Grilled Skirt Steak With Garlic and Herbs Recipe (2024)

I can't imagine ever throwing meat away. You couldn't add a chimichurri sauce? Fajitas? Steak sandwiches with garlicky mayo? I apologize for sounding preachy, but we need to respect the animals that die for our dinner. If we're going to eat them, we should do just that. (No, I'm not vegetarian. Far from it.)

I need to whip up a quick dinner for my hungry parents, so I omitted the marinade and basted the sauce on the meat as each side finished grilling. I served the sauce on the side for dipping for extra punch. Still got great results!

I make this recipe regularly with Flat Iron steak. I make the sauce in the morning and let it marinade all day. This is one of my daughter's favorites and I regularly make it when we're having friends over and I'd like to spend more time visiting and less time cooking.
Use a timer...for a 1 inch thick steak I cook it for 4 minutes on one side and 3 on the other before letting it rest for 5. Perfect medium rare every time. If you over cook it you'll be disappointed.

Then it was either poor quality meat or it was overcooked. There's no reason why this marinade would make any decent cut of steak dry and tasteless.

Meant to grill this, but it rained and so we seared the steak in a cast iron skillet instead. Turned out great, but I definitely wouldn't use so much salt! And I like salt, but 2 1/2 teaspoons - for the small amount of paste - is a lot.

The skirt steak you used was prbably what the butchers call "inner" skirt steak. Less fat, thin, overcooks in a heartbeat. ALWAYS ask for "outer" skirt steak for grilling or any high heat prep. You'll be a lot happier.

You over-cooked it. Easy mistake to make. Skirt and hangar steak is inedible when cooked beyond medium rare.

I made the skirt steak and some extra marinade because my steak was only 1.75lbs. I had some fresh shrimp on-hand and it was incredible on those! I marinaded them for 30 minutes, but next time, I'd just toss them in the sauce 5 minutes before grilling since the acid in the marinade will start to cook the shrimp (like ceviche)!

The skirt has an irregular surface that could collect more marinade flavor and char in a different way than the smoother surface of the flank. They both need the same cooking and slicing techniques with basically similar outcome. We use the flank more often due to size and availability with good results.

served twice in the past month to thankful friends and family: everyone raved. hanger steak instead of skirt. delicious!

Nice combination of flavors in the marinade. I usually like beef very rare, but I've found that skirt steak actually gets more tender if it's cooked closer to medium. The main thing is to let it rest. 10 to 15 minutes or even a bit longer works very well for skirt steak. Never would have thought of peperoncini, but it works.

Lemon thyme is inconvenient to find (only Rainbow Grocery here in SF seems to have it). Instead, I used lemon verbena + thyme from the garden.

Needed to sub for the pepperoncini- used capers and kalamata olives. Forgot the lemon thyme by mistake and still turned out great!

I used the herb mixture on bone-in chicken breasts and grilled them. Equally delicious!

i didn't pat the marinade off the steak, went right from the marinade bowl to the grill. was delicious. please watch grilling time carefully, these thin skirt steaks can overcook with just a minute or two too long on the grill. I didn't have the peppers (we're not a pepper-loving family) or the lemon thyme so used everything else in the marinade for 3-1/2 lbs of steak and was great.

I had to swap the garlic with a shallot due to a food allergy, it turned out amazing ! I reserved a couple T of the paste before adding oil and made a compound butter that we finished the steak with after slicing. It worked so well, highly recommended.

This was phenomenal! I didn’t have lemon thyme, so used regular and I subbed blood orange infused olive oil and it was perfect! Had some extra marinade, so whisked in a little more olive oil and drizzled a little over the steak when plating. An absolutely keeper!

Wow, just great flavor. Skipped the lemon thyme. This is more work than your usual grilled steak, though.

Followed the recipe exactly. My blender didn’t do a great job of making this as paste-y as the one in the cooking video. Great flavor, easy to cook.

I omit the lemon thyme leaves, and use a fresh jalapeño finely chopped. I’ve also made this to grill chicken and it’s incredible.

Make the marinade, reserve a couple of tablespoons of it, and coat the meat with the remainder and refrigerate all day.Parboil the tiniest new potatoes you can buy and cook until almost fully cooked. Drain, return to the pan and toss til dry. Add just enough olive oil to coat and cook, tossing periodically until the skins start to brown. While the meat cooks, add the reserved marinade and a sprinkling of kosher salt to the potatoes, cook until the garlic in the marinade is cooked.

Very tasty, with a small bison skirt steak (about 1 pound). Quite flavorful. Used fresh jalapeno and omitted thyme. Pounded the meat a little to make it more even. Served with mashed potatoes and corn.

Ribeye steaks on the BBQ, 3 minutes a side at high temp is about right. Maybe 4 on second side. This marinade works well, adapted as I needed to.Drank a Cahors Malbec with it. Perfection.

The marinade seems to be a salsa verde made with pickled peppers. I used capers instead. This seemed a waste of a good salsa verde, plus I wonder whether the lemon juice toughened the steak. Next time I’ll grill the steak plain and serve the marinade on the side.

Delicious. Love the marinade.

Subbed cilantro for basil. Used only 2 tsp salt. Used 1/2 jalapeño and 1TBSP pickle juice. Delicious! Had extra marinade but too salty to use as sauce. A little stirred into guacamole or mayonnaise or sour cream might be delicious.

A truly excellent recipe. Also works well with other types of meat. Appreciated the informative video.

throw it right on the hot coals, thank me later

Needed to sub for the pepperoncini- used capers and kalamata olives. Forgot the lemon thyme by mistake and still turned out great!

The peperoncini add a really unexpected note to this. This is a special recipe.