Juicy Smoked Skirt Steak in a Pellet Grill

Who doesn’t love a good old steak! Smoked skirt steak is one of the beef cuts bursting with rich flavor. Whether smoking or cooking it on the grill it comes out delicious.

Its perfect for fajitas or just on it own with some yummy sides. I think the process of smoking transforms skirt steak is the perfect way of cooking it, as the slow and low method helps to make it succulent and tender.

This recipe offers simplicity and an assurance of a mouth-watering results, so follow my simple steps below for perfectly cooked skirt steak.

What is Skirt Steak?

The skirt steak is one of the most flavor packed cuts of steak. The skirt steak comes from the plate, this is located below the rib cage and between the brisket and flank. The cut is flat, thin and long and has a lot of marbling , which adds to the flavor. It has has a connective tissue, it can be tough if cooked incorrectly but done well it can be exceptionally tasty.

I think it is best when it is served sliced against the grain, this helps break up the muscle fibers and make them more tender. 

What You Need for Smoked Skirt Steak

Skirt Steak

Lemon Juice

Lime Juice

Olive Oil

Worcestershire Sauce

Ground Black Pepper

Sea Salt

Cumin Powder

Garlic

Fresh Coriander

Lime

How To Make Smoked Skirt Steak

Step 1: Dry Brine The Steak

Start by dry brining the skirt steaks, put about 1 tsp of salt on both sides of the steak and then place them in the refrigerator for 2-4 hours.

Step 2: Marinade The Skirt Steak

Combine your combine the lemon juice, lime juice, olive oil, ground cumin Worcestershire sauce, and chopped garlic in a bowl. Place the steaks and marinade a container or sealed bag and ensure the steaks are well covered in the marinade. Place the container or bag in the fridge for at least 2 hours but if you have time allow up to 10 hours.

Step 3: Prepare The Smoker

Set your smoker to 225°F and turn on the Smoke setting. Pull your steaks our of the fridge and allow then to come up to room temperature

Note: We will be doing the we’re going to do a reverse sear for this recipe.

Step 4: Smoking The Skirt Steaks

Take the skirt steak from the marinade and pat with paper towel. If you want you can give them a rub with your favorite homemade or pre-bought BBQ rub. Once your smoker has reached 225ºF place the skirt steak on the grates and cook for 40-50 minute or until the internal temperature reaches 110°F – 115°F.

Step 5Monitor the Internal Temps

Monitor the temp through your meat probe, for me, I like to wait until it hits around 113°F internal before I sear.

Step 6Reverse Sear The Steak

Once it hits the desired internal temp remove from the smoker. Move to a preheated grill (at 500°F) or a cast iron pan on the stove (on high). Sear the steaks for 1-3 minutes per side until the internal temperature reaches 135°F (for medium rare) see the table below for the other levels of doneness.

Step 7Rest The Meat

Once your steaks are done, let them rest for 5-10 minutes before slicing against the grain.

I like to garnish my steak with coriander and lime. However you can pick whatever you like best.

Should I Marinade Skirt Steak?

Yes, 100%. Nothing better than a good old marinade that adds extra flavor and helps tenderize the steak. When done correctly, a good marinade also enhances flavor of the meat and helps to break down the connective tissue.

A popular way of marinating the meat is the Mexican way called, carne asada. Once the steak is smoked it is traditionally served with tacos.

See the recipe for smoked carne asada here.

How to Tell if Skirt Steak Is Done?

Meat thermometers are the best way to know if a steak is done, as they can measure the internal temperature. Use the table below to know exactly when to remove your steak from the smoker and grill/ cast iron pan.

