Grilled Skirt Steak Recipe

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Grilled Skirt Steak

Vicki Butts (lazyme)


In true Argentine and Uruguayan fashion, the steak is simply seasoned with salt and pepper, so the quality of the ingredients is particularly important. This is a well-marbled cut, which makes for a juicy and full-flavored grilled steak.

Steaks can be grilled in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan in batches over moderately high heat. If your sea salt is very coarse, lightly crush it with a mortar and pestle or the side of a large heavy knife.

Serve with Chimichurri Sauce. Chimichurri

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15 Min


10 Min




2 1/2 Tbsp
whole black peppercorns
2 lb
skirt steak (about 3 1/2-inch thick pieces)
1 Tbsp
coarse sea salt

Directions Step-By-Step

Prepare grill for cooking over direct heat with hot charcoal (high heat for gas).
While grill is heating, coarsely crush peppercorns with a mortar and pestle or by wrapping them in a kitchen towel and pressing with bottom of a heavy skillet.
Pat steaks dry and sprinkle both sides with salt and crushed pepper, pressing to help adhere. Grill steaks on lightly oiled grill rack (covered only if using a gas grill), turning over once and moving around to avoid flare-ups if necessary, 6 to 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand, loosely covered with foil, 5 minutes. Thinly slice steaks diagonally.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Latin American