Margarita-Marinated Grilled Skirt Steak with Tomatillo Salsa

Grilling the tomatillos in this salsa mellows their sharp tanginess, making them a perfect foil for the big, beefy flavor of the grilled steak. 

For the steak:

• 2 limes
• 1/3 cup tequila
• 1/4 cup canola oil
• 2 Tbs. chopped fresh cilantro
• 1 Tbs. Cointreau
• 2 medium cloves garlic, minced
• 1/8 tsp. crushed red pepper flakes
• 2 lb. skirt steak
• Kosher salt

For the salsa:

• 1 Tbs. extra-virgin olive oil; more for the grill
• 1 lb. tomatillos (10 to 15), husked and rinsed
• 1 medium yellow bell pepper
• Kosher salt
• 1/2 ripe medium avocado, diced
• 2 Tbs. minced red onion
• 1 Tbs. chopped fresh cilantro
• 1 jalapeño, seeded and minced
• Freshly ground black pepper

Marinate the steak:

Finely grate the zest from 1 lime and put it in a 9x13-inch baking dish. Finely grate 1 tsp. zest from the second lime and set aside for the salsa. Juice the limes. Add 1/4 cup juice to the zest in the baking dish and mix 1 tsp. juice into the zest for the salsa.

To the baking dish, add the tequila, oil, cilantro, Cointreau, garlic, and pepper flakes; whisk to combine. Season the steak all over with 1/2 tsp. salt. Add it to the marinade and turn to coat. Cover with plastic wrap and refrigerate for 2 hours, turning the steak after 1 hour.

Make the salsa:

Prepare a medium gas or charcoal grill fire. Scrub the grill grate with a wire brush and then wipe clean with a paper towel dipped in oil.

Rub the tomatillos and yellow pepper all over with the 1 Tbs. oil and season with 1/2 tsp. salt. Grill the tomatillos, turning occasionally, until they have good grill marks and are starting to collapse, about 6 minutes. Grill the pepper, turning occasionally, until charred all over, 8 to 10 minutes. Transfer the tomatillos to a plate and let cool. Put the pepper in a small bowl and cover with plastic wrap. Let sit until cool enough to handle.

Roughly chop the tomatillos and put them in a medium bowl. Peel the skin from the pepper, remove the seeds, and cut into small dice. Add the pepper to the tomatillos along with the avocado, onion, cilantro, jalapeño, and the reserved lime zest and juice. Season to taste with salt and pepper.

Grill the steak:

Remove the steak from the marinade and pat it dry. Clean and oil the grill grates again. Grill the steak, covered, over medium heat until brown grill marks form on one side, about 5 minutes. Flip and cook until medium rare (130°F on an instant-read thermometer), 4 to 5 minutes more. Transfer to a cutting board and let rest for 5 minutes. Cut each steak crosswise into 2 or 3 pieces, and then thinly slice across the grain. Serve with the salsa on the side.

Skirt Steak Tacos with Spicy Sour Cream

Ground chipotle chiles add a fiery kick to the creamy sauce for these tacos, and you can find it right in the supermarket spice section. Add bowls of fresh shredded lettuce, ripe tomatoes, and buttery avocado and let everyone dress their own tacos. 

• 1/2 cup sour cream
• 1/4 tsp. ground chipotle chile
• Kosher salt
• 1 Tbs. extra-virgin olive oil
• 1 tsp. ground cumin
• Freshly ground pepper
• 1 lb. skirt steak (3/4 inch thick)
• Eight 6-inch flour or corn tortillas
• 1/4 small head iceberg lettuce, shredded (2 cups)
• 2 medium ripe tomatoes (8 oz. each), cored and chopped (2 cups)
• 1 medium ripe avocado, pitted, peeled, and sliced 1/4 inch thick
• 1/3 cup chopped red onion

Prepare a medium-hot charcoal or gas grill fire. Combine the sour cream, chipotle, and 1/4 tsp. salt in a small bowl. Set aside at room temperature to let the flavors meld.


