Grilled Marinated Skirt Steak Recipe

Prepare the marinade

In a shallow dish or resealable bag combine 3 tbsp olive oil, 2 tbsp soy sauce, 2 tbsp fresh lime juice, minced garlic, cumin, smoked paprika, 1 tsp salt and 1 tsp black pepper. Mix until combined.

Marinate the steak

Place the trimmed skirt steak into the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. Remove from fridge 20 minutes before cooking to come closer to room temperature.

Preheat grill

Preheat a gas or charcoal grill to high heat (about 500°F/260°C) aiming for a hot, direct-fire surface to get a good char. If using a grill pan, heat it over high until smoking slightly.

Grill the steak

Brush excess marinade off the steak. Place steak on the hottest part of the grill. Grill 3–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C). For medium, grill 4–5 minutes per side. Avoid over-flipping; let the meat develop a deep char.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes. Slice thinly across the grain into 1/4-inch strips. Drizzle with 1 tsp olive oil and sprinkle with 1/4 tsp finishing salt.

While the grill heats, brush jalapeños with 1 tsp neutral oil and sprinkle a pinch of salt. Place whole jalapeños directly on the grill grates beside the steak and char, turning occasionally, until blistered and blackened on all sides about 4–6 minutes. Remove and let cool slightly, then chop coarsely and reserve. If you prefer milder heat, remove stems and scrape out seeds before chopping.

Make the chimichurri

Finely chop parsley, cilantro (if using) and oregano leaves. In a bowl combine the herbs with minced garlic, 2 tbsp red wine vinegar, 1/2 cup olive oil, 1/2 tsp red pepper flakes, 3/4 tsp salt and 1/2 tsp black pepper. Stir to emulsify. Taste and adjust acidity or salt. For a smoother chimichurri, pulse briefly in a food processor (do not purée completely). Stir in 1–2 tbsp of the chopped charred jalapeño for heat and smoky flavor. Let sit at room temperature for at least 10 minutes before serving.

Combine diced tomatoes, diced cucumber, finely diced red onion and 2 tbsp chopped cilantro in a bowl. Add 1 tbsp fresh lime juice, 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to combine. Taste and adjust seasoning. Chill briefly or serve immediately for a fresher bite.

Make the dough

In a mixing bowl whisk together 2 cups all-purpose flour, 1/2 tsp baking powder and 1/2 tsp salt. Cut in 3 tbsp cold shortening or butter with a pastry cutter or fork until mixture resembles coarse crumbs. Gradually add 1/2 cup warm water, mixing until a soft, slightly tacky dough forms.

Rest and divide

Knead briefly on a lightly floured surface until smooth (about 1 minute). Cover with a damp towel and rest 20 minutes. Divide dough into 6 equal pieces and roll each into a ball. On a lightly floured surface, roll each ball into a thin 6–8 inch tortilla.

Cook the tortillas

Heat a dry cast-iron skillet or griddle over medium-high heat. Cook each tortilla 30–45 seconds per side until lightly browned and blistered, flipping once. Keep finished tortillas warm wrapped in a clean dish towel.

Assemble tacos or plates: place warm tortilla, add a few slices of sliced skirt steak, spoon chimichurri over the steak, top with a spoonful of tomato-cucumber salad and a sprinkle of chopped charred jalapeño for extra heat. Serve extra chimichurri on the side.

Serve immediately while steak is warm and tortillas are pliable.