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This Skirt Steak is melt-in-your-mouth delicious with a tender and juicy texture. A simple trick to get the best-tasting skirt steak recipe is marinating the meat prior to grilling or pan-searing.
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Marinated Skirt Steak for Grilling

Skirt Steak is grilled to perfection with a tender and juicy texture. Marinating in garlic, lime, soy sauce, ginger and olive oil infuses plenty flavor and tenderizes the meat for an amazing meal.
Prep Time10 mins
Cook Time5 mins
Marinating Time30 mins
Total Time45 mins
Course: dinner, Main Course
Cuisine: American
Keyword: skirt steak
Servings: 4 people
Calories: 456kcal
Author: Cindy


Skirt Steak Marinade

  • 2 tablespoons garlic minced (about 4-5 cloves)
  • 1/3 cup lime juice (78ml) about 1-2 limes
  • 1/3 cup soy sauce (78ml)
  • 1/3 cup olive oil (78ml)
  • 2 tablespoons Worcestershire sauce (30ml)
  • 1 tablespoons ginger minced (2cm piece)
  • 1 tablespoon Italian seasoning (12g)
  • 2 green onions thinly sliced
  • pinch of red flakes optional
  • Fresh thyme or rosemary chopped (optional)

Other Ingredients

  • 1 1/2 pounds skirt steak (680g) trimmed of excess fat (see instructions)
  • ½ teaspoon black pepper (1.6g)
  • 1 teaspoon salt (6g)
  • chopped parsley optional for serving
  • lime wedges optional for serving


  • Trim the fat: Prepare your steak by trimming off the fat. Also, peel off any remaining membrane from the surface of the meat.
  • Season both sides of the skirt steak generously with salt and pepper.
  • Make the marinade: In a resealable plastic bag, add garlic, lime juice, soy sauce, olive oil, Worcestershire sauce, ginger, Italian seasoning, green onions, and optional red flakes and herbs.
  • Place the steak in the bag, close the bag and shake to coat the meat evenly from all sides. Let it marinate for at least 30-60 minutes at room temperature. (Marinate the steak in the refrigerator if not cooking within 1 hour)
  • Prepare the grill: Preheat grill to medium-high heat 400-450°F (204-232°C). Grease the cooking grates with the oil to prevent sticking. (Make sure the grates are hot enough before putting the steak on.)
  • Grill the steak: Once the grill is ready, remove the steak from the marinade and wipe off the excess liquid with paper towels. Place the steak on the grill, cover and cook for 2-3 minutes.
  • Open the grill and flip the steak. Cover and grill the other side for 2-3 minutes.
  • Check doneness: Insert an instant meat thermometer into the thickest part of the steak. Remove from the grill at 120°F (51°C) for rare, 125°F (52°C) for medium-rare, and 135°F (57°C) for medium. (As the temperature will rise a few degrees while resting.)
  • Rest the Meat: Remove your steak to a cutting board and let it rest covered with aluminum foil for 5-10 minutes. This allows the juices to redistribute through the meat.
  • Slice thinly and serve.


  • Avoid piercing or cutting into the steak while cooking, as the juices will escape causing the meat to dry out.
  • To cook it in a cast-iron skillet or frying pan on the stove:
    • Place the skillet on medium-high heat, add 1 tablespoon oil (15ml) when the skillet is hot.
    • Add the steak and cook for 2-3 minutes.
    • Flip and cook for another 2-3 minutes to the desired doneness.


Calories: 456kcal | Carbohydrates: 8g | Protein: 38g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 107mg | Sodium: 1488mg | Potassium: 675mg | Fiber: 1g | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 5mg