Inside Skirt Steak Recipes for a Fast, Flavorful Dinner

This inside skirt steak is marinated with lime, soy, garlic, and warm spices, then grilled hot and served in thin slices with a fresh parsley chimichurri. The cut cooks quickly and has a bold beef flavor, while the bright herb sauce balances its richness and makes the steak easy to serve with simple sides.

Ingredients

1½ lb inside skirt steak (680 g), membrane trimmed if needed
2 tbsp olive oil (30 ml), for the marinade
2 tbsp fresh lime juice (30 ml)
1 tbsp soy sauce (15 ml)
3 garlic cloves (9 g), finely grated or minced
1 tsp ground cumin (2 g)
1 tsp smoked paprika (2 g)
½ tsp finely ground black pepper (1 g)
1 tsp fine salt (6 g)
1 cup loosely packed flat-leaf parsley leaves (30 g), finely chopped
2 tbsp finely chopped fresh oregano leaves (6 g)
⅓ cup extra-virgin olive oil (80 ml), for the chimichurri
2 tbsp red wine vinegar (30 ml)
1 garlic clove (3 g), finely minced, for the chimichurri
¼ tsp red pepper flakes (0.5 g)
¼ tsp fine salt (1.5 g), for the chimichurri, plus more to taste

Instructions

Mix the marinade. In a shallow dish or a sealable food-safe bag, combine the 2 tablespoons olive oil, lime juice, soy sauce, grated garlic, cumin, smoked paprika, black pepper, and 1 teaspoon salt. Stir until the salt is mostly dissolved. The soy sauce brings savory depth; the lime adds brightness, but this is a short marinade rather than a long tenderizing soak.
Marinate the steak for 30 minutes. Pat the steak dry if it is very wet, then add it to the marinade and turn it so both sides are coated. Cover the dish or seal the bag and refrigerate for 30 minutes. Keep raw beef refrigerated while it marinates; do not leave it on the counter. This short rest lets the surface pick up flavor without letting the lime dominate the meat.
Make the chimichurri while the steak chills. In a small bowl, combine the chopped parsley, oregano, extra-virgin olive oil, red wine vinegar, minced garlic, red pepper flakes, and ¼ teaspoon salt. Stir well and taste. Add a pinch more salt if needed. Let the sauce stand while you heat the grill; that gives the garlic and herbs a little time to mingle. Keep it separate from the raw-meat marinade.
Heat the grill and prepare the steak. Preheat a gas or charcoal grill to high heat, aiming for roughly 450–500°F (232–260°C) at the cooking surface. Clean the grates and oil them lightly with a paper towel held in tongs. Take the steak from the refrigerator, lift it out of the marinade, and let excess liquid drip off. Discard the used marinade. If the steak is unusually long, cut it into pieces that fit comfortably on the grill.
Grill until browned and safely cooked. Lay the steak flat over direct heat. Grill for about 4–5 minutes per side, turning once, for roughly 8–10 minutes total; the exact time depends on thickness, grill heat, and how cold the meat was. Start checking the thickest portion early with a thin-tip instant-read thermometer, inserting it horizontally from the edge if that makes a reading easier. USDA FSIS gives 145°F (63°C) followed by a 3-minute rest as the safe minimum internal temperature for whole cuts of beef. If the steak has not reached that temperature, keep grilling and check again in short intervals rather than relying on color alone.
Rest, then slice across the grain. Transfer the steak to a clean cutting board and rest it for 5 minutes; this includes the required 3-minute minimum rest after reaching 145°F (63°C). Look for the long muscle fibers, then cut across them into thin strips, ideally at a slight diagonal. Skirt steak has a pronounced grain, so cutting across it shortens the fibers and makes each bite easier to chew. Spoon chimichurri over the slices or serve it alongside.
Serve while warm. Taste a slice and add a little more chimichurri or salt if desired. If the steak has been cut into more than one piece, slice each piece across its own grain, since the grain direction can shift along the length of the cut. Bring any extra sauce to the table in a clean bowl rather than returning it to a dish that held raw steak.

Tips

Check which skirt cut you have. Inside skirt is generally a little thicker and broader than outside skirt, but both are flavorful, grainy cuts that benefit from quick, high-heat cooking and thin slicing. If your package contains outside skirt, use the same method but begin checking the temperature earlier because thickness varies. Trim only tough silverskin or a heavy membrane; a little surface fat helps flavor the steak as it grills.
Keep the marinade brief and cold. Thirty minutes is enough for this lime-and-soy mixture to season the surface. A much longer acid-heavy marinade can make the exterior soft or mealy. If you need to get ahead, mix the marinade and chimichurri separately, refrigerate them, and add the steak to the marinade for its 30-minute window shortly before cooking.
Use a thermometer rather than a clock alone. Skirt steak thickness is uneven, and grills do not all run at the same temperature. A timer gives you a useful starting point, but it cannot confirm a safe internal temperature. If flare-ups occur, move the meat briefly to a cooler part of the grill, then return it to direct heat as needed for browning.
Make the herb sauce adjustable. Fresh oregano gives the chimichurri a fragrant, green flavor. If it is unavailable, use 2 teaspoons dried oregano (about 2 g) instead; the sauce will taste more concentrated and less fresh, so start with that amount and adjust after it rests. For a milder sauce, reduce the pepper flakes or leave them out.

