Smoky Fall Spice– Rubbed Skirt Steak

When fall rolls around, this spice-packed skirt steak will keep you full and satisfied. I can’t get enough of the smoky flavor and end up making this standby meal often during the cooler months. My favorite part, aside from the great taste, is that we get a filling, healthy meal that doesn’t take much time to make!

RUB INGREDIENTS

½ tsp sea salt
¼ tsp freshly ground black pepper
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) dry mustard
½ tsp cumin
1 tsp (5 ml) coriander
½ tsp granulated garlic
2 tsp (10 ml) granulated onion
½ tsp turmeric
½ tsp chili powder
1 tsp (5 ml) allspice
¾ tsp rosemary
¾ tsp cinnamon
STEAK

2 pounds (907 g) skirt steak
2 TBSP (30 ml) honey
Serves 4

Prep Day:

Place the rub ingredients in a small bowl, and stir to combine.
Cut the skirt steak into thirds so it’s easier to handle on the grill. Sprinkle the rub mixture on all sides of the steak pieces. Really rub it in with your hands to distribute it evenly. Place the meat in a large zip-top bag.
Drizzle the honey into the bag, push out all the air, and seal. Now squish the meat around in the bag and get the honey all over the pieces. Place this bag inside a 1-gallon freezer bag and freeze until needed.
Serving Day:

Thaw the steaks in the refrigerator overnight. Remove the steaks from the refrigerator and allow them to warm up to room temperature. Meanwhile, preheat your grill to medium-high heat.
Grill the steaks for 2-3 minutes per side for medium-rare. Remove from the heat to a warm plate, tent with foil, and let them rest for 10 minutes.
Slice the steaks against the grain, and serve.

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Smoky fall spice-rubbed skirt steak is autumn in a grill basket. A warming rub of cinnamon, allspice, coriander, and smoked paprika meets a drizzle of honey, then skirt steak grills fast and rosy for slices that taste like the best of the season.

Pro Tips

• Rub the spice mixture into every surface of the steak with your hands — skirt steak's loose texture grabs the rub and the honey becomes its glaze.
• The warm spices (cinnamon, allspice, turmeric) with smoked paprika give this its signature fall character; the honey rounds out the heat from the chili powder.
• Cut the skirt steak into thirds before rubbing and grilling — smaller pieces are far easier to manoeuvre on the grates and cook more evenly.
• Grill 2–3 minutes per side for medium-rare only. Skirt steak is thin and goes tough fast, so have your serving platter ready.
• Tent the grilled steak with foil on a warm plate and rest it before slicing thin against the grain.

Frequently Asked Questions

Can I make this rub ahead?

Yes, mix the dry rub in a jar and keep it on hand. The full freezer-bag prep — rubbed steak plus honey — means you can thaw and grill with zero weeknight effort.

Is this skirt steak recipe paleo?

Completely: pure ground spices and honey on skirt steak, with no sugar blends, soy, or gluten. It's a rub you can feel good about on any cut of beef.

What if I don't have a grill?

A cast-iron skillet over high heat gives you the same fast sear. Cook 2–3 minutes per side and don't crowd the pan — work in batches if needed.

How do I slice skirt steak for tenderness?

Always slice thin against the grain after a short rest. Cutting with the grain leaves long fibres that eat chewy no matter how well the steak is cooked.

Recipe Card

Stav Kogan

Smoky Fall Spice– Rubbed Skirt Steak

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• ½ tsp sea salt
• ¼ tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp dry mustard
• ½ tsp cumin
• 1 tsp coriander
• ½ tsp granulated garlic
• 2 tsp granulated onion
• ½ tsp turmeric
• ½ tsp chili powder
• 1 tsp allspice
• ¾ tsp rosemary
• ¾ tsp cinnamon
• 2 lb skirt steak
• 2 TBSP honey

Method

 

1. Serves 4 Prep Day: Place the rub ingredients in a small bowl, and stir to combine.
2. Cut the skirt steak into thirds so it’s easier to handle on the grill.
3. Sprinkle the rub mixture on all sides of the steak pieces. Really rub it in with your hands to distribute it evenly.
4. Place the meat in a large zip-top bag.
5. Drizzle the honey into the bag, push out all the air, and seal. Now squish the meat around in the bag and get the honey all over the pieces.
6. Place this bag inside a 1-gallon freezer bag and freeze until needed.
7. Thaw the steaks in the refrigerator overnight.
8. Remove the steaks from the refrigerator and allow them to warm up to room temperature.
9. Meanwhile, preheat your grill to medium-high heat.
10. Grill the steaks for 2-3 minutes per side for medium-rare.
11. Remove from the heat to a warm plate, tent with foil, and let them rest for 10 minutes.
12. Slice the steaks against the grain, and serve.

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