Let’s be honest—skirt steak is the unsung hero of quick, flavorful dinners. Whether you’re craving smoky grilled perfection, a sizzling stir-fry, or a cozy comfort meal, this versatile cut delivers big flavor with minimal fuss. We’ve rounded up 20 mouthwatering recipes that’ll make this affordable steak your new weeknight go-to. Ready to fire up the skillet? Dive in and discover your next favorite creation!
Grilled Skirt Steak with Chimichurri Sauce
Ready for a bold, juicy steak with a zesty kick? Grilled skirt steak with chimichurri sauce delivers big flavor with minimal fuss. It’s a crowd-pleaser that’s perfect for weeknights or weekend grilling.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– About 1.5 pounds of skirt steak
– A couple of tablespoons of olive oil
– A generous pinch of kosher salt and black pepper
– A big handful of fresh parsley
– A handful of fresh cilantro
– A couple of cloves of garlic
– A splash of red wine vinegar
– A quarter cup of olive oil
– A pinch of red pepper flakes
Instructions
1. Pat the skirt steak dry with paper towels.
2. Rub the steak with a couple of tablespoons of olive oil.
3. Season the steak generously on both sides with kosher salt and black pepper.
4. Let the steak sit at room temperature for 30 minutes.
5. Preheat a grill or grill pan to high heat, about 450°F.
6. Place the steak on the hot grill.
7. Grill the steak for 3–4 minutes per side for medium-rare, or until it reaches 130°F internally.
8. Transfer the steak to a cutting board and let it rest for 10 minutes.
9. While the steak rests, finely chop a big handful of fresh parsley and a handful of fresh cilantro.
10. Mince a couple of cloves of garlic.
11. In a bowl, combine the chopped parsley, cilantro, and minced garlic.
12. Stir in a splash of red wine vinegar and a quarter cup of olive oil.
13. Add a pinch of red pepper flakes and mix well.
14. Slice the rested steak thinly against the grain.
15. Serve the sliced steak topped with the chimichurri sauce.
Keep it simple and let the flavors shine. The steak is tender and juicy with a smoky char, while the chimichurri adds a bright, herby tang. Try it over a bed of rice or with grilled veggies for a complete meal.
Skirt Steak Tacos with Avocado Salsa
Grill masters and taco lovers, this one’s for you. Skirt steak tacos with avocado salsa deliver big flavor with minimal fuss. Get ready for a meal that’s both impressive and easy enough for weeknights.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs of skirt steak
– A good glug of olive oil, about 2 tbsp
– A couple of limes, juiced (about ¼ cup)
– A few cloves of garlic, minced
– A generous pinch of salt and black pepper
– A couple of ripe avocados, diced
– A handful of cherry tomatoes, quartered
– A small red onion, finely chopped
– A big handful of fresh cilantro, chopped
– A splash of hot sauce (optional)
– 8 small corn tortillas
Instructions
1. Pat the skirt steak completely dry with paper towels. (Tip: Dry meat gets a better sear.)
2. In a bowl, whisk together the olive oil, lime juice, minced garlic, salt, and black pepper.
3. Place the steak in a shallow dish and pour the marinade over it, coating both sides. Let it sit at room temperature for 10 minutes.
4. While the steak marinates, make the salsa: in a medium bowl, gently combine the diced avocado, quartered cherry tomatoes, chopped red onion, and chopped cilantro.
5. Heat a grill or cast-iron skillet over high heat until it’s very hot, about 450°F.
6. Place the marinated steak on the hot grill or skillet. Cook for 3-4 minutes without moving it to get a good crust.
7. Flip the steak and cook for another 3-4 minutes for medium-rare, or until it reaches 130°F internally. (Tip: Letting it rest is crucial for juicy meat.)
8. Transfer the cooked steak to a cutting board and let it rest for 5 full minutes.
9. While the steak rests, warm the corn tortillas on the grill or in a dry skillet for about 30 seconds per side until pliable.
10. Thinly slice the rested steak against the grain. (Tip: Slicing against the grain ensures tender bites.)
11. Assemble tacos by placing sliced steak on warm tortillas and topping with the avocado salsa. Add a splash of hot sauce if you like it spicy.
Vibrant and satisfying, these tacos offer a perfect contrast between the charred, juicy steak and the cool, creamy salsa. The fresh lime and cilantro brighten every bite. For a fun twist, serve them with grilled pineapple slices or a side of black beans.
