18 Delicious Grilled Skirt Steak Recipes for Summer

Vibrant summer days call for meals that are as lively and flavorful as the season itself, and nothing answers that call quite like grilled skirt steak. Whether you’re craving quick weeknight dinners or planning your next backyard barbecue, these 18 mouthwatering recipes promise to elevate your grilling game. Dive into our roundup and discover the perfect skirt steak dish to make your summer meals unforgettable.

Grilled Skirt Steak with Chimichurri Sauce

Get ready to fire up the grill because this skirt steak with chimichurri is about to become your summer staple. Bold flavors meet simple prep for a dish that’s as easy as it is impressive.

Ingredients

• 1.5 lbs skirt steak (look for even thickness)
• 1/4 cup olive oil (or any neutral oil)
• 3 garlic cloves, minced (adjust to taste)
• 1/2 cup fresh parsley, finely chopped
• 2 tbsp fresh oregano, finely chopped
• 1/4 cup red wine vinegar
• 1/2 tsp red pepper flakes (adjust to taste)
• Salt and pepper, to taste

Instructions

1. Preheat your grill to high heat (450°F to 500°F) for direct grilling.
2. Season the skirt steak generously with salt and pepper on both sides.
3. Place the steak on the grill and cook for 3-4 minutes per side for medium-rare, or until internal temperature reaches 130°F.
4. While the steak cooks, mix olive oil, garlic, parsley, oregano, red wine vinegar, and red pepper flakes in a bowl to make the chimichurri sauce.
5. Remove the steak from the grill and let it rest for 5 minutes before slicing against the grain.
6. Serve the sliced steak with chimichurri sauce drizzled on top or on the side.

Slice into the steak to reveal a perfectly pink center, surrounded by a crusty, charred exterior. The chimichurri adds a fresh, herby punch that cuts through the richness of the meat. Try serving it over a bed of arugula for a light, summery twist.

Spicy Grilled Skirt Steak Tacos

Kick off your taco night with these Spicy Grilled Skirt Steak Tacos—juicy, charred, and packed with heat. Perfect for those who dare to spice things up.

Ingredients

• 1.5 lbs skirt steak (slice against the grain for tenderness)
• 3 tbsp olive oil (or any neutral oil)
• 2 tbsp lime juice (freshly squeezed for best flavor)
• 2 tsp chili powder (adjust to taste)
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt to taste
• 8 small corn tortillas (warmed for serving)
• 1/2 cup chopped cilantro (for garnish)
• 1/2 cup diced white onion (for crunch)
• Lime wedges (for serving)

Instructions

1. In a bowl, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, and salt to create the marinade.
2. Coat the skirt steak evenly with the marinade. Let it sit at room temperature for 30 minutes to absorb flavors.
3. Preheat your grill to high heat (about 450°F) for direct grilling.
4. Grill the steak for 3-4 minutes per side for medium-rare, or until desired doneness. Tip: Avoid moving the steak too much to get a good char.
5. Transfer the steak to a cutting board and let it rest for 5 minutes. This keeps the juices inside.
6. Slice the steak thinly against the grain. Tip: Cutting against the grain ensures each bite is tender.
7. Warm the tortillas on the grill for about 30 seconds per side. Tip: Keep them warm in a towel until serving.
8. Assemble tacos with steak, cilantro, and onion. Serve with lime wedges on the side.

Dig into tacos that boast a smoky depth with a spicy kick. The cilantro and onion add freshness, while the lime brings it all together. Try serving with a side of grilled corn for the ultimate summer feast.

Garlic Butter Grilled Skirt Steak

Elevate your grill game with this Garlic Butter Grilled Skirt Steak—juicy, flavorful, and ready in minutes. Perfect for those lazy summer evenings when you want maximum flavor with minimal effort.

