Grilled skirt steak on a stick

Skirt steak is the perfect meat for grilling. It tastes good by itself, but with this marinade, it will be great. And it is grilled in 5 minutes. That is also an advantage if you do not want to spend long behind the barbecue this hot summer.

Skirt steak is a long and thin portion of beef from the cow’s diaphragm. It is working meat with great taste. Not every butcher has it just like that, then you have to order it. Online you can often choose between different skirt steaks.

All you have to do to prepare the meat is to remove some silverskin. You insert a flexible knife under the silverskin, and then you pull the knife under it. Just leave the fat.

Now you can cut the skirt steak into parts of about 4 cm (1.5 inches) wide. This is working meat, and the meat is, therefore, though. You can see the thick muscles running very clearly. You want to keep these muscles as short as possible. So make sure to cut the skirt steak lengthwise so that the thread is the shortest.

We like to marinate in ziplock bags. You need less marinade this way, and you can make sure that the marinade is in contact with the meat all over.

When the meat has been marinated for a few hours to overnight, all you have to do is thread it onto skewers and grill. A few minutes while turning is enough. That’s the nice thing about skirt steak.

This is something different from the satay you’ve been eating for years. Give it a try and let us know what you thought of it.


  • 450 grams of skirt steak
  • 1/2 tsp chili powder
  • 2 tsp coriander powder
  • 2 tsp turmeric
  • 3 shallots grated
  • 2 cloves of garlic grated
  • 1 tablespoon of sugar
  • 1 tsp salt
  • 2 tbsp sesame oil


  1. Remove the silverskin from the skirtsteak and cut the skirtsteak along the length of the meat into parts about 4 cm (1.5 inches) wide.
  2. Make the marinade by mixing all the ingredients. Place the meat in the marinade and let it marinate for 4 hours to overnight.
  3. Thread the meat on skewers and grill the meat on both sides for 4 to 5 minutes.

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