Grilled Steak Recipe

Trim and score

Pat the skirt steak dry with paper towels. Trim any thick silver skin or large fat deposits. Lightly score the surface in a shallow crosshatch (about 1/8-inch deep) to help the marinade penetrate and to keep the steak from curling during cooking.

Season

Season both sides lightly with half of the kosher salt and half of the black pepper. This initial seasoning helps build flavor while you make the marinade.

In a shallow dish or resealable bag combine extra-virgin olive oil, soy sauce, lime juice, minced garlic, ground cumin, smoked paprika, brown sugar, red pepper flakes, and chopped cilantro (if using). Whisk or shake until combined.

Place the seasoned skirt steak in the marinade and turn to coat thoroughly. Marinate at room temperature for 20–30 minutes or refrigerate for up to 4 hours. Avoid marinating longer than 6–8 hours because the acids in the lime can begin to break down the meat texture.

About 30 minutes before grilling, remove the steak from the refrigerator (if chilled) and let it come toward room temperature. Pat excess marinade off with paper towels—too much surface moisture prevents a good sear.

Prepare your grill for high direct heat (450–550°F / 230–290°C). If using a charcoal grill, bank coals to get a hot zone. For gas, preheat on high for 10–15 minutes. Oil the grill grates or brush the steak with a little oil to prevent sticking.

Place the skirt steak over the hottest part of the grill. Cook 3–4 minutes without moving to develop a good sear. Flip and cook an additional 2–4 minutes for medium-rare (internal temperature about 125–130°F / 52–54°C). Skirt steak is thin and cooks quickly; adjust time for thickness and preferred doneness.

If you want crosshatch grill marks, rotate the steak 45 degrees halfway through each side's sear (after 1.5–2 minutes on that side). Avoid overcooking; skirt steak is best medium-rare to medium.

When the steak reaches desired internal temperature, transfer it to a cutting board. Immediately top with the unsalted butter and tent loosely with foil. Let the steak rest for 8–10 minutes to allow juices to redistribute.

After resting, slice the skirt steak thinly against the grain — identify the long muscle fibers and cut perpendicular to them. Slicing against the grain yields more tender bites.

Serve slices with lime or lemon wedges for squeezing over the meat. Taste and finish with the remaining kosher salt and black pepper to taste if needed.