Grilled Skirt Steak Skewers

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

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


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 bamboo or wooden skewers for grilling


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.

Grilled Skirt Steak recipes raw skirt steak Skirt steak recipes how to cut skirt steak

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.

How to grill skirt steak cut across the grain Skirt steak recipes cut into strips

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.

Skirt steak recipes Marinate skirt steak strips

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.

How to grill skirt steak thread the steak 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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  • Janet crist

    I learned from an old butcher approximately 60 years ago how to cook a skirt steak. You take an iron skillet get it extremely hot. Sprinkle salt on the bottom of the skillet. Then you have the skirt steak rolled with a toothpick holding it together. You put it on the hot Skillet and fry it for a very short time on both sides and then you eat it.

  • Carol

    I forgot the stars


  • Carol

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

  • Steve H.

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


  • 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.


  • 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!


  • Stephanie

    Made this again tonight for one of our dinners in on our beach vacation. So so good. And it was super easy. I made the marinade at home before we traveled. Sliced up the steak today before we left for the beach. All we had to do at dinner time was skewer and grill. ❤️❤️❤️


  • Anne

    I just have to say I made this for a picnic on the beach, and it was amazing.i just wanted to eat all of them. I had all of the ingredients. It is so simple and I love the sweet taste. I can’t wait to look at you other recipes. Thanks.


  • Amanda

    Strange question…I want to make these for my parents but their grill is terrible. Do you think I could cook them at my home, cover in foil, and still enjoy the yumminess an hour later? Or is there a decent way to reheat them so they won’t be overcooked?

    • Elise Bauer

      Hi Amanda, sure! These skirt steak skewers reheat really well.

  • Stephanie

    I was really surprised by how good this was! So flavorful.


  • Donna

    Hello Elsie, this is Donna in Forney, Tx. I want to thank you for explaining how to cut the skirt steak against the grain. I finally got it! The pictures are what really helped. I feel I can cook the steak successfully this time and enjoy it tender instead of tough.

  • Gayle Prochko

    Made these skirt steak skewers for dinner tonight. They’re fabulous!! Everyone commented on how tasty they were. The marinade imparts such wonderful flavor and will make this again and again. Thanks, Elise!


  • Diana

    A salad would go good with this I think. Any suggestions about dressings?

    • Lynn

      I serve this with the Pioneer Woman’s Asian Noodle Salad. Very nice.

  • JP

    There are super easy and excellent. Added bonus – I took a few out of the fridge the next day, placed them in my toaster oven and hit toast. In 3 mins they were hot, crisp and delicious.


  • David

    I can’t recall seeing skirt steak at the grocery store. What is skirt steak?

    • Diana

      David, it’s the same meat used to make carne asada with. Hope this helps.

  • Debra Magers

    My husband and I loved this recipe. I didn’t have soy sauce so I used worchestire sauce and it was still great! I did marinate the beef in 2 T of baking soda and 1/2 c water for 1/2 hour before, then rinsed, then used the regular marinade. It is supposed to make the meat tender and it was.


  • lizette

    I made these for my toddler’s birthday party and they were a HUGE hit. I used about 6lbs of meat and I think the crowd would’ve appreciated much more. A great recipe. I will use again for sure.


  • Jessica

    Do you think this would serve well not skewered? Id like to leave it whole and slice as served. Also, can i marinade a day or two or is that too long?

    • Elise Bauer

      Hi Jessica, sure! Just make sure you slice it across the grain. I think marinating the steak for a day or two is too long. The acid in the marinade will start breaking down the meat. It’s already tender, so you don’t need that. But try it and see if it works for you!

  • Kristen

    Tried this recipe tonight.. Doubled it for almost four lbs of steak.. There wasn’t one left after I put them out for our yearly Christmas tree decorating party! DELICIOUS!! Thank you!


  • Erin

    I made these a few months back for the 1st time and they were a huge hit! So much so … that my husband requested them for Christmas dinner instead of our usual prime rib roast. Now don’t get me wrong … we still love a good prime rib but what better way to tease our New England friends than by showing them our outdoor grilled Christmas dinner. Love this recipe JUST the way it is! Delicious … you cannot go wrong with this one! Merry Christmas :)


    • Kira S

      Heyyy! Don’t you think we don’t get that grill out in a snow storm out here! Because we do and it’s wicked excellent! :) This recipe is so delicious by the way…looking forward to filling the cold air with delicious grilling smells here in Maine this upcoming season…yum!!!


