How to make it

  • To start this skirt steak recipe, combine all spice rub ingredients (chili powder, cumin, garlic, Worchestershire, sugar, pepper, allspice and oil) in a bowl and mix completely.
  • Rub spice rub all over meat, making sure to get it into all the nooks and crannies of the skirt steak.
  • Seal in a plastic bag or other container, tightly sealed with as little additional air as possible.
  • Marinate in refrigerator for several hours and up to 2 days. I prefer at least overnight for the flavors to really incorporate.
  • Remove from refrigerator at least an hour before preparing to let it reach room temperature before cooking.
  • Prepare a hot grill for this skirt steak recipe (you want direct, high heat to sear the steaks quickly).
  • Season additionally with a sprinkling of coarse salt, as desired, just before grilling.
  • Grill 3 to 5 minutes each side until just springy to the touch, for medium rare. Be careful cooking too much longer because since the skirt steak is thin it will cook through very quickly on a hot grill.
  • Move meat to a platter and cover with aluminum foil. Let stand at least 5 minutes.
  • Cut steaks into slices on the diagonal, against the grain of the meat.

Reviews & Comments 3

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    " It was excellent "
    pjrichard ate it and said...
    Yum! I just tried this recipe tonight and came back to print out a copy. It is a great blend of spices. Super easy and was great for fajitas. Wouldn't change a thing.
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    " It was excellent "
    dosh70 ate it and said...
    This is a great variation on my favorite grilled meat! I grew up on skirt steak. I moved to Chicago for the first five years of my marriage and lived in a large Irish-Catholic enclave on the South Side. I was looked down upon when I would walk into butcher shops and request the cut (don't even get me started on trying to find catfish). It was considered a garbage cut and all the butchers ground it up in their burger. Finally, I found a couple shops in more diverse neighborhoods and was able to bring the beauty of skirt steak to the narrow-minded masses! We left over 10 years ago, but many of my in-laws and friends from those years still rave about our cook-outs.
    (In my next rant, I'll talk about the first hog roast we had in Chicago. I think the "natives" were expecting banjoes and moonshine.LOL.)
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    " It was excellent "
    herby ate it and said...
    another great steak recipe
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