How to cook skirt steak

How to cook skirt steak

On Chopped Teen Tournament, four young chefs battled for the final spot in the Chopped Teen finale and a chance to win the $25,000 prize. The Chopped Champion hopefuls put their cooking skills to the test, turning pairings, such as Linzer torte cookies and rabbit in a can, into something worthy of the critical judges’ plates and palates.

In the entree round the three remaining competitors opened their baskets to find bison skirt steak — not so unusual, considering the canned rabbit the contestants worked with in the appetizer round. However, this skirt steak proved to be the undoing for some and the salvation for others when it came time to judge their technique.

Skirt steak is a tricky cut for some cooks. It requires knowing a little bit about the meat before your start to cook. For one, it’s thin. It needs only to kiss the grill to be cooked through. Second, it has lots of connective tissue. Slicing the steak is as important as the cooking temperature.

Quick cooking methods work best, which is why Shawna’s deep-fried dice roll worked out well, but the intense direct heat from grilling is also an excellent option — Eliana’s chosen method. Unfortunately for her, the competition didn’t leave much time for proper resting.

If you want to cook a skirt steak, even a bison skirt steak, like a Chopped Champion, follow these simple tips:

1: As with any piece of meat, season well.

2: Heat is key: hot pan, hot grill. Everything simply must be preheated.

3: Skirt steak is thin and cooks in just a few minutes, one to five minutes per side depending on thickness.

4: Rest your steak, so the juices have time to redistribute and don’t run out onto your cutting board.

5: Finally, slice your meat against the grain for tender bite.

How to cook skirt steak

An instant-read meat thermometer is an essential kitchen tool for 99 percent of people who cook steaks at home. If you’re looking for a true medium-rare, you’ll want that thermometer to tell you when you’re there. But what about the other one percent of people who don’t need a meat thermometer? Well, we don’t exactly know what’s up with them, but if we had to guess, we’d say that they only cook skirt steak. Because once you learn how to cook skirt steak, you’ll also learn that you don’t need a thermometer to hit a perfect medium-rare every time when you’re working with this magical cut of meat. You can eyeball it and have a juicy, nicely-browned, perfectly pink steak every time.

If you’re not familiar with skirt steak, it’s a flat steak that runs along the ribs of the cow, relatively lean and full of flavor. You’ve probably seen it sliced and served with eggs for breakfast or stuffed into tortillas for fajitas. And it’s the thinness that makes a skirt steak the easiest, most foolproof steak to cook at home. Here’s how to nail it every time:

Start by patting the skirt steak dry with a paper towel. Removing excess moisture from the steak allows the exterior to brown more quickly. Season your steak on both sides with kosher salt and freshly cracked black pepper. Usually, you’d let a thick steak sit out at room temperature for about an hour before cooking to take the chill off, but since the skirt steak is so thin, it only needs to sit for about 15 minutes before it’s good to go.

While heating a cast iron pan over high heat, pat the steak dry one more time with a paper towel to remove the last of the exterior moisture. Rub enough olive oil over the steak to lightly coat it. (We like oiling the steak rather than the pan, which cuts down on smoke.) Now, your steak is primed and ready to be cooked.

Once the pan is hot, lay your steak in and leave it undisturbed. The high heat will brown the steak quickly, and once you see a deeply brown, crispy texture on the outside of the steak, flip it. This should only take 2-3 minutes on the first side and 2 minutes on the other side. It’s a very quick cook time, and as a general rule, once both sides are browned, you can assume that the interior is cooked to medium-rare.

Now you let the steak rest for 10 minutes. Again, we’d have to let a larger steak rest for about 30 minutes, but since the skirt steak is so thin, there’s less work to be done. Once it has rested, slice the steak into strips, against the grain. Skirt steak isn’t known for being the most tender steak in the land, so smaller strips make for a more pleasurable eating experience.

That whole steak-cooking situation is going to take you about 30 minutes, which, by our calculations, gives you more time to watch your shows, complain about your boss, hit the gym, or do whatever else it is that you do on a weeknight. More steak! More time! Good things all around.

How to cook skirt steak

Rach explains how to cook skirt steak — and her favorite ways to serve it — in an answer to one viewer who asked for her advice for avoiding toughness.

Q: “I bought skirt steak because there wasn’t much at my grocery. I read it can be really tough. Afraid to ruin it — help please!”