  • Teri

    Tried this recipe for my first time making Kabobs and my family and I loved them! They were definitely a Labor Day Hit!!! Thanks for sharing.


  • Amber

    Making this again tonight. Elise, would it be ok to marinate the steak for more than 2 hours, or would that break down the meat too much?

    • Elise Bauer

      Hi Amber, you can marinate it overnight if you want! The steak will be fine. There’s only a tablespoon of vinegar in the marinade and it’s acid that breaks down the meat.

  • Karen

    Would any steak sliced this way work?

    • Elise Bauer

      Hi Karen, if you can see a grain in a steak, you should always cut across it. That will help tenderize the meat. As for using any cut for this particular recipe? You can try it, but skirt steak works the best. The fat marbling helps keep the steak wonderfully tender and juicy.

  • DebH

    Elise, my family loved this recipe! Later on last night my husband asked if I was making more because he wanted it as a snack! Every recipe I’ve tried so far has been a hit!


  • JHW

    This was outstanding. Thanks for the fantastic recipe.


  • Janet

    This recipe is simple and delicious


  • eugeniakukla

    I called several meat markets here in Missouri, and no fortune with skirt steak. however one meat market on the north part of town carries teres major. He said he sells it quickly. We tried that portion with your recipe. Awesome cut, awesome flavor. Will make this recipe again!!


  • Janice

    Hi Elise-
    My family and I have enjoyed your recipes for many years. This got RAVE reviews by all (a feat in and of itself)! The meat is tender and soooo tasty! The marinade and the tender cut of the meat make all the difference. This is now a weekly request in my household!


  • Caralyn

    These were amazing. I actually made one batch with the skirt steak and one with thin sliced chicken breast. They both were good but the steak absorbed more flavor. I will definitely be making this again! Thanks!


  • Veronica

    I just recently discovered your recipes, wonderful! Yummmmmm…..

  • owen woodard

    I am having a problem finding skirt steak in my markets is there another name for this meat? I have seen meats that look like your photos called chicken steaks would this be the same ?

    • Elise Bauer

      Hi Owen, I’m sorry you are having a tough time finding skirt steak. I’m guessing that chicken steaks are steaks that you could use to make chicken-fried steak. It’s not the same. You might try a Mexican market if you have one in your area. They will likely have skirt steak.

    • eugeniakukla

      Owen, we have the same issue. One meat market suggested teres major and we really enjoyed that cut. Hope you can locate this in your area.

  • Pat

    Beautiful post, Elise! I know they are delicious as I have used skirt steak to make them marinated, skewered and grilled. Yes, skirt steak is the best! :)

  • Adrian C.

    Hi Elise:

    I’m from Mexico. I’ve been following your recipes for over two years now. I just want to say: THANK YOU! I’m so grateful that you take your time to post such amazing recipes and share them with us. Every Sunday my wife asks me: “What are we eating today?” and I just answer: “Let’s ask Elise”. Yesterday we made the grilled skirt steak skewers… WOW! That marinade was awesome! We ate them with a side of wild mushrooms, wild rice and asparagus, just amazing.

    Cooking your recipes actually makes me happy. I will always be thankful for that.


  • Marion Olson

    That photo of the skewers over the coals ranks right up there with the best food porn. What a gorgeous combination of colors!!

    Ask your butcher in the supermarket if they have any skirt steak. I’ve found they have a lot of less-known cuts if you ask. I wish I’d seen this recipe yesterday, before I went to a new local farm market. I saw skirt steak in their case but didn’t know what to do with it. It’s about 20 miles away, but I’ll be going back.

  • peggy

    we were invited to a potluck “bring your own meat to grill” this weekend…
    I brought these, with plenty to share. Delish!
    We were very popular!!

    thanks Elise.

  • Sylvia Nightingale

    Do you know….I have never seen a skirt steak anywhere in the supermarket meat counters? And flank steak? More expensive than rib-eye steak!
    What could you substitute to get the same (or close) result? This sounds so good.

  • Rita

    Simple. Do-able. Tasty. Thanks!

  • Renee

    Oh, yummy! Thanks for sharing this recipe and the directions on how to cut the steak. Fresh ginger is a good addition to the marinade!