12 Delicious Marinated Grilled Skirt Steak Recipes

Are you ready to transform your grill game with some mouthwatering skirt steak recipes? Skirt steak, known for its rich flavor and perfect texture when marinated and grilled, is the star of our roundup. Whether you’re craving something spicy, sweet, or savory, we’ve got 12 delicious recipes that promise to delight your taste buds and impress at any backyard BBQ. Let’s fire up the grill and dive in!

Garlic Herb Marinated Grilled Skirt Steak

Dive into this Garlic Herb Marinated Grilled Skirt Steak—juicy, flavorful, and ready to steal the show at your next BBQ.

Ingredients

• For the marinade:
  • 1/3 cup olive oil
  • 1/4 cup soy sauce
  • 1/4 cup lemon juice
  • 4 garlic cloves, minced
  • 2 tbsp chopped fresh rosemary
  • 2 tbsp chopped fresh thyme
  • 1 tsp black pepper
• For the steak:
  • 1.5 lbs skirt steak
  • 1 tsp salt

Instructions

1. In a bowl, whisk together olive oil, soy sauce, lemon juice, minced garlic, rosemary, thyme, and black pepper to make the marinade.
2. Place the skirt steak in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill to high heat (about 450°F) before cooking.
4. Remove the steak from the marinade and pat dry with paper towels. Sprinkle both sides with salt.
5. Grill the steak for 3-4 minutes per side for medium-rare, or until it reaches an internal temperature of 130°F. Tip: Let the steak rest for 5 minutes before slicing to retain juices.
6. Slice against the grain into thin strips for maximum tenderness.

Amazingly tender with a punch of garlic and herbs, this steak pairs perfectly with a crisp salad or atop a warm tortilla for tacos.

Spicy Asian Marinated Grilled Skirt Steak

Now, let’s dive into a dish that packs a punch with bold flavors and a kick of heat. This Spicy Asian Marinated Grilled Skirt Steak is your ticket to a mouthwatering meal that’s as easy to make as it is delicious.

Ingredients

• For the marinade: 1/2 cup soy sauce, 1/4 cup honey, 2 tbsp sesame oil, 2 tbsp rice vinegar, 1 tbsp grated ginger, 3 cloves minced garlic, 1 tsp red pepper flakes
• For the steak: 1.5 lbs skirt steak, 1 tbsp vegetable oil

Instructions

1. In a bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, ginger, garlic, and red pepper flakes to create the marinade.
2. Place the skirt steak in a resealable bag or shallow dish, pour the marinade over, ensuring the steak is fully coated. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to high heat, about 450°F. Brush the grill grates with vegetable oil to prevent sticking.
4. Remove the steak from the marinade, letting excess drip off. Grill for 3-4 minutes per side for medium-rare, or until internal temperature reaches 130°F.
5. Let the steak rest for 5 minutes before slicing against the grain to ensure tenderness.

Here’s the deal: this steak comes out perfectly charred on the outside, juicy on the inside, with a spicy-sweet flavor that’s downright addictive. Serve it over a bed of steamed rice or slice it up for tacos with a squeeze of lime.

BBQ Marinated Grilled Skirt Steak

Slice into summer with this BBQ Marinated Grilled Skirt Steak—juicy, smoky, and ready to steal the show at your next cookout.

Ingredients

• For the marinade: 1/2 cup BBQ sauce, 1/4 cup soy sauce, 2 tbsp olive oil, 2 cloves garlic (minced), 1 tbsp brown sugar, 1 tsp smoked paprika
• For the steak: 1.5 lbs skirt steak, 1 tsp salt, 1/2 tsp black pepper

Instructions

1. Marinate the steak: In a bowl, whisk together BBQ sauce, soy sauce, olive oil, minced garlic, brown sugar, and smoked paprika. Place skirt steak in a resealable bag, pour marinade over, seal, and refrigerate for at least 4 hours, ideally overnight. Tip: Massage the bag to ensure even coating.
2. Preheat grill: Heat your grill to high (450°F-500°F) for direct grilling. Tip: Clean the grates well to prevent sticking.
3. Season the steak: Remove steak from marinade, letting excess drip off. Season both sides with salt and pepper.
4. Grill the steak: Place steak on the grill. Cook for 3-4 minutes per side for medium-rare (130°F internal temp). Tip: Don’t move the steak until it releases easily from the grates.
5. Rest and slice: Transfer steak to a cutting board, tent with foil, and rest for 5 minutes. Slice against the grain into thin strips.

