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skirt steak

Marinated Grilled Skirt Steak

Serves: 2

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3/4 cup extra-virgin olive oil
Juice of 1 orange
Juice of 2 limes
5 cloves garlic, minced
2 (8-ounce) inside skirt steaks, trimmed of excess fat (see Note)
Kosher salt and freshly ground black pepper


In a medium bowl, whisk together the olive oil, orange juice, lime juice and garlic. Place the steaks in a baking dish and pour the marinade on top. Coat steaks thoroughly with the marinade, then refrigerate for 1 hour, turning once after 30 minutes.

Heat a grill to high heat (500 to 700 degrees). Remove the steaks from marinade, shaking off any excess, then season with salt and pepper. Place the steaks on the hottest part of the grill and cook, turning occasionally, until the steaks are charred and an instant-read thermometer reads 120 degrees (for medium-rare). Let rest for 5 minutes before slicing. Serve.

About the recipe

Outside skirt steak runs along the chest wall, while inside skirt steak lies across the lower part of the ribs, even into the flank. If you ever find yourself with a choice, always choose inside skirt steak, which has the tough membrane removed. Attempting to remove it yourself carries a high likelihood of tearing the beef.

Because of the heavy presence of connective tissue, cook the steak quickly over high heat to minimize the risk of overcooking. When slicing the cooked steak, always be sure to cut against the grain to ensure the most tender bites possible.