To grill skirt steak on a gas grill, aim for a super-hot sear on direct heat, then move it to indirect heat to finish cooking quickly. This method creates a flavorful crust and a tender inside.
You can achieve a perfectly cooked skirt steak by planning ahead, marinating for flavor, and mastering a two-zone grilling technique for quick, even results.
- Get your skirt steak ready by trimming silver skin and fat.
- Marinade it for at least 30 minutes, or up to a few hours.
- Preheat your gas grill to a very high temperature.
- Sear the steak over direct high heat for 2-3 minutes per side.
- Move to indirect heat to reach your desired internal temperature.
- Rest the steak for 5-10 minutes before slicing against the grain.
How To Grill Skirt Steak On Gas Grill?
Grilling skirt steak on a gas grill involves a simple yet effective two-zone cooking method. First, you’ll get a great sear over high heat, then let it finish gently over lower, indirect heat.
Understanding Skirt Steak: Your Grilling Friend
Skirt steak is a thin, flavorful cut, but it can be tough if you don’t cook it right. It comes from the diaphragm muscle of the cow, giving it a distinct, beefy taste. Knowing this helps you treat it properly.
Inside Skirt vs. Outside Skirt
You might see two types at the store: inside and outside skirt. Outside skirt is usually more tender and uniform. Inside skirt is a bit chewier and less even in shape. Either works great for grilling with the right technique.
Preparing Your Skirt Steak for the Grill
Good preparation is the first step to a delicious grilled steak. Don’t skip these simple stages. A little effort here goes a long way to making your meal amazing.
Trimming the Steak
Before grilling, take a moment to trim any tough silver skin or excess fat from your skirt steak. This thin, silvery membrane won’t melt away, and it can make your steak chewy. A sharp knife helps here.
The Magic of Marinade
Skirt steak really shines with a marinade. A good marinade adds flavor and helps tenderize the meat. We found that marinades with some acid, like citrus or vinegar, work wonders for skirt steak (Cook’s Illustrated).
- Olive oil for moisture
- Acid (lemon juice, lime juice, or vinegar) for tenderizing
- Soy sauce or Worcestershire for umami depth
- Garlic and onion powder for aroma
- Salt and black pepper to taste
- Fresh herbs like cilantro or oregano for brightness
Marinating Time
How long should you marinate? For skirt steak, 30 minutes is a minimum to get some flavor going. Many experts say that 2-4 hours is a sweet spot for tenderizing without making the meat mushy. Don’t go over 12 hours.
Setting Up Your Gas Grill for Success
A gas grill offers great control. You can create different heat zones, which is perfect for skirt steak. This setup ensures you get that beautiful sear and a proper cook through.
Clean Grill Grates are Key
Always start with clean grill grates. Food sticks to dirty grates, and old charred bits can give your steak a bitter taste. Brush them well after preheating to get rid of any residue.
Creating Two Heat Zones
For skirt steak, you need a hot direct heat zone and a cooler indirect heat zone. Turn half your burners to high and leave the others off, or on low. This way, you can sear and then finish cooking without burning.
The Grilling Process: Step-by-Step
Ready to grill? Let’s walk through the steps to get that skirt steak just right. It’s simpler than you might imagine, and the results are incredibly tasty.
Preheating Your Grill
Get your direct heat zone screaming hot, around 450-550°F (232-288°C). This usually takes about 10-15 minutes. A really hot grill gives you that fantastic, crispy sear we all crave.
Oiling the Grates
Once hot, lightly oil your clean grates. Use a paper towel dipped in high-smoke-point oil, like canola or grapeseed, held with tongs. This helps prevent the steak from sticking.
Searing the Skirt Steak
Place your marinated skirt steak directly over the high heat. Sear it for 2-3 minutes per side. You’re looking for a deep, brown crust. Don’t move it around too much during this stage; let that crust build.
| Doneness | Internal Temp (USDA) | Grill Time (Approx.) |
|---|---|---|
| Rare | 125-130°F (52-54°C) | 6-8 minutes total |
| Medium-Rare | 130-135°F (54-57°C) | 8-10 minutes total |
| Medium | 135-140°F (57-60°C) | 10-12 minutes total |
Finishing on Indirect Heat
After searing, move the steak to the indirect, cooler side of the grill. Close the lid and let it cook until it reaches your desired doneness. Use an instant-read thermometer for accuracy and peace of mind.
Checking for Doneness
For the best results, aim for medium-rare to medium, around 130-140°F (54-60°C). Skirt steak can get tough if overcooked. Pull it off the grill a few degrees before your target, as it will continue to cook while resting.
The All-Important Resting and Slicing
Don’t just cut into your steak right away! Resting is a non-negotiable step. Then, slicing correctly ensures every bite is tender.
Resting Your Steak
Transfer the cooked skirt steak to a cutting board and tent it loosely with foil. Let it rest for 5-10 minutes. This allows the juices to redistribute, keeping your steak moist and flavorful.
Slicing Against the Grain
Skirt steak has a very clear grain (the direction of the muscle fibers). You must slice it thinly and directly against that grain. This shortens the fibers, making the steak wonderfully tender to chew. Slicing with the grain will make it tough.
Quick Checklist for Perfect Skirt Steak
- Trimmed silver skin?
- Marinated (at least 30 mins)?
- Grill grates clean and oiled?
- Two heat zones set up?
- Instant-read thermometer ready?
- Cutting board ready for resting?
Conclusion
Grilling skirt steak on a gas grill is a straightforward process once you understand the key steps. From proper trimming and marinating to mastering the two-zone grilling technique and the critical resting phase, each step contributes to a flavorful, tender result. Remember to slice against the grain for the best texture. Enjoy your perfectly grilled skirt steak!
How do I know when skirt steak is cooked?
The best way to tell if skirt steak is cooked is by using an instant-read meat thermometer. For medium-rare, aim for 130-135°F (54-57°C) before resting. It will rise a few degrees after it leaves the heat. Avoid guessing by touch, as thickness can vary.
Can I grill skirt steak without marinating?
Yes, you can grill skirt steak without marinating, but it might not be as tender or flavorful. Skirt steak greatly benefits from marinades which add moisture and help tenderize the fibers. If skipping marinade, a generous seasoning with salt and pepper is a must.
Why is my skirt steak tough?
Your skirt steak might be tough for a few reasons. The most common causes are overcooking it, not resting it enough after grilling, or slicing it with the grain instead of against it. Skirt steak cooks quickly, so pull it off the heat before it dries out.
What’s the ideal thickness for skirt steak on the grill?
Skirt steak is naturally thin, typically about 1/2 to 3/4 inch thick. This thickness is ideal for quick, high-heat grilling. If you find a thicker piece, you might need an extra minute or two per side, but the two-zone method still works best.
Should I trim the fat off skirt steak before grilling?
You should definitely trim off any thick, hard fat and especially the silver skin from skirt steak before grilling. While some fat adds flavor, the silver skin is tough and doesn’t render, making the steak chewy. Leaving a little thin fat can add to the taste.
