Asian Grilled Skirt Steak & Charred Green Onions

Charred, salty, cheap and quick cooking. Oh the beauty of the skirt steak! Surely not everyone has an outdoor grill, so I’d imagine an indoor griddle/grill pan or even a panini maker, would suffice well enough for this recipe. That being said, one substitution you cannot make…I just won’t allow it, is the fresh ginger. Do yourself a flavor and don’t use powdered.


  • 1 – 1½ lbs skirt steak
  • 3 T coconut aminos (wheat-free soy will do, if you can’t find aminos)
  • 1 t honey
  • ¼ t cayenne pepper
  • 2 cloves garlic, grated or finely, finely chopped
  • 1 t freshly grated ginger
  • salt
  • few tablespoons of melted F.O.C. (fat of choice), we used clarified butter
  • 1 bunch of green onions


In a zip-top bag, add all ingredients, including some F.O.C., but excluding the onions. Massage the beef with lots of emotion. Let marinate for as little as 1 hour and up to 24 hours.

When the beef is good to go, heat your grill up to super high heat. The skirt steak is so thin that we want to make sure we develop a char on the outside of the steak before it overcooks. The steak shouldn’t need more than 3-ish minutes on each side. Remove the steak from the grill once it’s reached your desired level of doneness. While the steak is resting, brush the green onions with a bit of your F.O.C. and some s&p. Toss ’em on the grill and let them get nice and charred.

Slice the steak and serve with the onions.

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  • Reply
    Christine M.
    February 17, 2011 at 11:21 pm

    Amazingly delicious! I didn’t let it marinate as long as specified, but it still turned out fantastic. Charred on the outside, rare on the inside (the way we like it), with a lovely ginger flavor. I’m sure it would be even better if left to marinate several hours. 🙂

  • Reply
    February 26, 2011 at 11:43 pm

    Just made this tonight, and of course, it’s amazing!I marinated for about 4 hours or so and cooked on a griddle pan. It was great, but I’m sure it would’ve been better using an actual grill. The benefit, though was that the onions got to roll around in the drippings in the pan! Thanks again!

  • Reply
    Paul Cleary
    March 26, 2011 at 9:20 pm

    Perhaps you can let me know where I went wrong. I put these on my outdoor gas grille and shut the lid to cook them. Had the grille on high the whole time. Flipped them at 2-3 minutes or so.

    The steak was really well done, plus it was pretty chewy. This is the first time I can remember having Skirt Steak, so I am not sure if it was just the kind of steak, or if it was how I cooked it.

    That said, it tasted really good. I sat down and ate through almost a pound of it. Less than thrilled with the chewiness, but the taste was incredible.

    This definitely makes my list (along with your Chicken Wings, which were also stellar).

  • Reply
    Brandon Keatley
    March 26, 2011 at 10:23 pm


    Since the skirt is so thin…it can overcook even in that short amount of time on the grill…which is probably exactly why it was tough. Next time, try getting the grill searing hot by leaving it on high for a few minutes (maybe as many as 10-15). Then turn down to medium or low just before adding the steak. The hot grates will sear the outside without a high flame to overcook the middle. Hope that helps. Just imagine how delicious it will be when still juicy!

  • Reply
    Matt H
    March 27, 2011 at 12:05 pm

    We used our Panini press for this which allowed for quick cooking and char on both sides!

  • Reply
    TUESDAY 11.04.05 « The Foodee Project | Meals for the paleo lifestyle
    April 5, 2011 at 2:22 am

    […] 4, 2011 by The Foodee Asian Grilled Skirt Steak & Charred Green Onions […]

  • Reply
    April 6, 2011 at 10:38 am

    Wow…excellent. I marinaded it for 3 hours…and the flavor was excellent. I also used the marinade after the meat was on to brush over some grilled peppers and onions as I grilled them for some flavor…great accent.

  • Reply
    Paul Cleary
    April 12, 2011 at 8:23 am

    Bah! Flavor still excellent, but I don’t think I am a fan of the skirt steak.

    Gonna keep the recipe, but try it with some butterfly filet perhaps?

    • Reply
      megan keatley
      April 12, 2011 at 2:20 pm

      oh well. you can’t mess up a filet, so for sure on that. maybe a flank or london broil would suite your tastes better?

  • Reply
    July 27, 2011 at 8:46 pm

    This was a great and super quick recipe. I made the steak as directed but instead of the green onions, I wrapped the pieces of meat in leaves of kale…like Korean style. So yummy! Thanks for this awesome recipe!

  • Reply
    July 28, 2011 at 7:58 pm

    used this recipe with Tilapia (and asparagus)….VERY VERY good! Love this recipe!

  • Reply
    July 29, 2011 at 10:08 pm

    I just made this for the 3rd time tonight. It was like a calling, got fresh green onions this week from my CSA share, then finally found a grassfed skirt locally. This recipe is amazing and you guys are frecking awesome

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