Ingredients

• 1.5 lbs skirt steak (look for even thickness for uniform cooking)
• 3 tbsp unsalted butter (softened for easy mixing)
• 4 garlic cloves (minced, or 1 tbsp pre-minced for convenience)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tbsp fresh parsley (chopped, for garnish)

Instructions

1. Preheat your grill to high heat, aiming for 450°F to 500°F. A hot grill ensures a perfect sear.
2. While the grill heats, mix softened butter, minced garlic, and a pinch of salt in a small bowl. Set aside for flavors to meld.
3. Pat the skirt steak dry with paper towels. This step is crucial for a good sear.
4. Rub the steak with olive oil, then season both sides evenly with salt and pepper.
5. Place the steak on the grill. Cook for 3-4 minutes per side for medium-rare, or until internal temperature reaches 130°F.
6. During the last minute of cooking, top the steak with the garlic butter mixture, allowing it to melt and infuse the meat.
7. Remove the steak from the grill and let it rest for 5 minutes. This ensures juices redistribute.
8. Slice against the grain for tenderness, garnish with fresh parsley, and serve immediately.

Flavor-packed and irresistibly tender, this steak pairs beautifully with a crisp salad or roasted veggies. Try slicing it over a bed of arugula for a steak salad twist.

Grilled Skirt Steak with Roasted Vegetables

Nothing beats the sizzle of skirt steak hitting the grill—juicy, charred, and ready to pair with smoky roasted veggies for a no-fuss, flavor-packed meal.

Ingredients

• 1.5 lbs skirt steak (trim excess fat for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper (freshly ground for best flavor)
• 1 lb mixed vegetables (bell peppers, zucchini, and red onion work great)
• 2 tbsp balsamic vinegar (adds a sweet tang)
• 1 tbsp garlic powder (for a quick flavor boost)

Instructions

1. Preheat your grill to high heat, about 450°F, ensuring it’s clean to prevent sticking.
2. Rub the skirt steak with olive oil, then season both sides with salt, pepper, and garlic powder.
3. Place the steak on the grill. Cook for 3-4 minutes per side for medium-rare, or until internal temp reaches 130°F.
4. While the steak cooks, toss the mixed vegetables with olive oil, salt, and pepper on a baking sheet.
5. Roast the vegetables in a preheated 425°F oven for 20 minutes, stirring halfway, until tender and slightly charred.
6. Remove the steak from the grill and let it rest for 5 minutes. This keeps it juicy.
7. Slice the steak against the grain into thin strips for maximum tenderness.
8. Drizzle the roasted vegetables with balsamic vinegar right before serving for an extra flavor punch.

Wow, that skirt steak is tender with a perfect char, while the veggies bring a sweet and smoky contrast. Try stacking the steak slices on a warm tortilla with the veggies for a next-level taco night.

Asian Marinated Grilled Skirt Steak

Ready to fire up the grill? This Asian Marinated Grilled Skirt Steak is your ticket to a flavor-packed dinner that’s as easy as it is delicious. Marinate, grill, devour—no fuss, all flavor.

Ingredients

• 1.5 lbs skirt steak (slice against the grain for tenderness)
• 1/4 cup soy sauce (low sodium works too)
• 2 tbsp sesame oil (or any neutral oil)
• 3 cloves garlic, minced (more if you love garlic)
• 1 tbsp ginger, grated (fresh is best)
• 2 tbsp brown sugar (adjust to sweetness preference)
• 1 tbsp rice vinegar (adds a nice tang)
• 1/2 tsp red pepper flakes (skip if you’re sensitive to heat)

Instructions

1. In a bowl, whisk together soy sauce, sesame oil, garlic, ginger, brown sugar, rice vinegar, and red pepper flakes until the sugar dissolves.
2. Place the skirt steak in a resealable bag or shallow dish, pour the marinade over, ensuring the steak is fully coated. Marinate in the fridge for at least 1 hour, or overnight for deeper flavor.
3. Preheat your grill to high heat (about 450°F) for direct grilling. Tip: Clean the grates well to prevent sticking.
4. Remove the steak from the marinade, letting excess drip off. Grill for 3-4 minutes per side for medium-rare, or until your desired doneness. Tip: Don’t move the steak around too much to get those perfect grill marks.
5. Transfer the steak to a cutting board, let it rest for 5 minutes. Tip: Resting ensures juicy, tender slices.
6. Slice thinly against the grain and serve immediately.

