Beef Skirt Steak Marinade

Beef Skirt Steak Marinade

Skirt steak is one of the most flavorful cuts of beef you can buy. It is thin, beefy and loaded with texture that soaks up a marinade like nothing else. It also cooks in minutes, which makes it perfect for weeknight tacos, fajitas and steak bowls. The catch? It needs a good beef skirt steak marinade, a very hot pan or grill, and the right slicing technique to stay tender.

This is our go-to Perry Spices skirt steak recipe: a bright, smoky lime-and-garlic marinade built on Taco Time.

Why Taco Time for Skirt Steak?

Skirt steak is the classic cut for fajitas and carne asada, and those dishes are all about smoky chile, cumin, garlic and onion. That is exactly what Perry Spices Taco Time is made of: paprika, onion, garlic, ancho and guajillo chile, cumin, a little brown sugar, black pepper, cayenne and Mexican oregano. The ancho and guajillo bring rich, earthy chile flavor with gentle warmth, not overwhelming heat.

Taco Time also has one feature that makes it especially good in a marinade: it contains no salt. That means you control exactly how much salt goes into the steak. Like every Perry Spices blend, it is all natural with no MSG and no fake fillers.

Skirt Steak Marinade Ingredients

Serves 4. Makes enough marinade for about 1½ to 2 pounds of skirt steak.

• 1½ to 2 pounds skirt steak
• ¼ cup olive oil or avocado oil
• ¼ cup fresh lime juice (about 2 limes)
• 2 tablespoons fresh orange juice
• 4 cloves garlic, minced
• 2 tablespoons Taco Time
• 1½ teaspoons kosher salt (Taco Time is salt-free, so do not skip this)
• ¼ cup chopped fresh cilantro, plus more for serving
• 1 jalapeño, finely chopped (optional, for extra heat)

Marinade Directions

1. Trim the steak. If your skirt steak has a thick layer of fat or a tough, silvery membrane on the surface, trim it off with a sharp knife. Cut very long steaks into 2 or 3 pieces so they fit in your pan or bag.
2. Mix the marinade. In a bowl, whisk together the oil, lime juice, orange juice, garlic, Taco Time, kosher salt, cilantro and jalapeño (if using).
3. Marinate. Place the steak in a zip-top bag or shallow dish, pour the marinade over it and turn to coat. Press out the air, seal and refrigerate.
4. Bring it out early. Take the steak out of the refrigerator about 20–30 minutes before cooking while your grill or pan heats up.

How Long to Marinate Skirt Steak

For the best skirt steak marinade results, marinate for 2 to 8 hours in the refrigerator.

• 30 minutes to 2 hours: Good flavor on the surface. Fine if you are short on time.
• 2 to 8 hours: The sweet spot for deep flavor.
• Over 12 hours: Not recommended. The lime juice is acidic, and long soaks can make the surface of the meat mushy.

Always marinate in the refrigerator, not on the counter, and throw away any marinade that touched raw meat. If you want extra sauce for serving, mix a separate small batch that never touches the raw steak.

How to Cook Skirt Steak

Skirt steak is thin, so the goal is a hard, fast sear: great browning outside before the inside overcooks.

On the grill

1. Preheat the grill as hot as it will go, ideally 450–500°F or higher, and clean and oil the grates.
2. Remove the steak from the marinade and pat it dry with paper towels. A dry surface browns; a wet one steams.
3. Grill over direct high heat for about 2–4 minutes per side, depending on thickness and how done you like it.

In a cast-iron skillet

1. Heat a large cast-iron skillet over high heat until it is smoking hot. Add a thin layer of high-smoke-point oil.
2. Pat the steak dry and lay it in the pan, working in batches so you do not crowd it.
3. Sear about 2–4 minutes per side without moving it, until deeply browned.

Taco Time contains a little brown sugar and the marinade has orange juice, so you will get great color quickly. If the outside darkens faster than you like, lower the heat slightly or move the steak to a cooler part of the grill.

Skirt Steak Internal Temperature and Doneness

The USDA recommends cooking beef steaks to a minimum internal temperature of 145°F, followed by a 3-minute rest. Use an instant-read thermometer inserted sideways into the thickest part of the steak.

Many people prefer steak cooked to a lower temperature for texture. For reference, these are the doneness ranges commonly used by cooks. Note that only 145°F and above meets the USDA recommendation:

Skirt steak is at its most tender in the medium range. Because it is so thin, it can go from medium to well done in under a minute, so check early.

Resting Skirt Steak

Move the cooked steak to a cutting board and rest it for 5–10 minutes (at least the 3 minutes USDA recommends). Resting lets the juices settle so they stay in the meat when you slice. Tent loosely with foil if your kitchen is cool.

How to Slice Skirt Steak Against the Grain

This is the most important step. Skirt steak has long, very visible muscle fibers. Slice with the grain and it will be chewy no matter how well you cooked it. Slice against the grain and it is tender.

1. Find the grain. Look at the steak and you will see the muscle fibers running across the width of the steak, not the length.
2. Cut into sections first. Cut the long steak with the grain into manageable pieces, about 4–6 inches wide.
3. Rotate each piece. Turn each section 90 degrees so the fibers run left to right in front of you.
4. Slice thin against the grain. Cut thin slices, about ¼ inch, straight across the fibers. Angling your knife slightly gives you wider, more tender slices.

Serving Ideas

• Steak tacos: Warm corn tortillas, diced onion, cilantro, a squeeze of lime and salsa.
• Fajitas: Serve with grilled peppers and onions dusted with a little more Taco Time.
• Burrito bowls: Rice, black beans, corn, avocado and sliced steak.
• Steak salad: Romaine, tomatoes, avocado, cotija and a lime vinaigrette.
• Meal prep: Slice and portion with rice and vegetables for quick lunches.

Love beef on the grill? When you are ready for a longer cook, our brisket temperature guide walks you through a full smoked brisket.

Skirt Steak Marinade FAQ

What is the best skirt steak marinade?

A great skirt steak marinade balances oil, acid, salt and bold seasoning. Our favorite combines lime and orange juice, garlic, cilantro, kosher salt and Taco Time for smoky, chile-forward flavor that is perfect for tacos and fajitas.

How long should you marinate skirt steak?

Marinate for 2 to 8 hours in the refrigerator. Avoid going past about 12 hours with a citrus-based marinade, since the acid can make the surface mushy.

What is the difference between inside and outside skirt steak?

Outside skirt is thicker, more uniform and generally more tender, but it is harder to find in stores. Inside skirt is more common, thinner and slightly chewier. Both work well with this beef skirt marinade.

Is skirt steak the same as flank steak?

No. Both are thin, flavorful cuts, but skirt steak is thinner with a looser, more pronounced grain and more fat. Flank steak is wider and leaner. This marinade works for both; flank steak may need an extra minute or two per side.

Why is my skirt steak tough?

The most common reasons are slicing with the grain instead of against it, or overcooking. Slice thin against the grain and cook quickly over high heat.

Do I need to add salt if Taco Time is salt-free?

Yes. Taco Time contains no sodium, so add kosher salt to the marinade as written. This lets you season the steak exactly the way you like.

Taco night just got an upgrade. Grab a shaker of Taco Time and make this skirt steak your new go-to. One shaker. Complete flavor.