Recipes › Grilled › Italian Grilled Skirt Steak Recipe

Italian Grilled Skirt Steak Recipe

Recipe by Pedro M. A. Neves

This Italian grilled skirt steak features tender, flavorful meat marinated in garlic, rosemary, and lemon—a rustic preparation inspired by Tuscan traditions. The marinade tenderizes the meat while infusing it with Mediterranean herbs, creating a simple yet elegant grilled dish. Served with a drizzle of quality olive oil and fresh herbs, this dish captures authentic Italian outdoor cooking at its finest.

Ingredients

• 800g (1.75 lbs) skirt steak, in one piece or two
• 120ml (1/2 cup) extra virgin olive oil
• 6 cloves garlic, minced
• 3 sprigs fresh rosemary
• 2 sprigs fresh thyme
• zest and juice of 2 lemons
• 1 teaspoon red pepper flakes
• 8g (1.5 teaspoons) kosher salt
• 4g (1 teaspoon) freshly ground black pepper
• 30ml (2 tablespoons) balsamic vinegar
• 15g (2 tablespoons) fresh Italian parsley, chopped

Instructions

1. Combine olive oil, minced garlic, rosemary sprigs, thyme, lemon zest, lemon juice, red pepper flakes, salt, and black pepper in a shallow bowl to create the marinade.

2. Place skirt steak on a cutting board and score the surface lightly in a crosshatch pattern to help the marinade penetrate the meat.

3. Submerge the steak in the marinade, turning to coat both sides evenly. Cover and refrigerate for 2 to 4 hours, or allow to marinate at room temperature for 30 minutes if short on time.

4. Remove steak from refrigerator 15 minutes before grilling to bring it to room temperature. Pat the surface dry with paper towels, leaving marinade herbs attached.

5. Preheat grill to high heat (approximately 230°C/450°F). Brush grill grates with oil to prevent sticking.

6. Place steak on the hot grill and sear for 3 to 4 minutes without moving it, allowing a crust to form.

7. Flip the steak and cook for another 3 to 4 minutes for medium-rare, or until internal temperature reaches 52-55°C (125-130°F) measured at the thickest point.

8. Transfer steak to a cutting board and let rest for 5 minutes before slicing. Drizzle with balsamic vinegar during resting.

9. Slice the steak against the grain into 1.5cm (0.5 inch) thick pieces. Arrange on a serving platter and garnish with fresh Italian parsley and fleur de sel.

Substitutions

• Replace fresh rosemary with dried oregano (use 1.5 teaspoons) for a more Mediterranean herb profile
• Substitute lemon juice with white wine vinegar in equal quantity for deeper acidity
• Use beef sirloin or flat iron steak if skirt steak is unavailable, adjusting cooking time by 1-2 minutes
• Replace fresh thyme with dried thyme (use 1 teaspoon) if fresh is not available

Tips

• Allow the steak to rest after cooking; this redistributes juices and ensures tender, moist slices
• Cut against the grain of the skirt steak for maximum tenderness, as this muscle has prominent striations
• For best results, use high-quality extra virgin olive oil and fresh herbs to highlight the simplicity of this dish
• Avoid moving the steak excessively on the grill; one flip ensures proper crust development and even cooking

Grilled skirt steak is a cornerstone of Tuscan and central Italian cooking, where simple preparations of high-quality beef are celebrated. This dish reflects the Italian philosophy of cucina povera—peasant cooking—where few ingredients are combined skillfully to let the meat shine.

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