A: “Skirt is steak is delicious. It’s very forgiving, actually, I find,” Rach says. “As with any meat, you bring it to room temperature, cut into portions, freeze some if you’re not going to eat it all that day.”

Here are six different ways Rach suggests for serving up a skirt steak lunch or dinner.

How To Cook Skirt Steak

In general, Rach says, if you’re just going to cook a piece of steak you bring it to room temperature, pat it dry and season it well. Then, get a cast-iron skillet—Rach’s preferred pan of choice, but any skillet will do—nice and hot over medium-high heat. Drizzle a little bit of oil on the meat or in the pan, put the meat in and let it completely develop its sugars and “get that great reddish-brown, crispy, beautiful finish, then flip it,” Rach says.

The second side will cook quicker than the first. “It’s a very thin steak, it won’t take long,” Rach adds. Once it’s done, take it out and let it rest on a cutting board, then slice it against the grain.

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Ever wondered how to get a well-cooked, juicy piece of meat, without butterflying it or cutting down the middle to see if it’s done and has a good color? Here you go! Serve with steamed veggies, mashed potatoes, salad, rice, or whatever you fancy.

Gallery

Recipe Summary

Ingredients

Whisk garlic, balsamic vinegar, grill seasoning, oregano, salt, and pepper together in a large bowl. Add steak and toss to evenly coat. Cover bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.

Heat olive oil in a skillet over medium-high heat until sizzling; add meat. Cook uncovered until liquids have drained from the steak, 3 to 5 minutes. Reduce heat to medium; cover.

Cook steak for 15 minutes; uncover and flip. Add water to the skillet as needed to keep steak moist. Continue cooking until slightly firm, hot, and lightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer meat to serving plate; reserve liquid in the skillet.

Place onion in the skillet with reserved liquids; cook and stir until softened, about 5 minutes. Reduce heat to low; add mushrooms. Cook and stir until mushrooms are warmed through, about 5 minutes. Pour onion mixture over steak.

Cook’s Notes:

All-purpose seasoning can be substituted for the grill seasoning.

Apple cider vinegar can be substituted for the balsamic vinegar if desired.

If you like your meat more browned, after removing the onion mixture, place steak back into the skillet and brown meat on each side.

Editor’s Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

How to Cook Skirt Steak

Have you ever looked at a skirt steak and wondered, “What am I supposed to do with this?” You’re not alone! But properly prepared, skirt steak is a quick, delicious option for any meal.

The best way to cook skirt steak is quickly and over high heat. This thin cut is perfect on the grill and great seared in a skillet. You can also broil it in the oven. Skirt steak is a terrific cut for stir fry recipes and ideal for fajitas.

You’ll also need to know how to slice skirt steak. The muscle fibers in skirt steak are strong and can be tough. Carving skirt steak against the grain transforms it into tender indulgence.

The instructions below tell you how to grill skirt steak, how to cook skirt steak in the oven, how to slice skirt steak and more. We’ve also included a chart that will tell you how long to cook skirt steak, depending on the cooking method you choose (be sure to use a meat thermometer for best results). Once you learn how to prepare skirt steak, this quick, easy and flavorful cut may become one of your favorites!

How to Cook Skirt Steak on the Grill

  • Be sure your skirt steak is completely thawed.
  • Season your skirt steak as desired; we recommend Kansas City Steak Original Steak Seasoning.
  • Typically, a skirt steak is a very thin, long piece of meat. If you wish, cut the steak into 3 or 4 sections for individual portions and to make it easier to carve after cooking.
  • To cook on a charcoal grill, place your skirt steak over the hottest part of the grill, and grill for 1-2 minutes. Use the chart below to determine how long to grill skirt steak. Turn about 1 minute prior to the halfway point.
  • To cook on a gas grill, preheat on high. Place your skirt steak over the hottest part of the grill, and grill for 1-2 minutes. Then reduce the temperature to medium and use the chart below to determine how long to grill skirt steak. Turn about 1 minute prior to the halfway point.
  • For the perfect medium-rare skirt steak, grill for 5-7 minutes, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
  • Rest your skirt steak for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called “carryover cooking”). The final temperature will read 135°F.
  • Resting skirt steak is also important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your skirt steak. Allowing the steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
  • Make sure your carving knife is sharp (See our Expert Tips for How to Sharpen a Knife and Expert tips for How to Carve a Steak).
  • Take a good look at your skirt steak and note which direction the muscle fibers are running. Slide your knife back and forth across those fibers – across the grain – cutting your skirt steak into slices. Keep each slice no more than 1/4″ thick.
  • To make each bite extra tender, hold your knife blade at a 45° angle; this is called “cutting on the bias.” Cutting against the grain this way exposes more surface area in each fiber and keeps the fibers from being stacked directly on top of each other in each slice of meat, further weakening the bonds that hold them together.

