This Grilled Skirt Steak is all about big flavor with little effort. The meat gets perfectly charred on the outside while staying tender inside, and the warm tomatoes and burrata add a bright, creamy finish. It’s my go-to for easy outdoor dinners.
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Why This Recipe Works
I love making this Grilled Skirt Steak when I want something that feels fancy but is actually super simple to pull together. Here’s what makes it special:
- Incredible Flavor: Skirt steak has a naturally rich, beefy taste that shines with just olive oil and salt. It’s bold and satisfying, similar to the depth you get in this Marinated Skirt Steak.
- Perfect Char: A quick sear over high heat gives the steak a caramelized crust while keeping the inside tender and juicy. That smoky char is what makes this cut so irresistible.
- Fresh and Creamy Topping: The grilled cherry tomatoes and burrata melt together beautifully. The mix of warm, sweet tomatoes and cool, creamy cheese makes every bite balanced and fresh.
- Quick and Easy: No marinating, no long prep – just a few ingredients and minutes on the grill. It’s ideal for busy nights or last-minute get-togethers.
- Summer Vibes: The basil, balsamic glaze, and juicy tomatoes bring bright, summery flavors that pair perfectly with the steak. It’s got the same fresh, seasonal feel as this Grilled Flank Steak With Corn And Peach Salsa.
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Ingredients
- Skirt Steak – The star of the recipe, skirt steak is a flavorful cut that cooks quickly and stays juicy when grilled over high heat. It’s best served medium-rare for tenderness. Flank steak can be used instead if needed.
- Cherry Tomatoes – Sweet and juicy, they blister beautifully on the grill and add a burst of freshness to the dish. Grape tomatoes work well too.
- Burrata Cheese – Soft and creamy, burrata melts slightly over the warm tomatoes and steak for a rich, indulgent finish. Fresh mozzarella is a great alternative.
- Garlic – Adds a savory, aromatic flavor to the grilled tomatoes. It caramelizes slightly on the grill, giving the dish depth and warmth.
- Basil – Fresh basil adds a bright, herby note that complements the richness of the steak and burrata. You can use parsley or arugula for a different flavor.
- Balsamic Glaze or Vinegar – Brings a touch of acidity and sweetness that ties everything together. Use glaze for a thicker drizzle or vinegar for a lighter finish.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Prep the steak: Pat the skirt steak dry and brush lightly with olive oil.
- Season the tomatoes: Add cherry tomatoes, olive oil, and salt to a grill-safe pan or sheet pan and toss to coat.
- Grill the steak: Place the steak on a hot, oiled grill and cook for 2–3 minutes per side, until nicely charred and cooked to your preferred doneness.
- Grill the tomatoes: Place the tomato pan on the grill and cook for 5 minutes, then stir in the garlic and continue cooking until the tomatoes blister and the garlic is golden.
- Rest and slice: Let the steak rest for 10–15 minutes, then slice thinly against the grain.
- Assemble and serve: Arrange the sliced steak on a platter, top with grilled tomatoes, torn burrata, fresh basil, balsamic glaze, and flaky salt, then serve.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Protein Options: I usually go with skirt steak, but flank steak or flat iron steak work great too. If you use flank, marinate it for 30 minutes to help tenderize it before grilling.
- Cheese Swaps: Burrata is creamy and rich, but fresh mozzarella or ricotta are great alternatives. Feta or goat cheese add a nice tangy bite if you want something different.
- Tomato Choices: Cherry tomatoes are my favorite for grilling, but grape or heirloom tomatoes work too. Just cut larger ones in half before cooking so they blister evenly.
What to Serve with Grilled Skirt Steak
Side Dishes
- This juicy Grilled Skirt Steak pairs beautifully with fresh, simple sides. We love serving it with Grilled Zucchini And Squash for a light, summery touch.
- It’s also delicious next to Creamy Grilled Smashed Potato Salad or Garlic Parmesan Asparagus for a hearty, balanced meal.
- For something earthy and savory, try it alongside Sautéed Garlic Mushrooms With Thyme. The mushrooms’ rich flavor complements the steak perfectly.
Sauces & Extras
- A drizzle of Chimichurri Sauce adds a bright, herby kick that pairs so well with the grilled beef.
- If you prefer something creamy and rich, spoon over some Mushroom Sauce for Steak for a comforting finish.
- For a bolder flavor, try the Spicy Smoky Red Chimichurri Sauce or the zesty Tangy Leek and Olive Gremolata Sauce. Both bring a fresh, vibrant contrast to the steak’s charred edges.
FAQs
Do I need to marinate the skirt steak?
No, you don’t need to marinate it for this recipe. Skirt steak has a naturally bold flavor that shines with just olive oil and salt. If you prefer, you can marinate it briefly in citrus or soy-based marinades for extra tenderness.
How do I know when the steak is done?
Use an instant-read thermometer to check the internal temperature. For medium-rare, aim for 130–135°F. The steak will continue to cook slightly as it rests, so remove it from the grill a few degrees early.
Can I cook this without a grill?