Seared Skirt Steak with Garlic Butter
Every home cook needs a reliable steak recipe that delivers big flavor without fuss. This seared skirt steak with garlic butter comes together in under 30 minutes, making it perfect for busy weeknights. Just sear, rest, and slice against the grain for tender results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds skirt steak
– A generous sprinkle of kosher salt
– A few cracks of black pepper
– 2 tablespoons olive oil
– 4 tablespoons unsalted butter
– 4 garlic cloves, minced
– A splash of lemon juice
– A couple of tablespoons chopped fresh parsley
Instructions
1. Pat the 1.5 pounds skirt steak completely dry with paper towels.
2. Season both sides generously with kosher salt and black pepper.
3. Heat 2 tablespoons olive oil in a large cast-iron skillet over high heat until shimmering, about 2 minutes.
4. Place the seasoned skirt steak in the hot skillet—it should sizzle immediately.
5. Cook without moving for 3-4 minutes until a deep brown crust forms.
6. Flip the steak using tongs and cook for another 3-4 minutes for medium-rare (130°F internal temperature).
7. Transfer the cooked steak to a cutting board and let it rest for 10 minutes—this keeps the juices inside.
8. While the steak rests, reduce the skillet heat to medium-low and add 4 tablespoons unsalted butter.
9. Once the butter melts, add 4 minced garlic cloves and cook for 1 minute until fragrant but not browned.
10. Remove the skillet from heat and stir in a splash of lemon juice and 2 tablespoons chopped fresh parsley.
11. Slice the rested steak thinly against the grain—this breaks up the muscle fibers for maximum tenderness.
12. Drizzle the garlic butter sauce over the sliced steak before serving.
For maximum flavor, spoon any remaining garlic butter from the cutting board over the steak. The crust gives way to a juicy, beefy interior that pairs perfectly with the rich, aromatic sauce. Try serving it over creamy mashed potatoes or alongside a crisp green salad for a complete meal.
Asian Marinated Skirt Steak Stir-Fry
Zesty and savory, this Asian marinated skirt steak stir-fry delivers bold flavors in under 30 minutes. Marinate the steak for depth, then sear it quickly for a tender bite. Toss with crisp veggies for a complete meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs skirt steak, sliced thin against the grain
– 3 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tbsp sesame oil
– 1 tbsp honey
– 2 cloves garlic, minced
– A thumb of fresh ginger, grated
– A splash of vegetable oil for cooking
– 1 red bell pepper, sliced into strips
– 1 yellow onion, thinly sliced
– A couple of scallions, chopped
– 1 tsp cornstarch mixed with 2 tbsp water (for thickening)
Instructions
1. In a bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger to make the marinade.
2. Add sliced skirt steak to the marinade, toss to coat, and let sit at room temperature for 15 minutes—this short marinate time boosts flavor without making the meat mushy.
3. Heat a large skillet or wok over high heat and add a splash of vegetable oil until shimmering, about 1 minute.
4. Remove steak from marinade, reserving the liquid, and sear in the hot skillet for 2–3 minutes per side until browned but still pink inside for tenderness.
5. Transfer steak to a plate and set aside.
6. In the same skillet, add sliced bell pepper and onion, stir-frying for 3–4 minutes until slightly softened but still crisp.
7. Pour the reserved marinade into the skillet and bring to a simmer for 1 minute to cook off raw garlic and ginger.
8. Stir in the cornstarch-water mixture and cook for 30 seconds until the sauce thickens slightly—this creates a glossy coating without being gloppy.
9. Return the steak to the skillet, add chopped scallions, and toss everything together for 1 minute to heat through.
10. Serve immediately over rice or noodles.
Now, enjoy this dish hot off the skillet: the steak stays juicy with a caramelized edge, while the veggies add a satisfying crunch. For a fun twist, wrap it in lettuce cups with extra scallions and a drizzle of sriracha.
