Yield: 6 servings
How to Cook Skirt Steak (Skirt Steak Recipe)
Once you learn how to cook skirt steak, you'll be able to eat this juicy, tender, and perfectly-seared meat anytime you want. It's an easy recipe that's salty, spicy, and rich.
Ingredients
- 1 1/2-2 pounds skirt steak
- 1 batch skirt steak marinade
- 2 tablespoons avocado oil
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Instructions
- Optional: Trim off any excess fat from your steak and then use a meat mallet and tenderize the steak before placing in the marinade.
- Place steak in a gallon ziplock bag and add the marinade, making sure to cover all the steak with the marinade. Remove any excess air and seal the ziplock bag. Let the steak marinade for at least 30 minutes or up to overnight.
- An hour before you are ready to cook the meat, remove it from the fridge and let the meat rest in the marinade on the counter. Letting your meat come to room temperature before cooking will make a big difference to help it stay tender and juicy.
Stove Top
- Heat a 12-inch cast iron skillet over medium-high heat until hot. Add oil and let oil heat for 30 seconds.
- Lay the steak in the skillet and sear for 2 to 4 minutes. Flip and sear on the other side for 2 to 3 minutes more, until your desired doneness. Read the recipe notes below for a meat temperature guide! Make sure the skillet is piping hot before adding the meat so you get a good sear!
Grill
- Preheat the grill to 450°F to 500°F on high heat. Clean grates and spray the grill with non-stick cooking spray or brush with oil.
- Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side. Read the recipe notes below for a meat temperature guide! To keep the heat on the grill cooking evenly, we close the lid. Just make sure to check every few minutes that there are no flame ups happening and to watch for hot spots.
Rest and Cut Skirt Steak
- Remove the steak from the skillet or grill and place it on a plate and cover with foil. Let the steak rest for 10 minutes before cutting. This important step allows the juices to more evenly distribute in the steak, making it more tender and juicy. The results are worth the wait!
- Transfer the steak to a cutting board and cut the steak, against the grain, into strips. You want to cut your steak the opposite way that the grain is running.
- There will be juice left on the plate; after you cut the steak pour the juice over the cut steak if desired. Serve immediately!
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Notes
Storage: Leftover skirt steak can be stored in an airtight container in the fridge for up to 5 days.
Reheat: To reheat, place it on top of a wire rack on a baking sheet in a 250°F oven. Heat until the steak is warmed through, which should take 10 to 20 minutes. Or reheat in the air fryer at 325°F for 2 to 3 minutes, until warmed through.
Freeze: Let the meat cool entirely, then add it to an airtight container and put it in the freezer for 3 months. Thaw overnight in the fridge before reheating.
Avocado Oil: You can use any type of high-heat oil, but don’t use extra virgin olive oil, as it has a low smoke point and will burn.
Meat Thermometer: To make sure your steak is cooked to your preferred temperature, use an instant-read thermometer. You want the steak 120-130°F for rare, 130-140°F for medium-rare (our preference), 140-145°F for medium, 145-155°F for medium-well, and 160°F for well-done. Keep in mind that the steak will likely gain a few extra degrees after you remove it from the skillet.
Nutrition
Serving: 1 serving, Calories: 215kcal, Carbohydrates: 0.1g, Protein: 25g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.4g, Cholesterol: 71mg, Sodium: 78mg, Potassium: 331mg, Sugar: 0.05g, Vitamin A: 9IU, Calcium: 7mg, Iron: 2mg