Grilled Skirt Steak Skewers

Favorite SummerGrillBeefSkewerSkirt Steak

Marinated skirt steak, threaded onto skewers and grilled, becomes melt-in-your-mouth tender and delicious, with wonderful caramelized bits!

Photography Credit: Elise Bauer

Breaking in the Grill with Grilled Skirt Steak

Ah, that time of year in which you dust off the grill, vacuum out the cobwebs, scare away any critters who have taken up residence over the winter (including one black widow, yikes!), clean the grates, turn on the gas, and realize your starter doesn’t work.

So you use a match, and for some reason that grill. Will. Just. Not. Get. Hot. Enough.

So you start over with the Weber and some charcoal, and grill a batch of beautiful skirt steak skewers that were marinating the whole time you were futzing with the equipment.

And they are so perfect and delicious that you don’t care about the broken starter that needs to get fixed or your close call with a black widow. Like a Homer Simpson thought bubble, all you can think about is skirt steak so goooooood.

Skirt Steak—Perfect for Skewers

Why is skirt steak in particular so good, and so perfect for grilling threaded on skewers? Let me show you:

Grilled Skirt Steak Skewers

It’s the fat, of course!

What’s the difference between skirt steak and flank steak?

Skirt steak is much fattier than flank steak. The way that the fat is marbleized throughout the meat results in a cut that is much more flavorful, and more forgiving when you cook it.

Unlike flank steak, which because it’s so lean needs to be cooked rare or it gets too dry, skirt steak can be cooked all the way through without suffering.

You still need to cut the steak across the grain when you cut your strips, but the skirt steak will be tender and flavorful because of the fat.

Grilled Skirt Steak recipes

How to Marinate Skirt Steak

To marinate the skirt steak for this recipe, first cut the steak across the grain into strips. Then marinate the steak strips in a marinade of soy sauce, garlic, ginger, honey, red wine vinegar, and red pepper flakes, from anywhere from 30 minutes to 2 hours before grilling.

How to Cook Skirt Steak

When it’s time to grill, thread each skirt steak strip onto a pre-soaked skewer. Lay the skewers on the grill perpendicular to the grill grates, over high direct heat, the hottest part of the grill. Grill for 3 to 4 minutes per side, until the meat is cooked through.

Love Skewered Food? Check Out These 5 Other Recipes

 

 

 

Updated July 14, 2019 : We spiffed up this post with some more info to help make the recipe foolproof. Enjoy!

Grilled Skirt Steak Skewers Recipe

  • Prep time: 1 hour
  • Cook time: 20 minutes
  • Yield: Serves 6 to 8

Ingredients

For the marinade:

  • 1/3 cup extra virgin olive oil
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 2 cloves garlic, minced
  • 1 tablespoon red wine vinegar
  • 1-inch piece of ginger, sliced
  • 1/2 teaspoon red chili pepper flakes
  • 1/2 teaspoon freshly ground black pepper

Other ingredients:

  • 1 1/2 to 2 pounds skirt steak, trimmed of membranes and silver skin
  • Olive oil for grill grates

Special equipment:

  • 25-30 or wooden skewers for grilling

Method

1 Soak the skewers in water: If using bamboo or wooden skewers, place them in a dish and cover with water to soak.

2 Make marinade: Place all marinade ingredients in a small bowl and stir to combine. Set aside.

3 Cut skirt steak in strips across the grain: Lay the skirt steak horizontally out on a cutting board. Notice the grain of the steak that goes up and down.

Cut the steak into segments (along the grain of the meat), about 6 to 8-inches long.

Then, with each segment, turn the segment so the grain of the meat runs in a line from left to right, and cut thin strips (1/4 to 1/3-inch thick, 1 1/2-inch wide, 6 to 8-inches long), angling the knife, cutting across the grain.

4 Marinate the steak slices: Place the steak slices in a non-reactive bowl or casserole dish. Toss with the marinade to coat. Chill and marinate for at least 30 minutes or up to 2 hours.

5 Preheat grill, thread skewers: Preheat your grill, whether charcoal or gas, for high-direct heat. While the grill is preheating, thread the marinated skirt steak strips onto your pre-soaked skewers.

6 Grill over high direct heat: When ready to grill, brush the grill grates with olive oil (helps to fold a paper towel, soak the towel in olive oil, and use long handled tongs to hold the soaked paper towel and spread oil on the grates).

You know your grill is hot enough when you can only stand to hold your hand 1 inch above the grill grates for one second.

Working in batches if necessary, lay the skirt steak skewers on the hot grill grates, perpendicular to the grates. Grill for 3 to 4 minutes per side, until cooked through.

Remove from grill and let sit for a few minutes before serving.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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50 Comments / Reviews

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Did you make it? Rate it!

  1. Carol

    I forgot the stars

    xxxxxyyyyy

  2. Carol

    The very best, thank you! Cooked for my family recently, cooking for the guests next week.

  3. Steve H.

    Made these last week. And they were very good! I’m making them again today,.

    xxxxxyyyyy

  4. Venesa

    These were delicious! I’m pregnant and usually stay away from meat, but I wanted to eat the whole 2 pounds by myself. Will definitely be making these again.

    xxxxxyyyyy

  5. Shannon

    My go to recipe for Skirt & Hanger steak. Easy and quick. I must confess though I do not take the time to skewer the Skirt any longer (too lazy). 5 stars. Thanks!

    xxxxxyyyyy

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