How to Cook Skirt Steak in the Oven

  • Be sure your skirt steak is completely thawed.
  • Season your skirt steak as desired; we recommend Kansas City Steak Original Steak Seasoning.
  • Typically, a skirt steak is a very thin, long piece of meat. If you wish, cut the steak into 3 or 4 sections for individual portions or to make it easier to carve after cooking.
  • Set oven for broil and preheat 10 minutes.
  • Place skirt steak on the rack of a broiler pan. Position broiler pan in oven so that the surface of the beef is 3 to 4 inches from the heat. Broil to desired doneness; use the chart below to determine how long to cook skirt steak under the broiler.
  • For the perfect medium-rare skirt steak, broil in the oven for 5-7 minutes, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
  • Rest your skirt steak for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called “carryover cooking”). The final temperature will read 135°F.
  • Resting skirt steak is also important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your skirt steak. Allowing the steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
  • Make sure your carving knife is sharp (See our Expert Tips for How to Sharpen a Knife and Expert tips for How to Carve a Steak).
  • Take a good look at your skirt steak and note which direction the muscle fibers are running. Slide your knife back and forth across those fibers – across the grain – cutting your skirt steak into slices. Keep each slice no more than 1/4″ thick.
  • To make each bite extra tender, hold your knife blade at a 45° angle; this is called “cutting on the bias.” Cutting against the grain this way exposes more surface area in each fiber and keeps the fibers from being stacked directly on top of each other in each slice of meat, further weakening the bonds that hold them together.

Pan-Seared Skirt Steak on the Stove

Pan-Seared Pre-Sliced Skirt Steak on the Stove

Cooking Times

Remember to fully thaw your steaks. Sear on high heat for 1 – 2 minutes each side, then move to indirect heat. Turn them 1 minute before the halfway point of the cooking time. For perfect doneness, we recommend you use a meat thermometer and use the Measuring Doneness chart below.

The Grill

Gas Grill Charcoal Grill
Rare 4-6 mins 4-6 mins
Medium-Rare 5-7 mins 5-7 mins
Medium 6-8 mins 6-8 mins
Medium-Well 8-10 mins 8-10 mins
The Stove Or Oven

Skillet Broil
Rare 5-8 mins 4-6 mins
Medium-Rare 7-10 mins 5-7 mins
Medium 8-11 mins 6-8 mins
Medium-Well 10-13 mins 8-10 mins

Measuring Doneness

Remove when your steaks are 5 degrees less than the temperatures listed. The centers will continue to warm as they rest.

125°F – Center is bright red; pinkish towards the outside

135°F – Center is very pink; slightly brown towards the outside

145°F – Center is light pink; outer portion is brown

155°F – Center is slightly pink; outer portion is brown

165°F – Uniformly brown throughout

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How to Cook Skirt Steak Perfectly

Skirt steak is a super-tasty, deliciously beefy cut, but there are a few tricks to doing it right. Learn them, and your skirt steak will be amazing every time!

I’ve long been a fan of rib-eyes and New York steaks, but skirt steak is fast becoming my new favorite. It has an intensely beefy flavor that’s truly delicious—it’s what I always dreamed a steak could taste like—and is amazingly inexpensive compared to those others.

Skirt steak is also incredibly quick and easy to make. But it’s also easy to make tough and dry. So here’s what you need to know to make great skirt steak every time.

How to cook skirt steak

What Is Skirt Steak?

Skirt steak comes from along the rib area of the animal, not too far from where a flank steak comes from. Like flank steak, it’s rectangular-shaped and not very thick. But skirt steak is even narrower at just 3 or 4 inches wide and thinner at just 1/2- to 1-inch thick.

Your butcher might have two types of skirt steak, the outside skirt and the inside skirt. If you have a choice, go for the outside skirt—it will be more tender.