In a small bowl, mix the olive oil, cumin, 1/2 tsp. salt, and 1/4 tsp. pepper. Rub this mixture on all sides of the steak. Grill the steak, covered, flipping once, until medium rare, 3 to 4 minutes per side. Transfer the steak to a large plate to rest for at least 5 minutes.


Meanwhile, warm the tortillas on the grill for about 30 seconds per side. Slice the steak across the grain into 1/4-inch-thick slices. Fill each tortilla with some of the steak, lettuce, tomato, avocado, and onion. Drizzle with the sauce and serve.

Grilled Skirt Steak with Quick Romesco Sauce

Kick tonight's grilled steak up a notch with an intensely flavored Romesco sauce that is fragrant, simple to make, and an excellent addition to just about anything you put on the grill.

• 1-1/4 to 1-1/2 lb. skirt steak, trimmed
• Kosher salt and freshly ground black pepper
• 1 thin slice white sandwich bread, darkly toasted
• 2 Tbs. toasted sliced almonds
• 7.5-oz. jar roasted red peppers, drained (3/4 cup)
• 1 tsp. sherry vinegar
• 1/8 tsp. crushed red pepper flakes
• 2 medium cloves garlic
• 1 Tbs. extra-virgin olive oil
• 1/2 tsp. smoked sweet paprika or plain sweet paprika

Prepare a medium-high grill fire. If you have one large piece of skirt steak, cut it crosswise, separating the thicker part from the thinner. Season the steak on both sides with salt and pepper.

Tear the bread into large pieces, put in a food processor, and process to fine crumbs. Add the almonds and process until coarsely ground. Add the roasted red peppers, vinegar, and pepper flakes and process until the mixture is fairly smooth, about 1 minute.

Chop the garlic and sprinkle with 1/2 tsp. salt. Using the flat side of a chef's knife, mash the garlic to a paste. In a 10-inch skillet, heat the oil over medium heat. Add the garlic paste and paprika and cook, stirring, until the garlic is fragrant but not browned, 20 to 30 seconds. Add the pepper mixture and cook, stirring, until heated through and thickened slightly, about 2 minutes. Set aside at room temperature.

Grill the steak, covered, turning occasionally, until an instant-read thermometer inserted into the thickest part reaches 130°F for medium rare or 140°F for medium, 4 to 8 minutes. (The thinner pieces will take less time. Be careful. overcooked skirt steak is tough.) Move the steak to a cutting board and let rest for 3 minutes. Cut each piece crosswise into 4- to 6-inch-long pieces and then, holding your knife at a slight angle, cut each piece across the grain into thin slices.

Serve with the sauce.

Pecan-Crusted Skirt Steak

A blend of chopped pecans, honey, butter and rosemary give broiled skirt steak a crunchy, toasty crust in this quick main course. 

• 1/2 Tbs. olive oil
• 1-1/2 lb. skirt steak, trimmed
• Kosher salt and freshly ground black pepper
• 3/4 cup pecan pieces
• 2 Tbs. cold butter, cut into small pieces
• 2 tsp. honey
• 1-1/2 tsp. roughly chopped fresh rosemary

Position an oven rack about 6 inches from the broiler and heat the broiler on high.

Line a large rimmed baking sheet with foil and grease the foil with the oil. If necessary, cut the steak crosswise into pieces 8 to 10 inches long. Arrange the steak on the baking sheet in a single layer and season with 1 tsp. salt and 1/4 tsp. pepper. Put the pecans, butter, honey, rosemary, 1 tsp. salt, and 1/4 tsp. pepper in a food processor and pulse until well combined and the pecans are finely chopped.

Broil the steak until lightly browned, 3 to 4 minutes. Flip it and broil until it’s cooked nearly to your liking, about 3 minutes more for medium rare. Spread the pecan mixture over the steak, patting the mixture with the back of a spoon to help it adhere. Continue broiling until the pecan coating is toasted and fragrant, 1 to 2 minutes. Set the steak aside to rest for 5 minutes.

Thinly slice the steak against the grain and transfer to plates. If the pecan coating falls off the steak as you’re slicing it, spoon it over the top.

