Who doesn’t love a good old steak!
Today I am using the skirt cut.
This is a more tender steak than a flank as it has less connective tissue.
Just make sure you follow my steps below as it’s easy to overcook this steak and make it chewy!
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 the umami flavor of the meat.
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.
Marinade ingredients for skirt steak that you could use are:
- Soy sauce
- Peanut oil
- Lemon juice
- Red wine vinegar
- Worcestershire sauce
- Garlic powder
- Honey
- Basil
- Parsley
- Black Pepper
All you have to do is mix everything, rub the mixture all over the steak and let it marinate for a couple of hours.
Main Ingredients for My Skirt Steak Recipe
Skirt Steak – You certainly can’t have a smoked skirt steak dish without a skirt steak!
Flank steak is a good alternative if you can’t find skirt steak at the grocery store.
Peanut Oil – This is one of the best oil choices for grilling steak as it has a smoke point of above 400F.
Honey – Raw honey is a great ingredient for a steak marinade. It helps to tenderize the meat and adds a beautiful sweet flavor to the steak. It also helps you to achieve that brown, crispy surface.
Soy Sauce – Soy sauce is great for this recipe because it adds a delightful umami flavor.
Garlic – Adding garlic to your steak is one of the best ways to add flavor to the meat. If you want to go simple on the flavor profile, salt, pepper, and garlic will make a great seasoning rub.
Red Wine Vinegar – This is one of the major acidic components that help to tenderize steak. Vinegar also helps to improve the flavor profile of your steak. You can use lemon juice or any other fruit juice but I prefer wine vinegar.
Salt / Pepper – What’s a delicious smoked steak recipe without salt and pepper. There are no rules so make sure to season according to your taste.
How to Tell if a Steak Is Done?
Meat thermometers are the best way to know if a steak is done, as they can measure the inside temperature.
Rare
If you prefer your steak rare, cook it to a temperature of 130-135°F before removing it from the grill.
Medium Rare
The internal temperature of a medium-rare steak should be at least 140°F.
Medium
The internal temperature of a medium-cooked steak should be at least 155°F.
Well Done
If you prefer your steak well-done, the internal temperature should be 165°F on the meat thermometer.
Without a meat thermometer, your only option is to use your sense of touch. At a cooking level of medium-rare, the middle of the steak will feel spongy and soft like your cheek when you press down on it. The more difficult it is to push into the steak’s center, the more well-done it will be.
How Long Should You Smoke Skirt Steak?
A reasonable rule of thumb is that for every 1-2 pounds of meat, you should smoke it for 1 hour.
Everything about the smoky flavor will leave you wanting more.
Ingredients for Smoked Skirt Steak
- 500-800g of skirt steak, trimmed
- 1 Tbsp of Flake Salt
- 1 Tsp of Garlic powder
- 1 Tsp of Onion Powder
- ½ tsp of smoked paprika
- ½ tsp of ground black pepper
- ½ tsp of cumin powder
- ½ tsp of ground coriander
Garnish:
- Fresh Coriander
- Lime
Instructions
Step 1: Prepare The Smoker
Preheat your smoker on the Smoke setting, we’re going to do a reverse sear for this one.
Step 2: Create Your Rub
Combine your rub ingredients into a small bowl and stir with a spoon until combined.
Step 3: Give The Meat a Rub
Liberally season your meat, during this step I’ve done a plain salt and pepper skirt as well if you’re not keen on the rub.
Store in a container up to 24 hours before smoking.
Step 4: Smoking Time!
Once your smoker has reached the S Setting Temp (some may vary depending on your settings), put your skirt on.
Step 5: Monitor 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 6: Reverse Sear The Steak
Once it hits the desired internal temp, oven up the fire pit, crank the temp to maximum and put your skirt on for a sear. Normally this process can take between 3-4 minutes per skirt.
During this time you can also spray with some oil or apply some melted butter.
Step 7: Rest The Meat
Once your steaks are done, let them rest for 5-10 minutes before slicing.
Step 8: Finishing Touches
Once rested, slice the steaks up, garnish with coriander and lime.
ENJOY!
What to Serve With Skirt Steak
Sometimes you just need a few simple sides, see some of my favorites below.
See more of my favorite sides for skirt steak here.
Smoked Skirt Steak
Equipment
- Pit Boss Grill
Ingredients
- 500-800 g of skirt steak trimmed
- 1 Tbsp of Flake Salt
- 1 Tsp of Garlic powder
- 1 Tsp of Onion Powder
- ½ tsp of smoked paprika
- ½ tsp of ground black pepper
- ½ tsp of cumin powder
- ½ tsp of ground coriander
To Garnish
- Fresh Corrainder
- Lime
Instructions
- Preheat your smoker on the S setting, we’re going to do a reverse sear for this one.
- Combine your rub ingredients into a small bowl and stir with a spoon until combined.
- Liberally season your meat, during this step I’ve done a plain salt and pepper skirt as well if you’re not keen on the rub. Store in a container up to 24 hours before smoking.
- Once your smoker has reached the S Setting Temp (some may vary depending on your settings), put your skirt on.
- 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, oven up the fire pit, crank the temp to maximum and put your skirt on for a sear. Normally this process can take between 3-4 minutes per skirt. During this time you can also spray with some oil or apply some melted butter.
- Once your steaks are done, let them rest for 5-10 minutes before slicing.
- Once rested, slice the steaks up, garnish with coriander and lime.
Now you know how to cook skirts like a pro!
Did you prefer the plain seasoning or the rub?
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)
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 adventures with you!
You can read more on our About Us page.
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