Alton Brown Skirt Steak

This delicious grilled skirt steak recipe from Alton Brown is quick, bold, and packed with flavor. It’s a simple weeknight dinner that feels like a restaurant-style meal. With pantry-friendly ingredients like soy sauce, lime, and garlic, you can make this juicy, smoky steak anytime. The searing technique adds a rich, charred finish.

Recipe Ingredients:

• 1/2 cup olive oil
• 1/3 cup soy sauce
• 4 scallions, roughly chopped
• 3 cloves garlic, peeled
• 1/4 cup lime juice
• 1 teaspoon red pepper flakes
• 1 teaspoon ground cumin
• 2 tablespoons dark brown sugar or Mexican brown sugar
• 2 pounds inside skirt steak, cut into 3 equal pieces
• 2 teaspoons kosher salt

How To Make Skirt Steak?

1. Make the marinade: Combine the olive oil, soy sauce, scallions, garlic, lime juice, red pepper flakes, cumin, and sugar in a blender. Blend until smooth.
2. Marinate the steak: Place the skirt steak in a large zip-top bag and pour the marinade over it. Seal the bag, pressing out as much air as possible. Refrigerate for at least 1 hour, or overnight for more flavour.
3. Prep the grill: Light a chimney starter full of natural lump charcoal. Once the coals are white-hot and ashy, spread them evenly in your charcoal grill.
4. Season and sear: Remove the steak from the marinade, pat it dry with paper towels, and sprinkle both sides with kosher salt. Use a blow dryer (optional) to clear excess ash from the coals, then place the steaks directly onto the hot coals. Sear for 1 minute per side.
5. Rest the steak: Immediately wrap the grilled steaks in a double layer of foil and let them rest for 15 minutes to retain juices.
6. Slice and serve: Unwrap the steaks, saving the juices inside the foil. Slice the steak thinly against the grain, return the slices to the foil, and toss with the reserved juices. Serve with grilled peppers and onions if you like.

Recipe Tips:

• Use inside skirt steak, not outside skirt: Inside skirt is thicker and more tender for high-heat grilling.
• Don’t skip the marinade time: Let it sit for at least 1 hour — overnight gives the best flavor.
• Dry the steak well before grilling: Pat it down with paper towels for a better sear.
• Cook directly on coals: It gives that deep smoky crust that makes this recipe special.
• Rest the meat in foil: It traps juices and makes the steak extra tender when you slice it.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover skirt steak cool until it reaches room temperature. Store the slices and juices in an airtight container in the fridge for up to 3 days.
• Freeze: Let the steak cool completely, then transfer it to a freezer-safe bag or container with the juices. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Heat a skillet over medium heat, add a splash of oil or juices, and reheat the steak slices for about 1–2 minutes per side.

Nutrition Facts

• Calories: 795
• Total Fat: 64g
• Saturated Fat: 9g
• Cholesterol: 120mg
• Sodium: 2390mg
• Potassium: 550mg
• Total Carbohydrate: 11g
• Dietary Fiber: 0g
• Sugars: 8g
• Protein: 55g

Check out More Recipes:

• Alton Brown Eggplant Steaks
• lton Brown Good Eats Beef Stew
• Alton Brown Turkey Re-Hash: Reloaded
• Alton Brown Traditional Roast Turkey