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Grilled Buffalo Skirt Steak Recipe

Grilled Buffalo Skirt Steak Recipe

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Yasmin Fahr

Sometimes it's amazing what can be done with just a grill, charcoal, a hose, a fantastic piece of meat, and some great ingredients. During what we refer to as our 'renegade BBQ,' where we literally hijacked our friend's backyard when he wasn't home to use his grill, we made this lovely dish below. (This meant that we had no access to any of the modern-day applicances that we take for granted, except for a hose.)

With one cutting board, a paring knife, and a host of basic ingredients (salt, pepper, oil, herbs, and spices), we threw together this fantastic meal, which means you can recreate this on your own while camping or 'glamping.' Or, of course, you can always do it in your backyard with access to your kitchen sink (might be a little easier). Check out the other recipes we managed to make while on this renegade mission.

Click here to see the Simply Grilled NY Strip recipe.

Click here to see the Grilled Buffalo and Avocado Quesadillas recipe.


  • One 1-pound buffalo NY strip steak, preferably Wild Idea Buffalo
  • Olive oil
  • Salt and pepper
  • 1 clove garlic, minced
  • ½ tablespoon chopped scallions
  • ½ bunch parsley, chopped
  • 1 serrano pepper, sliced thinly
  • Juice of 1 lime


Coat the steak with olive oil and generously salt and pepper it. Combine it with the remaining ingredients except for the lime juice. Let sit for about 10-15 minutes while you heat up the grill to high heat (about 450 degrees) or hot charcoals.

When the grill is ready, squeeze some of the lime juice on top, reserving the rest for when the steak if finished. Place the steak on the grill over direct heat, cooking for about 3-4 minutes per side or until the internal temperature reaches 130 degrees for medium rare.

Remove from the grill and let rest for 5-10 minutes. Slice across the grain and top with the remaining lime juice and serve immediately.

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Wild Idea Buffalo Co. LLC
1585 Valley Drive
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Gringo Carne Asada Recipe

Carne Asada literally means “grilled meat”. And Skirt Steak is most often used but you can substitute flank steak, sirloin steak, or just about any thin cut of lean beef. The steak is placed in a flavorful marinade for several hours to help tenderize it and then it’s grilled fast over hot coals where it develops a charred outer surface but the inside stays tender and juicy. Carne Asada is a simple dish to prepare and it’s a really quick dinner once you have the meat marinaded. For the marinade I use fresh lime and orange juices, canola oil, vinegar, water, my Mexican seasoning – Malcom’s Grande Gringo, cloves of minced garlic, and finely chopped jalapeño pepper. These ingredients combine to make a fresh tasting marinade that works great at tenderizing the skirt steak. Trim the skirt steak of any excess fat or silver skin and drop it down into a zip top bag. Pour the marinade over the steak, squeeze out as much air as possible and work the steak around in the bag so the marinade completely covers it. Place the bag in the refrigerator for at least 2 hours but it won’t hurt to do this the night before. When you’re ready to grill the steak, fire up a charcoal grill set up for direct grilling. I used a chimney of Royal Oak All Natural briquettes and my Weber 22” grill. Once the grill was good and hot take the skirt steak out of the marinade allowing any excess moisture to drip off. Season each side with a little kosher salt. Drizzle some canola oil on a folded paper towel and wipe down the grill grate then place the steak directly over the hot coals. It’ll only take about 10-11 minutes to cook the skirt steak for medium rare. Flip it half way through the cook process so it gets a good char on both sides. When the steak is almost done place a cast iron pan on the cooking grate over the coals and add a little canola oil. Toss in some finely sliced onion, bell pepper, and jalapeño and let it sauté while the steak is finishing. I used a Lodge 12 inch Flat Griddle – and you can check them out at Amazon here >> As soon as the skirt steak gets to your desired doneness, take it off the grill and let it rest for 5-7 minutes. When the vegetables have softened and developed a little char move the cast iron pan off the grill. You can check out my HowToBBQRight 12″ Slicer here >> To serve the skirt steak, portion it into 3 pieces and slice thin across the grain. Arrange the strips of steak over the vegetables and serve it family style with your favorite toppings. Fresh Guacamole, Pice de Galo, chopped cilantro, fresh limes, and plenty of hot sauce are my favorites along with warm corn or flour tortillas. Now you’re ready for Taco Party, hope you Enjoy! Print

