A Proper Cut for Grilling – Beef Skirt Steak Over Flames
Beef Skirt steak has a deep, beefy taste that stands up well to fire. It’s long and flat, cooks quickly, and slices up beautifully against the grain. It doesn’t cost a fortune, but when treated right, it eats like a much fancier cut. I like to give it a short marinade just to soften it up and add a little background seasoning.
The flavour here leans towards sharp and savoury. The marinade’s made with garlic, a bit of vinegar, Worcestershire sauce, mustard, and cracked black pepper. Nothing too fancy—just things that push the natural beef flavour forward.
Herbed Butter with Horseradish for a Tangy Finish
Once the steak comes off the grill, I rest it under foil and top it with rounds of cold horseradish and chive butter. It melts in slowly and mingles with the juices, adding sharpness and a bit of creamy richness. It’s not overwhelming—just enough to lift the beef without hiding it.
The butter keeps in the fridge for a week or so and works just as well on lamb, potatoes, or grilled mushrooms. I usually make a batch and freeze half in a log for later.
A British BBQ with Classic Ingredients
Horseradish is one of those ingredients that doesn’t get enough time on the BBQ table. I usually keep a jar in the fridge for roast dinners, but mixed with butter and herbs, it becomes something entirely different. You get that nose-tingling bite, but the fat from the butter rounds it out.
If you want to turn this into more of a meal, serve it with grilled new potatoes or a tomato and onion salad. Toasted sourdough works well too—soaks up the steak juices nicely.
How to Serve Grilled Skirt Steak at a BBQ
This steak goes well with grilled vegetables or a lightly dressed salad. I sometimes pair it with roasted beetroot and pickled onions—it plays well with the horseradish. If you want a heavier side, buttery mashed potatoes or charred corn work nicely.
Leftovers are brilliant in wraps or sandwiches. Layer the sliced beef with rocket and spoon over any melted butter that’s left on the plate.
BBQ Tips for Skirt Steak Done Right
- Always slice against the grain. It’s the difference between tender and chewy.
- Don’t skip the resting time—it gives you juicier slices and better flavour.
- High heat is key. You want colour and char, not a slow cook.
This is the sort of thing I like to serve when the fire’s good and hot and you’ve only got a few minutes to cook. It looks impressive, but it’s really about timing and letting the ingredients speak for themselves.
Beef Skirt Steak with Horseradish and Chive Butter
Ingredients
For the marinade
- 2 tbsp Olive Oil extra virgin
- 1 tbsp red wine vinegar
- 2 tsp Worcestershire Sauce
- 2 cloves Garlic minced
- 1 tsp Dijon Mustard
- 1 tsp Black Pepper cracked
- ½ tsp Salt
For the steak
- 800 g Beef Skirt Steak trimmed
- 1 tbsp Olive Oil for brushing the grill
For the butter
- 100 g Butter unsalted and softened
- 2 tbsp Horseradish creamed
- 2 tbsp Chives finely chopped
- ½ tsp Salt
- Black Pepper to taste
Instructions
- Marinate the Steak. Pat the steak dry with kitchen paper. In a shallow dish, mix the marinade ingredients. Add the steak and turn to coat well. Cover and refrigerate for at least 2 hours, or up to 4. Take it out 30 minutes before grilling to come up to room temperature.
- Make the Butter. In a bowl, mix the softened butter, horseradish, chopped chives, salt, and pepper until smooth. Spoon onto clingfilm, roll into a log, and chill until firm.
- Get the Grill Hot. Light your BBQ and set it up for direct heat. You want high heat for this—skirt steak likes a good sear. Brush the grill with a bit of oil to prevent sticking.
- Grill the Steak. Place the steak over the hottest part of the grill. Cook for 3–4 minutes on each side, depending on thickness. You’re aiming for medium-rare to medium. If the ends are thinner, give them a little less time.
- Rest and Serve. Transfer the steak to a board and rest it for 5–10 minutes under foil. Slice across the grain into thin strips. Top with slices of the horseradish butter just before serving.
Nutrition
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