How to Grill Skirt Steak
Skirt steak is known for its bold beef flavor and satisfyingly chewy texture. It is a relatively thin cut that loves the high heat of the grill, and when it is cooked quickly and sliced correctly, it can become a tender, juicy centerpiece for tacos, fajitas, salads, sandwiches, or a weeknight dinner around the table. In this guide, we will walk you through the Lane's way to prepare, grill, rest, and slice skirt steak for a delicious result every time.
What You'll Need
Choosing the Right Skirt Steak
Skirt steak is typically sold in long, narrow strips. Depending on the number of people you are feeding, you may need one or more steaks. Look for meat with a deep red color and visible marbling, which helps provide flavor and moisture during the fast, high-heat cook.
Outside Skirt
Outside skirt is usually thicker, wider, and more tender. It is often the preferred choice when you can find it, but it may be less common in the grocery store.
Inside Skirt
Inside skirt is more widely available and still delivers plenty of beef flavor. It can be slightly thinner and benefits from careful trimming, quick cooking, and thin slicing against the grain.
Not sure which one you have? Do not overthink it. Both cuts can turn out great when you cook them hot and fast, avoid overcooking, and slice across the grain.
Preparing the Skirt Steak
- Inspect the meat. Look over the skirt steak for thick pieces of surface fat, loose edges, or silver skin.
- Trim only what is necessary. Remove tough silver skin and any large, hard pieces of fat. A little remaining fat can add flavor and moisture.
- Cut it into manageable sections if needed. A long skirt steak can be divided into two or three pieces so it fits comfortably on the grill and is easier to handle.
- Pat it dry. Removing excess surface moisture helps the seasoning stick and encourages better browning on the grill.
Do not remove all the fat. Skirt steak is naturally lean in places, and a small amount of fat helps protect the meat during a very hot cook.
Seasoning or Marinating Skirt Steak
You can keep skirt steak simple with a dry rub or give it extra flavor with a marinade. Both methods work well, so choose the one that fits how you plan to serve it.
Using a Dry Rub
Coat both sides of the steak evenly with seasoning, then let it sit for about 10–15 minutes before grilling. Lane's Chili Lime Rub and Fiesta Rub are great choices for tacos and fajitas. For a classic steak flavor, use SPG Rub or Salt & Pepper 50/50.
Using a Marinade
Place the steak in a shallow dish or resealable bag. Add your marinade, making sure the meat is well coated, then refrigerate it for at least 30 minutes or preferably 2–4 hours. Lane's recommends W Sauce as part of a flavorful marinade mixture.
A simple marinade can include W Sauce, olive oil, lime juice, garlic, and seasonings such as cumin, paprika, or chili powder. Because skirt steak is thin, it does not need to sit in an acidic marinade all day. A few hours is plenty for flavor without softening the exterior too much.
Watch the salt. If your marinade or seasoning blend already contains salt, avoid adding a heavy second layer of salt immediately before grilling.
Preheating the Grill
Preheat your gas or charcoal grill to high heat, around 450–500°F. Skirt steak cooks best over direct heat because the goal is to build a browned, flavorful exterior before the thin steak has time to overcook.
- Clean the grates. Brush away any old food or buildup.
- Oil the grates lightly. This helps prevent the thin steak from sticking.
- Create a cooler area. Keep one section of the grill at a lower temperature or without direct coals. This gives you a place to move the steak if flare-ups get too aggressive.
- Let the grill get fully hot. A properly preheated grate helps create the fast sear skirt steak needs.
How to Grill Skirt Steak
- Remove excess marinade. Take the steak out of the marinade and allow the excess to drip off. Too much liquid can prevent browning and may cause flare-ups.
- Season if needed. Add a light final layer of seasoning only if the steak still needs it.
- Place it over direct high heat. Lay the steak across the hot grill grates.
- Cook for approximately 2–4 minutes. Let the first side develop a dark sear before flipping.
- Flip and finish the second side. Cook for another 2–4 minutes, depending on thickness and your preferred doneness.
- Check the internal temperature. Skirt steak cooks quickly, so begin checking early with an instant-read thermometer.
Stay close to the grill. Skirt steak can go from beautifully browned to overcooked in a minute or two. This is not the time to walk away.