Also like flank steak, skirt steak has a visible grain running through it. But while a flank steak’s grain runs lengthwise, a skirt steak’s runs width-wise. That comes into play when it’s time to cut the meat, so before cooking, take a sec to notice those width-wise grains—they’ll look like stripes of muscle running across the meat.

Cook It Hot And Fast

Because it’s thin and relatively lean, a skirt steak can become dry and chewy if overcooked. So your target is rare to medium-rare. And to get a nice crust on the outside before it’s past medium-rare on the inside, the best strategy is to cook at a really high temperature but only for a short time. A cast iron skillet is ideal, as is a hot grill—but both should be preheated until they’re good and hot, so the steak sizzles when it hits the heat and starts to form that crust immediately.

Another trick to getting a good crust—pat your skirt steak dry before cooking.

Over high heat, it’ll take just 2 or 3 minutes on the first side and 2 more on the second before your skirt steak is done.

Slice It Right

The other strategy for amazing skirt steak is to slice it right. That is, relatively thinly and against—or a 90°F angle to—the grain. Why? Because slicing against the grain breaks the long muscle fibers that make the grain into smaller pieces, avoiding stringiness. And that makes skirt steak more enjoyable to eat.

As we established earlier, a skirt steak’s grain goes width-wise, so that means you want to slice lengthwise. But that’s a little awkward because the steak is so long and skinny. So what you do is cut the length into smaller pieces, then—either before or after cooking—turn each one 90° and slice. (Here’s a good video on slicing a skirt steak.)

That’s exactly what I did for the photo in this post, but then I rearranged the slices in a row to better show off the rareness of the meat. It’s a little misleading because it looks like I sliced width-wise even though I didn’t (sorry about that!).

Of course, before you do any slicing, you want to let the meat rest for at least 5 minutes. This helps the meat stay juicy, even after it’s cut.

Tip: This electric knife my favorite tool for perfect, even slices.

Seasoning And Using Skirt Steak

This steak has so much flavor, I usually like it with just salt and pepper. But you could add whatever additional herbs and spices you like. Garlic powder and onion powder, for example. Or chili powder and cumin. It’s also nice with rosemary and thyme.

And while you could enjoy your sliced skirt steak as-is, perhaps with some potatoes or a salad on the side, it’s also great for tacos, burritos, and fajitas. Try it in a sandwich—a cheesesteak, for example. Or as part of a steak and eggs breakfast.

Try to avoid reheating it, though, because that can lead to the meat becoming more than medium-rare—in other words, overcooked and dry.

Skirt steak is versatile, quick, easy, inexpensive (perfect for a crowd!), and really, really good. Use these tips to cook and slice it right, and it just might become your new favorite steak too.

How to cook skirt steak

How to Cook Skirt Steak Perfectly

  • Author: Christine Pittman
  • Prep Time: 3 minutes
  • Cook Time: 8 minutes
  • Total Time: 11 minutes
  • Yield: 3-4 servings
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American

Description

Skirt steak is a super-tasty, deliciously beefy cut, but there are a few tricks to doing it right. Learn them, and your skirt steak will be amazing every time!

Ingredients

1 lb. skirt steak, ideally outside skirt

1 Tbsp. olive oil

Instructions

Before you do anything, notice that the grain of the meat (the stripe of the muscle fibers) runs width-wise. This will come into play when you slice it later. Now cut the steak into 2 or 3 5- to 7-inch lengths.

Preheat a large skillet (large enough to hold the steak pieces without crowding) over high heat.

Meanwhile, pat the steak pieces dry with paper towels. Sprinkle with the salt and pepper.

When the skillet is good and hot, add the oil.

When the oil is good and hot, add the steak pieces and cook undisturbed until well browned, 2 to 3 minutes.

Turn the pieces and cook until the other side is well browned, about 2 minutes.

Transfer to a cutting board and let rest about 5 minutes.

Notice the grain, or the stripes in the meat, again. Thinly slice the steak pieces across the grain (at a 90° angle to the stripes) and serve (see note).

Notes

Note: My photo is a little misleading because it looks like I sliced the steak width-wise, or with the grain, even though I went against the grain exactly as I’m advising you to do. I just rearranged the slices in a row afterwards.

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Tender, juicy and quick to cook, skirt steak is welcome at the table any day of the week. Serve the steak as a hearty main course or use as a filling for tacos, salads and more.

