Honey-Garlic Grilled Skirt Steak

Save this recipe on:

Juicy, savory, and kissed by the grill, this Honey-Garlic Grilled Skirt Steak is your new go-to for summer cookouts or quick weeknight dinners. With a flavor-packed marinade that blends sweet honey, umami-rich soy sauce, and sharp garlic, every bite of this steak is bold, balanced, and utterly irresistible. The caramelized edges give you that perfect sear, while the tender interior keeps it melt-in-your-mouth delicious.

This recipe comes together with minimal effort but delivers maximum payoff. Whether you serve it sliced over salads, tucked into tacos, or alongside roasted veggies, this skirt steak is versatile and full of wow-factor. It’s the kind of meal that feels fancy without being fussy.

---

What Cut of Steak Should I Use?

Skirt steak is the star here for a reason. It’s flavorful, quick-cooking, and perfect for absorbing marinades thanks to its loose grain. Flank steak is a decent substitute if you can’t find skirt, but expect a slightly firmer texture. No matter what, slice it thinly across the grain to keep every bite tender.

---

Ingredients for the Honey-Garlic Grilled Skirt Steak

Skirt Steak – This cut is full of beefy flavor and cooks fast over high heat. It’s ideal for marinades and best sliced thin against the grain.

Honey – Brings natural sweetness and helps create those caramelized grill marks that make the steak irresistible.

Soy Sauce – Adds depth and salty umami notes that balance the sweetness of the honey.

Garlic (Minced) – Fresh garlic infuses the marinade with bold, savory flavor. Don’t skimp!

Olive Oil – Helps the marinade cling to the steak and keeps everything juicy while grilling.

Rice Vinegar – A splash of acidity lifts the flavors and tenderizes the meat.

Black Pepper – Adds just the right amount of kick without overpowering the glaze.

Chopped Parsley (Optional) – For a pop of color and a fresh finish right before serving.

---

How To Make the Honey-Garlic Grilled Skirt Steak

Step 1: Whisk the Marinade Together

In a medium bowl, whisk together honey, soy sauce, minced garlic, olive oil, rice vinegar, and a pinch of black pepper. The mixture should be smooth and slightly thick. This will be your marinade and glaze.

Step 2: Marinate the Steak

Place the skirt steak in a large zip-top bag or shallow dish. Pour the marinade over the steak, ensuring it’s fully coated. Seal and refrigerate for at least 30 minutes, but ideally up to 2 hours. Flip halfway through if marinating in a dish to ensure even coverage.

Step 3: Preheat and Prep the Grill

Preheat your grill to high heat. Make sure the grates are clean and lightly oiled to prevent sticking. Remove the steak from the marinade and let any excess drip off. Reserve a few tablespoons of the marinade to brush over the steak while grilling (optional).

Step 4: Grill to Perfection

Grill the skirt steak over high heat for about 3–4 minutes per side, depending on thickness and desired doneness. You’re aiming for a good sear with caramelized edges while keeping the inside tender and juicy. Brush with reserved marinade during grilling for extra flavor if desired.

Step 5: Rest and Slice

Transfer the steak to a cutting board and let it rest for 5 minutes. This keeps all the juices where they belong—in the meat. Then, slice thinly against the grain for the most tender results. Garnish with chopped parsley if using.

---

How to Serve and Store This Steak

Honey-Garlic Grilled Skirt Steak is incredibly versatile and shines in many settings. Serve it hot off the grill with a side of roasted vegetables, a fresh garden salad, or tucked into warm tortillas for steak tacos. It’s also fantastic sliced over rice bowls or even chilled for a next-day steak salad.

To store, let the steak cool completely and place it in an airtight container. It will keep well in the fridge for up to 3 days. Reheat gently in a skillet or microwave, or enjoy cold. If freezing, wrap tightly and store for up to 2 months.

---

Frequently Asked Questions

What’s the best way to slice skirt steak?

Always slice against the grain! This shortens the muscle fibers and makes each bite more tender. Use a sharp knife and cut thin slices at a slight angle.

Can I make this steak in a skillet instead of on the grill?

Absolutely. A cast iron skillet or grill pan works great. Heat it over medium-high heat and cook the steak just as you would on a grill—about 3–4 minutes per side.

How long should I marinate the steak?

You’ll want at least 30 minutes for flavor, but for best results, aim for 1–2 hours. Avoid marinating much longer, as the acid can start to break down the meat too much.

What should I serve with this steak?

Great side dishes include grilled corn, herbed potatoes, coleslaw, garlic rice, or even a tangy cucumber salad. The sweet-savory profile pairs well with fresh, crunchy veggies.

Can I double the marinade for extra dipping sauce?

Yes—but keep in mind that any marinade used on raw meat must be boiled before serving. If you want a dipping sauce, reserve some fresh marinade before adding the meat.

---

Want More Dinner Recipes Packed with Flavor?

If you enjoyed this Honey-Garlic Grilled Skirt Steak, you’ll want to try these other savory, crowd-pleasing mains from the blog:

• Creamy Cajun Steak Alfredo for a cozy pasta night with a kick.
• Cheesesteak Tortellini in Rich Provolone Sauce if you love creamy sauces and tender pasta.
• One-Pot Creamy Beef and Garlic Butter Pasta for an easy, hearty weeknight dinner.
• Texas Roadhouse Butter Chicken Skillet when you’re craving something saucy and rich.
• Slow Cooker Garlic Butter Beef Bites & Potatoes for tender bites of flavor with minimal effort.

---

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can find it fast next time you’re firing up the grill.

And let me know in the comments—did you go heavy on the garlic, add chili flakes for heat, or keep it classic? I love seeing how you personalize these recipes.

Looking for more bold, easy meals? Head over to my Pinterest board for daily recipe inspiration: Life with Jam on Pinterest.

---

Print

Save this recipe on: