowl with a lid works just as well.
- A Good Sharp Knife and Cutting Board – Crucial for preparing the steak and, most importantly, for slicing it against the grain after cooking. A sharp knife ensures clean cuts and prevents tearing the meat fibers.
- Measuring Cups and/or Spoons – For accurate measurement of marinade ingredients, ensuring the perfect balance of flavors.
- Meat Thermometer (Optional but Recommended) – While not strictly listed, a good instant-read meat thermometer will be your best friend in ensuring your steak reaches the perfect doneness without any guesswork.
Ingredients for an Unforgettable Skirt Steak Marinade
The secret to our tender and flavorful grilled skirt steak lies in a powerful, yet simple, marinade. Each ingredient plays a crucial role, working together to tenderize the meat and infuse it with layers of delicious flavor. And, of course, no grilled skirt steak is complete without its fresh and vibrant companion: Chimichurri Sauce!
- Skirt Steak – The star of the show. We recommend choosing a fresh, well-marbled cut for the best results.
- Olive Oil – Forms the base of the marinade, helping to carry flavors into the meat and preventing it from sticking to the grill.
- Lime Juice – Provides a bright, zesty acidic component that helps break down tough muscle fibers, tenderizing the steak.
- Orange Juice – Adds a subtle sweetness and another layer of acidity, contributing to both flavor and tenderness.
- Soy Sauce – Delivers umami depth and a hint of saltiness, enhancing the overall savory profile of the steak.
- Worcestershire Sauce – A classic steak accompaniment, it adds a complex, tangy, and slightly savory flavor that complements beef beautifully.
- Garlic – An essential aromatic that infuses the marinade with pungent, delicious flavor. Freshly minced garlic is always best.
- Sea Salt – Enhances the natural flavors of the beef and aids in the tenderization process.
- Ground Black Pepper – Adds a classic peppery kick, rounding out the spice profile.
- Chimichurri Sauce for Serving – The ultimate fresh, herbaceous, and tangy counterpoint to the rich grilled steak. Our easy recipe ensures a perfect pairing!
How to Perfectly Grill Skirt Steak: Step-by-Step Instructions
Achieving a wonderfully tender and flavorful grilled skirt steak is easier than you think, especially when you follow these simple steps. The key is in the preparation and understanding how this particular cut of meat behaves on the grill.
- Prepare the Marinade and Marinate the Steak: In a medium bowl, whisk together the olive oil, lime juice, orange juice, soy sauce, Worcestershire sauce, and minced garlic until well combined. This forms the flavor-packed base for your steak. Pat the skirt steak dry with paper towels – this helps achieve a better sear. Season both sides generously with sea salt and ground black pepper before placing it into a large zip-lock bag or a shallow dish. Pour the prepared marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for AT LEAST 30 minutes. For optimal flavor and tenderness, allowing it to marinate for 2-4 hours, or even overnight, is highly recommended. The acidic components in the marinade work to break down the muscle fibers, resulting in a more tender bite.
- Preheat Your Grill to High Heat: This is a critical step for skirt steak. You need a very hot grill, ideally reaching over 500°F (260°C). This high heat allows for a quick, intense sear, forming a delicious crust while keeping the inside juicy. Once the grill is hot, carefully remove the skirt steak from the marinade, allowing any excess to drip off. Discard the remaining marinade. Place the steak directly on the hot grill grates. Cook for 3-4 minutes per side for a medium-rare to medium doneness. Skirt steak is thin, so it cooks quickly. Use an instant-read meat thermometer to ensure it reaches your desired internal temperature: 130-135°F (54-57°C) for medium-rare, or 135-140°F (57-60°C) for medium.
- Rest the Steak: Once cooked to your preference, immediately remove the skirt steak from the grill and place it on a clean cutting board. Cover it loosely with aluminum foil and let it rest for 10-15 minutes. This resting period is incredibly important – it allows the muscle fibers to relax and reabsorb the juices that have migrated to the center during cooking, ensuring a more tender and juicy steak when sliced. Do not skip this step!
- Slice Against the Grain and Serve: After resting, it’s time to slice your beautiful grilled skirt steak. Identify the grain of the meat (the direction in which the muscle fibers run). To maximize tenderness, always slice the steak thinly against the grain. This shortens the muscle fibers, making each bite much easier to chew and more enjoyable. Arrange the sliced steak on a platter and serve warm, drizzled generously with the fresh and zesty Chimichurri Sauce. It’s fantastic on its own, nestled into warm tortillas for tacos, or as the star of your fajita feast!
Pro Tips for Achieving the Most Tender & Flavorful Skirt Steak
Grilling skirt steak can indeed be a bit finicky. It’s a thin cut with long muscle fibers, making it prone to becoming tough and chewy if not handled correctly. However, with these expert tips, you’ll consistently achieve a tender, perfectly seared, and incredibly delicious steak that will impress everyone at your table. If skirt steak isn’t quite for you, don’t worry, we’ll also suggest some fantastic alternate cuts!