How To Cook Skirt Steak 6 Ways

Rach explains how to cook skirt steak &mdash and her favorite ways to serve it &mdash in an answer to one viewer who asked for her advice for avoiding toughness.

Q: "I bought skirt steak because there wasn't much at my grocery. I read it can be really tough. Afraid to ruin it &mdash help please!"

A: "Skirt is steak is delicious. It's very forgiving, actually, I find," Rach says. "As with any meat, you bring it to room temperature, cut into portions, freeze some if you're not going to eat it all that day."

Here are six different ways Rach suggests for serving up a skirt steak lunch or dinner.

How To Cook Skirt Steak

In general, Rach says, if you're just going to cook a piece of steak you bring it to room temperature, pat it dry and season it well. Then, get a cast-iron skillet&mdashRach's preferred pan of choice, but any skillet will do&mdashnice and hot over medium-high heat. Drizzle a little bit of oil on the meat or in the pan, put the meat in and let it completely develop its sugars and "get that great reddish-brown, crispy, beautiful finish, then flip it," Rach says.

The second side will cook quicker than the first. "It's a very thin steak, it won't take long," Rach adds. Once it's done, take it out and let it rest on a cutting board, then slice it against the grain.

A favorite from our Fueled by Fire Cookbook, this recipe comes from Tim, the lead designer behind the FirePit. Citrus juice combines with a wood-fired flavor to give this shrimp a refreshing yet smoky taste.

  1. Fire up your FirePit and let the coals begin to catch.
  2. Set bamboo skewers in a pan of water to soak.
  3. Combine all ingredients and marinate for 20 min.
  4. Remove shrimp from the marinade, removing chives and orange peel.
  5. Remove the skewers from the water and prepare four to five shrimp per skewer.
  6. Place the skewers on the grill top. Turning every few minutes to prevent over burning.
  7. When the shells have a little char, are a nice pinkish red and the flesh is slightly white, remove from the grill to a plate.
  8. Be sure not to over cook, if the flesh is a bright white and opaque, you’ve gone too far.
  9. After a few minutes of resting, they are ready to peel and eat.

  • Marinade:
  • 1/3 cup olive oil
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 2 cloves garlic, minced
  • 1 Tbsp red wine vinegar
  • 1-inch piece of ginger, sliced
  • 1/2 teaspoon red chili pepper flakes
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 to 2 pounds skirt steak, trimmed of membranes and silver skin
  • 25-30 bamboo or wooden skewers for grilling

Step 1

1. If using bamboo or wooden skewers, Soak them in water for at least 30 minutes

2. Place all marinade ingredients in a bowl, stir to combine. Set aside.

3. Cut skirt steak in strips across the grain, cut thin strips (1/4 to 1/3-inch thick, 1 1/2-inch wide, 6 to 8-inches long), angling the knife, cutting across the grain.

4. Place the steak slices in a Ziploc bag. Toss with the marinade to coat. Chill and marinate for 2 hours.

Skirt Steak Recipe

I can guarantee that Dad will be extremely happy when you fire up the grill and make this Skirt Steak Recipe for him on Father's Day!

There's nothing quite like grilling a steak especially when it's seasoned with spices and a hint of cocoa!

And what man doesn't love a grilled skirt steak with a cocoa steak rub?

Our chocolate steak rub combines brown sugar with the cocoa powder to balance the bite of the cocoa powder. Add in chili powder and cayenne and your spice-rubbed steak takes on a new dimension of flavor!

