Honey-Garlic Grilled Skirt Steak

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There’s something irresistible about a beautifully grilled skirt steak—charred on the outside, tender and juicy on the inside. This Honey-Garlic Grilled Skirt Steak takes things to a new level with a bold marinade that blends sweetness, garlic punch, and a hint of smokiness. It’s a dish that hits every note—savory, sweet, and just a bit spicy.

Perfect for summer cookouts, weeknight dinners, or when you just need to impress with minimal effort, this recipe is all about big flavor and simplicity. The marinade does most of the work, leaving you with a richly caramelized crust and succulent meat that slices like butter. Pair it with grilled vegetables, rice, or even toss it over a salad for an unforgettable meal.

Why You’ll Love This Honey-Garlic Grilled Skirt Steak

• The marinade is a flavor bomb that transforms a humble cut into something gourmet.
• It’s quick to prepare and even quicker to cook—perfect for busy weeknights.
• Grilling creates a beautifully charred crust while keeping the inside juicy.
• It’s a versatile protein that works with countless sides or in tacos, bowls, or sandwiches.
• Easy enough for beginners, impressive enough for entertaining.

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Preparation Phase & Tools to Use

To pull off this steak perfectly, a few essential tools will make all the difference:

• Grill (Gas or Charcoal): Gives you that signature smoky sear. A grill pan can work in a pinch if indoors.
• Tongs: Essential for flipping the steak without piercing it and losing juices.
• Sharp Knife: For slicing the steak thinly against the grain, ensuring tenderness.
• Mixing Bowl or Ziplock Bag: For marinating the steak thoroughly and evenly.
• Instant-Read Thermometer (optional): Helps you nail your desired doneness.

Every one of these tools supports optimal flavor or texture—whether it’s locking in juices, building a crust, or slicing correctly.

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Preparation Tips

For maximum flavor, marinate the skirt steak for at least 2 hours, though overnight is ideal. Always bring the steak to room temperature before grilling—it helps it cook more evenly. Pat the steak dry before grilling to ensure the sugars in the marinade caramelize properly rather than steaming. After grilling, let the meat rest for 5–10 minutes before slicing to retain its juices. And always cut against the grain—this breaks down the muscle fibers and gives you that melt-in-your-mouth bite.

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Ingredients for this Honey-Garlic Grilled Skirt Steak

• 1.5 to 2 pounds of skirt steak
• 1/4 cup soy sauce (low sodium recommended)
• 1/4 cup honey
• 2 tablespoons olive oil
• 5 cloves garlic, finely minced
• 1 tablespoon fresh ginger, grated (optional but recommended)
• 2 tablespoons rice vinegar or apple cider vinegar
• 1 teaspoon sesame oil (for added depth)
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes (adjust to taste)
• 2 tablespoons chopped fresh parsley or cilantro (for garnish)
• Kosher salt (to taste, added just before grilling)

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Step 1: Prepare the Marinade

In a medium bowl or directly in a large ziplock bag, combine soy sauce, honey, olive oil, minced garlic, grated ginger, vinegar, sesame oil, black pepper, and red pepper flakes. Whisk or shake well until fully blended. This mixture will serve as both a tenderizer and flavor infuser.

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Step 2: Marinate the Skirt Steak

Place the skirt steak in the marinade, ensuring it is completely submerged or well coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours. For best results, let it marinate overnight. Turn the steak once or twice during marination to evenly absorb the flavors.

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Step 3: Preheat the Grill

About 30 minutes before cooking, remove the steak from the refrigerator and let it come to room temperature. Meanwhile, preheat your grill to high heat (around 450–500°F) to ensure a quick, hot sear. If using charcoal, wait until the coals are ashed over and glowing.

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Step 4: Grill the Steak

Lightly oil the grill grates. Remove the steak from the marinade and gently pat it dry with paper towels to help it sear properly. Sprinkle both sides lightly with kosher salt. Place the steak on the grill and cook for 3–4 minutes per side for medium-rare, depending on thickness. Avoid flipping more than once to develop a deep crust.

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Step 5: Rest and Slice

Transfer the steak to a cutting board and let it rest, loosely tented with foil, for about 5–10 minutes. This step locks in juices. Once rested, slice the steak thinly against the grain at a slight angle. Cutting this way ensures maximum tenderness in each bite.

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Step 6: Garnish and Serve

Sprinkle chopped fresh parsley or cilantro over the sliced steak. Serve immediately with your favorite sides such as grilled vegetables, roasted potatoes, rice, or in tacos for a fresh twist.

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Notes

Skirt steak is a flavorful but fibrous cut, so the marinade is essential not only for taste but also for breaking down muscle fibers to enhance tenderness. Be sure to slice against the grain for the best texture. This steak is incredibly versatile—try it in fajitas, on top of rice bowls, or layered into sandwiches. If using an indoor grill or cast-iron pan, be sure your kitchen is well-ventilated, as the high heat will produce some smoke due to the honey in the marinade.

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Watch Out for These Mistakes While Cooking

• Skipping the marinade: This cut needs time in a flavorful marinade to reach its full potential.
• Not drying the steak before grilling: Excess marinade on the surface can cause burning rather than caramelizing.
• Grilling straight from the fridge: Cold steak won’t cook evenly; allow it to rest at room temp first.
• Overcooking: Skirt steak is best at medium-rare to medium; anything beyond can result in a chewy texture.
• Slicing with the grain: This common mistake will make the steak tough.

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Storage Instructions

Leftover Honey-Garlic Grilled Skirt Steak can be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently in a skillet over medium heat or enjoy cold in salads or wraps. If freezing, wrap tightly in plastic and place in a freezer-safe bag or container. It will keep for up to 2 months—just thaw in the fridge overnight before reheating.

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Estimated Nutrition

Per serving (based on 6 servings total):

• Calories: 310 kcal
• Protein: 26g
• Fat: 18g
• Saturated Fat: 6g
• Carbohydrates: 10g
• Sugar: 8g
• Fiber: 0g
• Sodium: 580mg
• Cholesterol: 70mg

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Frequently Asked Questions

Can I use flank steak instead of skirt steak?

Yes, flank steak is a good alternative and works well with the same marinade and grilling method.

How long should I marinate the steak?

Ideally overnight, but a minimum of 2 hours will still yield great flavor.

Can I cook this in a pan instead of on a grill?

Absolutely. A cast-iron skillet works great—just ensure it’s very hot before cooking.

What sides go well with this steak?

Grilled corn, roasted potatoes, chimichurri, coleslaw, or even a light cucumber salad are excellent pairings.

Should I trim the fat from the skirt steak before marinating?

If there’s excess fat or silver skin, trim it lightly. Some fat adds flavor and keeps the meat juicy.

What’s the best internal temperature for skirt steak?

Aim for 130–135°F for medium-rare; 140°F for medium. It cooks quickly, so keep an eye on it.

Is the marinade reusable?

No. Since it’s been in contact with raw meat, discard any leftover marinade.

Can I make this ahead of time?

Yes! You can marinate the steak a day ahead and even grill it up to 24 hours in advance. Just slice before serving for best texture.

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Conclusion

Honey-Garlic Grilled Skirt Steak delivers bold flavor with minimal effort, making it a must-have in your grilling rotation. It’s juicy, packed with umami and sweetness, and incredibly versatile across meals. Whether you’re hosting a backyard BBQ or preparing a weekday dinner, this dish hits the mark every time. Follow the tips, avoid the common pitfalls, and you’ll have a crowd-pleaser that never disappoints.

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