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Grilled Skirt Steak with Pickle Juice brine

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5 from 1 review

  • Author: Jess Pryles



12 skirt steaks

2 cups pickle juice (or enough to cover meat)

3 tbspn dijon mustard

2 tbspn Worcestershire sauce

1 large onion (red, white or brown), sliced



  1. Place onion slices in the bottom of a long shallow pan/container.
  2. Season the meat with salt and smear with mustard on both sides, then place on top of onions.
  3. Add in Worcestershire and pickle juice, cover and put in fridge for 1-2 hours. See note 1 for more.
  4. Remove meat from fridge at least 20-30 minutes before cooking to allow it to come up to room temperature.
  5. Cook on a searing hot grill for just a few minutes either side until the internal temperature reaches 137f. If you’re using a charcoal grill, make sure the coals are white hot and bunched closely together under the cook surface.
  6. Remove from heat, cover with foil and allow meat to rest 5-10 minutes before slicing. Cut against the grain into 1/2″ slices and enjoy!


Note 1: Don’t brine longer than 2-3 hours or the meat will break down too much.