Velvety tender with a caramelized crust, this steak is a umami bomb. Serve it over a bed of rice with extra marinade as a drizzle, or stuff into tacos for a fun twist.

Grilled Skirt Steak with Avocado Salsa

Slice into summer with this **Grilled Skirt Steak with Avocado Salsa**—juicy, smoky, and topped with a creamy, zesty salsa that’s a game-changer.

Ingredients

• 1.5 lbs skirt steak (look for even thickness)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper (freshly ground preferred)
• 2 avocados, diced (ripe but firm)
• 1/2 red onion, finely chopped (soak in water to mellow)
• 1 jalapeño, seeded and minced (adjust heat to preference)
• 1/4 cup cilantro, chopped (stems are flavor-packed)
• 2 tbsp lime juice (freshly squeezed for brightness)
• 1/2 tsp cumin (toasted for depth)

Instructions

1. **Preheat** your grill to high heat, about 450°F, ensuring grates are clean and oiled to prevent sticking.
2. **Rub** the skirt steak with olive oil, then season both sides evenly with salt and black pepper.
3. **Grill** the steak for 3-4 minutes per side for medium-rare, or until internal temperature reaches 130°F. Let it rest for 5 minutes—this keeps it juicy.
4. **While** the steak rests, **mix** avocados, red onion, jalapeño, cilantro, lime juice, and cumin in a bowl. Gently fold to combine; overmixing makes the salsa mushy.
5. **Slice** the steak against the grain into thin strips—this ensures tenderness in every bite.
6. **Top** the sliced steak with the avocado salsa, serving immediately to enjoy the contrast of warm steak and cool salsa.

Tender skirt steak meets its match with the creamy, tangy avocado salsa—perfect for piling onto warm tortillas or serving over a crisp salad for a fresh twist.

Balsamic Glazed Grilled Skirt Steak

Slice into this Balsamic Glazed Grilled Skirt Steak and watch the juices flow—your summer BBQ just got an upgrade.

Ingredients

• 1.5 lbs skirt steak (trim excess fat for even cooking)
• 1/4 cup balsamic vinegar (aged for deeper flavor)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (fresh is best)
• 1 tbsp honey (adjust to taste)
• 1 tsp salt (kosher preferred)
• 1/2 tsp black pepper (freshly ground)

Instructions

1. In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, honey, salt, and pepper to create the marinade.
2. Place skirt steak in a resealable bag or shallow dish, pour marinade over, ensuring the steak is fully coated. Marinate in the fridge for at least 1 hour, or overnight for maximum flavor.
3. Preheat grill to high heat (450°F-500°F) for direct grilling. Tip: Clean grates well to prevent sticking.
4. Remove steak from marinade, letting excess drip off. Reserve marinade for glazing.
5. Grill steak for 3-4 minutes per side for medium-rare, or until internal temperature reaches 130°F. Tip: Avoid moving steak too much to get a good sear.
6. While steak cooks, simmer reserved marinade in a small saucepan over medium heat for 5 minutes to create a glaze. Tip: Reduce until slightly thickened but still pourable.
7. Let steak rest for 5 minutes before slicing against the grain. Drizzle with balsamic glaze before serving.

Amazingly tender with a sweet and tangy crust, this steak pairs perfectly with a crisp salad or grilled veggies. Try slicing it thin for tacos or serving over a bed of arugula for a fresh twist.

Grilled Skirt Steak and Potato Foil Packets

Just when you thought weeknight dinners couldn’t get any easier, these Grilled Skirt Steak and Potato Foil Packets **storm in** with minimal cleanup and **maximum flavor**. **Fire up** the grill—it’s time to transform simple ingredients into a meal that’ll have everyone asking for seconds.

