Grilled Skirt Steak With Mojo Marinade

A garlicky, citrusy mojo marinade makes this buttery grilled skirt steak pop.

Spice-Rubbed Grilled Skirt Steak

A rub of cumin, ancho chile powder, cinnamon and paprika gives grilled skirt steak a smoky, spicy and slightly sweet flavor.

Grilled Herb Skirt Steak With Lemon-Feta Potatoes

Herbs join marinated steak and lemony feta-sprinkled potatoes.

Dinner Tonight: Skirt Steak with Cilantro Garlic Sauce

Skirt steak is one of the more compelling reasons that a ridged, cast iron pan is a worthy investment for your kitchen. It’s one of the best cuts off the grill—a high fat-to-meat ratio helps keep it rich and moist—and...

Beef Steak Marinade

A simple but magical beef steak marinade to seriously transform good value steaks! It tenderises, makes steaks juicier and adds flavour.

Dinner Tonight: Skirt Steak with Homemade Steak Sauce

If you like steak sauce, this is a serious winner. Celebrated Chicago chef Rick Tramonto augments the ketchup base with umami-rich dried shitake mushrooms, soy sauce, dry mustard, and dark brown sugar, plus a few more secret ingredients. The result is round and rich, sweet and tangy, and quite balanced.

Skirt Steak Salad With Cilantro-Lime Dressing

Skirt steak sits on a bed of a baby arugula, grape tomatoes, and tortilla chips, which is then topped with a cilantro-lime dressing for a simple, yet incredibly flavorful salad.

Grilled Skirt Steak with Chimichurri

Grilled skirt steak with lots of chimichurri is a perfect summertime meal. This recipe gives you a simple, well-salted grilled skirt steak topped with deliciously verdant, garlicky, and slightly spicy chimichurri.

Steakhouse-Style Grilled Marinated Flank Steak

A Worcestershire and anchovy-based marinade delivers classic A-1 flavor (albeit in a much, much tastier form than the thick bottled sauce.)

Ted Allen's Grilled Steak with Roasted Jalapeño Chimichurri

Chimichurri with steak is certainly not a new idea, and in fact it's probably the most common way that this Argentinian sauce is used (and they know a thing or two about steak in that country). The garlicky, herbal flavors marry beautifully with the richness and fattiness of steak, not to mention its visually stunning contrast of green against red.