Grilled Skirt Steak

3 from 2 votes

A tender, flavorful skirt steak, grilled and sliced thin, and served with chimichurri. The marinade is easy to make, and you grill at high heat for the perfect steak.

Prep Time10

Cook Time10

Marinate30

Course: Dinner, Main Dish

Cuisine: American

Keyword: grilled steak, marinated steak, skirt steak

Servings:

Calories: 548kcal

Author: Rachael

Ingredients

2 lb. Skirt Steak
Kosher Salt
Pepper

For The Marinade

⅓ cup olive oil
⅓ cup apple cider vinegar
⅓ cup soy sauce
¼ teaspoon dried ginger
¼ teaspoon onion powder
2 Tablespoons brown sugar
1 tsp garlic minced
1 tsp crushed red pepper

Instructions

Season steak with salt and pepper on both sides. Set aside,
Combine the olive oil, apple cider vinegar, soy sauce, ginger powder, onion powder, brown sugar, garlic and red pepper in a zip top plastic bag. Place steak in bag and let marinate on counter top for 30 minutes. Or in the refrigerator for up to 3 hours, but at least 1 hour.
Preheat grill to high heat (500 degrees), clean the grill grates and brush with oil if needed to avoid sticking. Or heat a cast iron grill pan on high, until heated through.
Remove skirt steak from marinade, and discard any remaining marinade. Place steak directly on grill, and sear for 3-4 minutes per side. Use a meat thermometer to check internal temp, and remove when steak reaches 130 degrees F.
Let the skirt steak rest for 5 minutes before serving. After resting, slice the steak against the grain into thin strips.
Serve with chimichurri sauce if desired.

Notes

*If marinating the steak longer than 30 minutes, keep in refrigerator. Remove from refrigerator at least 30 minutes prior to grilling.
Serving size is 3oz. of steak

Notes

Room Temp – One of the best things you can do is let the steak sit at room temperature in the marinade for about 30 minutes prior to grilling. When it is room temp, the steak cooks more evenly, and you won't have hot and cold spots.
Proper Marinating Time: Do not marinate too long. When marinating steak, you want to marinate it for at least 30 minutes, which will help break down the fibers and infuse it with flavor. However, you do not want to marinate longer than 24 hours. If you marinate steak too long, you run the risk of the fibers breaking down too much, and this can give you the opposite effect you want. Instead of tender and flavorful, you get tough, mushy, and flavorless.
Flip the Meat: While marinating, you want to flip the bag half way so both sides of the steak get an even amount of marinade.
Discard Marinade: Do not use the marinade to baste the steak. You want to avoid contamination. And the marinade could cause food borne illness. So, discard the marinade.
High Heat: Grill the steak 3-5 minutes a side at high heat, and cook only until the internal temp you are aiming for is reached.
Rest the Steak: You want to make sure you rest it for 5-10 minutes, before you cut it.
Cut Against the Grain: For the most tender bites, you want to slice against the grain, in the opposite direction that the fibers are running.

Nutrition