Doneness LevelRemove from the Smoker When it Reaches °FReverse SearingTemperature to Remove When Reverse Searing
Rare110°F (43°C)Sear quickly on high heat for 1-2 mins per side125°F – 135°F
Medium Rare115°F (49°C)Sear quickly on high heat for 1-2 mins per side 135°F – 140°F
Medium130°F (54°C)Sear quickly on high heat for 3-4 mins per side 140°F – 145°F
Medium Well140°F (60°C)Sear quickly on high heat for 3-4 mins per side 145°F – 155°F
Well Done150°F (66°C)Sear quickly on high heat for 4-5 mins per side 155°F – 165°F

Wood Pellets Recommendations

Hickory or mesquite pellets are work well for beef, as they infuse a robust and smoky flavor. if you prefer a lighter flavor for fruitwood pellets such as apple or cherry wood.

What to Serve With Skirt Steak

Sometimes you just need a few simple sides, see some of my favorites below.

Hasselback Sweet Potatoes

Wasabi Potato Salad

Smoked Corn With Parmesan

Smoked Asparagus

See more of my favorite sides for skirt steak here.

Smoked Skirt Steak

Charlie
Want to smoke skirt steak to perfection? This recipe will ensure you get juicy, tender steak every single time.
Prep Time 20 minutes
Cook Time 50 minutes
Marinating Time 1 day
Total Time 1 day 1 hour 10 minutes
Course Dinner, main, Main Course
Cuisine American, Barbecue, bbq, grill
Servings 4 serves
Calories 398 kcal

Equipment

  • Pellet smoker

Ingredients
  

  • 2 whole lemons juiced
  • 3 whole limes juiced save one lime for serving
  • 1/3 cup olive oil
  • 1/3 cup Worcestershire sauce
  • 3 tsp ground cumin
  • 4 cloves garlic minced
  • 1 bunch coriander for serving
  • 2 tbsp salt
  • 1 tbsp black pepper

Instructions
 

  • Start by dry brining the skirt steaks, put about 1 tsp of salt on both sides of the steak and then place them in the refrigerator for 2-4 hours.
  • Combine your combine the lemon juice, lime juice, olive oil, ground cumin Worcestershire sauce, and chopped garlic in a bowl. Place the steaks and marinade a container or sealed bag and ensure the steaks are well covered in the marinade. Place the container or bag in the fridge for at least 2 hours but if you have time allow up to 10 hours.
  • Set your smoker to 225°F and turn on the Smoke setting. Pull your steaks our of the fridge and allow then to come up to room temperature
    Note: We will be doing the we’re going to do a reverse sear for this recipe.
  • Take the skirt steak from the marinade and pat with paper towel. If you want you can give them a rub with your favorite homemade or pre-bought BBQ rub. Once your smoker has reached 225ºF place the skirt steak on the grates and cook for 40-50 minute or until the internal temperature reaches 110°F – 115°F.
  • Monitor the temp through your meat probe, for me, I like to wait until it hits around 113°F internal before I sear.
  • Once it hits the desired internal temp remove from the smoker. Move to a preheated grill (at 500°F) or a cast iron pan on the stove (on high). Sear the steaks for 1-3 minutes per side until the internal temperature reaches 135°F (for medium rare) see the table below for the other levels of doneness.
  • Once your steaks are done, let them rest for 5-10 minutes before slicing against the grain.
    I like to garnish my steak with coriander and lime. However you can pick whatever you like best.

Notes

How to Tell if Skirt Steak Is Done?

Doneness Level Remove from the Smoker When it Reaches °F Reverse Searing Temperature to Remove When Reverse Searing
Rare 110°F (43°C) Sear quickly on high heat for 1-2 mins per side 125°F – 135°F
Medium Rare 115°F (49°C) Sear quickly on high heat for 1-2 mins per side 135°F – 140°F
Medium 130°F (54°C) Sear quickly on high heat for 3-4 mins per side 140°F – 145°F
Medium Well 140°F (60°C) Sear quickly on high heat for 3-4 mins per side 145°F – 155°F
Well Done 150°F (66°C) Sear quickly on high heat for 4-5 mins per side 155°F – 165°F
Keyword Barbeque, flank steak, Smoked, smoked skirt steak

Now you know how to cook skirts like a pro!

Did you prefer the plain seasoning or the rub?

Smoke On!

Charlie

Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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