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!
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
Ingredients
Instructions
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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!
I found Skirt steak at Aldi’s. Appears to be a regular item.
I had skirt steak tonight for dinner! SO delicious, it’s such a great cut you’re right. I’m going to try your recipe next time.
What’s the average price per pound of skirt steak?
about $4.00-$5.99 in CA
I just pd 8.42 in western NC
8.99 at Costco in Dallas, TX.
In San Diego, Ca., avg. price is $9.50-$10.50 per pound. Just paid $9.50 at Costco. Don’t know where Eunice shops, but not in MY California!
$12.99 lb Whole (pay check) Foods Boca Raton, Fl
I found it for the first time at Sams Club in Buffalo, NY, It was $5.50/lb marked down. Regular price is $6.99/lb. I will try it today with this recipe.
Depends if you get prime or choice. Prime could prob be like 8-9 a pound and choice at like 6ish
Just bought it at shop rite 4.99 a pound first time cant wait to have it here in new jersey
$7.79 per lb at Aldis in WNY.
I just bought a skirt steak at Aldi for $7.49 lb.
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.
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
Hispanics refer to it as ” Arracharra” You see it a lot on weekends.
In Latin countries it’s known as churrasco
Skirt steak or Ranchera used by Hispanics for carne asada
Carne Asada is a different cut of meat than the Arrachera. FYI I cook both they are not the same cut. But Skirt steak is Arrachera that is true.
Sometimes called hanger steak.
Skirt steak is also call Romanian Tenderloin.
Skirt Steak is also known as Romanian Tenderloin
i adore skirt steak…it’s probably one of my favorites too! so flavorful and it’s PERFECT with any seasoning…although i love it with just salt and a little pepper 😉
looks awesome!
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!
Just like chicken wings used to be cheap. When I was a kid a 50 bucket wing would be about $7-8 dollars , now it’s about $40
I live in the Buffalo area where chicken wings originated. When originated wings were 5 cents/wing. Not at local bars they are about 50 cents/wing. They are so easy to make at home.
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.
We love skirt steak! We’ll have to give your recipe a try!
We feel the same way about skirt steak!! Love the marinade too…
also, could your pictures be any more gorgeous..sheesh!
This steak has the PERFECT caramelized outside. I could dive right in!
Great photos, like always:)
Gorgeous, Amy. This looks so good.
We love skirt steak, too. I mostly use it for fajitas, but you’re so right that it’s fabulous marinated like this and served on its own.
I love skirt steak although we don’t buy red meat much. The best marinade I’ve had it with churrasco (Spanish name for skirt steak) is a lovely concoction called chimichurri. So amazing!! http://www.epicurious.com/recipes/food/views/Chimichurri-Sauce-107159
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..:)
Oh my gosh, can you make a skirt steak look any better?! If I were eating a steak this would have been my dinner tonight you make it looks so simple and SEXY 🙂
AKA fajitas. Inside skirt steak is the best, more tender then regular skirt steak. HEB in Texas has it on sale sometimes for $4.99 a pound in 5 pound bags.
I am a loyal fan of the skirt steak. I put it in green salad, in quesedillas, and straight into my mouth.
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!
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.
Yum! I bet that would be great with a mojito!!!
We love skirt steak – well, we love just about any kind of steak!
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.
Amy, I’m sure I would be happy eating this steak meal-after-meal. You cooked it perfectly!
ooh I love skirt steak. Never made it myself though…this is making me hungry!
I’m not even a steak lover but this looks phenomenal!!! I saw it on foodgawker and had to comment… it’s got to be good if you’ve got me craving steak before 10am!
Ahh, hello gorgeous! I know skirt steak very well. He’s delicious.
I’ve never seen skirt steak. That looks delicious. Going to have to find it at the grocery store.
Fellow skirt steak lover here! This marinade sounds fantastic.
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.
Oh, Amy, THAT is gorgeous.
Skirt steak is wonderful and your marinade sounds perfect!
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!
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!
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.
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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.
I just put mine in the marinade, can I just put it right on a hot grill?
That would be perfect! I just cooked this tonite by putting it right on to a hot gas grill from the marinade baggie. Turned out excellent. Stay right at the grill cuz it wouldn’t take much to overcook the meat.
I usually marinate my skirt steak in some garlic teriyaki with sirracha. Also comes out great! The sugars in the terayaki give the steak a nice carmelization, imo.
That sounds delicious, Nc! We’ll have to try that next time.
I am going to cook it tonight, I am marinating it now. I WILL LET YOU KNOW HOW IT COMES OUT!!!
Hi Amy, love your marinade. Tonight I’m going to use cumin and ancho Chile, in place of ginger, and pepper
What’s less expensive than a skirt steak; don’t say GB? Isn’t it one of the lowliest cuts of meats abaliable? My grandma always use to fix this–so I kinda got burnt out on it, to her this is heaven.
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
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.
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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
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