Tex-Mex Skirt Steak

A Tex-Mex rub gives a spicy kick to the oft-overlooked skirt steak. Coating the steaks on just one side means a delicious balance of spice and meat flavors.

• 1/2 tsp. chili powder
• 1-1/2 tsp. cumin seeds, toasted and ground
• 1-1/2 tsp. minced garlic
• 3/4 tsp. kosher salt
• 1-1/2 tsp. chopped fresh oregano (optional)
• 1/8 tsp. cayenne
• 1 Tbs. vegetable oil; more for the pan 
• 1 lb. skirt steak, trimmed and cut into four portions
• Kosher salt and freshly ground black pepper to taste
• 2 limes; one halved, one cut into wedges for garnish

Combine the chili powder, cumin, garlic, salt, oregano, cayenne, and oil. Cover the steaks with plastic wrap and gently pound them 1/4 inch thick with the flat side of a meat mallet. Sprinkle salt and pepper on each side of the steaks and rub the spice mixture into one side.

Lightly coat a large skillet with about 2 tsp. oil and set the pan over high heat. When the oil is just barely smoking, add the steaks, uncoated side down; lower the heat slightly and sear the meat for 3 minutes. (Cook the meat in batches if necessary.) Turn the steaks and sear them on the coated side for 2 to 3 minutes for medium rare. (Check by feeling it, if you’re experienced, or cut into the meat to look at the color—it should be very rosy pink.) Transfer the steaks to a cutting board, squeeze the juice from the halved lime over it, tent with foil, and let rest for 3 minutes. Cut the steaks into 1/4-inch-thick slices, garnish with the lime wedges if you like, and serve.

Grilled Skirt Steak with Quick Romesco Sauce

Kick tonight's grilled steak up a notch with an intensely flavored Romesco sauce that is fragrant, simple to make, and an excellent addition to just about anything you put on the grill.

• 1-1/4 to 1-1/2 lb. skirt steak, trimmed
• Kosher salt and freshly ground black pepper
• 1 thin slice white sandwich bread, darkly toasted
• 2 Tbs. toasted sliced almonds
• 7.5-oz. jar roasted red peppers, drained (3/4 cup)
• 1 tsp. sherry vinegar
• 1/8 tsp. crushed red pepper flakes
• 2 medium cloves garlic
• 1 Tbs. extra-virgin olive oil
• 1/2 tsp. smoked sweet paprika or plain sweet paprika

Prepare a medium-high grill fire. If you have one large piece of skirt steak, cut it crosswise, separating the thicker part from the thinner. Season the steak on both sides with salt and pepper.

Tear the bread into large pieces, put in a food processor, and process to fine crumbs. Add the almonds and process until coarsely ground. Add the roasted red peppers, vinegar, and pepper flakes and process until the mixture is fairly smooth, about 1 minute.

Chop the garlic and sprinkle with 1/2 tsp. salt. Using the flat side of a chef's knife, mash the garlic to a paste. In a 10-inch skillet, heat the oil over medium heat. Add the garlic paste and paprika and cook, stirring, until the garlic is fragrant but not browned, 20 to 30 seconds. Add the pepper mixture and cook, stirring, until heated through and thickened slightly, about 2 minutes. Set aside at room temperature.

Grill the steak, covered, turning occasionally, until an instant-read thermometer inserted into the thickest part reaches 130°F for medium rare or 140°F for medium, 4 to 8 minutes. (The thinner pieces will take less time. Be careful. overcooked skirt steak is tough.) Move the steak to a cutting board and let rest for 3 minutes. Cut each piece crosswise into 4- to 6-inch-long pieces and then, holding your knife at a slight angle, cut each piece across the grain into thin slices.

Serve with the sauce.

Pecan-Crusted Skirt Steak

A blend of chopped pecans, honey, butter and rosemary give broiled skirt steak a crunchy, toasty crust in this quick main course. 

• 1/2 Tbs. olive oil
• 1-1/2 lb. skirt steak, trimmed
• Kosher salt and freshly ground black pepper
• 3/4 cup pecan pieces
• 2 Tbs. cold butter, cut into small pieces
• 2 tsp. honey
• 1-1/2 tsp. roughly chopped fresh rosemary

Position an oven rack about 6 inches from the broiler and heat the broiler on high.

