Skirt Steak Recipe
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.
Of course, we like it medium rare, so cook a little more if needed.
Enjoy alongside your favorite side dish. A simple green salad or some baked beans would be a perfect match.
Happy Cooking!
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.
Ingredients
- 1 pound skirt steak
- 2 tablespoons extra virgin olive oil
- 3 teaspoons soy sauce
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 teaspoons rice vinegar
Instructions
- 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.
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In PR this is Churrasco….. delicious!
My husband and I just bought our first skirt steak. We marinated it for four hours, cooked it on the grill, let it rest and sliced it thin against the grain. It’s like trying to eat shoe leather! I can’t understand all the positive comments. We’ll never buy it again. Very disappointed.
Mine was the same. Awful and chewy. I never have luck with skirt steak that isn’t premarinated and in cryo-vac.
No one has mentioned inside cut vs. outside cut. My guess is that you bought the inside cut (cheaper and tougher) rather than the outside cut – suggest you give it one more try with an outside cut.
Good point, Raymond. Thank you!
Very chewy! Disappointed
Thank you so much for this excellent recipe! I made it tonight for some picky eaters and the were delighted. They’ve asked for a repeat later this week!
Very tough. Hard to chew. Never again.
I love skirt steak! I used your marinade and added a bit of Asian Chili Garlic Sauce. It was wonderful! Thank you for your recipe.
I just cooked Australian Chuck Skirt Steak & it was chewy & tough. It also had silver skin which I had trouble removing. Does it always silver skin? Is there a different / better cut?
Thanks
Amy, Wow – this marinade is super yummy AND super easy! It was a great way to have a not so standard steak. Thanks for the recipe, we will definitely make it again.
If I dont have an iron skillet (yet) what other way can I cook it to be that juicy and tender?
I have an old heavy metal pan (no coating)
A Dutch oven, broiler and a bbq grill 🙂
Want to try this this weekend
A heavy skillet will work or a Dutch oven.
perfect recipe. I would only add to sprinkle a bit of nice salt once you slice it and to add a little worchestire in lieu of ginger.
I paid $29 for about a 1 1/4 lb. of skirt steak at a high priced meat market. It has become a popular cut of beef, and the prices in California have become outrageous. My butcher’s favorite cut of beef……..need I say more.