Photo By: Armando Rafael ©Armando Rafael Photography

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Ryan Dausch

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Armando Rafael

Photo By: Armando Rafael

Photo By: Antonis Achilleos

Photo By: Yunhee Kim ©2011, Television Food Network, G.P. All Rights Reserved.

Photo By: Antonis Achilleos

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Antonis Achilleos

Photo By: Tara Donne

Photo By: Simple Alien

Skirt Steak with Cheesy Mashed Potatoes

Skirt steak has a long, flat shape so it only needs a few minutes per side to reach doneness. What to do with all that extra time? Make cheesy mashed potatoes from scratch — and get dinner on the table in well under an hour.

Salsa-Marinated Skirt Steak Soft Tacos with Refried White Beans

Who said refried beans had to be pintos? Cannellini beans — cooked in the same skillet as salsa-marinated skirt steak — get the twice-cooked treatment, adding nutty creaminess to meaty tacos.

French Cut Steak

The average steakhouse dinner might cost a pretty penny, but Melissa uses budget-friendly skirt steak to make it work at home. Her recipe starts with a flavor-packed rub and ends with a beefy pan sauce of sweet caramelized onions.

Southwestern Skirt Steak with Cheese Grits

Smoky, cheesy grits are an excellent accompaniment to tender grilled steak. The best part? Because skirt steak cooks so quickly, you’ll have dinner on the table in less than 40 minutes.

Skirt Steak Fajita Pita with Chimichurri

For a filling dish that you can eat on the go, stuff pita pockets with skirt steak, bell peppers, onion and chimichurri.

Skirt Steak Fajitas

Who doesn’t love a big platter of fajitas? To get that restaurant-worthy sizzle, Jeff reserves a bit of his chile-lime marinade and drizzles in the hot skillet just before serving.

Beef Stir-Fry

Trisha says, “The best thing about a stir-fry is that you can substitute the vegetables you like most.”

Cuban Steak with Black Beans and Rice

For a simple, flavor-packed meal, season skirt steak with cumin, lime juice and oregano, then grill to perfection and serve with smoky veggies and fluffy rice and beans.

Beer-Marinated Grilled Skirt Steak

Marinate your skirt steak in layers so that every bite gets packed with flavor.

Mexican Skirt Steak

Salsa isn’t just for snacking — we use it as a marinade for this easy and flavorful main course.

15-Minute Grilled Skirt Steak with Pesto Butter

Skirt steak, a super flavorful and quick-cooking cut of beef, is the star of this 15-minute dinner. Topped with 2-ingredient pesto butter and served with grilled asparagus, this is a recipe that you should have in your back pocket for when guests come over on a busy weeknight, and you want to make a meal that will impress.

Carne Asada

The key to Ree’s classic carne asada? The marinade. She combines citrus, honey, fresh herbs and chile pepper for a flavor-packed mixture that improves as it sits.

Grilled Skirt Steak Gyros

Keep steak casual with this Greek-inspired sandwich. Top the olive oil, garlic and oregano-marinated steak with a cool yogurt sauce.

Brown Sugar Skirt Steak

A grilled steak can be a treat anytime of the year. Here we take a few pantry staples like brown sugar and pepper to make the rich fruity and herb notes of a cabernet sauvignon sing.

Thai Noodle-Steak Salad

Quick on the grill and full of flavor, skirt steak is a weeknight no-brainer.

15-Minute Stir-Fried Steak Tacos

We slice skirt steak and cook it quickly at a high temperature to save time and keep the meat tender. Make sure you save the super flavorful collected juices from the steak and onions to drizzle on your tacos.

Skirt Steak With Roasted Root Vegetables

Skirt steak is known for its beefy flavor and low cost, but it can be bit chewy, so it benefits from a quick marinade before it’s grilled.

Skirt Steak with Bok Choy

Cooking in a hurry? Ree’s five-star steak dinner will be on the table in just 35 minutes.

Grilled Korean-Style Skirt Steak

Marinating the skirt steak overnight in a sweet and savory combo of sesame, garlic, cola and soy sauce packs it full of flavor. Grill it simply with onions and peppers for one easy, tasty dish.

Grilled Skirt Steak Caprese

Upgrade the classic caprese with juicy balsamic skirt steak.

