Grilled Skirt Steak

Ingredients

• 950 g (2 pounds)skirt steak, trimmed
• 1 lime (about 15 ml juice)lime juice
• 60 ml (¼ cup)soy sauce
• 7–8 g (½ tablespoon)minced garlic
• 60 ml (¼ cup)pineapple juice
• 1–2 g (1 teaspoon)oregano, dried or fresh
• 5 g (1 teaspoon)ground cumin
• 2–3 g (½ teaspoon)black pepper
• 12–20 g (2–3 tablespoons)finely chopped coriander

Instructions

1. 1

   Trim the steak

   Trim the skirt steak and pat it dry.

2. 2

   Mix the marinade

   Combine the lime juice, soy sauce, garlic, pineapple juice, oregano, cumin, black pepper and chopped coriander in a large, shallow bowl.

3. 3

   Marinate the steak

   Add the steak and turn it to coat well. Leave it to marinate for about 1 hour; if it will be longer, cover and keep it in the fridge until you are ready to grill.

4. 4

   Heat the grill

   Preheat the grill to medium-high.

5. 5

   Dry the steak

   Thirty minutes before grilling, drain the marinade from the steak and pat it dry with kitchen paper.

6. 6

   Grill the steak

   Clean and oil the grill grates. Put the steak on the hot grates and grill for 3–5 minutes per side, depending on your preference, for rare to medium-rare.

7. 7

   Rest and slice

   Transfer the steak to a wooden cutting board and rest it for 2–5 minutes. Slice it thinly against the grain to serve.

What is grilled skirt steak?

Skirt steak is a long, relatively thin cut of beef that takes well to a quick cook over a hot grill. Grilled steak is a familiar part of American cooking, and this version pairs the beef’s savoury flavour with a bright, tangy marinade.

Lime and pineapple juice bring acidity and fruitiness, while soy, garlic and spices add savoury depth. A hot grill gives the outside a browned char without keeping the thin steak over the heat for too long.

Nutrition and macros by portion

The nutrition label shows one serving as written: 383 calories, 51g protein, 7g carbs, 17g fat.

The beef provides most of the protein and fat, while the small amount of juice in the marinade contributes some of the carbohydrates. Pair a serving with vegetables and a modest portion of potatoes or rice to round out the plate.

Why this marinade works

Citrus and pineapple: Lime juice and pineapple juice give the marinade its fresh, fruity tang. The recipe uses them alongside soy sauce rather than relying on sweetness alone.

Seasoning: Garlic, oregano, cumin, black pepper and coriander round out the flavour. Chopped coriander is included in the marinade, so it seasons the meat as it rests.

Getting the steak ready

Marinating: Turn the steak so the marinade coats it well, then leave it for about an hour. Refrigerate it if the wait will be longer than an hour.

Drying: Drain the marinade and pat the steak dry 30 minutes before grilling, as directed. A dry surface helps the meat brown on the hot grates instead of steaming.

Grilling and checking doneness

Hot grates: Preheat the grill to medium-high and clean and oil the grates before adding the steak. The recipe gives a cooking time of 3–5 minutes per side for rare to medium-rare.

Timing: Skirt steak is thin, so check it towards the shorter end of the timing if you prefer it less cooked. The exact time will depend on the steak and the grill.

Resting and slicing

Rest: Set the cooked steak on a wooden cutting board and leave it for 2–5 minutes before slicing. This short pause makes it easier to handle and serve.

Against the grain: Look for the direction of the long muscle fibres and cut across them in thin slices. This gives you shorter fibres in each bite.

What to serve with it

Fresh sides: A crisp salad or grilled vegetables make a light contrast to the beef and its charred edges. Keep the accompaniments simple so the citrus and spice in the marinade remain noticeable.

More substantial sides: Serve the slices with potatoes, rice or warm flatbreads for a fuller meal. Spoon any juices from the cutting board over the meat just before serving.

Recipe notes & tips

• Trim excess fat or tough edges before patting the steak dry.
• Use a shallow bowl so the marinade can coat more of the steak.
• Keep the steak refrigerated if marinating it for longer than an hour.
• Drain and pat the steak dry 30 minutes before it goes on the grill.
• Clean and oil the grates before grilling to help prevent sticking.
• Slice thinly across the visible muscle fibres for more tender bites.

Variations

• More lime: Add extra lime juice to the marinade for a sharper citrus note.
• Fresh oregano: Use fresh oregano instead of dried for a greener herbal flavour.
• Extra heat: Add a pinch of chilli flakes to the marinade for more spice.
• Coriander finish: Reserve some chopped coriander to scatter over the sliced steak.
• Salad supper: Serve the steak over a crisp salad for a lighter meal.

Common mistakes to avoid

• Skipping the trim: Remove excess fat and tough edges before marinating.
• Leaving it out too long: Refrigerate the steak if the marinade time will exceed an hour.
• Grilling it wet: Drain the marinade and pat the steak dry 30 minutes before grilling.
• Using dirty grates: Clean and oil the grill grates before adding the steak.
• Overcooking: Check the steak within the stated 3–5 minutes per side, especially if you prefer it rare.
• Slicing with the grain: Cut across the muscle fibres to make the slices easier to chew.

How to store

Refrigerate leftover steak in a covered container and use within 3–4 days. Reheat gently in a pan or microwave until hot, or enjoy the slices cold in a salad.

Frequently asked questions