This grilled skirt steak is so tender and juicy, plus it's bursting with flavor from my easy Asian-inspired skirt steak marinade! Once you marinate the steak, it only takes 10-15 minutes on the grill. It's an uncomplicated and satisfying main course that you'll want to make again and again!
Best Grilled Skirt Steak Recipe
I take every chance I can get to enjoy the beautiful weather outdoors during the summertime, so I always make a ton of delicious recipes on the grill. While I never get tired of classic steak seasoning, I decided to try grilling skirt steak with a flavor-packed Asian marinade, and the results were fabulously tasty!
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🥘 Grilled Skirt Steak Ingredients
If you do a lot of Asian-inspired cooking, then you might keep many of the marinade ingredients on hand! Beef tallow is less common but can be swapped out for your favorite neutral cooking oil if needed.
- Skirt Steak - A 2-pound skirt steak (up to 4 pounds).
- Beef Tallow - ¼ cup of melted beef tallow (or your favorite neutral-flavored cooking oil with a high smoke point).
- Soy Sauce - ⅓ cup of low-sodium soy sauce.
- Rice Vinegar - 2 tablespoons of rice vinegar or a rice vinegar substitute.
- Thai Sweet Chili Sauce - 1 ½ tablespoons of Thai sweet chili sauce.
- Hoisin Sauce (optional) - 1 tablespoon of hoisin sauce.
- Ginger - 2 teaspoons of finely crushed and minced ginger or ginger paste. You could also try a ginger substitute.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Grill Skirt Steak
Both the flank steak marinade and the steak itself are incredibly simple to prepare. You're going to need your measuring spoons, a large Ziplock bag, a meat mallet, your grill, grilling utensils, and a meat thermometer.
A 2-pound skirt steak makes about 6 servings, and of course, larger skirt steaks will make even more! Slice it up, and it's the perfect entree for feeding a crowd!
Marinate The Skirt Steak
- Tenderize the steak. Lay a large sheet of plastic wrap (for easy cleanup) on top of a cutting board, followed by your 2-pound (907.18 grams) skirt steak. Wrap the plastic wrap over the skirt steak and use a meat mallet to tenderize it by pounding it a few times on each side.
- Make the marinade. Next, add ¼ cup (56.25 grams) of beef tallow, ⅓ cup (7.86 milliliters) of low sodium soy sauce, 2 tablespoons (29.8 milliliters) of rice vinegar, 1 ½ tablespoons (25.5 grams) of Thai sweet chili sauce, 1 tablespoon (16 grams) of hoisin sauce if using, and 2 teaspoons (4 grams) of ginger to a shallow dish or large Ziploc bag.
- Add the meat. Squeeze the bag or whisk all of the ingredients to combine. Then, add your skirt steak, making sure that it is submerged completely in the marinade.
- Marinate. Refrigerate your steak for at least 30 minutes, but preferably 12 hours or overnight. Don't marinate your skirt steak any longer than 24 hours (unless freezing it in the marinade).
Grill The Skirt Steak
- Preheat. Remove your steak from the fridge 30 minutes before cooking to come up to room temperature. Remove excess marinade. Meanwhile, lightly oil your grill and preheat it to medium-high heat.
- Discard. Once your grill is hot, remove the steak from the marinade and discard the excess.
- Grill. Place the steak on the hot grill and cook for 5 minutes per side for medium-rare with an internal temperature of130°F-135°F (54°C-57°C), or to your desired level of doneness (*see note).
- Rest. Remove your skirt steak from the grill and place it on a tray or cutting board. Tent a piece of foil loosely over the top and let it rest for 5-10 minutes before slicing and serving.
🥗 What To Serve With Grilled Skirt Steak
You can go two ways when choosing what to pair with your grilled skirt steak. Make a few of your favorite sides to serve with steak, or lean into the flavors of the marinade and pair it with Asian-inspired recipes!
Asian cucumber salad would make an easy, light option, or you could even serve it over a bed of fried rice. That's not to say classic BBQ sides like baked potatoes or grilled corn on the cob wouldn't be delicious, too! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- If using beef tallow to make the marinade, I recommend lightly heating the other ingredients so that they are all warm. This will make it easier to combine everything.
- This makes enough marinade to marinate up to 4 pounds of skirt steak. If you have more, you should use double the amount of marinade.
- I recommend marinating your steak for at least 12 hours for the best flavor and tenderness. Less time will still give it some flavor, but not nearly as much. I recommend 30 minutes to an hour at the very minimum. Leaving your steak in the marinade for longer than 24 hours will break down the fibers in the meat and give it an unsavory texture.
- Frozen ginger cubes can be used in place of fresh ginger or ginger paste, but you will need to thaw them out first. 2 cubes of frozen ginger is the equivalent of the 2 tablespoons needed for this recipe.