Ingredients

• 1.5 lbs skirt steak, cut into 4 portions (look for even thickness)
• 1.5 lbs baby potatoes, halved (Yukon Golds work great)
• 3 tbsp olive oil (or any neutral oil)
• 2 tbsp soy sauce (low sodium if preferred)
• 1 tbsp Worcestershire sauce
• 2 cloves garlic, minced (fresh is best)
• 1 tsp smoked paprika (adjust to taste)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. **Preheat** your grill to medium-high heat, about 400°F.
2. In a large bowl, **toss** halved baby potatoes with 2 tbsp olive oil, salt, and pepper until evenly coated.
3. **Divide** the potatoes evenly among 4 large sheets of heavy-duty aluminum foil, arranging them in a single layer.
4. In the same bowl, **combine** skirt steak with soy sauce, Worcestershire sauce, minced garlic, smoked paprika, and the remaining 1 tbsp olive oil. **Massage** the marinade into the steak.
5. **Place** one portion of steak on top of the potatoes on each foil sheet.
6. **Fold** the foil over the steak and potatoes, sealing the edges tightly to create a packet.
7. **Grill** the packets for 10 minutes, then carefully flip and grill for another 10 minutes for medium-rare. Adjust time based on preferred doneness.
8. **Let rest** for 5 minutes before opening the packets to allow juices to redistribute.
9. **Garnish** with fresh parsley if desired and serve directly from the foil for a fun, no-plate-needed meal.

The steak emerges **juicy and charred**, while the potatoes soak up all the savory marinade, becoming **crispy on the outside** and tender within. Try topping with a dollop of garlic butter or serving alongside a crisp, green salad for a complete feast.

Cajun Spiced Grilled Skirt Steak

Cajun Spiced Grilled Skirt Steak

Craving something bold and fiery? This Cajun Spiced Grilled Skirt Steak is your ticket to flavor town—juicy, charred, and packed with a punchy spice blend that’ll have you coming back for seconds.

Ingredients

• 1.5 lbs skirt steak (trim excess fat for even cooking)
• 2 tbsp Cajun seasoning (homemade or store-bought, adjust to heat preference)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (for an extra kick)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your grill to high heat (450°F-500°F) for direct grilling.
2. Pat the skirt steak dry with paper towels to ensure a good sear.
3. In a small bowl, mix Cajun seasoning, garlic powder, salt, and black pepper.
4. Rub the steak evenly with olive oil, then coat both sides with the spice mix.
5. Place the steak on the grill and cook for 3-4 minutes per side for medium-rare (130°F internal temp).
6. Let the steak rest for 5 minutes before slicing against the grain for maximum tenderness.

Fire up your grill and get ready for a steak that’s bursting with Cajun flavors—perfectly charred on the outside, tender and juicy inside. Serve it sliced over a crisp salad or tucked into warm tortillas for a next-level taco night.

Grilled Skirt Steak with Mango Salsa

Get ready to fire up the grill because this skirt steak is about to become your summer obsession. Glazed with bold flavors and topped with a sweet, spicy mango salsa, it’s a match made in BBQ heaven.

Ingredients

• 1.5 lbs skirt steak (trim excess fat for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper (freshly ground preferred)
• 2 cloves garlic, minced (more if you love garlic)
• 1 lime, juiced (about 2 tbsp)
• 2 ripe mangoes, diced (about 2 cups)
• 1/2 red onion, finely diced (soak in water to mellow if desired)
• 1 jalapeño, seeded and minced (adjust heat to preference)
• 1/4 cup cilantro, chopped (stems are flavorful, don’t discard)

Instructions

1. Preheat your grill to high heat, aiming for 450°F to 500°F. A hot grill ensures a perfect sear.
2. While the grill heats, rub the skirt steak with olive oil, then season both sides with salt, black pepper, and minced garlic. Let it sit at room temperature for 15 minutes to marinate slightly.
3. Place the steak on the grill. Cook for 3-4 minutes per side for medium-rare, or until internal temperature reaches 130°F. Tip: Avoid moving the steak too much to get those beautiful grill marks.
4. Remove the steak from the grill and let it rest on a cutting board for 5 minutes. This keeps the juices inside.
5. While the steak rests, mix diced mangoes, red onion, jalapeño, cilantro, and lime juice in a bowl to make the salsa. Tip: Let the salsa sit for a few minutes to allow the flavors to meld.
6. Slice the steak against the grain into thin strips. This ensures each bite is tender.
7. Serve the sliced steak topped with mango salsa. Tip: For an extra kick, drizzle with a bit of lime juice or hot sauce before serving.

