Skirt Steak BBQ Cook Time
260°C (500°F) Maximum Heat
2–3 min per side • Internal: 55°C (131°F) for medium-rare
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| Rare | 49°C (120°F) | 1–2 min per side | Cool red centre. |
| Medium-Rare | 55°C (131°F) | 2–3 min per side | Warm red centre. Ideal for skirt. |
| Medium | 60°C (140°F) | 3–4 min per side | Pink centre. Maximum for skirt steak. |
How to BBQ Skirt Steak
1
Trim excess silver skin. Pat dry.
2
Marinate for 1–2 hours in a bold marinade (soy, lime, garlic, chilli).
3
Preheat BBQ to maximum heat — as hot as it’ll go.
4
Sear hard and fast: 2–3 minutes per side. That’s it.
5
Rest 5 minutes, then slice very thin against the grain. This is critical.
Pro Tips
- Skirt steak has incredible beefy flavour but tough fibres — slicing against the grain is mandatory.
- Maximum heat, minimum time. This cut needs a hard sear, not a slow cook.
- A bold marinade (Mexican, Asian, chimichurri) works perfectly with skirt’s strong flavour.
- Great for fajitas, tacos, and steak sandwiches.
- Don’t cook past medium — it gets tough quickly.
Resting Time
Rest for 5 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
External Resources
- VIC Health — Food Safety — Victoria Government food safety information
- Australian Beef — Official guide to Australian beef cuts and cooking methods
- Weber Australia Blog — BBQ tips and techniques from Weber Australia
- AmazingRibs.com — Science-based BBQ and grilling techniques
Frequently Asked Questions
How long to BBQ skirt steak?
2–3 minutes per side over maximum heat. It’s a fast cook.
Why is slicing against the grain important for skirt steak?
Skirt has long, tough muscle fibres. Cutting against the grain shortens those fibres, making each bite tender instead of chewy.
Should I marinate skirt steak?
Yes. Skirt steak takes to marinades beautifully. 1–2 hours is ideal — the flavour penetrates well.
Is skirt steak the same as flank?
No. Skirt is thinner, longer, and more flavourful. Flank is thicker and leaner. Both need high heat and thin slicing.