Grilled Skirt Steak
A simple, smoky grilled skirt steak with perfect char marks, seasoned with salt and pepper and finished with a squeeze of lemon. Quick to prepare and full of beefy flavor.
- Total time
- 25 min
- Servings
- 4
- Calories
- 350
- Protein
- 30g
Ingredients
- 1.5 lb skirt steak
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 whole lemon
Instructions
- 1
Pat the 1.5 lb skirt steak dry with paper towels. Season both sides with 1 tsp kosher salt and 0.5 tsp black pepper.
- 2
Rub the steak with 2 tbsp olive oil, coating evenly.
- 3
Preheat a charcoal grill to high heat (about 500°F). Hold your hand 5 inches above the grate – you should feel intense heat within 2 seconds.
- 4
Place the steak on the grill. Cook for 3-4 minutes without moving, until grill marks form and the edges look browned.
- 5
Flip the steak and cook for another 3-4 minutes for medium-rare, or until the internal temperature reaches 130°F. The steak should feel firm but springy when pressed.
- 6
Transfer the steak to a cutting board. Let it rest for 5 minutes, tented loosely with foil.
- 7
Slice the steak thinly against the grain. Squeeze the juice of 1 lemon over the top before serving.
- 8
Serve immediately, drizzled with any juices from the board.
Tools you’ll need
- charcoal grill
- tongs
- instant-read thermometer
- cutting board
- sharp knife
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