The combination of sweet and savory in the dry rub compliments the richness of the skirt beef steak adding an amazing intense flavor.

The secret to adding the most flavor to beef is to rub the seasoning mix on the steak and let it stand for 30 minutes so that the cocoa steak rub seeps into the steak! Oh yum!

Hop on over to the Certified Angus Beef web site where you can learn about the many cuts of beef and the best choices of beef for grilling.

I make commissions for purchases made through links in this post.

Love your beef and want the ease of home delivery? Get your steaks delivered right to your door from Omaha Steaks.

Love grilling, smoking, and bbq? Then you’ll want to sign up for the Grill Masters Club and get a box of sauces, rubs, marinades, wood chips, new recipes, and grilling accessories delivered right to your door.

A great gift for Dad on Father’s Day. Choose from 1 month, 3 months, 6 months or a 1 year subscription.



Step 1

Whisk vinegar, Worcestershire sauce, ketchup, oil, hot sauce, mustard, honey, and 1 Tbsp. water in a medium bowl to combine season with salt.

Step 2

Do ahead: Sauce can be made 2 months ahead. Store airtight at room temperature.

Steak and Assembly

Step 3

Prepare a grill for medium-high heat oil grate. Season steak generously with kosher salt and pepper. Grill, turning every 1–2 minutes and moving closer to or farther away from heat as needed to build even color, until nicely charred and an instant-read thermometer inserted into the thickest part of steak registers 125°(juices pooling on top of meat is a fairly good indicator that meat has reached medium-rare), 7–9 minutes. Transfer steaks to a cutting board and let rest 5–10 minutes before slicing against the grain.

Step 4

Transfer steak to plates and top with sauce. Crack some pepper over and sprinkle with sea salt.

How would you rate Skirt Steak With BA.1. Sauce?

First, you have to be into steak sauce. I, for one, was not. until I tried this one. BA has paired it perfectly with the Skirt (or Hanger/Flank or even sirloin -- but I suggest keeping it away from the Strip and Filet. Those should be butter, only). I drizzle a little on the sliced steak and let my guests add more to their liking. It's also an easy sauce to "make your own". I added a little Garam Masala, to add some warmth, and it was great. I imagine smoked spices (chipotle, paprika, etc.) would also be very nice.

Came out better than I thought. Kinda yummy actually. Made it and the BA recipe for tri tip steak with tiger sauce tonight. Was a toss up between the two. It lent a nice change to grilled steak. Not your usual steak salad corn dinner.

Reverse seared 2 thick NY strips over charcoal. After 10 min rest sliced lengthwise, applied the BA.1. sauce, coarse sea salt & pepper, chopped parsley and topped with sauteed crimini mushrooms. Awesome. Sauce was great a little different taste from A1 (that's a positive) and without the goop.

Was the intent for this sauce to be unpleasantly watery? The consistency bears no resemblance to A.1. or any other traditional steak sauce and feels more like a marinade. A waste of aged balsamic.


  • 2 tablespoons balsamic vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 4 teaspoons honey
  • 2 teaspoons olive oil
  • 2 garlic cloves, crushed
  • 2 (8-oz.) skirt steaks
  • Cooking spray
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Nutritional Information

  • Calories 226
  • Fat 11.8g
  • Satfat 3.8g
  • Monofat 5.4g
  • Polyfat 0.6g
  • Protein 26g
  • Carbohydrate 4g
  • Fiber 0.0g
  • Cholesterol 78mg
  • Iron 2mg
  • Sodium 317mg
  • Calcium 9mg
  • Sugars 4g
  • Est. added sugars 3g

Paleo Skirt Steak with Chimichurri Sauce Recipe

Thankfully, I’ve perfected my steak recipe over the past few years, and I love how it turns out almost every time now. And with the addition of my Creamy Chimichurri Sauce, it tastes amazing even when I overcook the steak sometimes.