Skirt Steak Fajitas with Peppers and Onions
Just searing skirt steak with peppers and onions makes for a fast, flavorful fajita night. Juicy, charred steak pairs perfectly with soft tortillas and your favorite toppings. Keep it simple and let the ingredients shine.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds of skirt steak, sliced thin against the grain
– A couple of bell peppers (any color), sliced into strips
– One large onion, sliced thin
– 2 tablespoons of olive oil, divided
– 2 cloves of garlic, minced
– 1 lime, juiced
– 1 teaspoon of chili powder
– 1/2 teaspoon of cumin
– A splash of soy sauce (about 1 tablespoon)
– Salt and pepper
– 8 small flour tortillas
– Optional toppings: sour cream, salsa, cilantro
Instructions
1. In a bowl, mix 1 tablespoon of olive oil, lime juice, minced garlic, chili powder, cumin, soy sauce, salt, and pepper to make the marinade.
2. Add the sliced skirt steak to the marinade, toss to coat, and let it sit for 10 minutes at room temperature. Tip: Letting the steak marinate briefly enhances flavor without making it tough.
3. While the steak marinates, heat a large skillet or cast-iron pan over medium-high heat and add the remaining 1 tablespoon of olive oil.
4. Add the sliced bell peppers and onion to the hot skillet and cook for 5-7 minutes, stirring occasionally, until they are softened and slightly charred. Remove them from the pan and set aside.
5. Increase the heat to high and add the marinated steak to the same skillet in a single layer, cooking for 2-3 minutes per side until browned and cooked to 135°F for medium-rare. Tip: Avoid overcrowding the pan to get a good sear; cook in batches if needed.
6. Return the cooked peppers and onions to the skillet with the steak, toss everything together, and cook for an additional 1 minute to combine flavors.
7. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable. Tip: Keep tortillas warm by wrapping them in a clean towel.
8. Serve the steak and pepper mixture immediately with the warm tortillas and optional toppings like sour cream, salsa, or cilantro.
Vibrant char from the high-heat sear gives the steak a smoky depth, while the peppers and onions stay tender with a slight crunch. Pile it all into tortillas for a hands-on meal that’s perfect for sharing, or top with extra lime juice for a bright finish.
Balsamic Glazed Skirt Steak Salad
Unbelievably simple yet packed with flavor, this balsamic glazed skirt steak salad comes together in under 30 minutes. Perfect for busy weeknights when you want something satisfying without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds of skirt steak
– A couple of tablespoons of olive oil
– A good glug of balsamic vinegar (about ¼ cup)
– A tablespoon of honey
– A couple of cloves of garlic, minced
– A big pinch of salt and black pepper
– A big bag of mixed greens (about 5 ounces)
– A cup of cherry tomatoes, halved
– Half a red onion, thinly sliced
– A splash of extra virgin olive oil for the salad
Instructions
1. Pat the 1.5 pounds of skirt steak completely dry with paper towels. Tip: Drying the steak ensures a better sear.
2. In a small bowl, whisk together the ¼ cup balsamic vinegar, 1 tablespoon honey, minced garlic cloves, and a big pinch of salt and pepper.
3. Heat a couple of tablespoons of olive oil in a large skillet or grill pan over high heat until it shimmers, about 2 minutes.
4. Season the dried skirt steak generously on both sides with more salt and pepper.
5. Place the steak in the hot skillet and cook undisturbed for 3-4 minutes to develop a deep brown crust.
6. Flip the steak and cook for another 3-4 minutes for medium-rare (130°F internal temperature). Tip: Use a meat thermometer for perfect doneness.
7. Transfer the cooked steak to a cutting board, pour the balsamic mixture into the hot skillet, and let it simmer for 2-3 minutes until slightly thickened.
8. Let the steak rest for 5 minutes, then slice thinly against the grain. Tip: Slicing against the grain makes the steak tender.
9. In a large bowl, toss the 5-ounce bag of mixed greens, halved cherry tomatoes, and thinly sliced half red onion with a splash of extra virgin olive oil.
10. Arrange the salad on plates, top with sliced steak, and drizzle the warm balsamic glaze from the skillet over everything.
Glazed with a sweet-tangy reduction, the steak stays juicy while the crisp greens provide freshness. Serve it immediately while the glaze is warm, or pack the components separately for a make-ahead lunch.
