Equipment
* optional
Ingredients
Herb Paste
- garlic, peeled
- 20 g fresh basil, leaves only
- 30 g scallions, roughly chopped
- 5 g fresh thyme, leaves stripped from stems
- 60 ml extra virgin olive oil
- 10 g kosher salt
- 5 g black pepper, freshly ground
Steak and Garnishes
- 800 g beef skirt steak, trimmed of excess surface fat and silverskin
- 15 g scallions, thinly sliced
- lemon, halved
- flaky sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 467 kcal
- Protein
- 43 g
- Carbohydrates
- 4 g
- Fat
- 30 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 1301 mg
- Saturated Fat
- 9 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 836 mg
- Calcium
- 37 mg
- Iron
- 4.9 mg
- Magnesium
- 53 mg
- Phosphorus
- 409 mg
- Zinc
- 10.2 mg
- Vitamin A
- 21 mcg
- Vitamin C
- 12 mg
- Vitamin E
- 2.1 mg
- Vitamin K
- 50 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.1 mg
- Folate
- 11 mcg
- Water
- 26 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine the garlic, fresh basil, chopped scallions, thyme leaves, olive oil, kosher salt, and black pepper in a food processor. Pulse until a coarse, rustic paste forms.
Pat the skirt steak completely dry with paper towels. Rub the herb paste evenly over both sides of the meat. Allow the steak to marinate at room temperature for 30 minutes to take the chill off and let the flavors penetrate.
Preheat a gas or charcoal grill to high heat, ensuring the grates are very hot and clean.
Place the steak on the grill over direct high heat. Cook for 3 to 4 minutes per side until deeply charred on the outside and the internal temperature reaches 54°C/130°F for medium-rare.
Transfer the grilled steak to a clean cutting board. Let it rest undisturbed for 10 minutes to allow the juices to redistribute throughout the meat.
Identify the direction of the muscle fibers, then slice the steak as thinly as possible perpendicular to the grain. Transfer to a serving platter, squeeze fresh lemon juice over the top, and garnish with sliced scallions and flaky sea salt.
Chef's Notes
- Skirt steak has a very loose, fibrous muscle structure that absorbs oil-based marinades exceptionally well, but its thinness means it cooks remarkably fast.
- For the most tender bite possible, hold your knife at a 45-degree angle when slicing against the grain. This technique, called cutting on the bias, further shortens the muscle fibers.
- Always pat your steak dry before applying the marinade. Excess moisture creates steam on the grill, which inhibits the Maillard reaction and prevents a proper crust from forming.
- Because skirt steak comes from the hardworking diaphragm muscle, cooking it past medium (60C) will result in dry, tough meat. Stick to medium-rare or medium.
Storage
Refrigerator: 3 days — Store in an airtight container. Sliced steak dries out faster than whole pieces, so store intact if possible.
Freezer: 2 months — Wrap tightly in plastic wrap and aluminum foil to prevent freezer burn.
Reheating: Reheat gently in a warm skillet with a splash of oil, or serve cold over a fresh salad to prevent overcooking.
Troubleshooting
Steak is extremely chewy or tough to eat
Cause: The steak was sliced parallel to the muscle fibers (with the grain) or overcooked
Fix: Cut the remaining slices into smaller, thinner bite-sized pieces across the grain.
Prevention: Always identify the distinct lines running across skirt steak and cut exactly perpendicular to them. Avoid cooking past medium doneness.
Herb paste burned rapidly on the grill, tasting bitter
Cause: Excessive flare-ups or grill was too close to the flames without moving the meat
Fix: Scrape off the overly blackened bits with a knife before slicing.
Prevention: Ensure there is a cooler zone on the grill to move the steak if flare-ups occur, and avoid pooling excess oil on the surface of the meat.
Cultural Context
Skirt steak is highly prized in Latin American and Tex-Mex grilling traditions, widely utilized for dishes like fajitas or arrachera. It is frequently paired with vibrant, acidic, and herbaceous sauces like chimichurri, which beautifully cut through the rich, beefy, and slightly metallic flavor profile characteristic of this specific cut.
