Ingredients
Equipment
Method
- Combine 2 Tbsp Kinder's Roasted Garlic Brown Butter Seasoning with 1 Tbsp cooking oil. Rub the mixture evenly over both sides of the skirt steak. Allow the seasoned steak to rest at room temperature for 10 minutes while the grill preheats.
- Preheat grill to high heat. Clean and oil the grates well -- skirt steak will stick aggressively on unclean grates.
- Place steak directly over the hottest part of the grill. Cook 3-4 minutes per side without moving, until a crust forms and the internal temperature reads 130 degrees F for medium doneness.
- Transfer steak to a clean cutting board and allow to rest for 10 minutes. Resting allows the juices to redistribute so every slice stays moist.
- Slice the steak thinly across the grain at a slight diagonal angle. Sprinkle the remaining 1 Tbsp Kinder's Roasted Garlic Brown Butter Seasoning over the sliced steak as a finishing touch and serve immediately.
Notes
- High heat, no compromise — Skirt steak is thin and needs intense, fast searing. A grill at maximum temperature is the only correct approach. Medium heat will steam the steak instead of searing it and you'll lose the crust.
- Slice against the grain — The grain runs very visibly across the width of the cut. Slice thin and perpendicular to those fibers at a slight diagonal angle. Cut with the grain and you get chewy strips. Cut against it and you get tender bites.
- Hold the full 10-minute rest — Cut too soon and the juices run immediately. Ten minutes on a cutting board before you slice is what keeps every piece moist.
- Finishing seasoning is a technique, not garnish — The last tablespoon of Kinder's goes on after slicing, directly on the exposed meat surface. Fresh seasoning on a just-cut steak is tasted immediately. On the cooked exterior crust, it's muted. Timing matters.
- Cast iron works indoors — No grill? A cast iron skillet at maximum heat gives you the same sear. Expect significant smoke — run the exhaust fan and work quickly.
- Serve sliced over a pool of warm chimichurri — the herb brightness cuts against the richness of the seasoning and makes each bite sharper. Roasted potatoes and grilled asparagus round out the plate.
- Thin-sliced skirt steak is built for tacos: warm corn tortillas, fresh salsa, sliced avocado, crumbled cotija. Nothing else needed.
- Layer slices over a Caesar salad for a protein-forward lunch that works at room temperature. Or go family-style — arrange the sliced steak on a large platter with grilled vegetables around the edges and set it in the center of the table.
- Store leftover sliced steak in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a very hot skillet — 30 to 60 seconds per side, just enough to warm through without cooking further.
- Cold leftover skirt steak is worth eating as-is: slice thin over a salad or pack into a wrap straight from the refrigerator. No reheating needed.
- Freeze uncooked seasoned steak for up to 2 months. Thaw overnight in the refrigerator before grilling.