Spicy Marinated Skirt Steak


  • 3 garlic cloves
  • 1 1/2 tsp kosher salt
  • 1 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 1 tsp black pepper
  • 1/2 tsp ground cinnamon
  • Pinch of ground cloves
  • 1 tblsp olive oil
  • 2 1/4 lbs skirt steak (2 steaks), each halved crosswise – much easier to handle when cut in half
  • Special equipment: a charcoal grill and a bag of hardwood charcoal, or a gas grill


  • Mince garlic and mash with kosher salt. Stir together spices in a bowl, then add in garlic and oil until a paste forms. Pat steak dry, then rub with paste. Marinate steak in a sealed plastic bag, chilled, at least 6 hours.
  • Bring steak to room temperature, about 30 minutes, and prepare grill for cooking. Charcoal is hot when you can hold your hand 5 inches over rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to medium high.
  • Grill steak on lightly oiled grill rack, uncovered, turning over once, 4 to 6 minutes total for medium-rare. Cut steak across grain into 1/4-inch-thick slices.
  • (If necessary, steak can be grilled in batches in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat. Steaks may have to be quartered instead of halved to fit in pan.)
Cabernet Sauvignon, Napa Valley
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