Amazingly tender with a charred, caramelized crust, this steak pairs perfectly with a crisp salad or stuffed into tacos for a next-level meal.

Chimichurri Marinated Grilled Skirt Steak

Get ready to fire up the grill because this Chimichurri Marinated Grilled Skirt Steak is about to become your summer obsession. Bold flavors meet juicy, tender steak in a dish that’s as easy to make as it is delicious.

Ingredients

• For the marinade:
  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes
• For the steak:
  • 1.5 lbs skirt steak
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a medium bowl, combine parsley, cilantro, garlic, olive oil, red wine vinegar, salt, black pepper, and red pepper flakes to make the chimichurri marinade. Tip: Letting the marinade sit for 10 minutes before using enhances the flavors.
2. Place the skirt steak in a shallow dish and pour the chimichurri marinade over it, ensuring the steak is fully coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to high heat (450°F to 500°F). Remove the steak from the marinade, letting excess drip off, and pat dry with paper towels. Tip: Drying the steak ensures a better sear.
4. Brush the steak lightly with olive oil and season with salt and black pepper.
5. Grill the steak for 3-4 minutes per side for medium-rare, or until it reaches an internal temperature of 130°F. Tip: Let the steak rest for 5 minutes before slicing to retain its juices.
6. Slice the steak against the grain into thin strips and serve with any remaining chimichurri sauce.

Every bite of this steak is a burst of herby, garlicky goodness with a perfect char from the grill. Serve it over a bed of quinoa or alongside grilled vegetables for a meal that’s as vibrant as it is satisfying.

Lemon Pepper Marinated Grilled Skirt Steak

Kick off your summer grilling with this zesty Lemon Pepper Marinated Grilled Skirt Steak—bold flavors, juicy bites, and zero fuss.

Ingredients

• For the marinade:
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 2 tbsp lemon zest
  • 2 tbsp freshly ground black pepper
  • 1 tbsp kosher salt
  • 3 garlic cloves, minced
• For the steak:
  • 1.5 lbs skirt steak

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, lemon zest, black pepper, salt, and minced garlic to create the marinade.
2. Place the skirt steak in a resealable plastic bag or shallow dish, pour the marinade over it, ensuring the steak is fully coated. Marinate in the refrigerator for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill to high heat (450°F to 500°F) for direct grilling.
4. Remove the steak from the marinade, letting excess drip off. Discard the marinade.
5. Grill the steak for 3-4 minutes per side for medium-rare, or until internal temperature reaches 130°F. For more doneness, cook longer but watch closely to avoid toughness.
6. Transfer the steak to a cutting board, let it rest for 5 minutes to redistribute juices.
7. Slice against the grain into thin strips for maximum tenderness.

Juicy and bursting with citrusy spice, this steak shines on its own or piled high on tacos. The charred edges and tender interior make every bite a delight.

Teriyaki Marinated Grilled Skirt Steak

Fire up your grill for this **Teriyaki Marinated Grilled Skirt Steak**—juicy, flavorful, and ready in minutes. Perfect for those summer nights when only bold flavors will do.

Ingredients

• For the marinade:
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp mirin
  • 1 tbsp grated ginger
  • 2 cloves garlic, minced
• For the steak:
  • 1.5 lbs skirt steak
  • 1 tbsp vegetable oil

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, mirin, ginger, and garlic until the sugar dissolves.
2. Place the skirt steak in a resealable bag and pour the marinade over it. Seal and refrigerate for at least 2 hours, flipping once halfway through.
3. Preheat your grill to high heat (about 450°F) and brush the grates with vegetable oil to prevent sticking.
4. Remove the steak from the marinade, letting excess drip off. Grill for 3-4 minutes per side for medium-rare, or until internal temperature reaches 130°F.
5. Let the steak rest for 5 minutes before slicing against the grain for maximum tenderness.

Delight in the caramelized edges and tender, juicy interior of this steak. Serve it over a bed of rice with extra marinade reduced into a glaze, or slice it thin for killer tacos.