Line a large rimmed baking sheet with foil and grease the foil with the oil. If necessary, cut the steak crosswise into pieces 8 to 10 inches long. Arrange the steak on the baking sheet in a single layer and season with 1 tsp. salt and 1/4 tsp. pepper. Put the pecans, butter, honey, rosemary, 1 tsp. salt, and 1/4 tsp. pepper in a food processor and pulse until well combined and the pecans are finely chopped.

Broil the steak until lightly browned, 3 to 4 minutes. Flip it and broil until it’s cooked nearly to your liking, about 3 minutes more for medium rare. Spread the pecan mixture over the steak, patting the mixture with the back of a spoon to help it adhere. Continue broiling until the pecan coating is toasted and fragrant, 1 to 2 minutes. Set the steak aside to rest for 5 minutes.

Thinly slice the steak against the grain and transfer to plates. If the pecan coating falls off the steak as you’re slicing it, spoon it over the top.

Stir-Fried Beef & Broccoli with Black Bean Sauce

You won’t believe how good this Chinese take-out classic can be when you make it at home. It's easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve one vegetarian, or check out the totally meatless version: Broccoli and Shitake Stir-Fry with Black Bean Garlic Sauce.

• 11 oz. skirt or flank steak, sliced across the grain 1/4 inch thick
• 1 Tbs. reduced-sodium soy sauce
• 1 small clove garlic, minced (1 tsp.)
• 6 dried shiitake mushrooms, reconstituted in 1 cup boiling water for 20 minutes
• 1/4 cup black bean garlic sauce (such as Lee Kum Kee brand)
• 2 Tbs. Shaoxing wine (Chinese rice wine) or dry sherry
• 1 Tbs. cornstarch
• 2 tsp. Asian chile sauce or paste
• 2 Tbs. vegetable oil
• 4 tsp. minced fresh ginger
• 2 lb. broccoli, crowns cut into florets, stems peeled and thinly sliced
• 1/2 cup toasted cashews, coarsely chopped

Combine the steak, soy sauce, and garlic in a small bowl and set aside.


Drain the mushrooms, reserving 2/3 cup of the soaking liquid. Discard the stems and thinly slice the caps. In a small bowl, combine the reserved mushroom soaking liquid and the black bean sauce, wine, cornstarch, and chile sauce. Stir to dissolve the cornstarch and set aside. Heat 1 Tbs. of the vegetable oil in a 12-inch skillet over high heat. Add the beef and its marinade, and stir-fry until the meat is just browned, 45 to 50 seconds. Transfer the beef to a small bowl.


Wipe out the skillet and heat the remaining 1 Tbs. oil over medium-high heat.


Add the ginger and stir-fry until fragrant, 15 seconds. Add the broccoli and 1/4 cup water, cover, and steam until the broccoli is just tender, 3 to 5 minutes. Stir in the black bean sauce mixture, the stir-fried beef and the mushrooms and cook until the sauce is thick and bubbly, about 1 minute. Add the cashews and toss to combine. Serve with steamed rice.

Herb-Marinated Skirt Steaks

For the best flavor and tenderness, cook these steaks to medium rare or just barely medium. Thinner skirt steaks will cook more quickly. If you can’t grill these steaks, sear-roast them.For more tips on grilling perfect steaks, visit our Guide to Grilling.

• 4 lb. skirt steaks (about 3 or 4 steaks)
• 12 cloves garlic
• 4 5-inch fresh sprigs rosemary
• 16 sprigs fresh thyme
• 1 Tbs. freshly cracked black pepper
• Extra-virgin olive oil
• Sea salt
• 1 recipe Pesto-Style Salsa Verde 

Trim the steaks of excess fat and cut into pieces that are of relatively even thickness and of manageable size. Smash the garlic cloves with the flat part of a heavy knife and then peel the cloves. Crush and tear the rosemary sprigs with your hands to release their perfume. In a medium-large bowl, combine the steaks with the herbs, garlic, pepper, and 6 Tbs. olive oil. Toss to coat well. Cover and refrigerate for one to two days.