Look at that juicy steak with its charred edges and the vibrant salsa on top—each bite is a burst of flavor. Perfect for taco nights or just scooping up with chips, it’s a dish that screams summer.

Herb Marinated Grilled Skirt Steak

Outshine every backyard BBQ with this herb-marinated skirt steak—juicy, flavorful, and ready to steal the show.

Ingredients

• 1.5 lbs skirt steak (trim excess fat for even cooking)
• 1/4 cup olive oil (or any neutral oil)
• 3 tbsp soy sauce (low sodium works too)
• 2 tbsp balsamic vinegar (adds a sweet tang)
• 3 garlic cloves, minced (fresh is best)
• 1 tbsp fresh rosemary, chopped (dried in a pinch)
• 1 tbsp fresh thyme, chopped (ditto for dried)
• 1 tsp black pepper (adjust to heat preference)
• 1/2 tsp salt (fine grain dissolves easier)

Instructions

1. In a bowl, whisk together olive oil, soy sauce, balsamic vinegar, garlic, rosemary, thyme, black pepper, and salt until well combined.
2. Place skirt steak in a resealable bag or shallow dish, pour marinade over, ensuring full coverage. Marinate in fridge for at least 2 hours, preferably overnight for deeper flavor.
3. Preheat grill to high heat (450°F-500°F) for direct grilling. Clean grates well to prevent sticking.
4. Remove steak from marinade, letting excess drip off. Discard used marinade to avoid cross-contamination.
5. Grill steak for 3-4 minutes per side for medium-rare, or until internal temp reaches 130°F. Use a meat thermometer for accuracy.
6. Transfer steak to a cutting board, tent with foil, and rest for 5 minutes. This redistributes juices for maximum tenderness.
7. Slice against the grain into thin strips for serving. This breaks up muscle fibers, making each bite melt-in-your-mouth tender.

Look at those perfect grill marks and that pink center—this steak is a masterpiece. Serve it over a crisp arugula salad or tucked into warm tortillas for a next-level taco night.

Grilled Skirt Steak with Blue Cheese Butter

Perfect for those summer nights when only a bold, juicy steak will do. This grilled skirt steak with blue cheese butter is a game-changer, ready in under 30 minutes.

Ingredients

• 1.5 lbs skirt steak (look for even thickness)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper (freshly ground preferred)
• 4 tbsp unsalted butter, softened
• 1/4 cup crumbled blue cheese (use a creamy variety for smoother butter)
• 1 tbsp chopped chives (for garnish, optional)

Instructions

1. Preheat your grill to high heat, aiming for 450°F to 500°F. Tip: Clean the grates well to prevent sticking.
2. Rub the skirt steak evenly with olive oil, then season both sides with salt and pepper. Tip: Let the steak sit at room temperature for 10 minutes for even cooking.
3. Grill the steak for 3-4 minutes per side for medium-rare, or until internal temperature reaches 130°F. Tip: Use a meat thermometer for accuracy.
4. While the steak rests, mix softened butter and blue cheese in a small bowl until well combined.
5. Slice the steak against the grain into thin strips, then top with a dollop of blue cheese butter. Garnish with chives if desired.

This steak boasts a smoky char outside, tender inside, with the blue cheese butter melting into every crevice. Try serving it over a crisp arugula salad for a fresh contrast.

Grilled Skirt Steak with Sweet and Spicy Glaze

Unleash the flavor bomb with this grilled skirt steak, slathered in a sweet and spicy glaze that’s downright addictive. Perfect for those who crave bold tastes with minimal fuss.

