Grilled Skirt Steak

Enjoy the simplicity of charcoal-grilled goodness when you fire up the perfect skirt steak every time.

Juicy steak seared over Kingsford High Heat briquets on charcoal grill

1Food Prep5 mins+ Rest Before Grilling
2Grill Prep10-20 mins
3The Cook6 mins

Cooking for 4 people

Ingredients

4
skirt steaks
coarse salt to taste
freshly ground pepper to taste

1Food Prep

First, remove your steaks from the refrigerator and let them reach room temperature — around 30 minutes.
Next, trim excess fat to avoid flare-ups and peel away any tough pieces of membrane.
Finally, liberally apply coarse salt and freshly ground pepper, flip the steaks and repeat.

2Grill Prep

Fuel: We recommend Kingsford™ Professional Charcoal Briquets for their high heat, low ash performance.
*Compared to Kingsford™ Original Charcoal
Method: Direct-Heat Grilling
Temp: 450° to 500°F (High Heat)

3The Cook

- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Place your steaks directly above the coals and sear for 2 to 3 minutes total, per side. With skirt steak, we like to break from standard protocol by flipping frequently to achieve a good crust.
- While your steaks are still on the grill, insert a digital meat thermometer to check the internal temperature.
- When they’re a few degrees away from your goal temp, remove them from the grill — the temperature will continue to rise after they’re removed from the grill. The USDA recommends cooking steak until it reaches an internal temperature of 145°F on a digital meat thermometer.
- Place steaks on a cutting board, loosely cover with aluminum foil and let them rest for 5 minutes before serving.
- When slicing your steak, make sure you slice against the grain — the opposite direction of how the muscle fibers run. Serve and enjoy!