Grilled Asian Marinated Skirt Steak
The BEST fool proof way to grill the perfect Asian marinated skirt steak.
This grilled skirt steak dinner recipe is made with minimal ingredients (only six)! Add in a few healthy skirt steak sides and you’ve got yourself the perfect summer weeknight meal! You’ll never want to go back to takeout after you’ve tasted this Asian-style skirt steak! Plus, this recipe will teach you the ultimate tips for grilling steak and feeling confident about the results. If you’re looking for a meal to make with a cheaper cut of steak, look no further than grilled Asian marinated skirt steak!Jump to Recipe
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Summer is the perfect time to fire up the grill & cook up some delicious steaks! This Asian-inspired steak recipe is not only affordable, but it also grills up in under 10 minutes making it the perfect weeknight meal. By the end of this post you will feel confident using the grill to cook skirt steak.
How to Cook Skirt Steak
Try these simple tips to greatly improve the results of the grilled Asian marinated skirt steak:
- Skirt steak should typically be marinated for a minimum of 3 hours, up to 24 hours. The acidic marinade is going to result in a juicy steak.
- Skirt steak needs to cook at high heat (around 450°F – 500°F) for very minimal time. Make sure to allow the grill time to fully heat up. This is going to be an essential part of the process!
- Don’t over cook your steak, people! Nobody, I repeat, nobody, wants over-cooked, chewy steak. And unfortunately, skirt steak is especially susceptible to becoming chewy if over-cooked. Be sure you keep an eye on the grill throughout the whole cooking process because the steak cooks so quickly (about 10 minutes).
- ALWAYS always use a meat thermometer to ensure you’re not over-cooking the skirt steak. Even for seasoned chefs, a meat thermometer is the only way to ensure the perfect steak 100% of time! For a medium rare steak, remove meat from the grill around 125°F. As it rests, the temperature should reach 130°F.
- Allow skirt steak to rest for about 5-10 minutes after removed from the grill. This will allow the juices from the meat to remain inside the steak. This is especially important for skirt steak since it tends to be thinner, and more fibrous than other cuts of beef.
- Cut your steak against the grain. Trust me, it makes all the difference. Simply cutting against the grain will make your steak more tender and easier to eat (see picture below).
QUICK TIP: For the PERFECT steak every single time, purchase a meat thermometer (usually only $20 – $50 depending on how fancy you want to get). Not only can you use the meat thermometer while you’re grilling, but also when cooking meat in the oven, on the stove, or even in the air fryer. It’s a super versatile tool that you’ll want to add to your kitchen!
Healthy Asian Skirt Steak Sides
If you’re looking for what to make with grilled skirt steak, look no further than this! Since this skirt steak is marinated in soy sauce, sesame oil, and garlic, pair sides that compliment and meld with these flavors.
- I always serve the Asian skirt steak over a bed of Jasmine rice. It’s a simple (gluten free) side that pairs nicely. Opt for cauliflower rice for a lower carb option.
- You HAVE to try these Asian style green beans. They are the perfect compliment to the Asian skirt steak!
- Sesame blistered edamame would work as a side dish or an appetizer. Bonus: this recipe comes together in 11 minutes!
- Looking for a no-cook side dish? Try this Asian cucumber salad. Nice and light for the summer months.
- For a kid-friendly skirt steak side dish, try Asian roasted broccoli. Throw in the oven when you get ready to grill so it’s ready at the same time as the steak!
QUICK TIP: When my husband and I cook dinner, one person is in charge of the grill, while the other stays inside to prep the sides. Make sure to get started early on the side dishes first since the meat cooks in under 10 minutes.
Grilled Asian Marinated Skirt Steak
- 2 lb skirt steak
- 1 cup soy sauce (coconut aminos for gluten free)
- 2 tsp sesame oil
- 2 cloves garlic minced
- 3 green onions sliced
- 1/2 tsp red pepper flakes
- garnish with sesame seeds and green onions
- Trim off a the thin layer of fat on the underside of your skirt steak. Be careful to avoid removing too much fat, as skirt steak is already so thin.
- On the non-fatty side of your skirt steak, make sure any remnants of the membrane are removed. If there are still some remnants, peel them off.
- Add all ingredients (except for garnishes) to a resealable bag to marinate for 3-4 hours in the refrigerator.
- Heat a grill to medium high heat (approximately 450°F).
- Once the grill is heated, grill steak for 4-5 minutes on each side, or until the internal temperature reaches 125°F.
- Allow steak to rest for 10 minutes. Slice against the grain.
- Serve over a bed of rice, and garnish with sesame seeds and green onions.
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