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.
Table of contents
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 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 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 7: Rest 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 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 |
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.
See more of my favorite sides for skirt steak here.
Smoked Skirt Steak
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 temperatureNote: 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 |
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.
Hungry For More?
