Skirt Steak

Total Time Prep: 10 min. + marinating Grill: 10 min.
Yield 8 servings
Contest Winner
Test Kitchen Approved
Skirt steak is an underrated cut of meat with a ton of potential. This skirt steak recipe uses a Sriracha-flavored marinade and a searing-hot grill to transform the tough cut into a tender, juicy steak.

Ingredients

  • 1/2 cup canola oil
  • 1/4 cup Sriracha chili sauce
  • 1 tablespoon lime juice
  • 1 teaspoon grated lime zest
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1 beef skirt steak (2 pounds)

Directions

  1. In a small bowl, whisk the first 7 ingredients until blended. Pour into a shallow dish. Add beef; turn to coat. Cover and refrigerate at least 4 hours or overnight.
  2. Drain beef, discarding marinade. Grill, covered, over medium-high heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Let steak stand 5 minutes.
  3. Cut diagonally across the grain into thin slices.

Nutrition Facts

4 ounces cooked steak: 286 calories, 17g fat (5g saturated fat), 67mg cholesterol, 230mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 30g protein.

I developed this recipe when looking for ways to use up a bottle of Sriracha. I knew I wanted something quick and easy but with a lot of flavor. Avoid overcooking, and cut the steak across the grain for the most tender result. Flank steak can be used in place of skirt steak. —Kristen Streepey, Geneva, Illinois
Recipe Creator

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