I’m sharing my favorite Steak Skewers, with marinated skirt steak threaded onto skewers and grilled until it falls off the skewer tender and is dotted with caramelized bits.

Jump to Recipe

I can’t stop thinking about my take on Steak Skewers. The star is skirt steak, crazy tender with little caramelized bits that make you forget manners.

A splash of fresh lime juice wakes the whole thing up, bright and sharp against the deep beef flavor. It tastes like something you’d pay good money for but messier and more honest, kinda loud and impossible to eat politely.

I pull it out for friends or on nights I want dinner to feel like an event, those bites always start a tiny fight over who gets the last piece.

Ingredients

Print Recipe (No Advertisments)

Skirt steak: high in protein flavorful and bold, best sliced thin against grain.
Lime juice: bright acidic punch, adds tang and helps tenderize the meat.
Soy sauce: salty umami boost, adds depth a little sodium and color.
Brown sugar: gives sweet caramel notes balances acid and smoky char.
Garlic: pungent adds savory aroma and some vitamins and antioxidants.
Cilantro: fresh herbal lift low calorie, kinda divisive but bright.
Red onion: crunchy slightly sweet brings fiber and bold purple color.
Bell peppers: colorful vitamin C rich add crisp crunch and mild sweetness.

Ingredient Quantities

1 1/2 to 2 pounds skirt steak, trimmed

1/4 cup soy sauce

3 tablespoons fresh lime juice, about 2 limes

2 tablespoons olive oil

2 tablespoons Worcestershire sauce

2 tablespoons packed brown sugar

4 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon crushed red pepper flakes

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup chopped fresh cilantro

1 large red onion, cut into 1 inch pieces

2 bell peppers, any color, cut into 1 inch pieces

8 to 10 wooden skewers or metal skewers

Wedge of lime for serving

How to Make this

Print Recipe (No Advertisments)

1. Make the marinade: whisk together 1/4 cup soy sauce, 3 tbsp fresh lime juice, 2 tbsp olive oil, 2 tbsp Worcestershire sauce, 2 tbsp packed brown sugar, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp crushed red pepper flakes, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 cup chopped cilantro until sugar dissolves.

2. Trim the 1 1/2 to 2 pounds skirt steak and cut across the grain into roughly 1 inch wide strips so it’s tender when you eat it.

3. Put the steak strips into the marinade, toss to coat, cover and refrigerate 30 minutes to 4 hours (don’t go much longer or the lime will start to mush the meat).

4. If using wooden skewers, soak 8 to 10 of them in water for at least 30 minutes so they don’t burn. Meanwhile cut 1 large red onion and 2 bell peppers into 1 inch pieces.

5. Thread the steak, red onion and bell pepper pieces onto skewers, alternating meat and veg and leaving a little space between pieces so heat circulates.

6. Preheat your grill to high and oil the grates. Remove skewers from the fridge 15 minutes before grilling so they come closer to room temp. Take the steak off the marinade and pat the pieces dry with paper towels for better caramelization; discard the used marinade.

7. Grill skewers over direct high heat about 2 to 4 minutes per side, turning to get nice caramelized bits; total cook time will be about 6 to 10 minutes depending on thickness and how done you like it (aim for medium rare to medium for skirt steak).

8. Transfer skewers to a platter, let rest 5 minutes, sprinkle with extra chopped cilantro and serve with lime wedges for squeezing.

Equipment Needed

1. Large mixing bowl (for the marinade and to hold the steak)
2. Whisk or fork (to dissolve the sugar and blend the marinade)
3. Measuring cups and spoons
4. Chef’s knife
5. Cutting board
6. 8 to 10 wooden skewers or metal skewers (soak wooden ones in water at least 30 min)
7. Tongs (for turning skewers on the grill)
8. Paper towels (to pat the steak dry for better caramelization)
9. Grill or heavy grill pan (preheat to high and oil the grates)

FAQ

How long should I marinate the skirt steak?

Minimum 30 minutes, but the sweet spot is 2 to 6 hours. The lime in this marinade will start to change the meat if you leave it too long, so try not to go past 8 hours.

Do I need to soak wooden skewers, and for how long?

Yes soak wooden skewers in water for at least 30 minutes so they dont burn. If theyre thick soak 45 to 60 minutes, or just use metal skewers and skip the soaking.

How should I cut the steak so it stays tender?

Trim any silver skin, then slice against the grain into about 1 to 1 1/2 inch pieces. Cutting against the grain shortens the muscle fibers, which makes every bite more tender.

How long do the skewers take on the grill and how do I know when theyre done?

Cook over high heat about 2 to 3 minutes per side for 1 inch pieces for medium rare, a bit longer if you like it more done. Use an instant read thermometer if you want exact temps: 125 to 130F medium rare, 135F medium. Let rest 5 minutes before serving.

