Skirt Steak Recipe
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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.
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.
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.