Skirt Steak

Total Time:
1 hr 27 min
10 min
1 hr 15 min
2 min

8 servings as fajita meat or 4 as main course

  • 1/2 cup olive oil
  • 1/3 cup soy sauce
  • 4 scallions, washed and cut in 1/2
  • 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
  • Special equipment: blow dryer

Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 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, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.

Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.

Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Loading review filters...

    244 Reviews
    0/1000 characters
    Your Rating:
    Sort by: 
    My meat was half frozen when I added the marinade, so I left it in the fridge all day while I was at work, and then cooked it on the gas stove in a grill pan--great results! I also didn't use the blender, I just mixed it up in a bowl and left the scallions in chunks. Very good marinade! I served it with chimichurri sauce, for killer results!
    We've made these fajitas a few times now and have not been disappointed. Tonight we used sandwich cut steak which started out super thin - so yummy!!
    Best skirt steK fajites Ive ever had. Grilled some vidalia onions and red peppers, shreded cheese and lime and sour cream. You will be hooked!
    This piece of meat sat in the freezer for very long, i didn't know what to do with it. We grilled it on cast iron skillet on the stove, 2 min per side, then after slicing put it again on the skillet for a minute. Needed some salt and pepper. It came out delicious.
    Absolutely perfect. We did it just as Alton says - On the lump coals directly. Although I may try 1.5 minutes next time for a better sear. The marinade is spot on and we may try a little addition of sea salt as well. A winner indeed!!
    I have used this marinade for years. I use this marinade primarily on London Broil. We can get the meat at a great price a few times a year and I stock up. I place the marinade in a large freezer bag. Poke the meat with a fork a few dozen times and toss the meat in the freezer bag and give it a few shakes.Then I freeze it. When I am ready to use the meat I let it defrost in the bag. Grill it on a wood fire and Oh Boy. I have never served this to my guests and not had rave reviews. I "try" to keep the recipe a secret ; I also have used this for portobello mushrooms letting it sit in the marinade for an hour or two and it makes them taste out of this world as well. Thanks Alton!
    My husband and I really enjoy this recipe however, I do not put the scallion in the blender. The one time I did I did not like the flavor or consistancy so I just eliminated the scallion. Also, we cook it on the grate on a gas grill.
    This is an awesome marinade! The flavors are really off the charts! It's the perfect blend of seasoning. I did add extra garlic (always!, but I did not grill directly on the coals. I cooked on the gas grill (as I think most steak tastes better on the gas grill, vs. the smoker. This is definitely a keeper in my recipe box!
    VERY GOOD!!!! Made this for my mom and I, and we loved it! The flavors were wonderful and scrumptious! The meat cooked very well, and was nice and tender! The sauce even more the better, and I added some of my own seasonings, too! I love this recipe :
    AWESOME! I normally dont like sweet eats but the brown sugar gave the marinade a subtle bbq like sweet. I wasnt sure about the scallions in the blender either, but the "blendtec" blender took care of that concern. For my personal taste I will add a pinch of salt or more soy and bit more lime. Regardless, Alton Brown comes through again for me! My marinade used to be just soy and fresh garlic. AB's recipe will be my skirt steak marinade from now on....unless he can top this one. Thank you Alton Brown.
    Absolutely loved it! Made it in our our gas grill and still came out delicious. I've always stayed away from recipes where they mix sweet, sour and salty elements just because is out of my comfort zone when it comes to trying new foods and seasonings. This recipe is a MUST TRY! You will not be disappointed :- 
    Thanks Alton!
    my husband made this marinade for some skirt steak he bbq'd the other evening. he did not bother with the whole 'cook it on the coals' thing as we have a gas grill and a nice grill pan we sit on top of that. regardless, it was FABULOUS! make this will not be disappointed...just thinking of it is making my mouth water!! deelish!
    This has been my basic go to recipe now for a beef marinade for the last few years. Use this as a base and go from there. I like it a little heavier on the garlic and pepper flakes so I add more but you can omit this completely if you want, you will find that anything goes. I use this recipe to marinade other cuts too such as tri tip and it works awesome. I also like to marinade for longer then the recipe states but be careful about going too long because the citrus will cook the meat but overnight works good. I also sometimes freeze the skirt steak in the marinade and then I can just defrost and cook. I don't go as far as cooking directly on the hard wood charcoal or the hair dryer and I use regular Kingsford charcoal but grill as close to the heat as I can get (about an inch or less and get killer results. It is very important to let the meat rest befoe slicing against the grain and as thin as you can,
