Skirt steak is one of those cuts of beef that often goes overlooked, but butchers and chefs know better. This is a relatively inexpensive cut that delivers great flavor and texture for the money. Plus, it does really well on the grill!

If you like your steaks medium rare or rare, this cut is for you. Like many of the alternative cuts of steak, the skirt is best marinated, grilled quickly over high heat, and sliced thinly against the grain. If you haven’t grilled skirt steak before we have a dead simple recipe for you to try.

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2 tablespoons parsley, finely chopped

4 teaspoons fresh rosemary, finely chopped

4 teaspoons fresh thyme, finely chopped

4 teaspoons fresh oregano, finely chopped

2 garlic cloves, minced

1/4 cup extra-virgin olive oil

Kosher salt

Black pepper

2 pounds skirt steak


Step 1

In a non-reactive bowl, combine the herbs, garlic and olive oil.

Step 2

Place the steak in a shallow dish and coat both sides with the oil and herb mixture.

Step 3

Cover and refrigerate for at least 3 hours or up to one day.

Step 4

Remove the steak from the fridge and heat the grill on high.

Step 5

Scrape as much of the marinade off the steak as you can and season with kosher salt and black pepper.

Step 6

Grill over high heat for 2 to 3 minutes. Flip the steak and grill for another 2 minutes. The steak should be well browned on the outside and rare to medium rare inside.

Step 7

Allow the cooked steak to rest on a cutting board for about 5 minutes.

Step 8

Thinly slice the steak against the grain and on the bias and serve.

If you aren’t sure how to tell the interior temperature of your meat, rather than cut into a thin cut of beef like skirt steak, try our Grill Hack!