Skirt steak is one of the beefiest-tasting cuts of meat and a quick and delicious option for any meal. While we tend to think of skirt steak just for fajitas, it’s also a terrific cut for stir fry recipes as well.
The best way to cook skirt steak is quickly, over high heat. This thin cut is perfect on the grill, but it’s also great seared in a skillet or broiled in the oven. Regardless of your preferred cooking method, be sure your skirt steak is completely thawed and seasoned as you desire before cooking.
Skirt steak is quite lean with a pronounced grain and should be cooked quickly—2 to 3 minutes per side—over high heat. It’s best when served medium-rare. An instant-read meat thermometer should show 125-130°F. The muscle fibers in skirt steak are strong and can be tough. Carving skirt steak against the grain transforms it into tender indulgence.
Skirt Steak on The Grill
Because skirt steak is thin, a couple of hours in a marinade is all you need. Dry the meat thoroughly before grilling to get the best caramelization on the exterior. A skirt steak is a very thin, long piece of meat. Cut the steak into three or four sections for individual portions to make it easier to slice after cooking.
Set up your grill for direct heat and preheat it to medium-high. Lightly oil the grate. Place skirt steak over the hottest part of the grill and cook for 2 to 3 minutes per side for medium-rare meat.
Remove from the grill and cover the skirt steak with foil and let it rest for five minutes before serving. The temperature of the meat will continue to rise about 5°F during this time. The resting period is important because the heat of cooking pulls the juices in the meat toward the surface. Allowing the steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
Skirt Steak in The Oven
Set your oven for broil and preheat 10 minutes. Place skirt steak on the rack of a broiler pan and position broiler pan in the oven so that the surface of the beef is 3 to 4 inches from the heat.
For the perfect medium-rare skirt steak, broil in the oven for 5-7 minutes, turning about 1 minute before the halfway point. Rest your skirt steak for 5 minutes before serving, covered lightly with foil.
Pan-Seared Skirt Steak
Heat a heavy skillet or cast-iron skillet over high heat until hot, for about 5 minutes. A very hot pan delivers the best sear. Add a 1-2 tablespoons of vegetable oil or butter to skillet (enough to coat the bottom) and immediately place skirt steak in the hot skillet.
For the perfect medium-rare skirt steak, sear in a skillet for 7-10 minutes, turning about 1 minute before the halfway point. Rest your skirt steak for 5 minutes before serving, covered lightly with foil.
Note: Skirt steak is a versatile cut of beef; pre-sliced and pan-seared it is perfect atop pasta, a salad or in a stir fry. Just follow the cooking instructions for pan-searing. To pre-slice your skirt steak, place it in the freezer for just 15 minutes; this will firm up the meat and make it easier to slice. Slice into thin strips or cubes against the grain, before cooking.
Grilled Skirt Steak Chimichurri Sandwiches
1 loaf French bread
1 pound skirt steak
1 each red & yellow pepper
1/2 onion
Juice from a lime (half for marinade, half for garnish)
2 ½ tablespoon olive oil
Your favorite blackening seasoning
Chimichurri Sauce:
1 ½ cup fresh parsley
¼ cup fresh oregano, or 1 teaspoon dried
4 cloves garlic
1 small shallot
1/2 teaspoon crushed red pepper flakes
3/4 cup extra virgin olive oil
2 ½ tablespoons red wine vinegar
1 tablespoon fresh lime juice
1 teaspoon kosher salt
In a zip-tight bag, toss in the skirt steak along with 1 ½ tbsp of olive oil and the juice from half a lime. Shake the bag to make sure the steak gets coated with oil and lime juice. Squeeze the air out of the bag and seal. Refrigerate for at least 2 hours or overnight.
Julienne-peel the peppers and onion and toss in with 1 tbsp of oil to coat. Then set aside.
Preheat grill to medium-high heat and place griddle plate in the grill to preheat as well. To preheat faster shut the lid. Preheat for about 10-15 minutes.
Once the grill and griddle are hot, sauté the peppers and onions for 5-7 minutes until they soften. Remove from grill to cool. Carefully remove the griddle plate.
Leaving the grill hot, season the skirt steak with the blackening seasoning and grill at high heat for about tw0 minutes per side. Skirt steak is very thin, so it won’t take long to reach medium temperature. Once done, remove from grill and let rest while you prep the bread.
Slice the loaf, making 4 individual sandwiches, then slice the skirt steak against the grain. Toast the bread before slicing if you like. Apply quartered portions of the steak to each sandwich. Then top with peppers and onion mix.
Chimichurri sauce, by hand, finely chop the parsley, oregano, garlic, and shallot for the chimichurri sauce. Toss in a mixing bowl with the remaining chimichurri ingredients and whisk until combined.
Drizzle a generous amount of chimichurri sauce on sandwiches, then squeeze lime juice across each one. Enjoy!
Grilled Skirt Steak Spinach Salad & Bacon Vinaigrette
1–2 pounds skirt steak
10 ounces fresh baby spinach
6 slices thick-cut bacon, crisped and crumbled (reserve bacon grease)
1 medium red onion, thinly sliced
2 cups white mushrooms, sliced
4 hard-boiled eggs, sliced
2 cups Gorgonzola, crumbled
salt
cracked black pepper
4–6 hickory chunks
Warm Bacon Vinaigrette:
6 tablespoons reserved bacon grease
1 large shallot, finely diced
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1 tablespoon sugar
salt and pepper to taste
Allow skirt steak to stand at room temperature 20–30 minutes prior to the cook. Season the steak with salt and pepper or preferred steak rub.
Set up the grill for indirect heat at 300°–325°F and add hickory chunks.
When the smoke is clean, put the steak on the indirect area of the grill (opposite to the fire side), about 30 minutes to desired doneness (medium-rare is perfect). Then move the steak over the direct heat for a quick, final sear.
Remove the steak from the grill, let rest for 10 minutes. Slice thinly and evenly.
Make a bed of the baby spinach on each plate. Arrange a fourth of the steak slices on top of the spinach. Add the desired amount of red onion, sliced mushrooms, and crumbled bacon, plus one sliced hard-boiled egg, and 1/2 cup crumbled Gorgonzola cheese.
Bacon Vinaigrette: In medium saucepan, sauté the chopped shallots in bacon grease over medium-low heat until tender. Whisk in the Dijon mustard, red wine vinegar, and sugar until thoroughly combined. Reduce heat. Add salt and pepper to taste, and simmer 3–5 minutes. Cool slightly before drizzling over salad. Serve.