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3.5 from 8 votes

Lime and Chili Skirt Steak Recipe

Skirt steak is a long, thin slab of meat probably most commonly known as the steak that is used to make fajitas. Because it is such a thin cut of meat with tough fibers, skirt steak is best when cooked fast over high heat, such as on a grill or in a cast-iron skillet. 

Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: American
Keyword: Skirt Steak
Servings: 4
Calories: 104kcal


  • 2 pounds skirt steak, trimmed

  • 2 to 3 tablespoons of lime juice

  • 1 teaspoon of chili powder

  • 3 cloves of garlic, minced finely

  • 1 tablespoons of olive oil

  • 1 teaspoon of salt

  • 1/4 teaspoon of cayenne pepper


Prepare the marinade

  • Whisk together the olive oil, lime juice, chili powder, garlic, and salt.

  • Place the steak in a shallow baking dish or pan.

  • Pour the marinade over the steak until it is fully coated.

  • Cover or wrap the meat well, chill for up to 6 hours or 24 hours.

To cook

  • Heat the grill to medium-high heat.

  • Remove the steak from the marinade and season both sides with salt and pepper.

  • Place the meat on the grill and allow it to cook for 2 to 3 minutes until well seared on both sides.

  • The skirt steak is done when it reaches an internal temperature of 130F to 135F.

  • Remove the steak from the grill and allow it to rest for one to two minutes.

  • Slice the steak with the grain into three sections.

  • Turn each section against the grain and slice it into 1/4-inch pieces.

  • Place the warm meat to a plate and serve.


Serving: 100g | Calories: 104kcal