To grill the steaks:

Take the steaks out of the refrigerator 30 minutes before grilling and brush off the herb sprigs and garlic. Prepare a medium-hot gas or charcoal grill fire. Season the steaks with salt. Oil the grill and then grill the steaks for 2 to 3 minutes on each side for medium rare (thicker steaks will be medium rare after 3 to 5 minutes per side). Let rest for 10 minutes on a clean cutting board before slicing thinly across the grain. Serve with the salsa verde.

To sear-roast the steaks:

Heat the oven to 400°F. Put a rack in a rimmed baking sheet or roasting pan. Let the steaks sit at room temperature for 30 min. Brush off the herb sprigs and garlic and season the steaks with salt. Heat a 12-inch sauté pan over high heat until very hot. Add a small amount of olive oil and as many pieces of steak as will fit without crowding (and use a splatter screen if you have one). Sear until the first side is well browned, 2 to 3 minutes. Flip and sear the other side until well browned, 2 to 3 min. (Reduce the heat to ­medium high if the pan is too hot and smoky.) Transfer the steaks to the rack on the baking sheet and continue searing the ­remaining steaks in batches.

When all the steaks are seared, roast them in the oven until done to your liking, 5 to 10 min. Let the steaks rest for 10 minutes before slicing thinly across the grain. Serve with the salsa verde.

Pan-Seared Skirt Steak with Warm Radish and Red Onion Pickle

The quick vegetable pickle is a bright, tangy complement to marinated steak. If there’s any left over, try it on a turkey sandwich.

For the steak:

• 2 lb. skirt steak
• 1/2 cup plus 2 Tbs. extra-virgin olive oil
• 1/2 cup fresh lemon juice
• 2 Tbs. Dijon mustard
• 2 tsp. finely grated lemon zest
• 2 tsp. honey
• 1 tsp. crushed red pepper flakes
• 4 medium cloves garlic, smashed and peeled
• Kosher salt and freshly ground black pepper

For the pickle:

• 1/4 cup extra-virgin olive oil
• 3 Tbs. apple cider vinegar
• 1 Tbs. honey
• 1 Tbs. sherry vinegar
• 1 tsp. ground coriander
• Kosher salt and freshly ground black pepper
• 1 bunch red radishes (8 or 9), halved and thinly sliced
• 1 medium carrot, thinly sliced
• 1 small red onion, halved lengthwise and thinly sliced crosswise
• 1 small jalapeño, seeded and thinly sliced

Marinate the steak: Trim any large patches of fat from the surface. If necessary, cut the steak crosswise into pieces 8 to 10 inches long. In a 9x13-inch baking dish (or similar), whisk 1/2 cup of the oil, the lemon juice, mustard, lemon zest, honey, pepper flakes, garlic, 1-1/2 tsp. salt, and 1/4 tsp. pepper. Arrange the steak in the dish and turn to coat with the marinade. Cover with plastic and refrigerate for at least 2 hours but preferably overnight.

Make the pickle: In a medium saucepan, stir together the oil, cider vinegar, honey, sherry vinegar, coriander, 1-1/2 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer over medium-high heat. Add the radishes, carrot, onion, and jalapeño and toss gently to coat. Reduce the heat to medium low and cook, stirring occasionally, until the onions are wilted and the radishes are no longer crunchy but are still firm, 4 to 5 minutes. Give it one final stir and remove from the heat. Set aside, uncovered, while you cook the steak.

Cook the steak: Remove the steak from the marinade and pat dry with paper towels. Season on both sides with 1/2 tsp. salt and a few grinds of pepper. Heat 1 Tbs. of the remaining oil in a large skillet over medium-high heat. Add half of the steak to the hot skillet in a single layer and cook, flipping once, until deeply browned on both sides and cooked to your liking—medium rare will take 5 to 7 minutes total. Transfer the steak to a carving board and set aside. Wipe out the skillet with a paper towel, heat the remaining 1 Tbs. oil, and cook the remaining steak as above.

