Beef Skirt Steak with Soy, Ginger and Smoked Honey Glaze

Beef skirt steak is one of those underrated cuts that rewards you with big flavour if you treat it right. It’s got long, coarse muscle fibres and loads of beefy character. You don’t need much—just a punchy marinade, a hot BBQ, and a sharp knife to carve it properly. For this version, I use a glaze made with soy, ginger and smoked honey. It sears up sweet and salty with a little edge of fire from the grill.

Skirt takes on marinades well. It’s thin and has enough fat to stay tender if you slice it across the grain. Because of the way it cooks, I always give it a bit of time to sit in the fridge with the marinade before hitting the grill. Then I let the fire do the work. A quick blast over high heat gives you char on the outside and pink inside, which is how this cut really shines.

Why Skirt Steak is Perfect for the BBQ

Skirt’s not a showy cut, but it delivers in taste. It’s affordable too, which means you can serve it to a group without breaking the bank. Because it’s thin, it cooks fast—just a few minutes per side.

The trick is to rest it properly and slice it thin, across the grain. That breaks up the fibres and gives you tender bites that don’t chew like leather. Serve it piled up on a platter and let people help themselves. It’s the kind of BBQ dish that looks impressive with very little effort.

The Smoked Honey and Soy Glaze Brings It All Together

This glaze is rich, slightly sticky and full of umami. Smoked honey brings a subtle depth, while soy sauce adds salt and complexity. I stir in fresh ginger for bite, a touch of sesame oil for richness, and rice vinegar to balance it all.

Brushing this on during the last few minutes of cooking creates a lacquered crust that caramelises beautifully. If you can’t find smoked honey, just use regular honey and add a pinch of smoked paprika.

How to Serve Soy and Smoked Honey Skirt Steak

I usually serve this sliced, with grilled spring onions or charred tenderstem broccoli on the side. It works well with rice or flatbreads and a bright herb salad—something like chopped coriander, mint and parsley with a squeeze of lime.

It also makes brilliant BBQ tacos. Just pile the sliced steak into warm corn tortillas with pickled onions, some chilli sauce, and a bit of slaw. The sticky-sweet glaze pairs really well with sharp or tangy toppings.

Tips for Cooking Skirt Steak on the Grill

• Don’t overcook it—medium rare is ideal. Go beyond that and you’ll lose the tenderness.
• Always cut across the grain. It’s the difference between biteable and chewy.
• Let the marinade do its job. Even an hour makes a big difference.

If you’ve not used skirt before, this is a good place to start. It’s fast, flavourful and doesn’t need much fuss. You can double the marinade if you’re feeding a crowd, or tweak the glaze to your own taste with more chilli or garlic. It’s one of those cuts that’s hard to mess up once you know how it behaves.

Beef Skirt Steak with Soy, Ginger and Smoked Honey Glaze

Spooning & Forking

Beef skirt is one of those underrated cuts that rewards you with big flavour if you treat it right. It’s got long, coarse muscle fibres and loads of beefy character. You don’t need much—just a punchy marinade, a hot BBQ, and a sharp knife to carve it properly. For this version, I use a glaze made with soy, ginger and smoked honey. It sears up sweet and salty with a little edge of fire from the grill.

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Marinating Time 3 hours hrs

Course bbq, dinner, Main Course

Cuisine British, European

Servings 4 Servings

Ingredients

  

1x2x3x

• 600 g skirt steak
• sea salt
• black pepper freshly cracked

For the skirt steak marinade

• 2 tbsp Soy Sauce dark
• 1 tbsp Honey smoked
• 1 tbsp rice vinegar
• 1 tsp Sesame Oil
• 1 clove garlic minced
• 2 tsp fresh ginger grated

Instructions

 

• Marinate the Beef. In a small bowl, mix all the marinade ingredients. Pat the skirt steak dry with kitchen paper, then place in a shallow dish or a zip-lock bag. Pour over the marinade and rub it in well. Cover and chill for at least 1 hour—up to 6 hours if you’ve got the time.
• Preheat the BBQ. Light your BBQ and let it reach high heat. Skirt steak likes it hot and fast. If you’re using charcoal, aim for a two-zone setup with a searing area and a cooler side.
• Grill the Steak. Remove the steak from the marinade and brush off any excess. Lightly oil the meat. Place it over the hottest part of the grill and sear for 2–3 minutes on each side. During the last minute of cooking, brush with a bit more glaze to build up a sticky finish.
• Rest and Slice. Take the steak off the grill and let it rest for 8–10 minutes, uncovered. Resting is key—it helps the juices settle. Then slice it thinly across the grain with a sharp knife. Arrange on a warm plate and spoon over any juices.

Keyword BBQ, Beef, Comforting, savoury

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