Can I prep stuff ahead of time without ruining the texture?

Yes, you can marinate the steak up to 8 hours ahead and keep it refrigerated. You can also chop veggies ahead, but if you skewer everything too early the veggies can get soggy. If you want the best texture skewer right before grilling.

Dont got skirt steak? What are good swaps or tweaks to the marinade?

Flank, hanger or flat iron steak work great as substitutes. If you dont have lime, use lemon. Honey works instead of brown sugar, and you can swap smoked paprika for regular paprika if thats all you got.

Grilled Skirt Steak Skewers Recipe Substitutions and Variations

Skirt steak
- Flank steak, slightly leaner but slices great across the grain
- Hanger steak, super flavorful, cook to medium rare for best texture
- Sirloin flap, easy to find and holds up well on skewers
Soy sauce
- Tamari, almost identical flavor and usually gluten free
- Coconut aminos, lower sodium and a bit sweeter, good if you avoid soy
- Liquid aminos, similar salty umami, works well in marinades
Fresh lime juice
- Lemon juice, same bright acidity and works one for one
- Rice vinegar, milder acid, use a little less if you want less tang
- White wine vinegar with a pinch of sugar, gives a citrus like lift
Packed brown sugar
- Honey, adds moisture and sweetness, use about three quarters the amount
- Maple syrup, gives a deeper sweet note, reduce quantity slightly
- Molasses plus granulated sugar, mirrors the molasses flavor of brown sugar

Pro Tips

1) Slice the steak across the grain and not too thick, otherwise it gets chewy. If you cut thin-ish pieces they soak up the marinade and stay tender, plus they cook faster.

2) Pat the meat dry right before grilling. Wet pieces steam and wont get that nice brown crust, so blot with paper towels and toss the excess marinade.

3) Don’t overdo the lime time. A short marinade is fine, longer than a few hours will start to mush the meat. If you gotta leave it longer, only marinate the veggies or hold the meat separate.

4) Let the skewers rest a few minutes after the grill and always use a hot clean grate. Also soak wooden sticks well so they dont burn, and if you use metal ones turn the skewer not the pieces so everything cooks evenly.

Grilled Skirt Steak Skewers Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m sharing my favorite Steak Skewers, with marinated skirt steak threaded onto skewers and grilled until it falls off the skewer tender and is dotted with caramelized bits.

Servings

servings

Calories

422

kcal

Equipment: 1. Large mixing bowl (for the marinade and to hold the steak)
2. Whisk or fork (to dissolve the sugar and blend the marinade)
3. Measuring cups and spoons
4. Chef’s knife
5. Cutting board
6. 8 to 10 wooden skewers or metal skewers (soak wooden ones in water at least 30 min)
7. Tongs (for turning skewers on the grill)
8. Paper towels (to pat the steak dry for better caramelization)
9. Grill or heavy grill pan (preheat to high and oil the grates)

Ingredients

1 1/2 to 2 pounds skirt steak, trimmed
1/4 cup soy sauce
3 tablespoons fresh lime juice, about 2 limes
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
2 tablespoons packed brown sugar
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh cilantro
1 large red onion, cut into 1 inch pieces
2 bell peppers, any color, cut into 1 inch pieces
8 to 10 wooden skewers or metal skewers
Wedge of lime for serving

Directions

Make the marinade: whisk together 1/4 cup soy sauce, 3 tbsp fresh lime juice, 2 tbsp olive oil, 2 tbsp Worcestershire sauce, 2 tbsp packed brown sugar, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp crushed red pepper flakes, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 cup chopped cilantro until sugar dissolves.
Trim the 1 1/2 to 2 pounds skirt steak and cut across the grain into roughly 1 inch wide strips so it's tender when you eat it.
Put the steak strips into the marinade, toss to coat, cover and refrigerate 30 minutes to 4 hours (don’t go much longer or the lime will start to mush the meat).
If using wooden skewers, soak 8 to 10 of them in water for at least 30 minutes so they don't burn. Meanwhile cut 1 large red onion and 2 bell peppers into 1 inch pieces.
Thread the steak, red onion and bell pepper pieces onto skewers, alternating meat and veg and leaving a little space between pieces so heat circulates.
Preheat your grill to high and oil the grates. Remove skewers from the fridge 15 minutes before grilling so they come closer to room temp. Take the steak off the marinade and pat the pieces dry with paper towels for better caramelization; discard the used marinade.
Grill skewers over direct high heat about 2 to 4 minutes per side, turning to get nice caramelized bits; total cook time will be about 6 to 10 minutes depending on thickness and how done you like it (aim for medium rare to medium for skirt steak).
Transfer skewers to a platter, let rest 5 minutes, sprinkle with extra chopped cilantro and serve with lime wedges for squeezing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.