This charred and juicy skirt steak has been a centerpiece at summer dinners and last-minute weeknight feasts in my kitchen for years. I discovered this approach during a solo grilling experiment when I wanted big steak flavor without fuss: trim the excess fat and silver skin, let a bold but balanced marinade work its magic for a couple of hours, then blast the meat over very high heat. The result is a deeply caramelized exterior and a tender, beefy interior. The first time I served it to friends, everyone paused mid-bite and asked for more—there’s something irresistible about that smoky crust contrasted with a rosy center.

What makes this version special is the balance of acidity, umami, and herb notes in the marinade: red wine vinegar brightens, soy sauce and Worcestershire add savory depth, and fresh thyme and rosemary lift the flavor. Skirt steak responds beautifully to short, intense cooking; it’s thin, fast, and forgiving when you follow a few simple rules. I’ll walk you through trimming, marinating, high-heat searing, and the crucial resting and slicing step that transforms every piece into a tender, shareable bite.

Ingredients

• Skirt steak: 1 whole skirt steak, 1.5 to 2 pounds. Look for a uniform thickness and minimal silverskin; skirt has great grain and flavor. If buying from a butcher, ask them to trim excess fat but leave some for flavor.
• Kosher salt: 1/2 teaspoon plus extra for seasoning. Coarse salt helps with flavor distribution—use Diamond Crystal for lighter salting or kosher salt per package directions.
• Olive oil or avocado oil: 1/3 cup. These oils help the marinade cling and promote browning; avocado oil tolerates higher heat if you’ll sear in a skillet.
• Red wine vinegar: 1/4 cup (or sherry vinegar). Provides brightness and helps tenderize without making the meat mushy when used for a short marinade time.
• Soy sauce: 3 tablespoons. Adds umami and salt; low-sodium soy sauce can be used if you’re salt-sensitive.
• Worcestershire sauce: 1 tablespoon. Deep savory complexity and a slightly sweet tang that rounds the marinade.
• Dijon mustard: 1 tablespoon. Helps emulsify the marinade and contributes a gentle tang.
• Garlic: 4 cloves, finely minced. Fresh garlic gives a bright aromatic lift—omit or roast for a milder note.
• Fresh thyme and rosemary: 1 tablespoon each, thyme leaves and minced rosemary. Fresh herbs amplify the beefy flavor; dried can be substituted at a ratio of 1:3.
• Ground pepper: 1 teaspoon, freshly cracked. For seasoning before searing and finishing.

Instructions

Trim the steak: Unroll the steak and pat it dry. With the fattiest side up, slide a sharp paring knife under sections of fat and run parallel to the edge to remove large pieces of fat and any silverskin or membrane. Repeat on the other side and divide the steak into 3–4 even pieces so they fit your grill or pan evenly. Salt and bag: Season the trimmed pieces evenly with 1/2 teaspoon kosher salt (or to taste) and place them into a gallon-sized resealable bag or shallow container. Make the marinade: In a small bowl or a 2-cup measuring cup, whisk together 1/3 cup olive oil, 1/4 cup red wine vinegar, 3 tablespoons soy sauce, 1 tablespoon Worcestershire, 1 tablespoon Dijon, minced garlic, thyme, rosemary, and 1 teaspoon ground pepper until emulsified. Marinate: Pour the marinade over the steaks in the bag, remove as much air as possible, and seal. Massage the bag so each piece is coated, then lay flat in the refrigerator. Marinate at least 2 hours and up to 12 hours. Flip the bag once or twice if you remember to redistribute the marinade. Bring to room temperature: Thirty minutes before cooking, remove steaks from the fridge and discard excess marinade. Place them on a plate or cutting board to come closer to room temperature—this promotes even cooking on the grill or pan. Preheat grill or pan: Prepare a grill for high heat (gas to at least 450°F) or heat a heavy grill pan or cast-iron skillet over medium-high. The surface should be smoking hot for a fast sear—test by sprinkling a few drops of water: they should immediately sizzle and evaporate. Dry and season: Just before cooking, pat the steaks dry with paper towels to remove excess marinade (this reduces flare-ups and improves browning). Season generously with freshly ground pepper on both sides. Sear: Place steaks in a single layer leaving 1–2 inches between pieces so they don’t crowd. On the grill or skillet, sear 3–4 minutes per side until a deep char forms. Flip and cook an additional 2–4 minutes until an instant-read thermometer registers 125–130°F for medium-rare. Times will vary by thickness—thin skirt may cook faster. Rest and slice: Transfer to a cutting board and let rest 10 minutes so juices redistribute. Slice thinly against the grain into approximately 1/2-inch slices for the most tender bites. Serve: Serve immediately, pairing with chimichurri, roasted vegetables, or tortillas for a taco-style meal.

Storage Tips

Leftovers keep extremely well: slice the steak against the grain and store in an airtight container in the refrigerator for up to 3 days. For longer storage, divide into single-serving portions and freeze for up to 3 months; defrost in the fridge overnight and reheat gently in a skillet with a splash of beef stock to prevent drying. Do not leave cooked meat at room temperature for more than 2 hours. When reheating, aim for low, even heat to preserve tenderness and avoid additional charring.

Ingredient Substitutions

If you can’t find skirt steak, flank steak is the closest substitute—slice against the grain in the same way. For a gluten-free version, use tamari or coconut aminos instead of soy sauce. Swap red wine vinegar for apple cider or sherry vinegar if that’s what you have. If you prefer less sharpness, reduce Dijon by half and increase olive oil by 1 tablespoon. Dried herbs can be used at one-third the quantity of fresh.

Serving Suggestions

This steak pairs beautifully with blistered asparagus or grilled corn for a summer plate. For a family-style spread, thin-slice and serve with warm tortillas, pickled onions, and chimichurri for tacos. For a heartier meal, pair with roasted fingerling potatoes and a simple arugula salad tossed with lemon and olive oil. Garnish with flaky sea salt and a squeeze of citrus to brighten the flavors.

Cultural Background

Skirt steak has deep roots in Latin and American cooking—celebrated in Mexican carne asada and Argentinian parrilla. Traditionally prized for its bold taste rather than tenderness, it shines when treated with quick, high-heat cooking and careful slicing. The method of marinating briefly and grilling hot is a cross-cultural technique that enhances flavor while preserving desirable texture.

Seasonal Adaptations

In summer, pair with fresh corn and a cilantro-heavy chimichurri. In autumn, serve alongside roasted root vegetables and a red wine pan sauce. For winter entertaining, finish the cooked steak with a spoonful of caramelized shallot butter (serve on the side) to add indulgent warmth. Adjust herbs seasonally—use oregano in place of rosemary for a Mediterranean twist.

Meal Prep Tips

For meal prep, marinate the steak the night before and grill on the day you plan to eat. Slice and portion into 4-ounce servings, then store with a small container of chimichurri or sauce on the side. This makes lunches or fast dinners effortless: reheat briefly and toss with salad or warm grains for a balanced meal.

Cooking steak this way has brought so many joyful evenings to my table—easy, dependable, and full of flavor. I hope it becomes a staple at your home, too; once you master the high-heat sear and the technique of slicing against the grain, you’ll be amazed at how tender this affordable cut can be.