Ingredients
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2 lbs skirt steak
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1 ½ tsp kosher salt
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1 tsp freshly ground black pepper
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2 cloves garlic, finely grated or pressed
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2 tbsp olive oil
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Zest of 1 lime
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Juice of ½ lime
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Optional: chopped fresh herbs (parsley, cilantro, thyme)
Items to Enhance Your Grilled Skirt Steak Experience!
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Preparation Essentials
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Stainless Steel Pour Spout Ensure a controlled and mess-free drizzle of olive oil during marination or finishing touches.
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Gourmet California Extra Virgin Olive Oil A high-quality olive oil that adds depth and richness to your marinade, enhancing the steak's natural flavors.
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Serving Enhancements
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Steak Platter An elegant platter perfect for presenting your steak in style, making every meal feel like a special occasion.
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Shun From the Premier Blonde Collection This 8" chef's knife is lightweight, agile, and offers a comfortable grip.
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Directions
Prep the steak: Pat the skirt steak dry with paper towels. In a small bowl, mix olive oil, garlic, lime zest, lime juice, salt, and pepper. Rub all over the steak. Let it sit at room temperature for 30 minutes if you have the time.
Preheat the grill: Heat your grill (gas or charcoal) to high—about 450–500°F. Make sure the grates are clean and oiled.
Grill: Place the steak on the grill. Grill for 3–4 minutes per side depending on thickness, until the internal temp hits 125–130°F for medium-rare.
Rest: Transfer steak to a cutting board, cover loosely with foil, and let it rest 5–7 minutes. This is non-negotiable.
Slice: Thinly slice against the grain. Sprinkle with fresh herbs and a pinch of flaky salt if you’re feeling extra.
Recipe Note
How to Serve:
With grilled veggies and chimichurri
Tucked into tacos with pickled onions
Over greens with a garlicky vinaigrette
Or just... on a cutting board with your favorite knife and a smug smile
