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Close-up of perfectly cooked and sliced Grilled Skirt Steak with grill marks, coarse salt, herbs, and red chilies on a wooden board.
Reda

Zesty Garlic-Herb Grilled Skirt Steak

This Grilled Skirt Steak recipe features a vibrant garlic-herb marinade that tenderizes the meat and infuses it with incredible flavor, resulting in a juicy, perfectly seared steak every time. It's quick to prepare and ideal for a weeknight dinner or a weekend BBQ.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Grilling
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp soy sauce or tamari for gluten-free
  • 4 cloves garlic minced
  • 1 tbsp fresh rosemary finely chopped
  • 1 tbsp fresh thyme finely chopped
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper freshly ground
  • 1/4 tsp red pepper flakes optional, for a kick
For the Skirt Steak
  • 1.5 lbs skirt steak trimmed of excess fat
  • 1/2 tsp kosher salt or to taste

Equipment

  • Grill (gas or charcoal)
  • Large shallow dish or resealable plastic bag
  • Tongs
  • Cutting board
  • Sharp knife
  • Whisk

Method
 

Prepare the Marinade
  1. In a large shallow dish or a resealable plastic bag, combine the olive oil, red wine vinegar, soy sauce, minced garlic, chopped rosemary, chopped thyme, smoked paprika, black pepper, and red pepper flakes (if using). Whisk or shake well to combine.
Marinate the Steak
  1. Pat the skirt steak dry with paper towels. Add the steak to the marinade, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours. Do not marinate for more than 2 hours as the acid can start to break down the meat too much.
  2. About 20-30 minutes before grilling, remove the steak from the refrigerator to bring it closer to room temperature. This promotes more even cooking.
Grill the Skirt Steak
  1. Preheat your grill to high heat (450-500°F / 230-260°C). Clean the grill grates thoroughly with a grill brush.
  2. Remove the skirt steak from the marinade, letting any excess drip off. Discard the remaining marinade. Season the steak on both sides with kosher salt.
  3. Place the skirt steak directly on the hot grill grates. Grill for 3-4 minutes per side for medium-rare, or 4-5 minutes per side for medium, depending on thickness and desired doneness. Skirt steak cooks quickly due to its thinness.
  4. Use tongs to flip the steak once. Avoid moving it around too much to get a good sear.
  5. For an accurate reading, use an instant-read thermometer: 130-135°F (54-57°C) for medium-rare, 135-140°F (57-60°C) for medium.
Rest and Serve
  1. Once cooked to your desired doneness, transfer the Grilled Skirt Steak to a clean cutting board. Tent loosely with foil and let rest for 5-10 minutes. This allows the juices to redistribute, ensuring a more tender and flavorful steak.
  2. Skirt steak has a very prominent grain. To maximize tenderness, slice the steak thinly against the grain at a slight angle.
  3. Serve immediately with your favorite sides.

Notes

For best results, allow the steak to marinate for the full 2 hours. Skirt steak cooks very quickly; keep a close eye on it to avoid overcooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.