Skirt Steak Recipe

Skirt Steak

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

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.

Skirt Steak

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.

Skirt Steak

Of course, we like it medium rare, so cook a little more if needed.
Skirt Steak Enjoy alongside your favorite side dish. A simple green salad or some baked beans would be a perfect match.

Happy Cooking!

Skirt Steak
 
Prep time
Cook time
Total time
 
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.
Serves: Makes about 3 servings.
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Let steak rest about 10 minutes, then cut thin slices against the grain.

 

 

Comments

  1. says

    I’m one of the sad people who have never had skirt steak. I look for it at the grocery store all the time, but can never find it. I never think to look for it when I’m at the butcher shop! Ha! I’ll have to remember now…you make it sound amazing!

  2. says

    Yummy – does skirt steak go by a different name by any chance? We get all kinds of beef from Nick’s parents and I don’t think we’ve ever had something called Skirt Steak.

    • says

      Hey Kristen!

      Not that I know of. I know it sometimes may be interchanged with flank steak but it is NOT the same thing. Hope you find some! It’s worth the search.

      ~ Amy

  3. says

    Love the marinade, Amy. It’s funny – skirt steak actually used to be one of the cheapest cuts of meat until the rise of Mexican food as a cuisine. When the fajita gained popularity, so did the cut. It’s one of my favorites too. I adore all the beautiful flavor running through it, and I love love love putting it in a taco. Beautiful photos, doll!

  4. Kathy - Panini Happy says

    Love skirt steak! They don’t carry it at my regular grocery store but I love to pick it up when I venture to Whole Foods.

  5. says

    I am sad to say I too have never had skirt steak. But, these pictures are unbelievably tantalizing. And the marinade is marvelously versatile. I am thinking skirt steak will be making into my home sometime soon..:)

  6. says

    yep . . . that right there is true love on a plate . . . perfectly cooked (in my humble opinion) w/just enough pink to let you know it’s juicy and delicious! beautiful pics!

  7. says

    Love the flavor combinations in the marinade. I’ve never actually picked this cut up myself but I’ll definitely be looking out for it from now on. Thanks for sharing. Your photos look awesome.

  8. Teri says

    Add me to the list of sad people who have never had skirt steak. I’ll be looking for it now.
    Your pictures are very tantalizing Amy. Yum.

  9. says

    Skirt steak is my absosolute FAVORITE cut of steak. I normally have mine along with mashed yukon gold potatoes and roasted asparagus. But now I’m craving rhe seasonings of your marinade and some corn on the cob too. Think I know what I’m having for dinner tomorrow.

  10. says

    I tried your recipe tonight, well okay, no I used your marinade tonight with sandwich steak after having zero luck finding skirt steak – but you know what? It still came out amazing thanks to your marinade! This was my first time cooking steak and my husband cannot stop raving about it so THANK YOU!

  11. says

    Very interesting. I don’t see skirt steak anymore since I moved to Wisconsin years ago. But in Texas, it was a pretty cheap cut of meat, and that’s what is typically used for fajitas. Very tasty indeed!

    I sure miss Texas foods!

  12. Rene says

    Wow! I made this for dinner tonight with some fresh corn on the cob and it was fantastic. I think I found a new favorite steak, especially since it’s so cheap at my local mexican market.

  13. says

    Thanks so much for this recipe! I made it last night, we grilled it, actually, on the gas grill and I topped it with some caramelized onions I had on hand. It was REALLY delicious. I rarely buy skirt steak, but what I got (from Costco) was very flavorful, and the marinade worked like a charm. I’m going to post it on my blog – giving all the credit to you, of course: http://tastingspoons.com/archives/8997 . I’ve got ample left overs, so am going to put it on top of a Greek salad.

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