- Achieve an Extremely Hot Grill. When we say hot, we mean upwards of 500 degrees Fahrenheit (260°C). Skirt steak is thin, which means it cooks very quickly. If your grill isn’t hot enough, you’ll end up overcooking the interior before you get that desirable, deeply caramelized crust (Maillard reaction) on the exterior. Aim for a quick, high-heat sear of about 3 minutes per side. For absolute precision, especially if you’re aiming for a specific doneness, an instant-read meat thermometer is invaluable. This takes out all the guesswork, allowing you to pull the steak at exactly the right moment for medium-rare (130-135°F / 54-57°C), medium (135-140°F / 57-60°C), or medium-well (140-145°F / 60-63°C).
- Allow Ample Marinade and Rest Time. Our marinade is not just for flavor; it actively tenderizes the meat. The acids (orange and lime juice) help to break down tough connective tissues, while the soy sauce contributes to moisture retention and a savory depth. Trust us, the longer you let it marinate (up to overnight), the more tender and flavorful your steak will be. Equally vital is the resting period after grilling. When meat cooks, its juices migrate to the center. If you slice it immediately, all those flavorful juices will run out onto your cutting board, leaving you with a dry steak. Resting allows the muscle fibers to relax and reabsorb those juices, resulting in a significantly more succulent and tender bite.
- Select High-Quality Meat. The quality of your raw ingredients often dictates the final outcome. Don’t just grab the first package of skirt steak off the shelf. Take the time to speak with your local butcher or visit the meat counter at your grocery store. Ask for a good, fresh cut of skirt steak, ideally one with decent marbling (small flecks of fat within the muscle). Good marbling melts during cooking, contributing to moisture and flavor. A knowledgeable butcher can offer insights and provide a superior cut that will make a noticeable difference in your meal.
- Master the Art of Slicing Against the Grain. This single technique is perhaps the most crucial for ensuring a tender skirt steak. Skirt steak has very long, distinct muscle fibers that can make it incredibly chewy if not cut properly. Before slicing, identify the direction of these fibers (the “grain”). You want to slice perpendicular to them, cutting across the grain into thin strips. This shortens the muscle fibers, making the meat much easier to chew and giving it a melt-in-your-mouth texture, even if it’s slightly less tender from the grill. Do not hack at it willy-nilly after all your hard work on the grill; a proper slice is the final touch to perfection!
Common Questions About Grilled Skirt Steak
Absolutely! While skirt steak is fantastic for its rich flavor and quick cooking, this marinade and the accompanying chimichurri sauce are incredibly versatile. They will pair beautifully with other cuts of beef. Popular alternatives include flank steak, which is similar in texture but often a bit thicker, or even more tender cuts like sirloin, rib-eye, or porterhouse. Just be aware that the thickness and inherent tenderness of these different cuts will affect your grilling times and potentially the desired internal temperature. Always use a meat thermometer and adjust cooking times accordingly to achieve your preferred doneness.
Yes, marinating is not just recommended, it’s essential for this skirt steak recipe! The marinade serves multiple crucial purposes: it tenderizes the meat by breaking down tough muscle fibers with its acidic components (orange and lime juice), and it infuses the steak with deep, complex flavors from the soy sauce, Worcestershire, and garlic. The absolute minimum marinating time is 30 minutes, which will give you some flavor benefit. However, for truly tender and deeply flavorful results, we strongly recommend marinating for at least 2-4 hours, or even better, overnight (8-12 hours). The longer it marinates, the more flavor it absorbs and the more tender it becomes.
Yes, you can certainly prepare parts of this recipe in advance, making meal prep much easier! The most significant make-ahead step is marinating the skirt steak. You can combine the steak and marinade in a zip-lock bag and refrigerate it for up to 24 hours. This allows the flavors to fully develop and tenderizes the meat beautifully. The chimichurri sauce can also be made a day or two in advance and stored in an airtight container in the fridge; its flavors often deepen and meld wonderfully over time. Grilling the steak, however, should be done just before serving to ensure the best texture and juiciness.
Of course! While our Easy Chimichurri Sauce is the perfect classic pairing, feel free to experiment with other sauces based on your preference. A traditional basil pesto sauce offers an herbaceous, slightly nutty alternative. Other excellent options include a classic steak sauce like A1, a creamy horseradish sauce, a rich peppercorn sauce, or even a simple fresh salsa for a different kind of vibrant kick. The world is your oyster! However, do consider the flavor profile of the marinade; it’s quite savory and a little citrusy. Something like ketchup might clash a bit with these robust flavors, but ultimately, you do you – enjoy your steak with whatever sauce makes your taste buds happy!