Buttery Skirt Steak and Mushroom Skillet
Out of all the quick skillet dinners, this one delivers restaurant-quality flavor with minimal effort. Perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. The combination of juicy steak and savory mushrooms creates a deeply comforting meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs skirt steak, sliced against the grain into strips
– 8 oz cremini mushrooms, sliced
– 1 medium yellow onion, thinly sliced
– 3 cloves garlic, minced
– 3 tbsp unsalted butter
– 2 tbsp olive oil
– A splash of Worcestershire sauce
– A couple of sprigs of fresh thyme
– Salt and freshly ground black pepper
Instructions
1. Pat the skirt steak strips completely dry with paper towels.
2. Season the steak generously on all sides with salt and black pepper.
3. Heat a large cast-iron or heavy-bottomed skillet over medium-high heat for 2 minutes.
4. Add 1 tablespoon of olive oil to the hot skillet.
5. Add the steak strips in a single layer, working in batches if needed to avoid crowding.
6. Sear the steak for 2-3 minutes per side until a deep brown crust forms.
7. Transfer the cooked steak to a clean plate.
8. Add the remaining 1 tablespoon of olive oil to the same skillet.
9. Add the sliced onions and cook for 3-4 minutes until they begin to soften.
10. Add the sliced mushrooms and cook for 5-6 minutes until they release their liquid and turn golden brown.
11. Add the minced garlic and cook for 1 minute until fragrant.
12. Add the unsalted butter, fresh thyme sprigs, and Worcestershire sauce to the skillet.
13. Stir everything together, scraping up any browned bits from the bottom of the pan.
14. Return the cooked steak and any accumulated juices to the skillet.
15. Toss everything together for 1-2 minutes until the steak is reheated and coated in the sauce.
16. Remove the thyme sprigs before serving.
Creamy, savory mushrooms cling to each tender, buttery bite of steak. The Worcestershire adds a subtle tang that cuts through the richness beautifully. Serve it over mashed potatoes or with crusty bread to soak up every last drop of the pan sauce.
Zesty Skirt Steak with Lime and Cilantro
Just when you think you’ve had every steak preparation, this zesty number comes along to shake things up. Juicy skirt steak gets a bright, herbaceous makeover that’s perfect for weeknights or casual gatherings. It’s bold, fresh, and ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 8 minutes
Ingredients
– 1.5 lbs skirt steak
– A couple of limes, juiced (about ¼ cup)
– A big handful of fresh cilantro, chopped (about ½ cup)
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp ground cumin
– A good pinch of salt and black pepper
Instructions
1. Pat the skirt steak completely dry with paper towels—this helps it sear properly instead of steaming.
2. In a medium bowl, whisk together the lime juice, chopped cilantro, minced garlic, olive oil, cumin, salt, and pepper to create the marinade.
3. Place the steak in a shallow dish or resealable bag and pour the marinade over it, coating all sides evenly.
4. Let the steak marinate at room temperature for 10 minutes (no longer, as the lime juice can start to “cook” the meat).
5. Heat a large cast-iron skillet or grill pan over high heat until smoking hot, about 2–3 minutes.
6. Remove the steak from the marinade, letting any excess drip off, and place it in the hot skillet.
7. Cook the steak for 3–4 minutes per side for medium-rare, or until it reaches an internal temperature of 130°F on an instant-read thermometer.
8. Transfer the cooked steak to a cutting board and let it rest for 5 minutes—this allows the juices to redistribute so it stays tender.
9. Slice the steak thinly against the grain (look for the lines in the meat and cut perpendicular to them) to ensure each bite is easy to chew.
Done right, the steak emerges with a caramelized crust and a tender, juicy interior that practically melts. The lime and cilantro cut through the richness with a tangy, herbal punch that’s irresistibly fresh. Try piling the sliced steak onto warm tortillas with diced onions and avocado for an instant taco night upgrade.
Skirt Steak Sandwiches with Caramelized Onions
You know those nights when you want something hearty but don’t want to spend hours in the kitchen? These sandwiches are your answer. They’re quick, packed with flavor, and perfect for a satisfying weeknight meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of pounds of skirt steak
– A splash of olive oil
– A couple of large yellow onions, thinly sliced
– A tablespoon of butter
– A pinch of sugar
– A couple of cloves of garlic, minced
– A splash of red wine vinegar
– Four hoagie rolls
– A handful of arugula
– A couple of tablespoons of mayonnaise
– A couple of tablespoons of Dijon mustard
Instructions
1. Pat the skirt steak completely dry with paper towels and season generously with salt and pepper on both sides.
2. Heat a large cast-iron skillet over medium-high heat and add a splash of olive oil.
3. Once the oil is shimmering, add the steak and sear for 4-5 minutes per side for medium-rare (130°F internal temperature).
4. Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 10 minutes—this keeps the juices in.
5. While the steak rests, melt the butter in the same skillet over medium heat.
6. Add the thinly sliced onions and cook, stirring occasionally, for 15 minutes until they soften.
7. Stir in a pinch of sugar and the minced garlic, and cook for another 5 minutes until the onions are deeply golden brown.
8. Deglaze the pan with a splash of red wine vinegar, scraping up any browned bits from the bottom, and cook for 1 minute until the liquid evaporates.
9. Slice the rested steak thinly against the grain—this ensures tenderness.
10. Split the hoagie rolls and toast them lightly in a toaster or under a broiler for 2-3 minutes until crisp.
11. Spread a thin layer of mayonnaise and Dijon mustard on the inside of each toasted roll.
12. Layer the bottom half of each roll with a handful of arugula, then pile on the sliced steak and top generously with the caramelized onions.
Really, the magic is in the contrast: the juicy, tender steak against the sweet, sticky onions and the peppery bite of arugula. For a fun twist, serve these open-faced with a fried egg on top or alongside a simple salad for a complete meal.
Cajun Spiced Skirt Steak with Creamy Polenta
Perfect for a quick weeknight dinner that feels special, this Cajun-spiced skirt steak with creamy polenta comes together fast. Pair it with a simple salad for a complete meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs skirt steak
– 2 tbsp Cajun seasoning
– 2 tbsp olive oil
– 4 cups chicken broth
– 1 cup polenta (coarse cornmeal)
– 1/2 cup heavy cream
– 2 tbsp butter
– 1/2 cup grated Parmesan cheese
– A couple of garlic cloves, minced
– A splash of lemon juice
Instructions
1. Pat the skirt steak dry with paper towels.
2. Rub the steak all over with 2 tbsp Cajun seasoning.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Sear the steak for 4 minutes per side for medium-rare, or until it reaches 130°F on a meat thermometer.
5. Remove the steak from the skillet and let it rest on a cutting board for 10 minutes.
6. While the steak rests, bring 4 cups chicken broth to a boil in a medium saucepan.
7. Whisk in 1 cup polenta slowly to prevent clumps.
8. Reduce heat to low and simmer the polenta for 20 minutes, stirring every 5 minutes to avoid sticking.
9. Stir in 1/2 cup heavy cream, 2 tbsp butter, 1/2 cup grated Parmesan, and a couple of minced garlic cloves until smooth.
10. Slice the rested steak thinly against the grain.
11. Drizzle a splash of lemon juice over the sliced steak.
12. Serve the steak over the creamy polenta.
Zesty and satisfying, the steak’s spicy crust contrasts beautifully with the rich, cheesy polenta. For a twist, top it with sautéed mushrooms or a fried egg to make it a hearty brunch dish.
Barbecue Skirt Steak Wraps with Coleslaw
Nothing beats a quick, flavorful meal after a long day. Barbecue skirt steak wraps with coleslaw deliver smoky, tangy satisfaction in minutes. They’re perfect for busy weeknights or casual gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound of skirt steak, trimmed
– A generous 1/2 cup of your favorite barbecue sauce
– 4 large flour tortillas
– A couple of cups of pre-made coleslaw mix
– A splash of olive oil, about 1 tablespoon
– A pinch of salt and black pepper
Instructions
1. Pat the skirt steak dry with paper towels and season both sides with a pinch of salt and black pepper.
2. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place the skirt steak in the skillet and cook for 3-4 minutes per side for medium-rare, or until it reaches 130°F internally.
4. Transfer the steak to a cutting board and let it rest for 5 minutes to keep it juicy.
5. While the steak rests, warm the flour tortillas in a dry skillet over low heat for 30 seconds per side, or wrap them in a damp paper towel and microwave for 20 seconds.
6. Thinly slice the rested steak against the grain to ensure tenderness.
7. Toss the sliced steak with a generous 1/2 cup of barbecue sauce in a bowl until fully coated.
8. Lay a warm tortilla flat and top it with a couple of cups of coleslaw mix.
9. Add a portion of the sauced steak on top of the coleslaw.
10. Roll the tortilla tightly, tucking in the sides as you go, and slice it in half diagonally.
11. Repeat with the remaining tortillas, coleslaw, and steak.
Outcome: The wraps offer a satisfying crunch from the coleslaw against the tender, smoky steak. For a twist, serve them with extra barbecue sauce for dipping or add pickled jalapeños for a spicy kick.
