Our Traeger Grilled Skirt Steak delivers big, beefy flavor with minimal fuss. This simple recipe uses a smoky salt-pepper-garlic rub and a quick, high-heat sear on the pellet grill to create a deeply caramelized crust and a juicy, tender center. It’s ideal for weeknight dinners, easy backyard meals, and any time you want a flavorful steak without hours of prep.
Traeger Grilled Skirt Steak
Skirt steak is one of the most flavorful cuts you can grill. Its thin, long profile helps it form a beautiful, well-browned crust while retaining a tender, slightly pink interior when cooked quickly over high heat. Letting the steak rest before slicing is essential to keep the juices in the meat rather than spilling onto your cutting board.
A Traeger or other pellet grill is perfect for this method because it holds steady high temperatures and adds a gentle wood-smoke note that complements the beef without masking it. For best texture, aim for medium-rare to medium—this cut becomes tough if overcooked.
I like a straightforward SPG (salt, pepper, garlic) with a hint of smoke to highlight the beef. If you have a smoky SPG blend, it pairs beautifully with skirt steak and takes only seconds to apply.
Salt, Pepper & Garlic
A classic SPG blend—salt, cracked black pepper and garlic—works perfectly here. If you prefer a smoky twist, use a smoked salt or a spice blend that includes smoked paprika.
Why You’ll Love This Dish
- Quick to Cook – Skirt steak sears in minutes, so dinner comes together fast.
- Intense Beef Flavor – This cut is naturally rich and pairs well with smoke and simple seasonings.
- Minimal Ingredients – A basic rub is all you need to elevate the steak.
- Highly Versatile – Serve sliced for tacos, salads, sandwiches, or as a standalone main with sides.
- Consistent Results – A pellet grill makes it easy to maintain the high heat required for a great sear.
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Easy Grilled Skirt Steak Shopping List
You probably already have most of what you need. Below are the essential items—see the recipe card for exact amounts.
Ingredients
- Skirt Steak – Choose a whole skirt steak, trimmed of excess fat and silver skin for best results.
- Smoky SPG or SPG Blend – Salt, black pepper, and garlic; optionally add smoked paprika or smoked salt for extra depth.
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How to Cook Skirt Steak on a Pellet Grill
This overview outlines the straightforward steps. For best results, follow the detailed recipe instructions and check temperatures with an instant-read thermometer.
- Bring to room temperature: Remove the steak from the fridge 15–20 minutes before grilling so it cooks evenly.
- Preheat the grill: Heat your pellet grill to about 450°F with the lid closed.
- Season both sides: Rub both sides evenly with your SPG or preferred seasoning.
- Sear over high heat: Place the steak on the grates and close the lid. Cook about 5 minutes per side to develop a strong crust.
- Check doneness and rest: Remove the steak at 125°F for medium-rare or 135°F for medium. Let it rest at least 5 minutes before slicing thinly against the grain.
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FAQ
How should I store leftovers?
Tightly wrap leftover steak in foil or place it in an airtight container. Refrigerate for up to three days. It’s excellent cold in salads or gently reheated.
What’s the best way to reheat it?
Reheat slowly to avoid overcooking: use a skillet over medium-low heat with a splash of broth, or warm in a 275°F oven until just heated through. Avoid the microwave when possible.
Can I prepare this in advance?
Yes. You can season the steak up to 12 hours ahead and refrigerate it. Bring it back to room temperature before grilling for even cooking.
What are good substitutions?
If you don’t have a smoky SPG, combine kosher salt, cracked black pepper, granulated garlic, and a pinch of smoked paprika or smoked salt for similar flavor.
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Serve This With…
- Grilled corn on the cob—buttery and smoky complements the steak.
- Chimichurri or a bright salsa verde to add acidity and herb freshness.
- Roasted fingerling potatoes or garlic bread for a hearty side.
- A crisp green salad or mixed grilled vegetables to balance the richness.
- Finish with a light dessert to keep the meal balanced.
This Traeger grilled skirt steak combines speed, bold flavor, and flexible serving options. Minimal prep and a fast cook time make it ideal for busy nights and gatherings alike. The smoky crust and tender interior ensure every bite is satisfying—slice thin against the grain to serve, and enjoy.
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Traeger Grilled Skirt Steak
This easy grilled skirt steak is quick to prepare and packed with flavor—perfect for weeknights or entertaining.
5 minutes
15 minutes
20 minutes
Ingredients
- 2 pounds skirt steak
- 1 teaspoon smoky SPG (or 1 tsp salt, 1/2 tsp cracked black pepper, 1/2 tsp granulated garlic)
Instructions
- Remove the steak from the refrigerator and let it sit 15–20 minutes to reach room temperature.
- Preheat your pellet grill to 450°F with the lid closed.
- Pat the steak dry and evenly season both sides with the SPG.
- Place the steak directly on the grill grates and close the lid.
- Cook for about 5 minutes, then flip and cook another 5 minutes for a good sear.
- Use an instant-read thermometer: pull at 125°F for medium-rare or 135°F for medium.
- Let the steak rest at least 5 minutes before slicing thinly against the grain.
Nutrition Information:
Yield: 4
Amount Per Serving:
Calories: 347
Total Fat: 17g
Saturated Fat: 6g
Cholesterol: 143mg
Sodium: 150mg
Protein: 49g
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