Zesty Cajun Skirt Steak

"Brushed with a tangy glaze that starts with bottled barbecue sauce, this succulent steak is full of flavor and is quick to put together."
photo by diner524 photo by diner524
photo by diner524
photo by diner524 photo by diner524
photo by threeovens photo by threeovens
photo by Outta Here photo by Outta Here
Ready In:




  • Prepare grill for direct-heat cooking or position broiler so that top of steak on rack in pan will be 4 inches from heat source; heat broiler. Combine barbecue sauce, lime zest and 1 t. lime juice; reserve. Rub both sides of steak with seasoning and salt.
  • Grill or broil steak, turning once, 3-5 minutes per side for medium-rare; sprinkle with remaining 1 t. lime juice and brush with reserved sauce mixture during last minute of cooking. Let stand 5 minutes before slicing. If desired, garnish with lime and parsley and serve with additional barbecue sauce.

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  1. Really a unique recipe which we enjoyed!!! I too, made this using flank steak as my store didn't have skirt steak. For the seasoning I used Emeril's Essence and followed the recipe as written. Served it with baked potato, recipe#502798 and garlic bread for a delicious meal!!! Thanks so much for sharing the recipe. Made for ZWT 9.
  2. This was delicious! It had a unique Cajun flair, a little different than most Cajun recipes I've tried (and I mean that in a good way). And it's so easy to prepare, too. I chose to broil my skirt steak, but I'd like to try this on the grill on another day. You cannot go wrong with this recipe. We really liked your recipe, JackieOhNo! Made for ZWT 9 (Cajun/Creole).
  3. This was really, really flavorful. I am used to squirting fresh lime juice on my skirt steak since I like it Colombian-style, but the Creole seasoning really "kicked it up a notch!"
  4. Into my Best of 2013 book with this one. I have a hard time finding skirt steak around here, so used a flank steak. It turned out perfectly. Great flavors and loved the BBQ sauce with lime brushed on at the end. I put the spices on the meat and refrigerated for about 4 hours before cooking. I used recipe #19160 for the cajun spices. Made for ZWT 9.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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