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Course: Mains
Keyword: Beef, Game Day, Grill, Meats, Skirt Steak, Summer

Skirt Steak

ACTIVE TIME: 12 minutes
TOTAL TIME: 1 hour 27 minutes
Yield: 8
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  • 1/2 cup olive oil
  • 1/3 cup soy sauce
  • 4 scallions, washed and halved
  • 2 large cloves garlic
  • 1/4 cup lime juice
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin
  • 3 tablespoons dark brown sugar or Mexican brown sugar
  • 2 pounds inside skirt steak, cut into 3 equal pieces

Specialized Hardware

  • Blow dryer
ACTIVE TIME: 12 minutes
TOTAL TIME: 1 hour 27 minutes
Yield: 8


  • Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, combine oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar, and puree. Place skirt steak in a large heavy duty, zip-top bag and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for at least 1 hour in refrigerator.
  • Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash, lay steaks directly onto hot coals for 1 minute per side. When finished cooking, wrap meat in double layer of aluminum foil, and allow to sit for 15 minutes.
  • Remove meat from foil, reserving foil and juices. Slice thinly across the grain and return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.
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