Grilled Skirt Steak

4.46 from 11 votes

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!

Prep Time5

Cook Time5

Resting Time10

Total Time20

Course: Dinner, Main Course

Cuisine: Italian

Keyword: grilled skirt steak

Servings: servings

Calories: 510kcal

Author: Lena Gladstone

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.

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