Skirt Steak Tacos with Roasted Tomato Salsa

Bobby grills steak until it is slightly charred and cooked to medium-rare. Add it to tortillas with lettuce, onion, grilled tomato salsa, sour cream and avocado.

Grilled Skirt Steak with Sticky Barbecue Onions

Gooey barbecued onions are the ideal topping for Michael’s skirt steak, which is sprinkled with oregano and paprika for simple, delicious flavor.

How to cook skirt steak in 4 quick steps, and have it come out tender . Perfect for tacos and other Latin dishes. So delicious!

How to cook skirt steak

Skirt steak (fraldinha in Portuguese) is an inexpensive yet versatile cut of beef. It’s perfect for fajitas, philly cheesesteak, pizzas and flatbread, sandwiches as well as tacos, Chinese stir-fry, BBQ, and many more dishes.

Despite its wonders, this cut of steak can be a fairly tough cut of meat. Why? It comes from the plate beef cut, a boneless portion of the diaphragm muscle. Learn here how to cook skirt steak in just 4 quick, simple steps.

HOW TO COOK SKIRT STEAK (RECIPE VIDEO)

These 4 steps will assure the best results: Tender and juicy steak — prepared with 2 to 4 ingredients only. Our method on how to cook skirt steak can be used all year round both indoors and out… Try out our method and simplify your life!

1. TENDERIZE THE MEAT:

Since skirt steak can be a little tough, tenderize it to optimize its texture. You can either buy the skirt steak already tenderized, or tenderize it yourself.

Here’s how: Place steak on a cutting board, cover with plastic wrap (or place in a plastic bag). Pound VERY WELL with a hammer, frying pan to about 1/2 inch thick.

How to cook skirt steak
I mean, pound, pound, and pound… Don’t be shy. This step can make a huge difference whether you end up with a tough or a tender steak. Let chilled meat sit for about 20-30 minutes at room temp before cooking.

2. COOK BEEF SKIRT STEAK WITH COARSE SALT:

Although a marinade or rub can be used to enhance the flavor and make the meat more tender, coarse salt is always the best option. Why? It dissolves while the steak cooks, and seasons it just right. It also serves to seal the meat, and prevents it from losing its juiciness and drying out.

To cook this easy skirt steak, place about 1/2 to 1 tablespoon of coarse salt on a large cast-iron griddle (flat side of the griddle without the grill marks), spreading it into a thin layer.

How to cook skirt steak

Then, heat the griddle on medium-high heat over a large burner. When griddle is sizzling hot (don’t worry when salt burns a bit)… place one steak (LIGHTLY brushed on both sides with vegetable oil) at a time on top of the coarse salt.

Let meat get a good sear for about 2-3 minutes on one side. Then flip over and let cook for about 1-2 minutes on the other side (for rare to medium-rare).

How to cook skirt steak

Using a metal spatula, gently scrub off from the top of the steak any excess salt which has not melted. Use more salt to cook the other steak (also brushed with oil) if needed.

3. LET STEAK REST:

Place cooked steak on a cutting board and let rest for at least 5 minutes before slicing.

How to cook skirt steak

This prevents the juices from leaking out and leaving the meat tougher. If you want, sprinkle with black pepper and squeeze lime on top of the steaks. Although optional, these make meat taste even more delish.

How to cook skirt steak

4. SLICE STEAK AGAINST THE GRAIN:

First, notice which direction the fibers are running through the steak.

How to cook skirt steak

Then, using a sharp knife, cut the meat against the grain (crosswise to the fibers) into bite-sized strips. Serve skirt steak strips by themselves or topped with CHIMICHURRI SAUCE.

SKIRT STEAK vs FLANK STEAK

Skirt steak is a cut of beef from the diaphragm muscles of the cow, with a stronger beefy flavor and tougher muscles.

While flank steak comes from the bottom abdominal area of the cow. It’s a thicker and wider cut than skirt steak. Some sell flank steak under the name London Broil. Both are great either seared or grilled. Last, none are the same as hanger steak.

  • Follow all these 4 easy steps and will get a tender meat out of a tough cut.
  • Use leftovers for making tacos, burritos, fajitas, philly cheesesteak, pizzas, flatbreads, sandwiches, and more.

How to cook skirt steak

  • Love steak? Try also our Quick & Easy Filet Mignon with Madeira Sauce!