This grilled skirt steak recipe is quick, easy, and delicious. We're combining beefy skirt steak with an easy, savory marinade, and grilling it over hight heat.
You can enjoy this skirt steak as is, and use it in tacos or salads.
WHAT YOU'LL NEED TO MAKE THIS RECIPE
- Skirt Steak — I picked up my skirt steak at Whole Foods. It's a thick, flavorful cut that does well with marinades and cooks up really quickly.
- Soy Sauce — For a delicious, umami base.
- Worcestershire Sauce — I love paring Worcestershire with soy sauce for my steak marinades, they just complement each other really well.
- Honey — Yes, honey in a steak marinade! Give it a try—it adds a nice hint of sweetness.
- Olive Oil — To help tenderize the skirt steak.
- Steak Seasoning — I used Hardcore Carnivore Black here, but just use your favorite steak seasoning, or just salt & pepper.
HOW TO MAKE GRILLED SKIRT STEAK
@grillfrenzy Search "grill frenzy skirt steak” for the full recipe. STOP scrolling if you're craving the perfect grilled steak. 🥩 This sweet & savory marinade will have everyone begging for seconds. The secret? Just 4 ingredients you probably already have. 🙌 Make this mind-blowing marinade with: • Rich soy sauce • Tangy Worcestershire • Sweet honey for that perfect caramelization • Quality olive oil (don't skip this) Pro tip: Skirt steak + high heat = MAGIC ✨ Get those gorgeous grill marks and that melt-in-your-mouth tenderness every single time. Trust me, this is about to become your new go-to steak recipe. Perfect for summer cookouts, date nights, or when you just need to level up your dinner game 🔥 #grillrecipes #steakdinner #grilling #marinademagic #easyrecipes #foodhacks #kitchenhacks #grillingtips #cooking #foodie #grillingseason ♬ original sound - Mike Futia
1. Make the Marinade
In a bowl, combine the soy sauce, Worcestershire sauce, honey, olive oil, and steak seasoning. Give it a good mix to distribute the honey.
2. Marinate the Steak
Add the marinade and skirt steak to a large Ziploc bag and mix it up really well. Make sure the marinade is fully coating the steak. Marinate the steak for at least 30 minutes, and as long as overnight.
3. Grill the Steak
Heat your grill on high heat, and remove the steak from the marinade. Pat the steak dry with paper towels. Then, place the steak on the hot grill, and cook on 2 minutes each side, continuously flipping until the steak has developed a nice crust and it has reached your target internal temperature—aim for 130F-135F for medium rare. This should take 6-8 minutes, depending on how hot your grill is, and how thick the steak is.
4. Rest & Slice
Let the steak rest for five minutes. Then, slice against the grain into thin strips and top with a little flaky sea salt.
PAIRING SUGGESTIONS
Pair this steak with smoked sweet potatoes, smoked mac & cheese, or smoked baked potatoes. And top with some of our cowboy butter or chimichurri sauce.
PRO TIPS FOR MAKING THIS RECIPE
- Don't overcook the steak. Skirt steak *can* be a chewy type of steak *if* you overcook it. Really, it's best served medium-rare.
- Slicing against the grain. It can be tricky cutting skirt steak, because your natural tendency is to cut across the width of the steak, but the grain of the steak runs *lengthwise*. Cut the steak into manageable sections vertically (along the width).
Then slice each section thinly across the grain for maximum tenderness.
Grilled Skirt Steak
Ingredients
- 1 lb skirt steak
- 1/4 cup soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp honey
- 2 tbsp olive oil
- 1 tbsp steak seasoning
Instructions
- Combine soy sauce, Worcestershire sauce, honey, olive oil, and seasoning in a bowl.
- Marinate the skirt steak for 30 minutes.
- Preheat the grill to high heat (450-500°F).
- Grill the steak for 2 minutes per side, flipping every 2 minutes until a crust forms and desired temp is reached.
- Rest for 5 minutes, then slice thinly against the grain.
Notes
- Don't overcook the steak. Skirt steak *can* be a chewy type of steak *if* you overcook it. Really, it's best served medium-rare.
- Slicing against the grain. It can be tricky cutting skirt steak, because your natural tendency is to cut across the width of the steak, but the grain of the steak runs *lengthwise*. Cut the steak into manageable sections vertically (along the width). Then slice each section thinly across the grain for maximum tenderness.
