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Grilled skirt steak is one of the fastest ways to get a flavorful steak dinner on the table.
This cut cooks quickly, has a bold beefy flavor, and pairs perfectly with fresh chimichurri sauce.
Skirt steak is not the most tender cut, so the method matters: remove the membrane if needed, marinate it, grill it hot, let it rest, and slice it correctly.
That is what gives you juicy, tender pieces instead of chewy steak.
Serve it sliced with chimichurri, warm tortillas, rice, grilled vegetables, salad, roasted potatoes, or corn.
Table of Contents
Why This Recipe Works
Why This Recipe Works Skirt steak is thin and full of flavor, so it does not need a complicated marinade or a long cook time.
The marinade seasons the meat quickly, while vinegar and Worcestershire sauce help balance the richness of the beef.
The fresh chimichurri adds acidity, herbs, garlic, and a little heat, which is exactly what grilled skirt steak needs.
Done right, the outside gets nicely charred while the inside stays juicy and easy to slice.
Skirt Steak Marinade
Steak benefits from a quick marinade because it is a thin, flavorful cut with a firmer texture.
The marinade helps season the meat, adds moisture, and gives the outside better flavor when it hits the grill.
For this recipe, I use olive oil, Worcestershire sauce, apple cider vinegar, garlic powder, onion powder, paprika, cumin, salt, pepper, and a pinch of cayenne.
The vinegar helps balance the richness of the steak, while the Worcestershire sauce adds savory depth.
You can also use your favorite steak seasoning in place of the dry spices.
Just watch the salt, because many store-bought blends are already heavily salted.
Chimichurri Sauce
Chimichurri is a fresh herb sauce that is especially good with grilled meat.
It adds brightness, acidity, and a little heat, which balances the richness of the steak.
This version is made with fresh flat-leaf parsley, olive oil, red wine vinegar, garlic, oregano, salt, pepper, and crushed red pepper flakes.
I also add a small amount of honey or agave if the sauce needs balance.
You can finely chop everything by hand for a more traditional texture, or pulse it briefly in a food processor if you want it smoother.
One reader even mentioned blending the chimichurri because chopping parsley was not her thing — and honestly, that works too.
What Makes Skirt Steak Recipe Different
Skirt steak is thin, long, and very flavorful, but it needs to be handled correctly.
It has visible muscle fibers, so overcooking or slicing it the wrong way can make it tough.
Because the pieces can vary in thickness, use the timing as a guide, not a rule.
Thinner pieces may be ready closer to 3 minutes per side, while thicker pieces may need closer to 6 minutes.
How to Make Grilled Skirt Steak
Remove the membrane, if needed
Some skirt steak comes with a thin membrane on one side. If it is still attached, remove it before marinating.
Use a sharp paring knife to loosen one edge, then pull it away from the meat. Leaving the membrane on can make the steak tougher and less pleasant to eat.
Tenderize the steak
Because skirt steak is a firmer cut, you can gently tenderize it before marinating.
A meat mallet works well — cover the steak with plastic wrap and pound lightly. A blade tenderizer also works for thin cuts like skirt steak because it creates small openings that help the marinade reach the meat.
Marinate
Combine the marinade ingredients in a large zip-top bag or shallow dish. Add the steak and coat it well.
You can marinate it for as little as 15 minutes if you are short on time, or refrigerate it for several hours. Overnight is also fine.
Grill
Preheat the grill to medium-high heat, about 400–450°F. Remove the steak from the marinade and pat it lightly dry so it can char instead of steam. Grill for about 3–6 minutes per side, depending on thickness and desired doneness. The outside should be nicely browned and slightly charred. Let the steak rest for 5–10 minutes so the juices settle before slicing.
Slice
Look at the direction of the muscle fibers before cutting. Slice across those lines, not with them. This shortens the fibers and makes the steak much easier to chew.
For serving, thin slices work best, especially if you are using the steak for tacos, bowls, salads, or family-style platters.
Common Mistakes to Avoid
Do not walk away from the grill.
Skirt steak is thin and cooks quickly.
If the steak looks pale instead of browned, the surface was probably too wet or the grill was not hot enough.
If the steak tastes chewy, it was likely overcooked, sliced with the grain, or not rested long enough.
What to Serve With Skirt Steak
This grilled skirt steak is great with chimichurri spooned over the top, but it also works well sliced for tacos, bowls, salads, or rice plates.
Serve it with warm tortillas, grilled vegetables, Mexican rice, roasted potatoes, corn salad, avocado, or a simple green salad.
More Grilling Season Recipes:
- Easy Grilled Octopus
- Grilled Mahi Mahi
- How to Cook Pork Shoulder Steak
- Grilled Butter Steak With Shrimp
Grilled Skirt Steak With Chimichurri
Ingredients
For the Chimichurri Sauce:
- 1 cup fresh flat leaf parsley leaves
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tsp agave nectar or honey
- 2 tbsp fresh oregano, (1/2 tsp dried)
- 2 cloves garlic , minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp crushed red pepper, optional
For the skirt steak:
- 2 pounds skirt steak
- 1/2 cup olive oil
- 1/4 cup Worcestershire sauce
- 2 tbsp vinegar, (apple cider)
- pinch of cayenne pepper
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- In a bowl combine olive oil, Worcestershire sauce, vinegar, salt, pepper, cumin, paprika, garlic and onion powder and give it a stir. Pour marinade in a large zip lock bag. Add steak, get most of the air out and close tight. Marinate for at least 15 minutes (no need to refrigerate) or up to 6 hours (refrigerated).
- Prepare the chimichurri sauce – place all ingredients in a jar, close and shake well or stir in a small bowl.
- Preheat gas grill to medium high heat. (400 F)
- Clean grill grates.
- Grill for approximately 3-6 minutes per side for medium.
- Place on a platter or cutting board and let steak rest for 5-10 minutes.
- Slice across the grain of the meat. Serve with chimichurri sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have never cooked with skirt steak before.. this looks delicious so it’s definitely a cut that I will be going out to buy and try. Loving the sound and look of that chimichurri sauce too. Pinned!
Thanks so much Thalia! I hope you like it!
Wow this looks incredible. I love that your recipe dresses up the steak with a chimichurri sauce!
Thanks Sandi! Chimichurri and skirt steak pair very well 🙂
This skirt steak tastes excellent! The sauce is so good, too!
Can you marinade it overnight?
Yes, overnight is fine
Best skirt steak and chimichuri recipe I’ve tried!
This was sooop good! Making it for the 4th time. I blended the cimchurri sauce because I suck
At chopping parsley and I love texture it gives, same great flavor! Super easy to make! Family staple
Thanks! This is a great reminder that I should make it again!