Restaurants›Hat Yai›Skirt Steak Recipe

Skirt Steak Recipe

Inspired by Hat Yai
Time1h 30m
Serves4

Indulge in our tender Skirt Steak, expertly grilled to perfection and bursting with rich, savory flavors. Each bite reveals a juicy, marbled texture that melts in your mouth, complemented by a hint of smoky char. Served with a vibrant chimichurri sauce that adds a zesty kick, this dish is a carnivore's dream come true. Pair it with seasonal vegetables for a satisfying meal that will leave your taste buds dancing.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Marinade and Steak

Method

Preparation and Cooking

1

Marinate the Skirt Steak

In a large bowl, combine olive oil, soy sauce, lime juice, minced garlic, ground cumin, black pepper, and salt to create the marinade. Add the skirt steak, ensuring it is fully coated. Cover and refrigerate for at least 1 hour, preferably overnight.

2

Preheat the Grill

Preheat your grill to high heat (about 450-500°F or 230-260°C).

3

Grill the Steak

Remove the skirt steak from the marinade and let any excess marinade drip off. Place the steak on the hot grill and cook for 3-5 minutes per side for medium-rare, or until the desired doneness is reached.

4

Rest and Slice

Once cooked, remove the steak from the grill and let it rest for about 5 minutes. Slice against the grain into thin strips.

5

Garnish and Serve

Sprinkle chopped fresh cilantro over the sliced steak and serve with your choice of sides.