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May 5, 2023 Beef

Adobo Marinated Skirt Steak on the Flatrock

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Skirt steak is one of my favorite cuts– it’s incredibly flavorful, tender, well-marbled and so versatile. You can use it in sandwiches or on salads, or in my favorite way to eat it– on soft corn tortillas for incredible tacos. This recipe for adobo marinated skirt steak on the Flatrock comes together in about an hour (depending on marinade time) and cooks up fast on the hot cast iron surface of the Traeger Flatrock. Whether you make it an elaborate meal or a simple supper, give this adobo marinated skirt steak recipe a try tonight!

Medium rare steak slices on a cutting board.
Perfect medium rare

SKIRT STEAK IS MY FAVORITE

When it comes to picking favorite cuts of meat, I have a hard time making a final final decision. But definitely skirt steak ranks among the top of my list. It’s a great cut of meat that comes from the lower half of the cow, below the ribs. When we get it, it’s about 1 meter long, with the grain running the short way.

Because it is so well marbled and has a pretty short grain, it is very tender, flavorful and juicy. It doesn’t require much trimming, is best marinated and then quickly seared, and served medium-rare. In this recipe for adobo marinated skirt steak, you get some amazing Mexican-inspired flavors with the incredibly tender and delicious meat. It’s a win-win.

WHERE TO GET SKIRT STEAK FOR THIS ADOBO MARINADE

You can definitely pick up skirt steak from stores like Whole Foods who often have it in the meat case. And your local butcher shop will usually have it too– probably in shorter pieces than how we usually get it. And that’s because we usually get it from Snake River Farms, delivered frozen to our house. It’s labeled as a “whole outside strip steak” and that’s how you get such a substantial piece of meat.

ADOBO MARINADE

Today is Cinco De Mayo (and yes, we’re late to the game), and Mexican-inspried flavors have been on the repeat at our house. There’s something about simple delicious tacos for a quick weeknight dinner that makes summer feel so different. So we have stocked up on tasty tortillas and have been using the Traeger Flatrock regularly in the early days of springtime.

An adobo marinade like the one in this recipe for skirt steak is really quite delicious. We combined a Mexican-style lager, lots of hot sauce, lemon juice and a healthy dose of adobo seasoning from Spiceology. With a great blend of spices, herbs and garlic, it packs a punch, is a tiny bit spicy and has great brick red color to it. We used a good amount of it in our marinade, and it turned out awesome.

Skirt steak marinating in an adobo blend.
Allow to marinate about an hour

WHAT IS ADOBO? AND WHERE TO GET IT?

We used an adobo blend from Spiceology, but you can also find similar blends at the grocery store or your specialty store. Adobo seasoning is usually a blend of salt, onion powder, garlic powder, paprika, black pepper, cumin, and oregano. The Spiceology blend has some cayenne in it too, which adds some spice to it.

This blend is best used in a wet application like this marinade because it allows all the flavors to meld, the powdery consistency to melt and the deep red color to imbue your ingredients. Adobo can be used on beef like this (or for carne asada), on chicken for pollo asado, or as a base for the stew carne guisado. I also like to use the blend as the foundation for making our own al pastor pork marinade– adding things like pineapple and onion for more traditional flavor enhancements. Give it a try in this adobo marinated skirt steak recipe and then experiment with flavors from there!

GRILLED HOT AND FAST ON THE TRAEGER FLATROCK

Grilling a big piece of meat like a skirt steak on the new Traeger Flatrock is so perfect. The even heat that is produced by the uniquely-designed burners in the Flatrock allow the cast iron griddle to get super hot without any inconsistent hot spots.

By putting the adobo marinated skirt steak directly on the hot griddle, you get an amazing crust all over and the even heat allows the steak to cook to your desired temperature. We used a medium-high heat to start, and then lowered the temperature as necessary to allow it to keep cooking without burning the outside. A perfect 135* internal temperature was perfect for these adobo marinated skirt steak pieces.

Skirt steak and peppers cooking on the griddle.
Searing on the Flatrock

PRIMARY INGREDIENTS

  • Skirt steak
  • Spiceology Adobo Seasoning
  • Mexican-Style lager beer (we used Los Locos by Epic Brewing)
  • Hot sauce (we used Melinda’s Mexicana Sauce)
  • Lemon
  • Traeger Fajita Seasoning
Marinated skirt steak ingredients on a cutting board.
Marinated skirt steak ingredients

WHY GRILLING ADOBO MARINATED SKIRT STEAK ON THE TRAEGER WORKS 

As mentioned above, the even cooking temperature of the Traeger Flatrock griddle, thanks to the unique design, makes for the perfect environment for cooking adobo marinated skirt steak. A good crust and sear on the steak provides extra oomphs of flavor and seals in the juices of this tender and well-marbled steak.

