I’d like to introduce you to my favorite cut of beef. Maybe you’ve already met. If not, meet Skirt Steak, butter in meat form. Rich and full of flavor, if you’ve never had Skirt Steak, I urge you to try some soon.
Skirt Steak isn’t the cheapest cut of meat, but as rich and satisfying as it is, you don’t really need as much. You can spend bunches on all cuts of meat to totally be disappointed, but we’ve yet to meet a piece of skirt steak we didn’t like. Plus as simple and quick as it is to prepare you’ll have a drool worthy meal on the table quicker than one of those fancy steak restaurants, and not have to wait in line.
Sometimes we prepare skirt steak with a marinade to give it some extra flavor. If you want to keep things simple, it’s not necessary. That’s up to you. A marinade recipe is listed below, but feel free to mix it up, adding different flavor combos.
Our favorite way to cook Skirt Steak is in an iron skillet. A few minutes each side, in a hot skillet to get a good sear is perfection in my book.
- 1 pound skirt steak
- 2 tablespoons extra virgin olive oil
- 3 teaspoons soy sauce
- ½ teaspoon ground ginger
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
- 2 teaspoons rice vinegar
- If using marinade, mix all ingredients together in a zip top bag, add skirt steak, coat well and marinate refrigerated until ready to cook. Marinate for at least 30 minutes if time allows.
- In an iron skillet over medium-medium high heat place the skirt steak. Slightly press down to create sear. For medium rare, cook for 3 minutes. Flip steak and cook for an additional 3 minutes. If more done steak is desired cook for longer.
- Let steak rest about 10 minutes, then cut thin slices against the grain.