Skirt steak is one of my favorite cuts of meat, it’s cheap, so full of flavor and perfect for grilling. At my local warehouse club store, BJ’s, they sell skirt steak for under $5 a pound. If you’re entertaining, this is a great way to feed a hungry crowd steaks on a budget.
There are a few rules to skirt steak – grill to medium-rare and slice it across the grain. I usually marinate 4-6 hours in a combination of spices – each time its different depending on what spices I have on hand and what type of cuisine I am planning on serving. Last night we served a Middle-Eastern/Moroccan meal, so I used Ras El-Hanout, a Moroccan blend.
Be creative – you could use Thai spices, Chinese 5 spice powder, Indian (masala), Mexican (fajita seasoning), etc. My favorite spice to use is Old Bay Seasoning – I love the combination of bay leaves, mustard, clove, cinnamon and ginger in the spice.
Grilled Skirt Steak Recipe
- 3 pounds skirt steak, cut into 8" pieces
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons brown sugar
- 2 tablespoons red pepper flakes
- 2 cloves garlic, minced
- 2 tablespoons spice mixture such as Ras El-Hanout or Old Bay Seasoning
- salt & pepper
- Marinate the steak in the ingredients above for 4-6 hours. 30 minutes prior to grilling, remove steak from refrigerator and let sit at room temperature.
- Grill to medium-rare (about 3 min each side). Since the thickness of skirt steaks can vary, make sure that you put the thicker slices on the grill first.
- Let the cooked steaks rest for 5 minutes. Slice ACROSS the grain into thin slices.
I have grilled skirt steak for decades and everyone I serve it to just loves it. Each year I serve (with volunteers to help of course, to around 250 people. One year with help of around 50 volunteers we served skirt steak as one of the main courses to 2100 people when we were chosen in Raleigh to host our worldwide club’s yearly function. Everyone loves skirt steak. For the last 7 years skirt steak was around 5.99 at BJs but this year it is 8.99 a pound. I just bought enough for a mini party of around 30 and they are in for a treat. I want to try it with your marinate but will wait until I grill it for family. This time I will dry marinate it with Angelo’s Beef seasoning (from Ft. Worth, TX)and Lawry’s seasoned peper. Then while cooking I will mop it with Blue Front BBQ sauce from West Palm Beach, Fl. This is tried and true but who knows after I try it with your marinate I might switch….it sounds delicious. Skirt steak is the absolute best cut of beef.
can you please tell me what fraken steak is?i had some at an asia buffet and it was so good i almost made myself sick eating so much of it,thats all i wanted.thank you
It might be a misspelling, as I have never heard of Fraken Steak before! ~jaden
Grilled skirt steak.. the “t” means tablespoon or teaspoon
ex. 2t of old bbay seasoning
“t” = teaspoon
Actually I’ve edited recipe to spell out the measurements.
Cut the steaks into managable pieces, like 6 to 8 inch sections (so that it’s easier to grill) Then, after grilling, slice across grain into individual slices to make it easier to eat! BTW, I just posted another skirt steak recipe just moments ago – check out this recipe too https://steamykitchen.com/blog/2009/01/04/soy-honey-skirt-steak-with-shitake-mushroom-recipe
On the skirt steak recipe you say to cut steaks prior to marinating. then to cut accross the grain after letting rest. I’m confused!
I know a Moroccan lady who prepares this dish, it’s really the best of the best.