Serving Suggestions

Serve the sliced steak on a warm platter with chimichurri in a bowl, so diners can choose how much sauce they want. A simple meal might pair it with roasted potatoes, grilled corn, or rice and a crisp green salad. Grilled peppers and onions are another easy side: cook them while the grill is hot, then finish them with a splash of vinegar or lime. For a more filling dinner, tuck the steak into warm flour or corn tortillas with chopped onion, cilantro, and a spoonful of sauce. Keep the slices thin and add the chimichurri just before eating so the herbs stay vivid.

The steak also works well as part of a shared spread. Arrange it beside beans, sliced tomatoes, crusty bread, or a bowl of greens, and let everyone build a plate. Since skirt steak is richest when served hot soon after resting, prepare cold sides and set out serving dishes before the meat goes on the grill. If you are serving a crowd, grill in batches rather than stacking the steak on the grate; crowded meat steams and browns less evenly.

Variations

Make it in a skillet. Heat a heavy cast-iron skillet over high heat until very hot, then add a thin film of high-heat oil. Lift the steak from the marinade and let excess drip away before cooking, since a wet surface can steam instead of sear. Cook in batches if needed, turning once and checking the thickest part with a thermometer. A kitchen can get smoky, so turn on the extractor fan and open a window if practical. Rest and slice as directed.

Change the acid or herbs. If you do not have red wine vinegar, use the same amount of sherry vinegar for a similarly rounded flavor, or apple cider vinegar for a slightly fruitier, sharper sauce. Lemon juice can replace lime juice in the marinade, giving it a softer citrus note. Cilantro can replace some or all of the parsley for a greener, more pungent chimichurri; oregano is still useful for its earthy note, though the sauce will no longer taste quite as classic.

Serve it as tacos or a steak bowl. For tacos, slice the rested steak across the grain and add it to warm tortillas with chimichurri, avocado, or quick-pickled onions. For a bowl, layer the steak over rice or beans with grilled vegetables and use the sauce as a bright finishing dressing. Keep extra salt and acidic toppings to taste, since the marinade and chimichurri already season the meat.

Storage and Reheating

Refrigerate cooked steak within 2 hours of cooking, storing it in a shallow airtight container. It keeps for 3–4 days in the refrigerator. Store leftover chimichurri separately in a covered container and use it within about 3 days for the freshest herb flavor. Do not save or reuse the marinade that touched raw beef. If you will not eat the steak within the refrigerated storage window, freeze it promptly in a well-sealed freezer-safe container; for best texture, use it within about 2–3 months and thaw it in the refrigerator.

For tender leftovers, warm sliced steak gently in a covered skillet with a spoonful of water or broth over low heat, just until hot. You can also microwave it in short bursts with a few drops of water, covered loosely to hold in moisture. Reheat leftovers to 165°F (74°C), checking with a food thermometer, as recommended for reheated food. The steak may cook further while reheating, so avoid prolonged high heat. Add fresh chimichurri after warming rather than cooking the delicate herbs in the pan.

Frequently Asked Questions

What is inside skirt steak?
Inside skirt is a long, thin, flavorful cut from the plate area of the beef. It has visible muscle fibers and a stronger beef flavor than many leaner steaks. It is often sold rolled or folded, so open it out before marinating and check for any tough membrane that needs trimming. The grain is easy to see, which helps when you slice it after cooking.

Is inside skirt steak the same as outside skirt steak?
No. They come from different parts of the plate and can differ in thickness, shape, and tenderness. Outside skirt is often thinner and may cook faster, while inside skirt can be broader and more uneven. Both suit hot, fast cooking. Use the thermometer and visual thickness of your particular steak to guide doneness rather than assuming the same minutes will work for every package.

Can I cook inside skirt steak without a grill?
Yes. A very hot cast-iron skillet or grill pan is a practical substitute. Pat or drain off excess marinade so the meat sears rather than simmers, and work in batches if the steak will not fit without overlapping. A broiler can also work: place the steak on a rack in a broiler-safe pan, position it according to your appliance instructions, and monitor it closely because a thin cut can brown quickly.

How do I know when skirt steak is done?
Use an instant-read thermometer inserted into the thickest part, approaching from the side when the steak is too thin for a top-down reading. For whole cuts of beef, the USDA FSIS safe minimum is 145°F (63°C) followed by a 3-minute rest. Grill times are estimates only, because thickness and equipment vary. A browned exterior by itself does not tell you the internal temperature.

Why is my skirt steak chewy?
The usual causes are slicing with the grain, cutting the meat too thick, or cooking it for too long until it becomes firm. Find the direction of the fibers and slice across them into thin strips after the rest. If the steak is particularly long, cut it into sections first so you can turn each section to slice against its own grain. A short rest also helps keep juices from running out immediately onto the board.

Can I marinate the steak overnight?
This particular marinade is best used for about 30 minutes because it contains lime juice. For a make-ahead option, combine the oil, soy sauce, garlic, and dry spices and refrigerate them separately from the lime juice. Add the lime and steak shortly before cooking, then keep the meat refrigerated during the marinating time. Always discard marinade that has contacted raw beef.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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