Properly stored leftover grilled skirt steak will stay fresh and delicious in the refrigerator for up to 3-4 days. To ensure optimal freshness and safety, make sure to transfer the cooked and cooled steak to an airtight container or wrap it tightly in foil before refrigerating. When it comes to reheating, avoid overcooking. For best results, gently re-warm the sliced steak in a pan on the stovetop over medium-low heat with a splash of broth, or in the oven at a low temperature (around 275°F / 135°C) until just heated through. The microwave can work in a pinch, but sometimes leads to a tougher texture.
Yes, this recipe is freezer-friendly, especially before cooking! You can place the uncooked skirt steak along with its marinade in a heavy-duty freezer bag. Ensure all air is removed before sealing tightly. It will keep well in the freezer for up to 3 months. When you’re ready to cook, simply remove the bag from the freezer and place it in the refrigerator to completely thaw overnight. Once thawed, proceed with grilling according to the recipe instructions. You can also freeze cooked and sliced skirt steak in an airtight container for up to 2-3 months, though the texture might be slightly different upon reheating compared to freshly grilled meat.
Explore More Delicious Grill Recipes
Looking for more fantastic recipes to fire up your grill? Check out some of our other crowd-pleasing favorites:
Grilled Chicken Spiedini with Lemon Butter Sauce
Juicy Grilled Chicken Burgers
Sweet & Smoky BBQ Peach Chicken Wings
Flavorful Grilled Lemon Pepper Chicken Thighs
Simple and Delicious Salmon Kabobs
We genuinely hope you and your family savor every tender, flavorful bite of this Grilled Skirt Steak recipe, making it a staple on your menu for warm summer evenings and beyond! It’s a dish that promises both ease and elegance, perfect for any occasion.
Happy Eating!
Grilled Skirt Steak with Chimichurri Sauce
Caitlyn Erhardt
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Ingredients
- 1 Pound Skirt Steak
- 1 Cup Olive Oil
- ½ Cup Lime Juice
- ⅓ Cup Orange Juice
- ¼ Cup Soy Sauce
- 2 tablespoon Worcestershire Sauce
- 6 Cloves Garlic, minced
- 3 teaspoon Sea Salt
- 4 teaspoon Ground Black Pepper
- Chimichurri Sauce, for serving
Instructions
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In a medium bowl, combine olive oil, lime juice, orange juice, soy sauce, Worcestershire sauce, and minced garlic. Whisk thoroughly until all ingredients are well combined. Pat the skirt steak dry, then season generously with sea salt and ground black pepper on both sides. Place the seasoned steak into a large zip-lock bag or a shallow dish, then pour the prepared marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish and let it marinate in the fridge for at least 30 minutes, or preferably overnight for maximum flavor and tenderness.
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When you’re ready to cook, preheat your grill to very high heat (over 500°F / 260°C). This high temperature is crucial for a good sear. Remove the steak from the marinade, allowing any excess to drip off (discard the used marinade). Carefully place the skirt steak directly onto the hot grill grates. Cook for 3-4 minutes per side. For precise doneness, use a meat thermometer: 130-135°F (54-57°C) for medium-rare, or 135-140°F (57-60°C) for medium.
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Once cooked to your desired temperature, remove the steak from the grill and transfer it to a clean cutting board. Tent it loosely with aluminum foil and let it rest for a minimum of 10 minutes (15 minutes is ideal). This critical resting period allows the juices to redistribute throughout the meat, ensuring a tender and juicy result. After resting, slice the skirt steak thinly against the grain. Serve warm with plenty of Easy Chimichurri Sauce for the perfect vibrant finish. Enjoy it on its own, as delicious tacos, or as the flavorful star of your fajitas!
Notes
- Cooking Tip: To avoid overcooking and ensure your steak reaches your preferred doneness, always use an instant-read meat thermometer to measure the internal temperature of the steak. This is especially helpful with thin cuts like skirt steak.
- Leftover Storage: Store any leftover grilled skirt steak in an airtight container in the fridge for up to 4 days. Reheat gently to maintain tenderness.
- Freezer Option: For future meals, you can freeze the uncooked steak with the marinade in a freezer-safe bag for up to 3 months. When ready to cook, thaw completely in the fridge before grilling according to the recipe instructions.
- Alternate Cuts: If skirt steak isn’t available or preferred, you can use similar cuts like flank steak, or even more tender cuts such as sirloin or ribeye. Just be mindful that cooking times and final texture will vary depending on the chosen cut.
- Indoor Cooking: No outdoor grill? No problem! You can achieve excellent results using a cast-iron skillet or a grill pan on your stovetop. Ensure the pan is screaming hot with a little oil before searing.
Nutrition
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