Grilled Skirt Steak with Chipotle Dry Rub

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Skirt Steak provides an affordable way to enjoy a good, tender steak and this homemade chipotle seasoning strikes the perfect balance of heat and sweet. Eat this juicy steak as-is, or use it for some delicious carne asada. However you serve it, this steak will be full of flavor and totally tender.

Sliced steak on cutting board. Text reads "Chipotle Rub Grilled Skirt Steak".

Grilled Skirt Steak

Skirt steak is a rather cheap cut of beef compared to more popular cuts like the New York strip or ribeye. For grilling on a budget, this is a great option. One of these steaks can feed an entire family, providing a bit more bang for your buck.

Grilled skirt steak is often used for carne asada. It tastes great in tacos, salads, burritos, and many other dishes. To feed a crowd, make a couple of skirt steaks and slice them into thinner pieces for everyone.

Thanks to its thickness and size, skirt takes on marinades and dry rubs well. The chipotle seasoning used in this recipe is not a traditional carne asada seasoning, but it would still taste amazing in any Mexican-style recipe, plus it’s completely delicious on its own.

Seasonings in piles on black countertop.

What is Skirt Steak?

Skirt steak comes from the interior of the rib cage that supports the diaphragm, so the various muscles connected by fat in this cut provide a fantastic fatty flavor. 

Skirt steak tastes quite different from a rib eye or New York strip, with its own unique flavor within the steak family. Because of its mild beefy flavor, it’s a favorite for many.

Avoid overcooking this thin steak, as the tissues tighten up and become really chewy even if sliced the right way. For best results, cook skirt steak to no more than medium rare, aiming for rare to medium rare with an internal temperature of around 130 degrees F.

The thinness of this steak means it cooks quickly. Use high direct heat to grill it to perfection. Turn on all the burners on a gas grill, or place the meat directly over the coals on a charcoal grill. Maximize contact with heat to achieve a crispy char on the exterior and medium rare on the interior.

Raw beef cut being sprinkled with seasoning.

Seasoning for Steak

Skirt steak tastes delicious enough to eat with just a sprinkle of salt and some char from the grill. To take the flavor to the next level, this recipe includes my kickin’ Chipotle Seasoning. Dried chipotle powder provides delicious smokiness and spice. Most grocery stores will carry chipotle powder, but if unavailable, substitute with more smoked paprika and make sure to use the cayenne in the recipe to get the heat.

How to Cook Skirt Steak

Skirt steaks provide a budget-friendly option that’s fast and easy to grill. Get that grill cooking hot and stand by, because this steak grills in less than 10 minutes.

  1. Preheat. Set your grill (gas or charcoal) to High heat (400-450 degrees F) for direct grilling. 
  2. Trim. Remove any silver skin or excess fat left on the steak, leaving anything that runs between the muscle.
  3. Season. Coat liberally with the homemade chipotle seasoning, then use your fingers to really press the rub into the meat.
  4. Grill. Place the steak on the grill grates directly over the heat, and then grill for approximately 3-4 minutes per side. Be sure to use a reliable meat thermometer, because the steak will quickly reach 125-135°F.
  5. Rest. Promptly remove your steak from the grill when it reaches your desired doneness. Allow the meat to rest for 10 minutes before slicing and enjoying.
Beef skirt on grill grates.

Tips for Skirt Steak

From choosing the right cut of beef, to serving, I’ve got you covered with some expert tips on making perfect skirt steak.

  • Go for quality. Because skirt is a very affordable steak cut, so you can find some quality beef without breaking the bank. You want your beef to have a rich, red color.
  • Slice right. Because it’s long, lean cut of tender beef, there is a right way to cut skirt steak. First, cut it into three 4-6 inch sections. Then, rotate each piece 90 degrees before cutting into thinner slices.
  • Get creative. Skirt makes for a delicious and savory steak filling for tacos and salads. Or, if you’re feeling spicy, top it as-is with some of my homemade Chimichurri Sauce.
Sliced skirt beef on cutting board.

More Savory Steak Recipes

At Hey Grill Hey we love steak prepared in a variety of ways. If you want more delicious steak recipes, then check out some of these winners available in the Hey Grill Hey app:

Sliced medium rare steak on serving platter.

Skirt Steak Recipe

Follow the recipe to learn the simple steps to making your own delicious BBQ at home. Hey Grill Hey is dedicated to help you make better BBQ, feed the people you love, and become a backyard BBQ hero. For more smoking and grilling recipes and videos, make sure to follow us on YouTube, Instagram, or our Facebook Page.

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Grilled Skirt Steak with Chipotle Dry Rub

By: Susie Bulloch (
0 from 0 votes
This Skirt Steak is an affordable way to enjoy a good, tender steak. Eat is as-is, or use it for some delicious carne asada. However you eat it, it'll be full of flavor and totally tender.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings4 people



  • 1 1-2 pound skirt steak

Chipotle Seasoning

  • 1 Tablespoon brown sugar
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground chipotle chilis
  • 1/4 teaspoon ground cayenne pepper optional for added heat


  • Preheat. Set your grill to High heat (400-450 degrees F) for direct grilling.
  • Trim. Remove any excess fat or silver skin left on the skirt steak (the stuff that runs in between the muscle is fine).
    1 1-2 pound skirt steak
  • Season. Coat liberally with the chipotle seasoning, using your fingers to press the rub into the meat.
    1 Tablespoon brown sugar, 1 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground chipotle chilis, 1/4 teaspoon ground cayenne pepper
  • Grill. Place the steak on the grill grates directly over the heat and grill for 3-4 minutes per side. Stay close and monitor until the internal temperature reaches 125-135 degrees F. You won't have much carryover with this, so take it off right when you hit the correct temp.
  • Rest. Remove the steak when it has reached your desired doneness. Rest for 10 minutes.
  • Slice, serve, and enjoy. Slice against the grain by cutting the long steak into three shorter sections first and then cutting into thin strips. Enjoy with your family and friends, and revel in the joy of being a BBQ hero.


Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 591mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

**This post was originally published in June 2018, but we recently updated it with more information and helpful tips. However, the recipe remains the same.



Susie is the BBQ Brain behind the Hey Grill Hey website. Her passion for smoked meats and developing fun, new recipes have landed her on the Food Network, cooking turkeys with Shaq, and on a couple of Guinness World Records. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!

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Recipe Rating

Reader Reviews

6 Reviews

  1. Owen and Carol Schierenbeck says:

    Susie,The grilled skirt steak recipe, on the pellet grill is outstanding. My wife and I have experimented with both skirt steak and flank steak with undesirable results. Your skirt steak recipe proved to be the winner. The steak was delicious, and when carved proved to be rare at 130 degrees. We can say two things, thank you for the recipe and YUM! We enjoy your site and have never tried one of your recipes that proved to be less than hoped for. And, we’ve tried many. God’s blessings to you and your family!

  2. Tom Caddell says:

    Another cut is Flap Meat, similar as Skirts. This cut is the original Tex/Mec for Fajitas….old days just thrown into tub for burger. Another simple way to marinate, which break’s down tough muscle….teriyaki, a little liquidsmoke, light soy, lime juice, favorite olive oil. Overnight or at least 6hrs. Pat liquid, favorite spices…like listed, high sear exactly as she’s mentioned to not over cook and always cut across the grain of the meat.