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Grilled Skirt Steak with Peach Salsa served on a white plate, topped with fresh cilantro leaves.
Reda

Grilled Skirt Steak with Peach Salsa

Smoky, charred skirt steak topped with a bright, juicy peach salsa that's the ultimate summer dinner.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 1.5 lbs skirt steak trimmed, cut into 2-3 pieces for easier grilling
  • 2 tbsp olive oil
  • 1.5 tsp kosher salt
  • 1 tsp black pepper freshly ground
For the Peach Salsa
  • 3 medium ripe peaches pitted and diced
  • 0.25 cup red onion finely diced
  • 1 jalapeno seeded and minced
  • 2 tbsp lime juice freshly squeezed
  • 0.25 cup fresh cilantro chopped
  • 0.5 tsp kosher salt

Equipment

  • Grill (gas or charcoal)
  • Instant-Read Thermometer
  • Large Bowl

Method
 

Prep the Salsa
  1. In a large bowl, combine the diced peaches, red onion, jalapeno, lime juice, cilantro, and salt. Toss gently and let sit at room temperature while you cook the steak. The peaches will macerate slightly and the flavors will meld.
Grill the Steak
  1. Pat the skirt steak completely dry with paper towels. This is crucial for a good sear. Rub all over with olive oil, then season generously with salt and pepper.
  2. Heat your grill to high (450-500F). Grill the steak directly over the flames for 3-4 minutes per side for medium-rare. Skirt steak is thin and cooks fast - look for a deep brown crust with slight charring at the edges.
  3. Transfer to a cutting board and let rest for 5 minutes. This allows the juices to redistribute. Do not skip this step.
  4. Slice the steak against the grain into thin strips. The grain runs widthwise on skirt steak, so cut crosswise. Spoon the peach salsa generously over the top and serve immediately.

Notes

Skirt steak has a visible grain running across its width - always slice perpendicular to those lines or the meat will be chewy. If peaches aren't ripe, grill them cut-side down for 2 minutes first to soften and caramelize. The salsa is also excellent with grilled pork chops or fish.