Grilled Skirt Steak
Submitted by laan
Grilled skirt steak marinated in cumin, dry mustard, Worcestershire, and beef broth with hot sauce and vinegar. Bold Southwestern flavors on a charcoal grill.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
3 hrsSkirt steak is the backyard griller’s best-kept secret: thin, intensely beefy, and built to soak up a marinade. This one leans Southwestern with cumin, dry mustard, and a crumbled bay leaf bloomed in boiling beef broth, then sharpened with Worcestershire, apple cider vinegar, and a kick of hot sauce.
Blooming the dry spices in hot broth is a smart technique. It dissolves the mustard powder completely (no gritty lumps) and activates the cumin’s essential oils, so the flavor penetrates the meat instead of sitting on the surface. That savory broth base also keeps the marinade from being overly acidic, which would turn the outer layer of the steak mushy.
Skirt steak cooks fast. Six to eight minutes per side over hot coals is all you need. The thinness of the cut means you get a well-browned, slightly charred exterior while the inside stays juicy and pink. Don’t walk away from the grill.
Chef Tips
- Slice against the grain after grilling. Skirt steak has a very pronounced, visible grain, and cutting with it turns every bite into a chewy rope.
- Let the steak rest 5 minutes before slicing. The juices redistribute and stay in the meat instead of flooding the cutting board.
- Marinate at room temperature for the full 2 to 3 hours. The marinade works faster at room temp than in the fridge, and the meat grills more evenly when it’s not cold.
- Brush with the reserved marinade right as it comes off the grill for one last layer of flavor.
Variations
- Slice thin and serve in warm flour tortillas with grilled onions and peppers for steak fajitas.
- Swap the hot sauce for chipotle in adobo for a smokier, deeper heat.
- Add fresh lime juice to the marinade for a more citrus-forward, carne asada style.
Ingredients
Directions
In a small bowl or 2 cup measure, blend the mustard, cumin, bay leaf, and garlic.
Add the boiling broth and blend well, mashing any lumps of mustard against the sides of the bowl or cup.
Stir in the Worcestershire sauce, vinegar, oil and pepper sauce.
Cover and let cool.
Place the steaks in a plastic bag or shallow dish, add the marinade, turn and let marinate 2 to 3 hours at room temperature, turning 2 or 3 times.
Remove the meat from the marinade and grill 4 to 5-inches above hot coals until well browned, 6 to 8 minutes, turn and brown the other side for 6 to 8 minutes.
Brush with the marinade and serve at once.
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