Jamaican Jerk Marinated Grilled Skirt Steak

Elevate your grill game with this fiery Jamaican Jerk Marinated Grilled Skirt Steak. **Marinate** overnight for deep flavor, then **char** to perfection for a smoky, spicy kick that’s downright addictive.

Ingredients

• For the marinade:
  • 1/2 cup soy sauce
  • 1/4 cup olive oil
  • 3 tbsp brown sugar
  • 2 tbsp lime juice
  • 2 tbsp jerk seasoning
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tsp allspice
• For the steak:
  • 1.5 lbs skirt steak

Instructions

1. **Whisk** together soy sauce, olive oil, brown sugar, lime juice, jerk seasoning, garlic, ginger, and allspice in a bowl.
2. **Place** skirt steak in a resealable bag and **pour** marinade over it. **Seal** and **refrigerate** for at least 4 hours, ideally overnight.
3. **Preheat** grill to high heat (450°F) and **oil** grates to prevent sticking.
4. **Remove** steak from marinade and **discard** excess. **Grill** for 3-4 minutes per side for medium-rare, or until internal temperature reaches 130°F.
5. **Let rest** for 5 minutes before **slicing** against the grain for maximum tenderness.

**Tip:** For extra char, don’t move the steak for the first 2 minutes. **Tip:** If using wooden skewers, soak them in water for 30 minutes to prevent burning. **Tip:** Double the marinade and reserve half for basting during grilling.

**Wow** with the bold jerk spices and tender, juicy slices. **Serve** over coconut rice or stuff into warm tortillas with mango salsa for a Caribbean twist.

Red Wine Marinated Grilled Skirt Steak

Transform your grill game with this bold, flavor-packed skirt steak that’s marinated to perfection. Trust us, your taste buds won’t know what hit ’em.

Ingredients

• For the marinade:
  • 1 cup red wine
  • 1/4 cup olive oil
  • 2 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 tbsp brown sugar
  • 1 tsp black pepper
• For the steak:
  • 1.5 lbs skirt steak
  • 1 tsp salt

Instructions

1. In a bowl, whisk together red wine, olive oil, soy sauce, minced garlic, brown sugar, and black pepper to create the marinade.
2. Place the skirt steak in a resealable plastic bag and pour the marinade over it. Seal the bag, ensuring all air is removed, and massage the marinade into the steak. Marinate in the refrigerator for at least 4 hours, preferably overnight for deeper flavor.
3. Preheat your grill to high heat (450°F-500°F) for direct grilling.
4. Remove the steak from the marinade, letting excess drip off, and season both sides with salt.
5. Grill the steak for 3-4 minutes per side for medium-rare, or until it reaches an internal temperature of 130°F. For more doneness, cook longer but watch closely to avoid toughness.
6. Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain.

Velvety texture meets a smoky char in every bite, making this steak a showstopper. Serve it sliced over a crisp arugula salad or alongside roasted veggies for a meal that’s as vibrant as it is delicious.

Balsamic Glazed Marinated Grilled Skirt Steak

Make your taste buds dance with this balsamic glazed marinated grilled skirt steak—juicy, flavorful, and ready in no time.

Ingredients

• For the marinade:
  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 tbsp honey
  • 1 tsp black pepper
• For the steak:
  • 1.5 lbs skirt steak
  • 1/2 tsp salt

Instructions

1. In a bowl, whisk together balsamic vinegar, olive oil, soy sauce, minced garlic, honey, and black pepper to create the marinade.
2. Place the skirt steak in a resealable bag or shallow dish, pour the marinade over it, ensuring it’s fully coated. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to high heat, about 450°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the steak from the marinade, letting excess drip off, and season both sides with salt.
5. Grill the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer for accuracy—135°F for medium-rare.
6. Let the steak rest for 5 minutes before slicing against the grain to ensure tenderness.

Lusciously tender with a caramelized crust, this steak pairs perfectly with a crisp salad or roasted veggies for a meal that’s anything but ordinary.

