Skirt steak is one of the most flavorful cuts of beef, and when you pair it with a bold citrus marinade and fire up the Traeger Flatrock Griddle, you get something truly special. This Citrus-Marinated Skirt Steak is juicy, tangy, and packed with just the right amount of spice, making it perfect for tacos, rice bowls, or a simple steak dinner. Best of all, it’s quick to prep and fast to cook, making it ideal for busy weeknights or laid-back weekends. Whether you’re grilling in the sunshine or braving the Colorado snow, this recipe delivers bold flavors that taste like summer all year long. 🔥

Juicy, medium-rare citrus-marinated skirt steak sliced against the grain on a wooden cutting board with a sharp knife. — Tender, juicy, and packed with flavor—slicing against the grain ensures every bite melts in your mouth.

Bold, Zesty Skirt Steak—Perfect for Any Occasion

Nothing beats the flavor of a perfectly marinated, seared-to-perfection skirt steak—especially when it’s infused with bright citrus, bold Tex-Mex seasoning, and a touch of heat. This Citrus-Marinated Skirt Steak is my go-to for busy weeknights, family cookouts, or even a last-minute weekend meal when I want something high on flavor and low on prep time.

Skirt steak is one of those underrated cuts that cooks fast but delivers huge flavor, making it a great option for weeknight grilling. The citrus-based marinade in this recipe not only enhances its natural richness but also helps tenderize the meat, so every bite is juicy and packed with bright, bold taste.

Cooking Outdoors in Any Season

Living in Colorado, I’ve embraced the idea that outdoor cooking isn’t just for warm summer nights—it’s a year-round experience. Whether there’s snow on the deck or sunshine on the grill, firing up the Traeger Flatrock Griddle is part of my routine. Some meals just taste better when they’re cooked outside, and this steak is one of them.

The Flatrock Griddle makes this process even easier. Unlike traditional grills, which can struggle with thinner cuts like skirt steak, the high-heat, flat surface of the Flatrock delivers an even sear, locking in all the flavors from the marinade. No flare-ups, no hot spots—just a beautifully crusted, tender steak, every time.

Family-Approved and Kid-Friendly

One of the best parts of this recipe? It’s a hit with the whole family. Even our seafood-loving daughter couldn’t resist eating more than a few pieces, and our son—who proudly proclaims “steak!” as his favorite food—was all in.

The seasoning blend gives it a bold Tex-Mex kick, but thanks to the balance of citrus and a little sweetness from the mandarin orange, it’s not too spicy for the kids. The heat level is just enough to keep things interesting while still being enjoyable for everyone at the table.

Taco Night Just Got an Upgrade

We love steak in just about any form, but this particular recipe shines in tacos. We griddled up corn tortillas with melted cheese, piled on the sliced steak, and topped it with smashed avocado, shredded cabbage, quick homemade pico, and a citrus crema that tied it all together.

Taco night has always been a favorite at our house, but this meal felt extra special. It’s the kind of meal where everyone keeps going back for “just one more taco,” and before you know it, the entire batch of steak is gone.

Why This Citrus Marinated Skirt Steak Recipe Works

✔ Quick Marinade, Big Flavor: Just 30 minutes of marinating infuses the steak with citrus, spice, and tangy depth.
✔ Perfect for the Traeger Flatrock Griddle: The high heat of the Flatrock gives this skirt steak a crispy sear while keeping it tender inside.
✔ Great for Any Occasion: Serve it as tacos, in bowls, or on its own—it’s versatile enough for weeknights but delicious enough for weekend grilling.
✔ Family-Friendly with a Little Kick: The heat is balanced with citrus, making it flavorful without being overpowering for kids.

A bold, citrus-infused marinade with red wine vinegar, hot sauce, and seasonings mixed in a Cambro dish, ready for the skirt steak. — The perfect balance of citrus, spice, and tang—this marinade locks in flavor and keeps the steak tender.

Skirt steak pieces coated in a citrus marinade inside a glass dish, soaking up bold flavors before grilling. — The perfect balance of citrus, spice, and tang—this marinade locks in flavor and keeps the steak tender.

Ingredients

1.5 lbs Snake River Farms skirt steak
1 mandarin orange, juiced
1 lemon, juiced
1 lime, juiced
4 tbsp red wine vinegar
3 tbsp Traeger Original Hot Sauce
4 tbsp HardCore Carnivore Chili Lime Seasoning
4 tbsp HardCore Carnivore Tex-Mex Seasoning

Equipment You’ll Need

Traeger Flatrock Griddle (or another high-heat griddle)
Sharp slicing knife (for cutting against the grain)
Shallow dish or pan (for marinating)
Tongs (for easy flipping)
Instant-read thermometer (for perfect doneness)

Rested, grilled skirt steak with a caramelized crust on a wooden cutting board, ready to be sliced. — After a quick rest, this steak is ready to be sliced thin and served up in tacos or bowls.

How to Make Citrus-Marinated Skirt Steak on the Traeger Flatrock

Step 1: Prepare the Marinade

Cut the skirt steak into four smaller pieces to make it easier to cook.
In a shallow dish or pan, combine:
- Juice of 1 lime, 1 lemon, and 1 mandarin orange
- 4 tbsp red wine vinegar
- 3 tbsp Traeger Original Hot Sauce
- 4 tbsp Chili Lime seasoning + 4 tbsp Tex-Mex seasoning
Whisk everything together until some of the seasoning starts to dissolve.

Step 2: Marinate the Steak

Add the skirt steak to the marinade and turn to coat evenly.
Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).

Step 3: Fire Up the Traeger Flatrock

Preheat the Traeger Flatrock Griddle to medium-high heat.
When hot, remove the steak from the marinade and shake off excess liquid.

Step 4: Sear the Steak

Place the steak pieces on the hot griddle.
Cook for about 10 minutes, flipping frequently, until the internal temperature reads 125-130°F for medium-rare.

Step 5: Rest & Slice

Transfer the cooked steak to a cutting board and tent with foil. Let it rest for 5 minutes.
Using a sharp slicing knife, cut the steak against the grain into thin strips.

Skirt steak sizzling on the Traeger Flatrock Griddle, developing a beautiful crust as it cooks.

The Science Behind the Citrusy Marinade

One of the things that makes this Citrus-Marinated Skirt Steak so irresistible is how the acidic ingredients tenderize the meat while the seasonings enhance its natural flavor. The combination of lemon, lime, and mandarin orange juice breaks down some of the tough muscle fibers, making the steak more tender. The red wine vinegar adds depth, while the salt in the seasonings helps the flavors penetrate deeper.

If you have extra time, letting the steak marinate for up to 2 hours can enhance tenderness even more.

Alternative Cooking Methods

🔥 Traeger Grill (Wood Pellet Method): Preheat to 450°F and cook the steak on the grates, flipping occasionally, until 125-130°F internal temp.
🔥 Cast-Iron Skillet: Heat a cast-iron skillet over medium-high heat, sear for 3-4 minutes per side, flipping frequently.
🔥 Open Flame (Campfire or Charcoal Grill): Cook directly over hot coals for a smoky, charred crust.

Serving Suggestions

🌮 Corn tortillas griddled with melted cheese
🥑 Smashed avocado for a creamy base
🥬 Shredded cabbage for crunch
🔥 Quick homemade pico (diced tomatoes, onions, cilantro, and lime juice)
🍊 Citrus Crema: Mix 4 tbsp sour cream, juice of ½ lime, and 2 tsp hot sauce until smooth.

Final Thoughts & Future Recipe Ideas

This Citrus-Marinated Skirt Steak has quickly become a family favorite, and I know it’ll be on heavy rotation at our house this grilling season. If you love this flavor profile, try adapting the marinade for chicken, shrimp, or even grilled portobello mushrooms.

And here are some other recipes for marinated steaks you can try, too:

Next time, I might experiment with smoking the steak first before finishing it on the griddle—just to see how the low-and-slow flavor changes the final texture. Let me know in the comments if that’s something you’d want to see!