Herb-Crusted Skirt Steak with Tomato Relish
Every home cook needs a showstopper steak recipe that’s fast enough for weeknights. This herb-crusted skirt steak with tomato relish delivers big flavor with minimal fuss. It’s all about a quick sear and a bright, fresh topping.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs skirt steak
– A couple of tablespoons of olive oil
– A big handful of fresh parsley, finely chopped
– A couple of cloves of garlic, minced
– A generous pinch of kosher salt
– A few cracks of black pepper
– 2 medium tomatoes, diced small
– A quarter of a red onion, finely chopped
– A splash of red wine vinegar
– A drizzle of extra virgin olive oil
Instructions
1. Pat the skirt steak completely dry with paper towels. Tip: Dry meat sears better for a perfect crust.
2. Rub the steak all over with 1 tablespoon of olive oil.
3. In a small bowl, mix the chopped parsley, minced garlic, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper to create the herb crust.
4. Press the herb mixture firmly onto both sides of the steak.
5. Heat a large cast-iron skillet or heavy pan over high heat until very hot, about 2 minutes.
6. Add the remaining 1 tablespoon of olive oil to the hot pan.
7. Place the steak in the pan and sear undisturbed for 3 minutes. Tip: Don’t move it to get a good sear.
8. Flip the steak and sear the other side for 3 minutes for medium-rare (130°F internal temperature).
9. Transfer the steak to a cutting board and let it rest for 5 minutes. Tip: Resting keeps the juices inside.
10. While the steak rests, make the relish by combining the diced tomatoes, chopped red onion, red wine vinegar, and a drizzle of extra virgin olive oil in a bowl.
11. Season the tomato relish with a pinch of salt and pepper, then stir.
12. Slice the rested steak thinly against the grain.
13. Serve the sliced steak topped with the tomato relish.
Hearty and savory from the herb crust, the steak pairs perfectly with the acidic, chunky tomato relish. For a creative twist, pile the sliced steak and relish onto toasted baguette slices for killer steak crostini.
Garlic and Herb Grilled Skirt Steak
Every grill master needs a reliable steak recipe in their arsenal. This garlic and herb grilled skirt steak delivers bold flavor with minimal fuss. It’s perfect for weeknights or casual gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs skirt steak
– A generous ¼ cup of olive oil
– 4 cloves of garlic, minced
– A couple of tablespoons of fresh rosemary, chopped
– A couple of tablespoons of fresh thyme, chopped
– A big pinch of kosher salt
– A few good cracks of black pepper
– A splash of lemon juice
Instructions
1. Pat the 1.5 lbs skirt steak completely dry with paper towels.
2. In a bowl, whisk together the ¼ cup olive oil, 4 minced garlic cloves, chopped rosemary, chopped thyme, big pinch of kosher salt, and black pepper.
3. Place the steak in a shallow dish and pour the marinade over it, coating all sides.
4. Let the steak marinate at room temperature for 15 minutes. (Tip: Room temp marinating helps the steak cook more evenly on the grill).
5. Preheat your grill to high heat, about 450–500°F.
6. Place the marinated steak directly onto the hot grill grates.
7. Grill for 3–4 minutes without moving it to develop a good sear.
8. Flip the steak using tongs and grill for another 3–4 minutes for medium-rare. (Tip: For medium-rare, aim for an internal temperature of 130–135°F).
9. Transfer the grilled steak to a cutting board and immediately drizzle with a splash of lemon juice.
10. Let the steak rest for 5–10 minutes before slicing. (Tip: Resting allows the juices to redistribute, keeping the steak juicy).
11. Slice the steak thinly against the grain.
The steak emerges tender with a robust, charred crust from the herbs. The garlic and lemon brighten the rich beef flavor beautifully. Serve it sliced over a crisp salad or stuffed into warm tortillas for fantastic tacos.
Conclusion
Mastering skirt steak is a breeze with these 20 delicious recipes! From quick weeknight dinners to impressive weekend grilling, there’s a perfect dish for every home cook. We hope you find a new favorite. Give one a try, leave a comment telling us which recipe you loved, and don’t forget to share this roundup on Pinterest for your fellow foodies!
