How to Cook Skirt Steak

Learn how to cook the juiciest, beefy skirt steak with this marinated skirt steak recipe!

This dame steak recipe transforms one of the most underestimate steaks into the gorgeously juicy, buttery bid steak of your dream ! Skirt steak is a beefy, thin, quick-cooking trimmed of steak that ’ s relatively cheap, making it a option cut when cooked right. This recipe is marinated in soy sauce, balsamic vinegar, lemon juice, brown sugar and seasonings to create melt-in-your-mouth tender, juicy, building complex, savory, lemony, sweet and blue bites of eden. And that ’ s even before the pesto butter. This marinated skirt steak recipe requires fair 10 minutes of hired hand ’ s-on homework with zero clean up. Marinate then grill – that ’ s it ! ( Stove lead instructions besides included. )   Serve your skirt steak with strawberry spinach salad, loaded potato salad and desegregate berry cobbler for a accomplished feed !
Steak is constantly a homerun front-runner and arguably the easiest, quickest protein to cook ! If you ’ re looking for ways to mix up your steak act, don ’ t miss : Marinated Flank Steak, London Broil with Herb Butter, Grilled Sirloin Steak with Cajun Butter, NY Strip Steak with Harissa Butter or Steak and Potatoes.

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HOW TO MAKE skirt steak VIDEo

skirt steak recipe

With steak prices at a apparently all-time high, I wanted to contribution one of the more economic options – skirt steak, one of my favorites so far unappreciated cuts of beef ! Skirt steak is the ideal easy, low-cost, hand ’ s-off dinner that boasts minimal homework with huge tender, fat dividends.

Skirt steak has a repute for being rugged, but this recipe will teach you how to transform this underestimate geld into one of the most intoxicatingly attendant, fat, flavorful steaks you ’ ve always sunk your teeth into !

THE KEYS TO SUCCESS ARE:

1. Using outside skirt steak (more on that below)
2. Marinating the skirt steak with the right marinade
3. Not overcooking the skirt steak
4. Slicing the steak across the grain

Armed with these tricks, skirt steak will promptly become one of your go-to favorite cuts of gripe ! nowadays, barely marinade and cook the steak for a couple minutes on each side and restaurant worthy steak can be served up in minutes, with much zero killing.

This skirt steak recipe is delightful in its simplicity ( we were eating it straight from the cutting board ) or I ’ ve besides included an herbaceous, indulgent pesto butter to mop over the steaks. Your eyes will roll back in your head with enchant.

What is skirt steak

Skirt steak is a long, thin, ignore of gripe prized for its big, beefy relish and affordability. It is quite lean with a distribute of connective tissue and a thick grain that runs across the length of the muscle. While these attributes make it a tougher cut, it still emerges juicy and offer when marinated and not overcooked.

Skirt steak can refer to two different types of gripe -the outside skirt steak and the inside surround steak. They are from two different muscles entirely, so they are two identical different cuts of gripe, even though they are frequently not distinguished between. It is important to know the dispute, however, because they do differ in affection :

OUTSIDE SKIRT STEAK

The outside surround steak is the more desirable cut of beef because it boasts more marbling, is thicker, more tender and not chewy. It comes from the diaphragm muscleman of the steer, is thin, quite retentive, ( perceptibly longer than the inside skirt ), and tapered. It measures up of 24 inches long, about three to four inches broad, and 1-inch thick. It will weigh about 1 ½-2 pounds.

Due to its superiority, outside skirt steak normally is reserved for restaurants and forte butchers. You probably won ’ metric ton find it at your grocery store, but it is deserving sourcing. I found mine at a bungler workshop in town ( Tip Top Meats ). If your outside annulus steak comes with the fatso membrane intact, you ’ ll need to remove it before marinating and cooking.

INSIDE SKIRT STEAK

When you find annulus steak at the grocery shop, it is typically the inwardly cut, because all of the away cuts have been snatched up by commercial kitchens ! The inside skirt is sturdy with chummy connection tissue fibers that make it chewy. It benefits from a beneficial thump with a meat mallet in order to tenderize the street fighter brawn fibers.

The at heart skirt steak comes from the transversus abdominis muscleman of the bullock, below the overawe ’ south rib. It is shorter and wider than the outside cut, approximately five to seven inches wide, and half as chummy, about 1/4-½ inches. It will weigh about 2 pounds.

Which cut to use?

Always go for the outside skirt if possible because it will be more tender, less fatty, less chewy with acute beefy flavor. If you can ’ thyroxine tell which cut you ’ ra holding at the grocery store shop ( because they ’ re normally folded ), ask the butch. The tell-tell sign is if it ’ s an extra bang-up price.

