Skirt steak is famous for its rich beefy flavor, quick cooking time, and versatility. It’s a top pick for fajitas, tacos, salads, and steak sandwiches. The key? High heat, a fast cook, and the right slice! Here’s how to grill skirt steak perfectly on any gas grill.
Ingredients & Tools
- 1–2 lbs skirt steak (inside or outside cut)
- Kosher salt and fresh black pepper
- Olive oil or neutral oil
- Optional: garlic powder, smoked paprika, chili powder, or your favorite steak rub
- Meat thermometer (for best results)
- Tongs and a cutting board
Step 1: Prep the Steak
- Pat skirt steak dry with paper towels. Trim excess fat or silver skin if needed.
- Rub lightly with olive oil. Generously season both sides with salt, pepper, and any extra seasonings.
- Optional: Marinate for 30 minutes to 2 hours in a mix of olive oil, lime juice, garlic, and spices for even more flavor (not required, but great for tacos).
- Let steak rest at room temperature for 20–30 minutes before grilling.
Step 2: Preheat Your Gas Grill
- Turn all burners to high. Close the lid and preheat for 10–15 minutes—the hotter, the better (target 500°F+).
- Clean the grates with a grill brush just before cooking.
Step 3: Grill the Skirt Steak
- Place the steak directly over the hottest part of the grill.
- Grill uncovered for 2–3 minutes per side for medium-rare, or until deeply browned with clear grill marks.
- Pro tip: Skirt steak is thin—don’t walk away! Use tongs to check the sear and flip only once.
- For extra smoky flavor, close the lid for 1–2 minutes during cooking, but avoid overcooking.
Step 4: Check for Doneness
- For medium-rare, aim for 125–130°F internal temperature (it will rise a few degrees as it rests).
- If you don’t have a thermometer, press the steak with tongs—it should feel slightly springy.
Step 5: Rest, Slice, and Serve
- Transfer steak to a cutting board. Rest for 5–10 minutes, tented loosely with foil.
- Most important step: Slice against the grain into thin strips—this makes even a chewy cut super tender.
- Serve with your favorite sides, salsa, tortillas, or on top of salads and bowls.
Quick Tips for Perfect Skirt Steak
- Always grill over high heat for a great sear and juicy interior.
- Don’t overcook! Skirt steak is best at rare to medium-rare (135°F max).
- Slice thinly across the grain for maximum tenderness.
- Let the steak rest before cutting to keep juices inside.
- Try different marinades—lime, garlic, chipotle, or even soy sauce all work beautifully.
Frequently Asked Questions
How do I know which way to slice skirt steak?
Look for the long muscle fibers running down the length of the steak. Slice perpendicular (across) those lines for the most tender bite.
Can I cook skirt steak medium or well-done?
You can, but skirt steak gets tougher the more you cook it. For best texture and flavor, stop at medium-rare.
Should I use a marinade?
Marinades add flavor and help with tenderness, especially for fajitas or tacos. Even a quick 30-minute soak makes a difference, but it’s not required for great results.
What sides go well with skirt steak?
Try grilled veggies, corn on the cob, Mexican street corn, chimichurri, or warm tortillas for taco night.
Conclusion: Enjoy Juicy, Flavorful Skirt Steak—Every Time!
Grilling skirt steak on a gas grill is fast, easy, and packed with flavor. Remember high heat, a quick cook, and a thin slice against the grain—and you’ll have perfect steak for any meal. Fire up your grill, follow these simple steps, and enjoy restaurant-quality skirt steak at home!