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Skirt Steak – One of My All-Time Favorite Cuts of Meat

Hello there friends, today I am going to show you how to make the best skirt steak you’ve ever made! I use a grill pan but you can certainly do it on a Grill or a Barbeque. Make sure to let your Skirt Steak marinate for a while so it can soak up all those wonderful flavors!

Skirt steak is one of my all-time favorite cuts of meat. It’s incredibly flavorful and, when cooked properly, extremely tender. One of the keys to skirt steak perfection is to cook it quickly over high heat. This allows the outside of the steak to get nice and caramelized while keeping the inside juicy and pink. Another important tip is to let the skirt steak rest for at least 5 minutes before slicing into it. This allows the juices to redistribute throughout the steak, making it even more delicious. Trust me, following these simple tips will result in the best skirt steak you’ve ever made!
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Printable Recipe


Delicious Skirt Steak

Servings 2 servings


I ½ to 2 pounds Skirt Steak

    For the Marinade:

    • 5 whole Garlic Cloves
    • 3 to 4 Thyme Sprigs
    • 3 to 4 Rosemary Sprigs
    • ¼ cup Sherry Vinegar
    • ½ cup Garlic, Tuscan Herbs or Extra Virgin Olive Oil
    • ¼ cup Soy Sauce
    • ¼ cup Worcester sauce
    • Black Pepper and Salt to taste

    For the Chimichurri Sauce:

    • 1 tablespoon Garlic chopped
    • 1 tablespoon Parsley chopped
    • 1 tablespoon Cilantro chopped
    • 1 tablespoon Oregano chopped
    • ½ cup Garlic, Tuscan Herbs or Extra Virgin Olive Oil
    • ¼ of a Scotch Bonner Pepper cut into very, very small dice
    • Salt & Pepper to Taste


    For the Marinade:

    • In a lasagna pan big enough to host the steak side by side.  Smash the garlic cloves with a chef’s knife, tear the leaves of the fresh herbs, add the remaining ingredients and marinate the meat for about 3 hours.

    For the Chimichurri Sauce:

    • Mic all ingredients and if you have the time let it rest for a couple hours.
    • Preheat you grill or grill pan, when hot cook the steaks to your liking.  Give it a few minutes to rest and serve with the Chimichurri sauce. 


    For the Garlic Olive Oil:  click here
    For the Tuscan Herb Olive Oil:  click here
    For the Extra Virgin Olive Oil:  click here
    For the Scraper / Chopper:  click here
    For the Laser Thermometer:  click here
    For a Signed Chef Jean-Pierre Cookbook:  click here


    Please share this recipe with friends and family! Thank you!


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