Bold, juicy, and dripping with smoky chipotle-lime flavor, this marinated skirt steak sizzles on the Blackstone or in a skillet and hits the table in under 10 minutes of hands-on time.
Whew. This steak? It does not mess around.
I keep skirt steak in the freezer now, just for this. The first time I tested this chipotle-lime marinated skirt steak on the Blackstone, I barely got through the first slice before my boys swooped in and cleaned the board.
If you've made my Blackstone Filet Mignon or Blackstone potatoes, you already know I'm not into fussy. Big flavor, zero stress. This one's fast ( under 10 minutes once the marinade's done) and built for leftovers. Toss it into tacos, on salads, or sneak cold bites from the fridge.
Serve it with Jalapeño Coleslaw and Blackstone Street Corn for a backyard feast.
Ingredient Notes
- Avocado oil: My go-to for high heat. If you’re out, try grapeseed or canola. You can use olive oil, just not extra-virgin —save that for salad dressing.
- Soy sauce: Tamari works if you need gluten-free. Coconut aminos if you’re cutting soy or salt.
- Fresh lime juice: You can use bottled, but it’s a little flat. If you’re marinating overnight, wait and add the lime right before cooking so it doesn’t mess with the meat texture. You could also use lemon juice for a different vibe.
- Chipotle pepper in adobo: Usually tucked into the Hispanic foods section. One can last you for a while. Freeze what you don’t use in ice cube trays for next time.
- Brown sugar: Coconut sugar swaps in fine. Watching carbs? Go with Swerve Brown.
Tips & Tricks (From My Kitchen to Yours)
Marinate smart.
You can let the skirt steak marinate overnight, just skip the lime juice till right before cooking. It gets weird and mushy if you let it soak too long.
Blot it dry.
Seriously. Moisture is the enemy of sear. Use paper towels and don’t be shy.
Don’t overcook it.
Medium-rare to medium is where the magic happens in this Chipotle-lime marinated steak.
It cooks unevenly—on purpose.
Skirt steak’s thicker in some places, thinner in others. You can snip off the thinner bits and cook them separately if you want more control. Or embrace the crispy ends. I kind of love them.
Finish it off.
Fresh herbs at the end? Yes. Fresh cilantro leaves, parsley, oregano—whatever you like. Or drizzle on some chimichurri sauce or a spoonful of salsa. It just brings everything together.
Step by Step
Marinate at room temperature on the counter for 1 hour, or refrigerate for up to 4 hours; for longer marinating, wait to add lime juice until the last hour.
Remove steak from marinade and pat dry with paper towels.
Preheat Blackstone griddle to high heat (about 425°F).
For Blackstone skirt steak, place the steak on the hot griddle and cook for 5 minutes. Tongs make managing this long cut easier.
Flip and cook for 3 to 5 more minutes, until desired doneness. Transfer to a cutting board and let the steak rest for 10 minutes before slicing against the grain.
Easy Skirt Steak Recipe for the Skillet
- First, cut the skirt steak into smaller pieces so it lays flat in your skillet.
- Pull it from the marinade and pat it dry.
- Heat a cast-iron or heavy skillet on high until it’s almost smoking.
- Add a drizzle of oil.
- Lay the steak pieces in a single layer. Don’t crowd the pan.
- Let them cook for 3 to 4 minutes without touching them. Let that crust happen.
- Flip and cook another 2 to 6 minutes, depending on thickness and doneness.
- Rest it on a cutting board for 10 minutes.
- Slice against the grain. Always. Then serve it up and enjoy.
How to Cut Skirt Steak (Don’t Skip This Part)
Okay, this is super important. Skirt steak has long muscle fibers that run the length of the meat. If you cut with the grain, it’s going to be chewy and kinda disappointing.
Here’s what I do:
Cut the long steak into smaller chunks, 4 to 6 inches each. Easier to handle, easier to slice.
Then turn each piece so the grain is running side to side in front of you.
Now, slice thinly across the grain at a slight angle. You’re basically shortening the fibers with every slice. Makes the bites more tender and a whole lot easier to chew.
Chipotle-Lime Marinated Skirt Steak (Blackstone or Skillet)
Ingredients
- ½ cup avocado oil
- ⅓ cup soy sauce
- 2 tablespoons fresh lime juice
- 1 chipotle pepper in adobo sauce from a can, roughly chopped
- 1 tablespoon brown sugar
- 2 teaspoons sea salt
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 ½ pounds skirt steak
Instructions
- In a blender, combine the oil, soy sauce, lime juice, chipotle peppers, brown sugar, salt, chili powder, ground cumin, and garlic powder. Process until smooth.
- Place the steak in a shallow dish and marinate for 1 to 4 hours. (If you plan to marinate longer, leave the lime juice off until closer to serving time.)
- Remove the steak from the marinade and pat dry.
- Preheat your griddle to high heat, about 425°F. Cook for 5 minutes, and flip.
- Cook for another 3 to 5 minutes or until the steak is done to your liking.
- Rest for 10 minutes on a wire rack.
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