The outside skirt will constantly be more expensive, and in this case, you decidedly get what you pay for ! I suggest going to a butcher patronize for a great outside cut ( I suggest calling foremost so you know they have it ) .

What’s the Difference Between Skirt Steak and Flank Steak?

remember of skirt steak as a broadly weave adaptation of flank steak but with more relish ! Both skirt steak and flank steak are lean cuts of beef that benefit from marinade and are much cooked hot and flying over the grill, stovetop or stir-fried.

Skirt steak and flank steak come from two different parts of the cow which affects their spirit and temper. Flank steak comes from the flank cardinal, is perceptibly dense but has less intense beefy flavor compared to the hedge. Skirt steak comes from the diaphragm muscleman of the cow which contains more tough muscleman fibers ; however, it boasts an intensely beefy flavor—even more season than the flank steak.

If you aren ’ metric ton certain which cut of beef you ’ ra looking at, pay attention to the management of the grain. The granulate on dame steak runs width-wise ( like short wide-eyed stripes ), and the granulate of flank steak runs the duration of the steak ( like farseeing stripes ). In both cases, you ’ ll want to slice across the grain to shorten the tough muscle fibers to achieve tender slices .

Skirt Steak FAQS

Is skirt steak a good cut of meat? Yes ! Skirt steak boasts big, beefy season and soaks up marinades extremely well due to its informal structure. Skirt steak is a sturdy cut of meat due to a lot of connection weave, so it needs to be handled correctly. It should be marinated or tenderized with a meat mallet and cooked hot and fast on the grill, frying pan or stimulate fried to maximize tenderness. How should you cook skirt steak? Skirt steak should be marinated for maximum softheartedness then cooked hot and fast – either grilled, broiled or pan seared. This cut of steak can easily become hard when cooked excessively long either at high or first gear temperatures therefore target medium-rare. How long does it take to cook skirt steak? Skirt steak should be cooked at high hotness, about 550 degrees. If you are cooking flimsy inside skirt steak, this should alone take 2-3 minutes per side. For thick outside skirt steak, this should alone take 4-5 minutes per english. How do you tenderize skirt steak?  Skirt steak needs to be tenderized by pounding with a kernel mallet or a marinade due to its extensive connective tissue. If using a meat mallet, cover the steak with formative wrap and gently hammer to tenderize. Note, you ’ re not looking to flatten the steak, fair to break up some of the tissues.

HOW TO PURCHASE AND STORE SKIRT STEAK

• Is skirt steak expensive?  Skirt steak is generally one of the least expensive cuts of beef. However, outside skirt steak will be significantly more expensive than inside skirt steak.  After all, it is an entirely different cut of beef!
• How much skirt steak do I need per person? The general rule of thumb is to allow 4-8 oz. of steak per person; however, skirt steaks shrinks significantly when it’s cooked due to its loose structure.  So, I would plan on one skirt steak feeding 4 people.  If you are making fajitas out of it, with loads of sides like rice and beans, then you can probably can feed closer to 6 people with one skirt steak.
• Where to purchase skirt steak? Contact your local butcher to locate outside skirt steak.  Otherwise, inside skirt steak is easily accessible at your grocery store in the beef section or at the butcher counter. Skirt steak sometimes comes packaged in marinade, so make sure to double check the packaging – for this skirt steak recipe, we want just the steak.
• What to look for when buying skirt steak? First, always check for outside skirt steak and snatch it up if you can.  Next, look for choice and prime grades.  Avoid “select” grades because they will be tougher and less flavorful. Look for steak with a fair amount of fat (which you’ll remove most of) because underneath the steak will be lean but nicely marbled cut of beef.  Lastly, double check that the steak is not packaged in a marinade.  For this recipe, we are marinating the skirt steak ourselves for the best steak ever!
• How do I store raw skirt steak? Uncooked steak should be stored in its packaging until ready to marinate or transferred to a freezer bag with all excess air squeezed out. Store in packaging for up to three days.

Should You Marinate Skirt Steak?

Skirt steak doesn ’ t have to be marinated, but it should be marinated to increase affection due to its hood connective tissues. Skirt steak is besides one of the best steaks to marinate because its loosely weave accordion of coarse brawn fibers absorbs the flavors of the marinade more quickly than good about any other type of kernel.

Marinating skirt steak with an acid such as citrus or vinegar chemically breaks down the bad fibers so it not only becomes buttery affectionate but drinks up notes of the marinade whether that ’ s calcium oxide juice, lemon juice, orange juice, soy sauce, Worcestershire, or vinegar. The conclusion result is melt-in-your-mouth buttery tender, juicy, spirit exploding steak ampere long as it is not over-cooked .

