Grilled Skirt Steak
A punchy marinade scented with Mediterranean spices and lemon zest tenderizes and infuses this skirt steak with bold flavor. From there, it needs only a few minutes on the grill to get a nice sear and buttery-soft, juicy center. If you can, start marinating the steak the night before for the strongest flavor. Even 30 minutes on your counter will do the trick, though, if you’re short on time.
Servings: 6
Ingredients
- 2 pounds skirt steak, trimmed of extra fat
- Kosher salt
- Black pepper
- 2 shallots, finely chopped
- 4-6 large garlic cloves, minced or crushed
- 1/3 cup chopped Italian parsley leaves and tender stems
- 1 teaspoon ground cumin
- 1 teaspoon Aleppo pepper or red pepper flakes
- 1/2 teaspoon paprika
- 1 large lemon, zested and juiced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- Neutral oil, for grilling
Instructions
- Make the marinade: Rub the steak well on both sides with kosher salt and black pepper. Place in a resealable bag and add the shallot, garlic, parsley, cumin, Aleppo pepper (or red pepper flakes), and paprika. Add the lemon juice, zest, red wine vinegar, and extra virgin olive oil. Seal and gently massage the skirt steak to distribute the marinade.
- Marinate the steak: If you have the time, marinate it in the refrigerator for 30 minutes to 24 hours, turning the bag every so often to distribute the marinade. Then, allow it to sit at room temperature for 30 minutes before grilling. Otherwise, allow the steak to marinate at room temperature for about 30 minutes. (It is best to bring the meat to room temperature before grilling so it will start with an even temperature throughout).
- Get ready: Lightly oil the grates and preheat the grill to high heat (400 to 450°F for direct heat). Keeping the steak in the bag, hit the steak with a mallet or rolling pin to tenderize the meat.
- Grill: Remove the meat from the sealed bag and gently shake off the excess marinade. Arrange on the grill directly over the heat. Grill for 3-4 minutes on each side, or until the temperature reaches somewhere between 125-130°F.
- Slice and serve: Transfer to a wire rack or cutting board to rest for 5 minutes. Thinly slice the skirt steak against the grain and arrange the pieces on a large platter. Serve with your favorite sides and salads (see notes for ideas).
Video
Notes
- If you don’t have a meat thermometer, you can test the steak’s doneness using the “bounce test.” When meat is cooked, it goes from soft and mushy to giving resistance when pressed. To test for medium rare, make a fist with one hand and squeeze. Use your other hand to press on the area between your pointer finger and thumb. The amount of resistance is similar to how the thickest part of the steak should feel!
- Serve with effortless sides and small plates. Grilled Corn Salad, Mustard Potato Salad, Grilled watermelon or mango, and a Summer Berry Salad would make for a vibrant and colorful spread filled with texture and flavor. Pitcher cocktails like Sangria, Rosé Lemonade, and Agua De València get the party going.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
Calories: 410.4kcal | Carbohydrates: 4.4g | Protein: 33.4g | Fat: 29.4g | Saturated Fat: 6.7g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 18.1g | Trans Fat: 0.5g | Cholesterol: 95.3mg | Sodium: 110.7mg | Potassium: 541mg | Fiber: 1.1g | Sugar: 1.2g | Vitamin A: 482.5IU | Vitamin C: 15.3mg | Calcium: 30.4mg | Iron: 3.6mg
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