Let the steaks rest for at least 5 minutes; then slice thinly across the grain and transfer to a large platter. Pour any accumulated juices over the steaks, top with the warm radish pickle, and serve.

Herb-Marinated Skirt Steaks

For the best flavor and tenderness, cook these steaks to medium rare or just barely medium. Thinner skirt steaks will cook more quickly. If you can’t grill these steaks, sear-roast them.For more tips on grilling perfect steaks, visit our Guide to Grilling.

• 4 lb. skirt steaks (about 3 or 4 steaks)
• 12 cloves garlic
• 4 5-inch fresh sprigs rosemary
• 16 sprigs fresh thyme
• 1 Tbs. freshly cracked black pepper
• Extra-virgin olive oil
• Sea salt
• 1 recipe Pesto-Style Salsa Verde 

Trim the steaks of excess fat and cut into pieces that are of relatively even thickness and of manageable size. Smash the garlic cloves with the flat part of a heavy knife and then peel the cloves. Crush and tear the rosemary sprigs with your hands to release their perfume. In a medium-large bowl, combine the steaks with the herbs, garlic, pepper, and 6 Tbs. olive oil. Toss to coat well. Cover and refrigerate for one to two days.

To grill the steaks:

Take the steaks out of the refrigerator 30 minutes before grilling and brush off the herb sprigs and garlic. Prepare a medium-hot gas or charcoal grill fire. Season the steaks with salt. Oil the grill and then grill the steaks for 2 to 3 minutes on each side for medium rare (thicker steaks will be medium rare after 3 to 5 minutes per side). Let rest for 10 minutes on a clean cutting board before slicing thinly across the grain. Serve with the salsa verde.

To sear-roast the steaks:

Heat the oven to 400°F. Put a rack in a rimmed baking sheet or roasting pan. Let the steaks sit at room temperature for 30 min. Brush off the herb sprigs and garlic and season the steaks with salt. Heat a 12-inch sauté pan over high heat until very hot. Add a small amount of olive oil and as many pieces of steak as will fit without crowding (and use a splatter screen if you have one). Sear until the first side is well browned, 2 to 3 minutes. Flip and sear the other side until well browned, 2 to 3 min. (Reduce the heat to ­medium high if the pan is too hot and smoky.) Transfer the steaks to the rack on the baking sheet and continue searing the ­remaining steaks in batches.

When all the steaks are seared, roast them in the oven until done to your liking, 5 to 10 min. Let the steaks rest for 10 minutes before slicing thinly across the grain. Serve with the salsa verde.

Skirt Steak Tacos with Spicy Sour Cream

Ground chipotle chiles add a fiery kick to the creamy sauce for these tacos, and you can find it right in the supermarket spice section. Add bowls of fresh shredded lettuce, ripe tomatoes, and buttery avocado and let everyone dress their own tacos. 

• 1/2 cup sour cream
• 1/4 tsp. ground chipotle chile
• Kosher salt
• 1 Tbs. extra-virgin olive oil
• 1 tsp. ground cumin
• Freshly ground pepper
• 1 lb. skirt steak (3/4 inch thick)
• Eight 6-inch flour or corn tortillas
• 1/4 small head iceberg lettuce, shredded (2 cups)
• 2 medium ripe tomatoes (8 oz. each), cored and chopped (2 cups)
• 1 medium ripe avocado, pitted, peeled, and sliced 1/4 inch thick
• 1/3 cup chopped red onion

Prepare a medium-hot charcoal or gas grill fire. Combine the sour cream, chipotle, and 1/4 tsp. salt in a small bowl. Set aside at room temperature to let the flavors meld.


In a small bowl, mix the olive oil, cumin, 1/2 tsp. salt, and 1/4 tsp. pepper. Rub this mixture on all sides of the steak. Grill the steak, covered, flipping once, until medium rare, 3 to 4 minutes per side. Transfer the steak to a large plate to rest for at least 5 minutes.


Meanwhile, warm the tortillas on the grill for about 30 seconds per side. Slice the steak across the grain into 1/4-inch-thick slices. Fill each tortilla with some of the steak, lettuce, tomato, avocado, and onion. Drizzle with the sauce and serve.