Mom's Best Recipes
Recipe

Flavorful Grilled Skirt Steak

A fast, weeknight-friendly skirt steak with a punchy lime-garlic marinade and a bright chimichurri you will want on everything.

Author By Matt Campbell
4.8
Sliced grilled skirt steak on a wooden cutting board with a small bowl of green chimichurri and charred lime wedges nearby
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Skirt steak is my favorite kind of dinner magic trick. It is affordable, it cooks in minutes, and when you treat it right, it tastes like you planned your whole personality around grilling. This recipe leans into what skirt steak does best: high heat, crisp edges, and a bold, citrusy, garlicky situation that soaks in fast.

We are doing two things for maximum payoff: a quick marinade that plays nicely with the meat’s beefy flavor, and a chimichurri that cuts through the richness like a fresh green spotlight. If you skip the chimichurri, no one is calling the authorities, but it really does make the whole thing pop.

Raw skirt steak resting in a shallow dish with a glossy lime-garlic marinade and herbs

Why It Works

  • Fast flavor: Skirt steak is thin, so it absorbs marinade quickly and cooks even faster.
  • Great texture: High heat gives you char and crisp edges while the inside stays juicy if you do not overcook it.
  • Built-in balance: The chimichurri brings brightness and herbs, which keeps each bite from feeling heavy.
  • Flexible serving options: Slice it for tacos, bowls, salads, sandwiches, or eat it straight off the cutting board like a person with excellent priorities.

Pairs Well With

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Storage Tips

How to Store Leftovers

  • Cool briefly: Let steak cool for 15 to 20 minutes, then refrigerate. Do not seal it piping hot unless you enjoy steamed steak.
  • Refrigerate: Store sliced steak in an airtight container for up to 3 to 4 days. Store chimichurri separately for 3 to 5 days (best in the first few days).
  • Freeze: Freeze cooked steak (sliced or whole) for up to 2 months. Wrap tightly to avoid freezer funk.
  • Reheat gently: Warm steak in a skillet with a tiny splash of water or broth over medium-low just until heated, or eat it cold on a salad. Microwave works, but it can push it into chewy territory fast.
  • Best leftover move: Chop steak, crisp it in a skillet, then tuck into tortillas with chimichurri and whatever is hanging out in your fridge drawer.

Serving guide: Plan on about 6 to 8 ounces per person, depending on appetites and side dishes.

Common Questions

FAQ

How do I keep skirt steak from turning chewy?

Two rules: do not overcook it, and slice it against the grain. Skirt steak has long muscle fibers, so cutting across them shortens the bite and makes it tender.

What internal temp should I aim for?

Skirt steak shines at medium-rare to medium. Here is a helpful range (pull a few degrees early because of carryover heat):

  • Rare: 120 to 125°F
  • Medium-rare: 130 to 135°F
  • Medium: 135 to 145°F

Resting will bump the temp up slightly, which is why I like pulling medium-rare around 128 to 132°F.

Can I cook this without an outdoor grill?

Yes. Use a cast iron skillet or a grill pan over high heat. You want serious heat and good ventilation. Open a window and commit.

How long should I marinate skirt steak?

Minimum 20 minutes, ideal 45 to 60 minutes. Because the marinade has acid (lime), I do not recommend going beyond 4 hours or the texture can get a little weird.

Is flank steak the same thing?

Not exactly. Flank is thicker and a bit leaner. You can swap it in, but give it a little longer cook time and keep the same rule: slice against the grain.

How do I know it is done without a thermometer?

Look for a deep brown crust and an interior that feels springy but not hard when you press the thickest part with your finger or tongs. Medium-rare will look warm red in the center when you slice into a test piece. If you are unsure, a thermometer is still the easiest way to nail it.

What should I serve with it?

Rice, grilled corn, a big salad, roasted potatoes, or warm tortillas. Also: crispy smashed potatoes plus chimichurri is a life upgrade.

The first time I made skirt steak, I treated it like a roast. Low heat, slow cook, long wait. It came out with the texture of a polite leather belt. Then I learned the truth: skirt steak wants a quick, hot sear and a short rest on the cutting board. Now it is my go-to for nights when I want dinner to feel a little impressive, without requiring me to become someone who owns matching serving platters.