Aaron McCargo Jr.'s Perfect Grilled Skirt Steak Recipe
Skirt steak, my favorite beef for quick grilling, benefits from rubs and marinades. My Meat Seasoning is excellent here. The skirt is cut from under the breast of the steer and rarely is thicker than 3/4 inch, which makes for quick cooking. When you buy skirt steak, ask for the outside cut, which is a little more tender than the inside cut (although they both are terrific).
Perfect Grilled Skirt Steak Recipe
The star of the show here is the spice rub. Make a couple extra batches; you won't regret it.
Prep Time
45
minutes
Cook Time
6
minutes
Servings
6
servings
Total time: 51 minutes
Ingredients
- For the Meat Seasoning
- 2 tablespoons freshly ground black pepper
- 1 tablespoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon granulated onion powder
- 1/2 teaspoon granulated garlic powder
- 1/4 teaspoon ground cumin
- For the steak
- ¼ cup canola oil
- 2 tablespoons garlic, minced
- 2 tablespoons lemon juice
- 2 pounds skirt steak
Directions
- Combine all the Meat Seasoning ingredients. You should end up with 1/4 cup of spice rub.
- In a small bowl, mix together the oil, the Meat Seasoning, garlic, and lemon juice. Rub the mixture on both sides of the meat, making sure to work it into the meat. Let the meat marinate at room temperature for at least 30 minutes but no longer than 45 minutes (if the day is very hot, don't leave the meat out for longer than 30 minutes).
- Prepare a hot fire in a charcoal or gas grill and oil the grill grates.
- Grill the steak for 3 to 5 minutes on each side, until done to the degree of doneness you prefer. Let the skirt steaks rest for 5 minutes before slicing to serve.
Nutrition
| Calories per Serving | 390 |
| Total Fat | 28.6 g |
| Saturated Fat | 8.3 g |
| Trans Fat | 1.1 g |
| Cholesterol | 98.3 mg |
| Total Carbohydrates | 3.7 g |
| Dietary Fiber | 1.0 g |
| Total Sugars | 0.2 g |
| Sodium | 399.4 mg |
| Protein | 31.0 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