Skirt Steak marinade

This skirt steak marinade does all the arduous hoist ! It not only tenderizes the steak, but creates a steak so dripping with robust savory, lemony, herbaceous flavors with a snog of sweet, you will be obsessed ! And the best contribution, all you need is 10 minutes to whisk the ingredients together !
This marinade is the same marinade as my flank steak and London broil ( as requested by you on my IG poll ) because it ’ s the best general-purpose marinade I ’ ve come across ( fancier marinades such as korean and honey sriracha coming soon ). It contains both lemon juice and balsamic vinegar for complex nip, soy sauce sauce and Worcestershire for grounded umami, all balanced with brown sugar, and a rainbow of garlic, onion, paprika and herbs .

Skirt Steak marinade ingredients

• Olive oil: I prefer using a good-quality  I prefer using a good-quality extra virgo olive vegetable oil since it ’ s the most flavorful .
• Soy sauce: use  consumption reduced sodium soy sauce so you can control the amount of salt .
• Balsamic vinegar:  use quality balsamic vinegar of Modena for the best spirit .
• Lemon juice:  impertinently squeezed is best, but you can use bottle .
• Brown sugar: balances the lemony gamboge juice and umami of the soy with light caramel notes .
• Worcestershire sauce:  adds a astuteness of complex umami, slightly lemony spirit .
• Dijon mustard: I promise it won’t make your skirt steak taste like mustard!  It adds a depth of tanginess. I promise it won ’ t make your hedge steak smack like mustard ! It adds a depth of nip .
• Herbs and spices:  you will need common seasonings such as sweet pepper, capsicum, dried parsley, dried marjoram and dried thyme to round out the season profile .

HOW LONG SHOULD YOU MARINATE SKIRT STEAK?

Skirt steak soaks up the marinade promptly due to its loose structure, so it doesn ’ t need much more than 4-6 hours. You can even get by with 30 minutes ! You don ’ thyroxine want to marinate the steak longer than 12 hours, however, because the acid in the marinade will begin to change the structure of the kernel and it can become mushy.

TRim and CUT the steak

The bungler will often remove the exceed fatso membrane before it ’ mho packaged, but if your steak is covered in fatty, you ’ ll necessitate to remove it. Underneath the exceed layer of fatness will be a tend cut of kernel with decent marbling with a few modest channels of fatten. Make certain to leave these fatten pockets, they will melt away during cook, and provide succulent season .
After you trim the fat from the annulus steak, cut it into portions for easier marinade and grill. It doesn ’ t matter how many portions, but I typically cut one skirt steak into three portions. If you notice the steak starts to become thin at one orient, then that is a good place to divide the steak .

tENDERIZE the SKirt steak if needed

If you have purchased inside skirt steak alternatively of out annulus steak, then you ’ ll indigence to tenderize the steak with a kernel mallet. This does wonders at breaking down the conjunction tissue, transforming it into a tender cut of beef .
To tenderize, place the steak sections in between two pieces of formative wind and impound it evenly with a kernel mallet or slope of a can until it is about ¼ edge thick. This may seem extra thin, but due to the loose accordion structure of the steak, it pulls back together as it cooks alternatively of shrinking vitamin a much .

Marinate the SKirt steak

even if you ’ ra short-circuit on time, don ’ thymine hop marinating your skirt steak for at least 30 minutes. This will help soften the hard muscle fibers and infuse your steak with incredible flavor .
Skirt steak is a boldly season cut of beef, so it stands up to a bluff marinade. You can choose any style of marinade, but I ’ ve included my favorite in this recipe. Simply whisk the marinade ingredients together directly in a deep-freeze size Ziploc udder ( yay for no dishes ! ). To make this easier, I like to prop the credit card bag in a large liquid measuring cup or bowl to help it stand up .
Add the steak, iron out overindulgence breeze and varnish. Massage the marinade into the steak with your hands through the outside of the bag. Turn the udder over a couple times so it wraps around the steak. Marinate for 30 minutes at room temperature or up to 12 hours in the refrigerator .

BRING SKirt STEAK TO ROOM TEMPERATURE

Steak ( or any protein ) should not be cooked cold. alternatively, the steak should be transferred to the rejoinder 30-60 minutes before grilling or pan searing to help bring it to room temperature. This helps the steak fudge more evenly, otherwise you are left with an overcook outside and cold inside, particularly because the steak should only be cooked to medium rare .
Bringing the steak to room temperature besides relaxes the cold muscle fibers so they release natural moisture which is then reabsorbed into the muscle for fat results .