Yes. A cast iron skillet on the stovetop works perfectly. Heat it until very hot, then sear the steak for 2 minutes per side and continue flipping every minute until it reaches your desired doneness.
How should I slice the steak?
Always slice skirt steak against the grain. This shortens the muscle fibers and keeps each bite tender and easy to chew.
What’s the best way to grill the tomatoes?
Cook them on a sheet pan or grill basket so they don’t fall through the grates. Let them blister without stirring for a few minutes to develop that sweet, smoky flavor.
How long does it keep?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave until just warmed through, or enjoy the steak cold in salads or sandwiches.
More Beef Recipes You’ll Enjoy
- Steak Burrito Recipe – This Steak Burrito recipe is my go-to when I want something hearty, fast, and seriously satisfying. It’s packed with juicy marinated steak, fluffy rice, beans, cheese, and all the good stuff wrapped in a warm tortilla.
- Steak and Shrimp Kabobs – These steak and shrimp kabobs are bursting with savory, juicy flavors! Covered in garlic butter, they’re a true surf and turf crowd-pleaser.
- Sirloin Steak Sandwich – This Sirloin Steak Sandwich features tender, juicy strips of sirloin steak and tangy toppings stuffed into crusty bread.
- Easy Carne Asada Recipe – This Easy Carne Asada Recipe is bold, zesty, and made for summer grilling. Load it into tortillas and pile on all the toppings!
If you try this Grilled Skirt Steak recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Grilled Skirt Steak
Servings: 4 servings
This Grilled Skirt Steak is juicy, tender, and delicious. Topped with grilled cherry tomatoes and fresh burrata, it’s a gorgeous centerpiece at family barbecues. No marinating required!
Ingredients
For the Grilled Skirt Steak:
- 2 lbs skirt steak
- 1 tsp olive oil
- 1 tsp kosher salt
For the Grilled Tomatoes and Burrata:
- 1 pint cherry tomatoes
- 2 balls burrata cheese, torn into smaller pieces
- 5 cloves garlic, roughly chopped
- 8 leaves basil, roughly chopped
- ¼ cup olive oil
- 1 tbsp balsamic glaze, or balsamic vinegar
- ½ tsp kosher salt, for tomatoes
- 1 tsp flaky sea salt, for finishing touch
Instructions
- Preheat the grill to high heat.
- Pat the steak dry on both sides, brush with olive oil, and season evenly with kosher salt.
- Clean and oil the grill grates, then place the steak over the hottest part of the grill. Cook for 2–3 minutes per side, or until the internal temperature reaches 130–135°F.
- Transfer the steak to a platter and let it rest for 10–15 minutes before slicing. Cut the steak into smaller sections, then slice thinly against the grain.
- While the steak cooks, place the olive oil, cherry tomatoes, and kosher salt onto a sheet pan. Set the pan on the grill and cook for 5 minutes undisturbed.
- Add the chopped garlic and stir to combine. Continue cooking for another 5 minutes, until the tomatoes are blistered and the garlic is golden brown.
- Arrange the sliced steak on a serving platter and top with the grilled tomatoes, torn burrata, and fresh basil.
- Drizzle the remaining olive oil from the sheet pan over the top, followed by the balsamic glaze. Finish with flaky sea salt and serve with grilled bread or a side salad.
Notes
Grilled Temperatures
The best way to tell if your steak is cooked to your liking is by using an instant read thermometer. Use these temperatures as a guide:- Rare: 125°F
- Medium-rare: 135°F
- Medium: 145°F
- Medium-well: 150°F
- Well done: 160°F
Cooking Tips
- Bring the steak to room temperature before grilling. This helps it cook evenly and develop a better crust.
- Pat the steak dry before seasoning. Removing surface moisture ensures a perfect sear and prevents steaming.
- Use high heat. Skirt steak cooks best over very hot grates for a quick char and juicy center.
- Don’t overcook it. Skirt steak is most tender when cooked to rare or medium-rare, around 130–135°F.
- Let it rest. Resting for 10–15 minutes keeps the juices inside so the meat stays flavorful and moist.
- Slice against the grain. Cutting perpendicular to the muscle fibers makes each bite tender and easy to chew.
- Grill the tomatoes on a sheet pan. This keeps them from falling through the grates and captures the flavorful oil for drizzling later.
- Use fresh burrata. Its creamy texture pairs beautifully with the warm tomatoes and charred steak.
- Finish with flaky salt. A light sprinkle right before serving adds crunch and enhances flavor.
- Make it ahead. Grill the steak and tomatoes a few hours early, then serve at room temperature with fresh basil and burrata just before eating.
Jayme Silvestri
Very tasty looking! I do love cilantro, but I have heard that some people have an aversion to it. Love your photo!
lena
Ohh I am so happy you loved this recipe. Thank you for sharing your review.
Katie Hamm
I was craving steak the other night, but didn’t want something as heavy as a ribeye. This was the *perfect* healthy, satisfying meal that felt extra special on a weekend.
lena
That’s so great to hear, thank you!