STEP-BY-STEP

  • Unwrap and trim your skirt steak.
  • Remove any big pieces of silver skin.
  • Trim into four pieces about 10″ long.
  • In a shallow pan or dish (we used a Cambro pan), whisk together the marinade ingredients.
  • Begin with the beer and hot sauce.
  • Then squeeze in the juice of one lemon.
  • Then add at the adobo seasoning and whisk until well combined.
  • Submerge the prepared steak in the adobo marinade, turning to coat.
  • Cover the pan and refrigerate for at least one hour.
  • Preheat your Traeger Flatrock griddle to medium high heat.
  • Remove the marinated steak from the pan and transfer to a tray or cookie sheet.
  • Discard the remaining adobo marinade.
  • Sprinkle both sides of the skirt steak with the Traeger Fajita seasoning.
  • When the grill is very hot, put the steak pieces on the hot griddle and cook on one side for about 8 minutes.
  • Then flip the pieces and cook the other side for 5-7 minutes until the internal temperature of the thickest part reads 135*.
  • Transfer the grilled adobo marinated skirt steak to a cutting board and allow to rest for 10 minutes.
  • Then cut each piece in half. Rotate each half and slice against the grain into strips.
  • Serve with grilled peppers and onions on corn tortillas for a great and simple meal.
Medium rare steak slices on a cutting board.
Perfect medium rare

ALTERNATE RECIPES/PRODUCT LINKS

Here are some other marinated steak recipes to try if you like this adobo marinated skirt steak recipe:

  • Marinated skirt steak
  • Spicy herb marinated skirt steak
  • Flank steak tacos

Products used in this cook:

  • Traeger Flatrock Griddle
  • Cambro half size pan
  • Messermeister chef’s knife

Did you make this recipe?
I’d love to know how it turned out!
Leave a review below or snap a photo,
share it on Instagram and tag me at @ThisJewCanQue

Medium rare steak slices on a cutting board.

Adobo Marinated Skirt Steak

thisjewcanque
Tender, flavorful and well-marbled skirt steak is marinated in a blend of adobo seasonings, beer and citrus and then grilled hot and fast on the Traeger Flatrock for the ultimate versatile steak dish.
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Marinate Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course main, Main Course, meat
Cuisine American, fusion, Mexican
Servings 6

Equipment

  • Cambro pan or shallow dish
  • Whisk
  • Traeger Flatrock grill
  • Sharp knife and cutting board

Ingredients
  

  • 1 whole skirt steak about 2-3 pounds
  • 1/2 cup Spiceology Adobo Seasoning
  • 1 can Mexican-Style lager beer we used Los Locos by Epic Brewing
  • 1/4 cup hot sauce we used Melinda’s Mexicana Sauce
  • Juice of one lemon
  • 4 tbsp Traeger Fajita Seasoning

Instructions
 

  • Unwrap and trim your skirt steak.
  • Remove any big pieces of silver skin.
  • Trim into four pieces about 10″ long.
  • In a shallow pan or dish (we used a Cambro pan), whisk together the marinade ingredients.
  • Begin with the beer and hot sauce.
  • Then squeeze in the juice of one lemon.
  • Then add at the adobo seasoning and whisk until well combined.
  • Submerge the prepared steak in the adobo marinade, turning to coat.
  • Cover the pan and refrigerate for at least one hour.
  • Preheat your Traeger Flatrock griddle to medium high heat.
  • Remove the marinated steak from the pan and transfer to a tray or cookie sheet.
  • Discard the remaining adobo marinade.
  • Sprinkle both sides of the skirt steak with the Traeger Fajita seasoning.
  • When the grill is very hot, put the steak pieces on the hot griddle and cook on one side for about 8 minutes.
  • Then flip the pieces and cook the other side for 5-7 minutes until the internal temperature of the thickest part reads 135*.
  • Transfer the grilled adobo marinated skirt steak to a cutting board and allow to rest for 10 minutes.
  • Then cut each piece in half. Rotate each half and slice against the grain into strips.
  • Serve with grilled peppers and onions on corn tortillas for a great and simple meal.
Keyword adobo marinated skirt steak

Categories: Beef Tags: adobo marinade, adobo marinated skirt steak, adobo marinated skirt steak recipe, marinated skirt steak, skirt steak, skirt steak on the Traeger, skirt steak recipe

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