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Bold, juicy, and dripping with smoky chipotle-lime flavor, this Marinated Skirt Steak sizzles on the Blackstone with caramelized edges and a char you’ll crave all summer.

Sliced skirt steak arranged on a metal surface, garnished with parsley and coarse salt, with a chef’s knife and a bowl of red dipping sauce on the side.

Whew. This steak? It does not mess around.

I’m talking bold, beefy, tangy, smoky—dripping with flavor and a little attitude. The kind of meal that makes you forget utensils exist and you’re just standing there at the griddle, burning your fingers, grabbing bite after bite because you cannot wait for a plate.

When I tested this marinated skirt steak on the Blackstone, I barely got through the first slice before my boys swooped in and cleaned the board. That chipotle-lime marinade hits hard—in the best way. It’s got this savory zing, a little sweet, a little smoke, and just enough heat to keep things interesting.

In my kitchen, this one’s made itself at home. I keep skirt steak in the freezer now, just for this. It’s fast (like really fast), easy, and if you’re lucky enough to have leftovers? Toss it on salads, into tacos, or just sneak cold bites straight from the fridge. Been there.

If you’ve tried my Blackstone Filet Mignon or whipped up some Blackstone Potatoes on the side, you already know I’m not into fussy. I want big flavor, zero stress. This steak? Checks every single box.

Serving ideas? Go with Jalapeño Coleslaw and Blackstone Street Corn and just call it a backyard feast. Or eat it over the sink like I did that first time. No judgment.

A plate of raw beef skirt steak is surrounded by bowls of spices, brown sugar, chopped chiles, two whole limes, oil, and soy sauce on a white countertop.

Ingredients & Substitutions

Avocado oil
My go-to for high heat. If you’re out, try grapeseed or canola. You can use olive oil, just not the fancy extra-virgin kind—save that for salad dressing.
Soy sauce
Tamari works if you need gluten-free. Coconut aminos if you’re cutting soy or salt. Both bring the same savory hit.
Fresh lime juice
You can use bottled, but it’s a little flat. Fresh just hits different. 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 will 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.
Chili powder
Ancho chili powder brings that deep smoky thing. Paprika blends work too if you’re keeping it mellow.
Ground cumin
Toast and grind your own if you’re feeling fancy. If not, the pre-ground stuff still works its magic.
Garlic powder
Fresh minced garlic brings punch, but powder keeps it simple. Totally your call.
Skirt steak
Can’t find this cut of steak? Flank steak’s a decent stand-in. It’s a little thicker and needs more marinating time, but still gets that juicy payoff.

Tips & Tricks (From My Kitchen to Yours)

Marinate smart.
You can let it sit overnight, just skip the lime juice till right before cooking. It gets weird and mushy if you let it soak too long. Trust me, I accidentally tested it. Mushy beef isn't fun.

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. Past that? You’ll be chewing longer than you’ll be eating.

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

A blender with marinade ingredients inside sits next to fresh lime halves and a plate holding raw beef on a white surface. — Make the skirt steak marinade by adding the oil, soy sauce, lime juice, chipotle, brown sugar, salt, chili powder, cumin, and garlic to a blender. Blend until smooth.

A glass bowl with reddish-brown marinade residue inside, viewed from above. Next to the bowl, two halved limes rest on a small white plate on a white surface. — Place skirt steak in a shallow dish or zip-top bag (make sure you press out the excess air before you seal) and pour marinade over.

Skirt steak covered in a reddish-brown marinade sits in a white dish. Three lime halves are visible in the bottom right corner of the image. — Marinate on the counter at room temperature 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).

A piece of seasoned skirt steak is sizzling on a hot, Blackstone griddle surrounded by rising steam and smoke. — 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. (If you slice earlier, you will lose the juices.) Sprinkle with freshly ground black pepper and flaky salt if desired.

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—like 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.

No Blackstone? No Problem. Here’s How to Make It in a 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.

Sliced grilled steak rests on a metal tray, garnished with chopped herbs. A chef’s knife and some cilantro leaves are visible in the background, with a small bowl of orange sauce in the foreground.

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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.

Nutrition

Filed Under:

Beef Recipes Blackstone Griddle Recipes Summer Recipes