How long to cook skirt steak on grill pan

Andrew Scrivani for The New York Times

Grilling might just be the best way to cook up a skirt steak. The intense heat gives the succulent and flavorful cut a rich char that’s smoky and crisp at the edges. The trick is to get the fire hot enough and dry off any marinade before placing the meat on the grill. This will give you the deepest sear. Here, the meat is marinated in a garlicky herb paste flecked with pickled pepperoncini chiles. Other pickled peppers will work, too, so feel free to substitute pickled jalapeños if that’s what you’ve got. Or use a fresh jalapeño and a dash of pickle juice to get a similar hot and vinegary punch. Lastly, be sure not to overcook the meat. Rare to medium rare guarantees tender beef.

Featured in: Skirt Steak Works Great for Grilling

Learn: How to Make Steak

Yield: 8 servings

• 1cup basil leaves, more for garnish
• 3scallions, white and green parts, thinly sliced, more for garnish
• 2tablespoons lemon thyme leaves, more for garnish
• 2fat garlic cloves, roughly chopped
• 2tablespoons coarsely chopped peperoncini (1 to 2 peppers), pickled jalapeño or other pickled peppers
• 2½teaspoons kosher salt
• Finely grated zest of 1 lemon
• Juice of half a lemon
• ¼cup extra-virgin olive oil
• 2½pounds skirt steak

Ingredient Substitution Guide

Nutritional analysis per serving (8 servings)

341 calories; 25 grams fat; 8 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 29 grams protein; 376 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

1. Step 1

   In a blender or food processor, combine basil, scallions, lemon thyme, garlic, peperoncini, salt and lemon zest and juice. Pour olive oil over mixture; blend until it turns to paste.

2. Step 2

   Using paper towels, pat steak dry and place in a large bowl; slather paste mixture all over meat. Cover and refrigerate at least 30 minutes or overnight.

3. Step 3

   Light the grill or heat the broiler with the rack as close to the heat source as possible. Use a paper towel to pat steak dry. (You can leave some of the paste, but for the best sear, the meat should be dry when it hits the grill.) Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side, or broil until charred, 2 to 5 minutes per side. Let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions.

Private Notes

Leave a Private Note on this recipe and see it here.

Hungry for More Recipes?

Get recipes, tips and offers in your inbox.

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe

I’d like to introduce you to my favorite cut of beef. Maybe you’ve already met. If not, meet Skirt Steak, butter in meat form. Rich and full of flavor, if you’ve never had Skirt Steak, I urge you to try some soon.

Skirt Steak isn’t the cheapest cut of meat, but as rich and satisfying as it is, you don’t really need as much. You can spend bunches on all cuts of meat to totally be disappointed, but we’ve yet to meet a piece of skirt steak we didn’t like. Plus as simple and quick as it is to prepare you’ll have a drool worthy meal on the table quicker than one of those fancy steak restaurants, and not have to wait in line.

Sometimes we prepare skirt steak with a marinade to give it some extra flavor. If you want to keep things simple, it’s not necessary. That’s up to you. A marinade recipe is listed below, but feel free to mix it up, adding different flavor combos.

Our favorite way to cook Skirt Steak is in an iron skillet. A few minutes each side, in a hot skillet to get a good sear is perfection in my book.

Of course, we like it medium rare, so cook a little more if needed.

Happy Cooking!

Ingredients

• 1 pound skirt steak
• 2 tablespoons extra virgin olive oil
• 3 teaspoons soy sauce
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 teaspoons rice vinegar

Instructions

1. If using marinade, mix all ingredients together in a zip top bag, add skirt steak, coat well and marinate refrigerated until ready to cook. Marinate for at least 30 minutes if time allows.
2. In an iron skillet over medium-medium high heat place the skirt steak. Slightly press down to create sear. For medium rare, cook for 3 minutes. Flip steak and cook for an additional 3 minutes. If more done steak is desired cook for longer.
3. Let steak rest about 10 minutes, then cut thin slices against the grain.

Updated on August 22, 2021 by Amy Johnson

ABOUT AMY

What began as a place for me to explore and share about my random hobbies and interests, has morphed into mostly sharing recipes — essentially a living, breathing, growing cookbook that is my absolute pleasure to share with you. The recipes here are simple, easy to prepare and nourishing for body and soul. Read more...

Get the Latest!

subscribe now and get new posts delivered via email:

How long should you grill skirt steak?

How do you cook a steak on a grill pan?

How long do you cook skirt steak each side?

How long do you grill a steak on a skillet?