Cajun Spiced Marinated Grilled Skirt Steak

Sizzle your way to flavor town with this Cajun Spiced Marinated Grilled Skirt Steak—juicy, bold, and ready in minutes. Perfect for those who crave a smoky kick with minimal fuss.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp Cajun seasoning
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
• For the steak:
  • 1.5 lbs skirt steak

Instructions

1. In a bowl, whisk together olive oil, Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper to create the marinade.
2. Place the skirt steak in a resealable plastic bag and pour the marinade over it. Seal the bag, ensuring all air is removed, and massage the marinade into the steak. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to high heat, aiming for 450°F to 500°F. Tip: A properly heated grill ensures a perfect sear and locks in juices.
4. Remove the steak from the marinade, letting excess drip off. Discard the marinade.
5. Grill the steak for 3-4 minutes per side for medium-rare, or until internal temperature reaches 130°F. Tip: Avoid moving the steak too much to get those coveted grill marks.
6. Transfer the steak to a cutting board and let it rest for 5 minutes. Tip: Resting allows the juices to redistribute, making every bite succulent.
7. Slice against the grain into thin strips for maximum tenderness.

Hearty and bursting with smoky, spicy flavors, this steak pairs amazingly with a crisp salad or tucked into warm tortillas for tacos. The marinade’s magic ensures a tender, flavorful bite every time.

Honey Soy Marinated Grilled Skirt Steak

Outshine your usual grill game with this honey soy marinated skirt steak—**bold flavors**, **quick prep**, and **unbeatable tenderness** in every bite.

Ingredients

• For the marinade:
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp grated ginger
• For the steak:
  • 1.5 lbs skirt steak
  • 1/2 tsp black pepper

Instructions

1. In a bowl, **whisk together** soy sauce, honey, olive oil, garlic, and ginger until fully combined.
2. Place the skirt steak in a resealable bag or shallow dish, **pour the marinade over**, ensuring the steak is fully coated. **Marinate in the fridge** for at least 2 hours, or overnight for deeper flavor.
3. **Preheat your grill** to high heat (450°F) for direct grilling.
4. **Remove the steak** from the marinade, letting excess drip off. **Season both sides** with black pepper.
5. **Grill the steak** for 3-4 minutes per side for medium-rare, or until internal temperature reaches 130°F. **Tip**: Avoid moving the steak too much to get a perfect sear.
6. **Let the steak rest** for 5 minutes before slicing against the grain. **Tip**: Slicing against the grain ensures tenderness.
7. **Serve immediately**. **Tip**: Pair with a crisp salad or grilled veggies for a complete meal.

Get ready for a steak that’s **juicy**, **flavor-packed**, and **perfectly charred**. Try serving it over a bed of rice or in tacos for a fun twist.

Mustard Dill Marinated Grilled Skirt Steak

Zesty flavors meet juicy skirt steak in this no-fuss grill masterpiece. Marinate, grill, devour—it’s that simple.

Ingredients

• For the marinade:
  • 1/2 cup Dijon mustard
  • 1/4 cup olive oil
  • 2 tbsp fresh dill, chopped
  • 2 cloves garlic, minced
  • 1 tbsp honey
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the steak:
  • 1.5 lbs skirt steak

Instructions

1. In a bowl, whisk together Dijon mustard, olive oil, dill, garlic, honey, salt, and pepper until smooth.
2. Place skirt steak in a resealable bag or shallow dish. Pour marinade over steak, ensuring it’s fully coated. Marinate in the fridge for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to high heat (450°F). Remove steak from marinade, letting excess drip off.
4. Grill steak for 3-4 minutes per side for medium-rare, or until internal temperature reaches 130°F. Tip: Avoid moving the steak too much to get a perfect sear.
5. Transfer steak to a cutting board. Let rest for 5 minutes before slicing against the grain. Tip: Slicing against the grain ensures tenderness.
6. Serve immediately. Tip: Pair with a crisp salad or grilled veggies for a complete meal.

Unbelievably tender with a punchy mustard-dill kick, this steak shines on its own or sliced over a bed of arugula for a peppery contrast.

Conclusion

Kickstart your grilling adventures with these 12 mouthwatering marinated skirt steak recipes! Each one promises to bring bold flavors and juicy tenderness to your table. We’d love to hear which recipe stole your heart—drop us a comment below. And if you found this roundup helpful, why not share the love? Pin this article on Pinterest to keep these delicious ideas handy for your next BBQ bash!