Ingredients

• 1.5 lbs skirt steak (look for even thickness)
• 1/4 cup soy sauce (low sodium works too)
• 2 tbsp honey (or maple syrup for a twist)
• 1 tbsp sriracha (adjust to heat preference)
• 2 cloves garlic, minced (fresh is best)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp black pepper (freshly ground)

Instructions

1. In a bowl, whisk together soy sauce, honey, sriracha, minced garlic, and black pepper to create the glaze.
2. Heat olive oil in a pan over medium heat, add the skirt steak, and sear for 3 minutes per side for medium-rare.
3. Brush half of the glaze onto the steak during the last minute of cooking, ensuring it caramelizes slightly.
4. Remove the steak from the pan and let it rest for 5 minutes before slicing against the grain.
5. Serve the sliced steak with the remaining glaze on the side for dipping or drizzling.

Outrageously tender with a charred exterior, this steak packs a punch of sweet heat. Try it over a crisp salad or tucked into warm tortillas for an unexpected twist.

Grilled Skirt Steak Salad with Lime Dressing

Transform your dinner game with this zesty grilled skirt steak salad—juicy, charred steak meets crisp greens, all drizzled with a tangy lime dressing.

Ingredients

• 1 lb skirt steak (trim excess fat for better grilling)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 4 cups mixed greens (arugula adds a nice peppery kick)
• 1 avocado, sliced (ripe but firm)
• 1/4 cup red onion, thinly sliced (soak in cold water to mellow the bite)
• 2 tbsp lime juice (freshly squeezed for the best flavor)
• 1 tbsp honey (or agave for a vegan option)
• 1/4 cup cilantro, chopped (stems are flavorful, don’t discard!)

Instructions

1. Preheat grill to high heat (450°F) for at least 10 minutes.
2. Rub steak with olive oil, then season both sides with salt and pepper.
3. Grill steak for 3-4 minutes per side for medium-rare (130°F internal temp).
4. Let steak rest on a cutting board for 5 minutes to retain juices.
5. While steak rests, whisk lime juice, honey, and cilantro in a small bowl for the dressing.
6. Slice steak against the grain into thin strips for tenderness.
7. Toss mixed greens, avocado, and red onion in a large bowl.
8. Drizzle salad with lime dressing and toss gently to coat.
9. Top salad with sliced steak and serve immediately.

Perfectly charred steak pairs with the creamy avocado and sharp lime dressing for a burst of flavors. Try serving it on a warm tortilla for a quick taco twist!

Grilled Skirt Steak with Grilled Corn and Zucchini

Bold flavors meet backyard vibes in this grilled skirt steak with charred corn and zucchini. Fire up the grill—this dish is all about that smoky, summer essence.

Ingredients

• 1.5 lbs skirt steak (look for even thickness)
• 2 ears of corn, husked (or sub with frozen kernels)
• 2 medium zucchinis, sliced lengthwise (about 1/2 inch thick)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 cloves garlic, minced (about 1 tbsp)
• 1 tbsp lime juice (fresh is best)

Instructions

1. Preheat your grill to high heat, about 450°F, ensuring one side is slightly cooler for indirect cooking.
2. Brush the skirt steak, corn, and zucchini slices with olive oil, then season both sides with salt and pepper.
3. Place the steak on the hottest part of the grill. Cook for 3-4 minutes per side for medium-rare, or until internal temperature reaches 130°F.
4. Move the steak to the cooler side of the grill to rest. Immediately add the corn and zucchini to the hot zone.
5. Grill the corn, turning occasionally, until kernels are charred in spots, about 8-10 minutes. Grill zucchini until tender and marked, about 4 minutes per side.
6. While the veggies grill, mix minced garlic and lime juice in a small bowl. Slice the rested steak against the grain.
7. Serve the steak slices with grilled corn and zucchini on the side. Drizzle the garlic-lime mixture over everything just before eating.

Rustic and robust, this dish pairs the tender, juicy steak with sweet, smoky veggies. Try stacking the steak and zucchini on a warm tortilla with a squeeze of lime for a quick taco twist.

Grilled Skirt Steak with Honey Mustard Sauce

Craving a steak that’s juicy, flavorful, and ready in a flash? This grilled skirt steak with honey mustard sauce is your weeknight hero. **Marinate, grill, drizzle**—done in under 30.

