Grilled Skirt Steak with Miller Lite Mustard BBQ Sauce, Recipe by Aarón Sánchez



  • 2 pounds skirt steak, trimmed
  • 1 Tbsp. grated lime zest
  • 1 tsp. dried oregano, preferably Mexican
  • 1 tsp. ground coriander
  • 1 tsp. ground black pepper
  • 1 Tbsp. kosher salt
  • 3 Tbsp. olive oil
  • Miller Lite-Mustard BBQ Sauce for serving


Cook Time
45 minutes
  1. Lay the steak flat on a rimmed platter or rimmed baking sheet. Combine the lime zest, oregano, coriander, and black pepper; rub it evenly over all the steak and let it sit at room temperature for 30 minutes.
  2. Prepare your grill so that most of it has a high flame, saving one area for indirect heat (if you have a charcoal grill, leave one area empty; if you have a gas grill, leave one burner off). Cover the lid, allowing the grate to get as hot as possible, preferably up to 600F. Clean the grates well.
  3. Just before cooking, sprinkle the salt evenly over both sides of the steak, adding less in the thinner areas, and coat it with oil. Grill for about 2 minutes and then, if you want crosshatching, use your tongs to rotate it about 45 degrees. Cook for another 1 to 2 minutes before flipping. Do the same thing on the second side. For a medium-rare steak, figure 7 to 8 minutes total on the grill. Skirt steaks vary in width, so if a thinner steak is cooking faster than the rest, move it to the indirect heat to finish cooking.
  4. Let the steaks rest for at least 5 minutes. To slice it, first break it down into 4- to 6-inch pieces by making cuts with the grain. Then, thinly slice each one against the grain and on a bias. Serve with Miller Lite-Mustard BBQ Sauce.