Place all marinade ingredients in a large gallon sized bag. Mix together. Add the steak to the marinade. Mix again. Seal tight, and place in a large bowl and place in the refrigerator for a minimum of 2 hours, we cap at 6 hours to maintain the beef flavor.
Heat grill nice and hot, and prepare for direct cooking. Target 450 to 500 degrees Fahrenheit over direct grilling.
Remove the steak from the bag and pat dry (don't worry about removing pieces of the onion or garlic). Discard any extra marinade. Liberally season your steak on both sides with your dry rub.
Place on grill for direct cooking. Grill approximately 3-4 minutes per side (this will depend on size of your steak). It's always best to check your temperature with a digital thermometer. We like 125 for rare, and also 135 for medium rare. *see notes Remove from heat.
Slice against the grain, and serve as a filling for tacos or burritos.
Exact cooking times will depend on the size of your steak. We always like to use a digital thermometer to ensure proper cooking doneness. The nice thing about skirt steak is you can section it up and cook to different temperatures for your guests. You can cook one to 125 for those who like it rare, or 135 for those who aim for more of a medium rare. Temperature Ranges:
Rare: 120-130 degrees F
Medium Rare: 130-140 degrees F
Medium: 140-150 degrees F
Medium Well: 150-160 degrees F
Well Done: 160 degrees F (and not recommended)
Taco Ingredient Ideas:
Corn tortillas – we warm them up on the grill or over a propane flame with tongs.
Avocado slices – it is simple but adds a creamy flavor
Cilantro – gives a little extra fresh herbal flavor
Grilled lime – we squeeze a grilled half of lime to boost flavor
Fresh tomatoes and onions – we dice up fresh tomatoes and white onion to add flavor