Bubba's Barbequed Skirt Steak Recipe - Allrecipes.com
Bubba's Barbequed Skirt Steak Recipe
  • READY IN ABOUT 9 hrs

Bubba's Barbequed Skirt Steak

Recipe by  

"Growing up in Chicago, the measure of a man was his secret recipe for preparing and grilling skirt steak. Here is my family recipe. I have brought these steaks to many throw-downs in my new home in North Carolina and it can compete with all the local favorites. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    8 hrs 45 mins


  1. Make diagonal cuts through the skirt steak on both sides. Cut diagonally about every 1/4 to 1/2 inch, then cut diagonally in the opposite, perpendicular direction. Repeat on the other side of the steak to complete the crisscross cuts that will tenderize the meat. When the meat is prepared, some sections will be very long. I cut the longer sections to keep them under 18 inches long.
  2. Whisk together the olive oil, red wine, parsley, basil, balsamic vinegar, soy sauce, garlic, and bay leaves in a large glass or ceramic bowl. Add the skirt steaks and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours to overnight.
  3. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the skirt steaks from the marinade, and shake off excess. Discard the remaining marinade.
  4. Cook the skirt steak on the preheated grill to your desired degree of doneness, about 10 minutes per side for medium-well. Once nearly finished, brush the steaks with the barbeque sauce and cook for 2 minutes. Flip the steaks over, brush with barbeque sauce, and cook 2 minutes longer.
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  • Cook's Note
  • Try to find untrimmed skirt steaks in a sealed bag with the juices intact and trim them yourself as this maintains maximum freshness. Buy about 6 pounds of untrimmed steak to yield 4 pounds of trimmed steak.
  • The skirt steak has different types of fat and gristle on each surface. The rounder (top) of the steak has a more marbled type of fat that takes more time to trim. The (bottom) flatter side has a thin membrane. Using a small very sharp knife (I use a curved boning knife), take the knife along the top surface, trimming the top, thin layer of the steak to remove the heavier fat from the steak. There will still be marled fat remaining in the meat and this is ok. Turn the steak over and pinch the thin membrane upwards and run the knife under and remove the thin membranous layer.

Reviews More Reviews

Most Helpful Positive Review
Mar 24, 2009

I made this for my husband and myself. I used only 1+ pounds of skirt steak, so I reduced the marinade to 1/4th. The marinade was great and the barbeque sauce added a sweetness to it which was delicious. We like our steak medium to medium rare so we cooked it 5 minutes on each side. Would make again for sure.

Most Helpful Critical Review
Jan 18, 2011

Didn't do it for our family, meat was very tough!

May 15, 2011

Great recipe Bubba! I did make a mistake, didn't read the directions and added the BBQ sauce to the marination, but I also basted the meat with BBQ sauce, it had lots of flavor. Everyone loved it!

Mar 30, 2009

This was ABSOLUTELY delish!!!!! I have used this marinade 2 times in the past week and it works with all kinds of beef. FANTASTIC

Sep 07, 2010

I enjoyed the taste of this steak. I used the marinade but didn't have any bbq sauce so I made a sauce out of Hoisin sauce and pineapple juice. I slathered that on while it was on the grill. Hubby was not too fond of the wine in here. Not the recipes fault, personal preference. Thank you Bubba for the chance to make one of my favorite cuts a beef a bit more different:)

Aug 23, 2010

Excellent....my family and I loved this! My only change was to use white wine instead of red since it was what I had on hand. I also used 2 lbs. of skirt steak and so I halved the marinade. Marinated for 24 hours and grilled. Nice crust on the outside and very tender and juicy on the inside...extremely flavorful. Will make again and thanks!

Mar 04, 2010

wow. wasn't sure what to do with a skirt steak but boy do i now! the marinade really permeates the meat and compliments & brings out the barbecue flavor. i broiled it following the grilling cooking times & it was perfect. i marinated it overnight until dinner time in my vacuum marinating (foodsaver canister) - it didn't need that long with the vacuum but it didn't hurt either.will definitly make again.

May 21, 2009

We had friends over for a BBQ and this recipe was a HUGE hit! So Yummy! Will definatley be a KEEPER!!!!


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  • Calories
  • 404 kcal
  • 20%
  • Carbohydrates
  • 12.8 g
  • 4%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 31.7 g
  • 49%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 14 g
  • 28%
  • Sodium
  • 491 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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