Grilled Beef Skirt Steak With Onion Marinade

This is one of those recipes that will make you look like an incredible cook for very little effort. Because of skirt steak’s relatively loose grain, it soaks up marinade incredibly well and is one of the few meats we ever marinate before grilling.

There are a few tricks, though, to making skirt steak the best it can be. First, you want to transfer the meat straight from the refrigerator to the grill. This will prevent the inside from overcooking by the time the outside is well seared. Second, honor the variations in a skirt steak’s thickness. From end to end, there will be thicker parts requiring more prolonged heat, and you should adjust the placement and time on the grill accordingly. Third, ideally you should serve skirt steak somewhere between medium- rare and medium. At rare, the muscle fibers haven’t had their full chance to break down, and the meat can be slightly chewy. And finally, always slice skirt steak against the grain; the lines of muscle fiber are particularly easy to find on this cut (they run across the width of the steak).