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California Santa Maria-Style Skirt Steak

This distinctive style of barbecue from the Golden State is usually made with a dry-rubbed tri-tip roast (also called bottom sirloin tip) and served with salsa. This easy take uses quick-cooking skirt steak instead, which is best when it’s charred on the outside and pink on the inside.

Serves 4
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
434 calories per serving


> 1.5 lbs skirt steak
> 1 tbsp McCormick Grill Mates roasted garlic and herb seasoning
> 1 tsp canola oil
> 1 cup fresh salsa


Sprinkle steak with seasoning and oil and massage to coat. (For best results, cover and refrigerate for 1 hour.)
Preheat grill to high heat. Set steak on hot grill and sear for 4–5 min., rotating once or until charred. Flip and cook the other side for another 3–4 min. Remove when an internal temperature reaches 135°F. Temperature will rise to achieve medium rare. Transfer steak to a plate and leave to rest, loosely covered with foil, for 5 min.
Slice meat into thin strips against the grain and serve with salsa.

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