    I omitted the cumin and increased the marinating time to approx. 8 hours as I didn't think an hour or two would be sufficient. I then cooked them on the bbq as I simply could not be bothered doing the hairdryer thing. The steak came out tender and flavorful. I'll make this marinade again.
    Easy..yummy..great with Pommas Anna and green salad
    followed recipe exactly and it tasted yummy was tender i don't know how you can screw this up
    Cooking on the coals did not work.What was I thinking!Alton must like the taste of ashes.I mean really.
    Best freakin marinade ever. Turned the skirt steaks into the most tender, juicy and lip smaking piece of steak ever. Only change was leaving out the red pepper flakes as I don't think all my food should burn my tongue. And after tasting this, I don't think the red pepper flakes were necessary. Oh and I didn't grill it as its too cold out tonight, I broiled it on top shelf on Hi-broil for a few minutes.
    Love the marinade. I'm another cook who rarely measures but I think I had roughly the equivalent proportions of ingredients. We have a gas grill and I did leave a bit of the marinade on the meat when I grilled it, left all burners on highest setting, and cooked about 2 minutes on each side... simply fabulous. I also left the meat sitting in the marinade for way more than hour - closer to 3-4 actually, and it was as tender as butter. Will probably use this or some variation of this marinade in future, as flap steak is becoming easier to find and is an economical alternative to the more expensive cuts.
    Loved the marinade. Used it on sirloin steak, which doesn't have much marbling, but the marinade made it very tender and juicy. Cooked it medium rare. Marinated it for about 2 hours, then wiped the marinade off and put olive oil on it before cooking so it wouldn't stick to the grill. next time I think I'll use pineapple juice instead of lime juice, and maybe add a bit more brown sugar, as I like a little sweetness to my marinade. The marinade made the steak as tender as a rib-eye, which is my favorite cut. Served it with vegetables cooked on the grill, and roasted fingerling potatoes. Watermelon and cantelope for dessert. I'll definitely use this marinade again.
    You have to be careful using pineapple juice or pineapple in a marinade, because it has an enzyme which can turn meat and fish mushy.
    I came upon this when looking for a recipe to use skirt steak. Disappointing. I cooked on a gas grill so I understand the meat would not come out exactly the same, but the marinade did not impart much flavor either - and I followed the recipe exactly. Too much oil, for a start, and not much flavor.
    Needed 90 seconds per side. Besides that followed recipe exactly. Fabulous. Served with tortillas charred in cast iron skillets. Served with Alton's guacamole, grilled peppers. Yum!
    The ingredients used for this marinade were PERFECT! I don't take the time to measure things out for something as simple as a marinade, and I know I will want to add more or less of everything. I just grilled it with some high heat and added salt and pepper to the meat when I put in on the grill. 
    The flavor was amazing and my husband and I couldn't stop eating it.  
    The ingredients are what matter here, not the hair dryer. :0
    I agree with the other posts that one cannot give five stars to a recipe that is only followed 50%. Most everyone agrees that the marinade is great but the cooking method is HORRIBLE! Try eating steak that is covered in crunchy bits of charcoal. Yuck! We had to throw it out. I really respect Alton Brown but this recipe was a huge disappointment.
    I really liked this; I used sirloin steak instead of flank or skirt because of preference and price. I also added some cilantro to the blender. Served with homemade pico, cojito cheese and red cabbage - yummy! Definitely a keeper!
    Putting the steak directly on the hardwood charcoal is a must for recipe. This method took the steak to a whole level. I was so surprised how well this worked, when I did this my friends looked at me like I was nuts. Didn't have hair dryer so I used a piece of cardboard and just fanned it really hard. I don't think you can use reg charcoal, not one drop of ash was on my steaks what so ever. I did use my own marinade though, bourbon brown sugar soy and garlic. Amazing way to cook a steak, from here on out I will start cooking all of my steaks using this method
    My husband and I liked this recipe exactly as written. I am intrigued by the suggestion of using a chipotle chili in the marinade and may try that next time.
    This was absolutely DELICIOUS! I also used shallot because I didn't have any green onions. I added sliced vidalia onions, jalapenos & red peppers to the marinade (marinated for 5 hours and grilled the veggies and meat to make fajitas. A little roasted corn salsa, guacamole and cilantro lime rice...... Fabulous!
    love love love - added cilantro to the blender - this is a great marinade!
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Great Grilled Mains