Grilled Skirt Steak


On our first date, my now-husband told me he is a vegetarian.  I am someone who's extremely passionate about food — all food– and I wondered if this might be a deal breaker. 

He added that he's a "Pesco" Vegetarian, meaning he eats fish, dairy products, and eggs. Phew! I really liked him, and this at least I could live with.

Needless to say, I love red meat, and I'm a firm believer that, in moderation, most foods are okay.  I'm thrilled that both my boys like red meat as well.

Skirt steak is delicious, easy to make, and inexpensive. It's the perfect thing to serve at your Labor Day soiree!  The apple juice in the marinade here acts as a tenderizer. Please note that you will need to marinate this overnight!


  • 1/4 cup apple juice
  • 1/8 cup Worcestershire sauce
  • 1/8 cup low-sodium soy sauce
  • 1 1/2 pounds skirt steak
  • Salt and pepper


Serves 4 to 6

Pour the apple juice, Worcestershire, and soy into a large zip-lock bag.  Add the steak.  Remove all the air from the bag and seal it.  Making sure the steak is well coated, place the bag in the refrigerator overnight.   

Preheat a stove-top grill or BBQ over high heat.  Remove the bag from the refrigerator and place the steaks on a baking sheet.  Generously season both sides with salt and pepper.

Place the steak on the grill.  You should hear a sizzling sound when you place any food on the grill. If you don't, your grill's not hot enough. Wait until the grill is very hot and listen for the sizzle!  For medium-rare, grill the steaks for about four to six minutes total, turning the steaks halfway through.

Let the meat rest for at least five to ten minutes on a plate before slicing. Pour any of the steak juices from the plate on top before you serve the meat.

It's a good idea to make extra here, so you can easily make steak and cheese sandwiches for the next day's lunch boxes too!

Skirt Steak Sandwiches