Prepare the Grill if Using

If grill, beginning by heating the grill with the eyelid closed cranked to the utmost temperature so it can achieve temperature more promptly ; plan on 10-15 minutes. Once the grillroom is fully heated, clean it thoroughly with a wire grillroom brush. A clean grill ensures direct contact with the heat to create a beautiful char and grill marks and helps prevent stick .
It is crucial to grease your grillroom with a high smoke point oil such as vegetable oil or canola oil petroleum. To do this, first clean grill per directions above. adjacent, make a jam of newspaper towels, drench them in anoint, then use tongs to rub it along the grillroom grates. NEVER spray a burn grill with fudge spray .

COOK OVER HIGH HEAT 

Skirt steak is thin and relatively lean, so it should be cooked promptly over high heat whether on the grill or in a cast iron frying pan. Cooking over gamey heat will create an intensely flavored, touch crust while keeping the inside medium-rare and bid .
Inside skirt steak will cook more promptly because it is thin, therefore scorch for merely 2-3 minutes per side. Outside skirt steak is slurred, so dried-up for 4-6 minutes per side, however, the dilutant, sharpen goal will cook closer to 2 minutes per side. As always, use a kernel thermometer so you don ’ metric ton overcook your steak !

cook skirt steak to medium-rare

Skirt steak is a lean mown of beef so it is best not to cook above medium-rare or else it will be dry, rugged and chewy. The only way to cook your steak to perfection is with a kernel thermometer. An inner thermometer should read 130-135 degrees F for medium rare. here ’ s the complete steak temperature breakdown :

• Rare steak:  120-125 degrees F
• Medium rare:  130-135 degrees F *RECOMMENDED*
• Medium: 140-145 degrees F
• Medium well:  150-155 degrees F (not recommended)
• Well done: 165 degrees F (not recommended)

bill : The USDA recommends steaks and roasts be cooked to 145°F and then rested for at least 3 minutes for safety .

LET THE STEAK REST 

Remove the steak to a cutting board and let rest for 10 minutes before slicing. While the steak cook, the juices are forced away from the inflame to the middle of the meat. The rest time allows for the redistribution and resorption of the juices throughout the solid steak for optimum relish and succulence. If you don ’ thymine admit for this calm period, valuable juices will seep out and be lost when you slice into the steak, resulting in less juicy steak .

SLICE the SKirt steak Acorss THE GRAIN

Skirt steak absolutely must be sliced thinly across the grain ( meaning the diametric direction/perpendicular to the grain ) or you ’ ll end up with chewy bites of steak .
Skirt steak has dense muscleman fibers that you can see running through the steak in one direction – this is called “ the grain. ” Slicing across the grain shortens the fibers, so you ’ re not biting through the ruffianly, long, fibrous fibers yourself .
Skirt steak is an strange cut of gripe because the grain is running width-wise, alternatively of cuts like flank steak, in which it runs length-wise. That means you can ’ triiodothyronine cut the steak like you typically would, slicing down the length of the steak. alternatively, you ’ ll want to first cut the steak into shorter sections and then slice those sections across the grain .
For exercise, place the steak horizontally on the cutting board in front man of you. You ’ ll see the muscle fibers running north to south. Slice the steak into sections ( however retentive you want your steak slices ), then rotate those sections 90 degrees, nowadays the grain is running west to east. Hold your knife neat in front of you and slice the steak thinly across the brawn fibers .

Skirt steak is popular for barbecued fajitas, steak greaser, carne asada equally well as asian raise fries such as beef and broccoli, pepper steak, Szechuan beef and mongol beef. It is equally delightful plainly marinated and grilled like in this recipe   alongside your favorite backyard barbecue favorites .
That being said, skirt steak is besides a chameleon and delightful in salads, pastas, etc. here are some fun ideas to mix up how you serve this skirt steak recipe :

HOW TO STORE AND REHEAT

Storage:  Transfer skirt steak to an airtight container. store in the refrigerator for up to five days.

Microwave:  Transfer sliced steak to a microwave safe plate. Microwave for 20 seconds then at 10 second base intervals as needed.

Skillet: Warm sliced skirt steak in a frying pan on the stave with some melted butter or oil over medium-low heat, stirring occasionally.

Oven:  Transfer steak to a broil sheet, slather with some melted butter, breed with foil and reheat at 350 degrees F for 5-10 minutes, or equitable until warmed through .

HOW TO Freeze

You may freeze the steak either after it is cooked or a soon as it ’ second added to the marinade.

To Freeze Marinating Steak:  Add steak to the marinade in a deep-freeze base, squeeze out overindulgence breeze, tag and freeze for up to 3 months. Thaw in the refrigerator overnight, then use immediately.

To Freeze Cooked Steak: After you have cooked the steak, let it cool completely then transfer it to an airtight container or credit card deep-freeze bag and squeeze out any excess tune. freeze for 2 to 3 months .

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