Garlic-Lime Skirt Steak with Charred Onions

This practical NYPB recipe is designed to showcase premium ingredients with a clear sequence and a steakhouse-style result at home.

Serves: 4
Estimated time: About 35 minutes, plus optional marinating

Ingredients

  • 1½–2 pounds skirt steak
  • 2 limes
  • 3 garlic cloves, grated
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 onions, thickly sliced
  • Chopped cilantro

Method

  1. Step 1: Combine lime juice, garlic, olive oil, salt, and pepper. Coat the steak and refrigerate for up to 2 hours.
  2. Step 2: Preheat a grill or cast-iron pan until very hot. Pat excess marinade from the steak.
  3. Step 3: Cook the onions until charred and tender. Sear the steak in batches so the pan stays hot.
  4. Step 4: Check temperature in the thickest section, then rest for at least 5 minutes.
  5. Step 5: Slice thinly across the grain and serve with the charred onions, cilantro, and lime wedges.

Food-safety note

For food safety, USDA guidance calls for beef, pork, lamb, and veal steaks, chops, and roasts to reach at least 145°F followed by a 3-minute rest. Use an instant-read thermometer in the thickest part, away from bone and large pockets of fat.

Make it your own

Cooking time varies with thickness, starting temperature, equipment, and desired result. Let appearance, texture, and—most importantly—a reliable food thermometer guide the finish.

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Frequently asked questions

How long can skirt steak marinate?

This recipe marinates the steak for up to 2 hours. Pat away excess marinade before cooking so the surface sears properly.

Why must skirt steak be sliced across the grain?

Cutting across the visible muscle fibers makes each bite easier to chew and more tender.

What cooking surface works best?

Use a very hot grill or cast-iron pan and cook in batches when necessary so the cooking surface stays hot.

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