Skirt Steak Doneness Temperatures
Skirt steak is generally at its best when cooked from medium-rare to medium. Cooking it much beyond medium can make the muscle fibers noticeably tougher.
| Doneness | Internal Temperature | What to Expect |
|---|---|---|
| Rare | 120–130°F | Cool red center and very soft texture |
| Medium-Rare | 130–135°F | Warm red center and the most tender result |
| Medium | 135–145°F | Warm pink center with a firmer bite |
Always use temperature as your main guide because skirt steaks can vary in thickness. The internal temperature may continue to rise a few degrees while the meat rests, so you can remove it from the grill just before it reaches your final target.
Resting and Slicing Skirt Steak
Once the steak reaches your preferred doneness, remove it from the grill and let it rest for 5–10 minutes. This gives the juices time to settle back into the meat instead of running out onto the cutting board.
Find the Grain
Look for the long muscle fibers running through the steak. On skirt steak, the grain is usually easy to see.
Slice Across It
Cut perpendicular to those fibers into thin strips. Slicing against the grain shortens the muscle fibers and makes every bite easier to chew.
This step matters as much as the grilling. A perfectly cooked skirt steak can still seem tough if it is sliced with the grain instead of against it.
Ways to Serve Grilled Skirt Steak
Skirt steak is versatile enough for a weeknight meal, backyard cookout, or build-your-own dinner around the table.
Tacos or Fajitas
Slice the steak thinly and serve it with warm tortillas, grilled onions and peppers, lime, salsa, and your favorite toppings.
Steak Dinner
Serve it as the main course with grilled vegetables, roasted potatoes, rice, or a fresh salad.
Bowls, Salads, or Sandwiches
Add thin slices to rice bowls, chopped salads, quesadillas, or toasted sandwiches for an easy next-day meal.
Finish with fresh herbs, a squeeze of lime, chimichurri, salsa, or your favorite Lane's sauce for another layer of flavor.
Common Skirt Steak Mistakes
Cooking Over Low Heat
Skirt steak needs a very hot grill and a short cook. Lower heat can dry the meat before the exterior develops a good sear.
Leaving Too Much Marinade on the Meat
Heavy surface liquid can steam the steak, slow browning, and create unnecessary flare-ups.
Overcooking It
Because the steak is thin, a few extra minutes can make it tough. Check the temperature early and often.
Skipping the Rest
Cutting immediately allows more juice to escape onto the board instead of staying in the steak.
Slicing With the Grain
This leaves the long muscle fibers intact and makes the steak seem much chewier than it needs to be.
Cutting Thick Slices
Thin slices are easier to chew and work better for tacos, fajitas, salads, and sandwiches.
Frequently Asked Questions About Grilling Skirt Steak
How long should skirt steak cook on the grill?
Most skirt steaks need about 2–4 minutes per side over a 450–500°F grill. Thickness varies, so use an instant-read thermometer rather than relying only on the clock.
What temperature should skirt steak be cooked to?
Lane's recommends medium-rare to medium for the best balance of tenderness and flavor. Aim for roughly 130–135°F for medium-rare or 135–145°F for medium.
Does skirt steak need to be marinated?
No. A good dry rub is enough to make a flavorful skirt steak. A marinade is helpful when you want to add lime, garlic, W Sauce, or other flavors, but it is optional.
How long should I marinate skirt steak?
Marinate it for at least 30 minutes or preferably 2–4 hours. Because skirt steak is thin, it takes on flavor quickly and generally does not need an overnight acidic marinade.
Why did my skirt steak turn out tough?
The most common causes are overcooking, slicing with the grain, or cutting slices that are too thick. Cook it quickly over high heat, rest it, and slice it thinly across the grain.
Should I close the grill lid while cooking skirt steak?
For a thin skirt steak cooked over direct high heat, leaving the lid open makes it easier to watch for flare-ups and prevents accidental overcooking. A thicker piece may benefit from briefly closing the lid, but stay close and monitor the temperature.
Can I cook skirt steak on a gas grill?
Yes. Preheat the gas grill fully, clean and lightly oil the grates, then cook the steak over the hottest direct-heat area. Charcoal adds a little more smoke flavor, but both methods work well.
What is the difference between skirt steak and flank steak?
Both are flavorful cuts with visible grain, but skirt steak is generally thinner, looser in texture, and richer in beef flavor. Flank steak is usually wider, leaner, and a little thicker. Both benefit from high heat and slicing against the grain.
Bring Big Flavor to Steak Night
Whether you are making tacos, fajitas, or a simple grilled steak dinner, Lane's seasonings make it easy to build bold flavor without overcomplicating the cook.
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