- According to guidelines from the USDA, it is recommended that steak be cooked to a minimum internal temperature of 145°F (63°C) to ensure it is safe to consume. A meat thermometer is the best way to monitor the doneness of your steak. I prefer my steak medium-rare, but the various levels of doneness are as follows:
- Rare: 125°F-120°F (52°C-54°C)
- Medium-rare: 130°F-135°F (54°C-57°C)
- Medium: 135°F-145°F (57°C-63°C)
- Medium well: 145°F-155°F (63°C-68°C)
- Well-done: 155+°F (68+°C)
- It's not safe to reuse marinade that has already been in contact with raw meat. Once the marinade has been used, any excess should be disposed of.
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🥡 Storing & Reheating
Once the flank steak has cooled to room temperature, you can transfer it to an airtight container or Ziploc bag and refrigerate it for up to 4 days.
Freezing Flank Steak
Wrap the leftovers tightly in plastic wrap followed by foil to prevent freezer burn. Freeze for up to 4 months, and transfer your steak to the fridge to thaw overnight before reheating.
Reheating Skirt Steak
Reheat your skirt steak in a baking dish in the oven at 250°F (120°C/Gas Mark ½) for 10-15 minutes or until warm.
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📖 Recipe Card
Grilled Skirt Steak
Ingredients
- 2 lb skirt steak
- ¼ cup beef tallow (melted, your favorite neutral-flavored cooking oil with a high smoke point)
- ⅓ cup low sodium soy sauce
- 2 tablespoon rice vinegar
- 1 ½ tablespoon Thai sweet chili sauce
- 1 tablespoon hoisin sauce (optional)
- 2 teaspoon ginger (finely crushed and minced, or ginger paste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Marinate The Skirt Steak
- Lay a large sheet of plastic wrap (for easy cleanup) on top of a cutting board followed by your 2 lb skirt steak. Wrap the plastic wrap over the skirt steak and use a meat mallet to tenderize it by pounding it a few times on each side.
- Next, add ¼ cup beef tallow, ⅓ cup low sodium soy sauce, 2 tablespoon rice vinegar, 1 ½ tablespoon Thai sweet chili sauce, 1 tablespoon hoisin sauce if using, and 2 teaspoon ginger to a shallow dish or large Ziploc bag.
- Squeeze the bag or whisk all of the ingredients to combine. Then, add your skirt steak, making sure that it is submerged completely in the marinade.
- Refrigerate your steak for at least 30 minutes, but preferably 12 hours or overnight. Don't marinate your skirt steak any longer than 24 hours (unless freezing it in the marinade).
Grill The Skirt Steak
- Remove your steak from the fridge 30 minutes before cooking to come up to room temperature. Meanwhile, lightly oil your grill and preheat it to medium-high heat.
- Once your grill is hot, remove the steak from the marinade and discard the excess.
- Place the steak on the hot grill and cook for 5 minutes per side for medium-rare with an internal temperature of130°F-135°F (54°C-57°C), or to your desired level of doneness (*see note).
- Remove your skirt steak from the grill and place it on a tray or cutting board. Tent a piece of foil loosely over the top and let it rest for 5-10 minutes before slicing and serving.
Notes
- If using beef tallow to make the marinade, I recommend lightly heating the other ingredients so that they are all warm. This will make it easier to combine everything.
- This makes enough marinade to marinate up to 4 pounds of skirt steak. If you have more, you should use double the amount of marinade.
- For the best flavor and tenderness, I recommend marinating your steak for at least 12 hours. Less time will still give it some flavor, but not nearly as much. I recommend 30 minutes to an hour at the very minimum. Leaving your steak in the marinade for longer than 24 hours will break down the fibers in the meat and give it an unsavory texture.
- Frozen ginger cubes can be used in place of fresh ginger or ginger paste, but you will need to thaw them out first. 2 cubes of frozen ginger is the equivalent of the 2 tablespoons needed for this recipe.
- According to guidelines from the USDA, it is recommended that steak be cooked to a minimum internal temperature of 145°F (63°C) to ensure it is safe to consume. A meat thermometer is the best way to monitor the doneness of your steak. I prefer my steak medium-rare, but the various levels of doneness are as follows:
- Rare: 125°F-120°F (52°C-54°C)
- Medium-rare: 130°F-135°F (54°C-57°C)
- Medium: 135°F-145°F (57°C-63°C)
- Medium well: 145°F-155°F (63°C-68°C)
- Well-done: 155+°F (68+°C)
- It's not safe to reuse marinade that has already been in contact with raw meat. Once the marinade has been used, any excess should be disposed of.
- To store: Once the flank steak has cooled to room temperature, you can transfer it to an airtight container or Ziploc bag and refrigerate it for up to 4 days.
- To freeze: Wrap the leftovers tightly in plastic wrap followed by foil to prevent freezer burn. Freeze for up to 4 months, and transfer your steak to the fridge to thaw overnight before reheating.
- To reheat: Reheat your skirt steak in a baking dish in the oven at 250°F (120°C/Gas Mark ½) for 10-15 minutes or until warm.
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