- 4 skirt steaks
- Coarse salt to taste
- Freshly ground pepper to taste
- Prep time: 30 minutes
- Cook time: 30 minutes
Because of its intense flavor and fast cooking time, the skirt steak has always been the steak of choice for tailgate parties and weekend grilling sessions. Here are a few simple steps on how to cook this satisfying crowd-pleaser at your next cookout. For more steak grilling insights, check out our How to pages for Ribeye Steak and Filet Mignon, along with our general guide for how to grill steak.
- Start by lighting Kingsford® Charcoal, either in a chimney or a free-standing mound of 100 briquets. We recommend Kingsford® Professional for its higher top temperature and consistent burn. Because the skirt is so thin, we recommend grilling with a target temperature of 450ºF to 500ºF, a bit lower than what you’d want for thicker cuts.1
Fire up the grill.Fire up the grill.
- Remove your steaks from the refrigerator and let them reach room temperature – around 30 minutes. Trim excess fat to avoid flare-ups and peel away any tough pieces of membrane. Liberally apply coarse salt and freshly ground pepper. Flip the steaks and repeat.2
Prep and season.Prep and season.
- Place your steaks directly above the coals and sear for two to three minutes total per side. With skirt steak, we like to break from standard protocol by flipping frequently to achieve a good crust.3
Get your sear on.Get your sear on.
- Using a digital instant-read meat thermometer, check the internal temperature of your steaks while they’re still on the grill. The ideal internal temperature for grilled skirt steak is 130°F for rare, 135°F medium-rare, 145°F medium, 150°F medium well and 160°F for well done. Keep in mind that meat will continue to rise a few degrees once it’s off the grill.4
Check for doneness.Check for doneness.
- Pull your grilled skirt steaks from the grill, place onto a cutting board, loosely cover with aluminum foil and allow them to rest for five minutes.5
Remove and rest.Remove and rest.