Ingredients

• 1.5 lbs skirt steak (slice against the grain for tenderness)
• 1/4 cup olive oil (or any neutral oil)
• 3 tbsp honey (adjust to sweetness preference)
• 2 tbsp Dijon mustard (whole grain works too)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp smoked paprika (adds depth)
• Salt and pepper (to season generously)

Instructions

1. **Whisk together** olive oil, honey, Dijon mustard, garlic, smoked paprika, salt, and pepper in a bowl. Tip: Let the marinade sit for 5 minutes to meld flavors.
2. **Place steak** in a resealable bag, pour marinade over, and seal. Massage gently to coat. Marinate at room temp for 15 minutes—or up to 2 hours in the fridge for deeper flavor.
3. **Preheat grill** to high (450°F-500°F). Clean grates well to prevent sticking.
4. **Grill steak** for 3-4 minutes per side for medium-rare. Tip: Don’t move it—let a crust form.
5. **Rest steak** on a cutting board for 5 minutes. Tent with foil to keep warm.
6. **Slice thinly** against the grain. Drizzle with remaining marinade (heated to a simmer for safety).

Perfectly charred outside, pink and juicy inside—this steak’s a texture dream. Serve over a crisp arugula salad or with roasted potatoes for a hearty meal.

Grilled Skirt Steak with Caramelized Onions

This skirt steak is your ticket to flavor town—juicy, charred, and topped with sweet onions. Fire up the grill and let’s get sizzling.

Ingredients

• 1.5 lbs skirt steak (trim excess fat for even cooking)
• 2 large onions, thinly sliced (yellow for sweetness)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp butter (for richness)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper (freshly ground preferred)
• 2 cloves garlic, minced (more if you love garlic)
• 1 tbsp balsamic vinegar (adds depth)

Instructions

1. Preheat grill to high heat, aiming for 450°F—this ensures a good sear.
2. Season steak generously with salt and pepper on both sides.
3. Grill steak for 3-4 minutes per side for medium-rare, or until internal temp reaches 130°F.
4. While steak rests, heat olive oil and butter in a pan over medium heat.
5. Add onions and garlic, stirring occasionally until golden brown, about 10 minutes.
6. Drizzle balsamic vinegar over onions, cook for another 2 minutes to caramelize.
7. Slice steak against the grain, top with onions, and serve immediately.

Outrageously tender with a smoky edge, this steak pairs perfectly with the onions’ sweetness. Try it on a toasted baguette for an epic sandwich.

Grilled Skirt Steak with Smoky Paprika Rub

Kick off your summer grilling with this bold, flavor-packed skirt steak that’s got everyone talking. Smoky paprika rub? Yes, please—this is your new go-to for backyard BBQs.

Ingredients

• 1.5 lbs skirt steak (trim excess fat for even cooking)
• 2 tbsp smoked paprika (the star of the show)
• 1 tbsp garlic powder (for that punchy kick)
• 1 tbsp brown sugar (balances the smokiness)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper (freshly ground works best)
• 2 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your grill to high heat, aiming for 450°F—this ensures a perfect sear.
2. In a small bowl, mix smoked paprika, garlic powder, brown sugar, salt, and black pepper to create your rub.
3. Pat the skirt steak dry with paper towels, then brush both sides lightly with olive oil.
4. Generously apply the rub to both sides of the steak, pressing gently to adhere.
5. Place the steak on the grill. Cook for 3-4 minutes per side for medium-rare, or until internal temp reaches 130°F.
6. Let the steak rest for 5 minutes off the grill—this locks in those juicy flavors.
7. Slice against the grain into thin strips for maximum tenderness.

Look at that gorgeous char and smoky aroma! Serve it up with a crisp salad or pile it high on tacos for a meal that’s anything but ordinary.

Conclusion

Variety is the spice of life, and our roundup of 18 Delicious Grilled Skirt Steak Recipes for Summer offers just that! From bold marinades to simple, savory rubs, there’s something for every grill master to love. We invite you to fire up the grill, try these mouthwatering recipes, and share your favorites in the comments. Don’t forget to pin your top picks on Pinterest for your next BBQ adventure!

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