This skirt steak recipe is quick, easy, healthy, and incredibly tender! The steak comes out juicy, savory, and hearty. This quick and easy recipe takes only 15 minutes from start to finish. The steak is a melt-in-your-mouth gourmet experience, but quick enough for any weeknight. Skirt steak is a healthy, protein-packed dinner. Use the meat for salads, sandwiches, tacos, burritos, and more!
Why You’ll Love This Recipe
- This skirt steak recipe is quick and easy.
- Only 15 minutes in total.
- This recipe requires only 5 ingredients.
- The steak comes out so tender and juicy. It is not dry.
- The simple seasoning blend allows the steak to really shine.
- Skirt steak is versatile for a wide range of cooking techniques and flavor combinations.
- Grill, pan sear, sous vide or stir fry the steak.
- This cut of meat is budget friendly and affordable.
- It is high in protein and low in carbs.
- Use the meat for tacos, salads, stir fry, omelets, frittatas, quiches, and more!
- This recipe is Whole30 compliant, Keto, Paleo, gluten free, dairy free, sugar free, nut free, and low carb.
- Check out this Cube Steak for another delicious family dinner recipe.
Ingredients & Substitutions
These are the main ingredients and substitutions for skirt steak. Scroll down to the recipe card for the full ingredients list and instructions.
Use fresh steak when possible. If you only have frozen, thaw completely. You may need to slice the steak in half before cooking to allow room for it.
Olive oil creates a beautiful sear! Allow the oil to become hot before adding in the meat. Feel free to replace it with avocado oil.
Sea salt, black pepper, and garlic powder create a simple and delicious flavor. This seasoning blend adds flavor without being overpowering.
Feel free to top the steak with chimichurri sauce, steak sauce, ketchup, or another condiment.
What is Skirt Steak?
Skirt steak is a thin cut of meat with a thick grain. Both the inside skirt and outside skirt are long and flat muscles.
After trimming, this cut of meat is typically 12 to 24 inches in length. In addition, it is several inches wide.
Most often, the outside skirt is sold to restaurants. The inside skirt is sold to butcher shops.
Outside skirt steak contains an outer membrane. This membrane must be removed before preparation. After dry aging, the membrane is easily removed. Meat sold in butcher shops has the membrane already peeled off and trimmed.
Although skirt steak and flank steak are often used interchangeably, they come from different parts of the cow. Skirt steak is cut from the diaphragm muscle, while flank steak is cut from the abdominal muscles. The skirt tends to be thinner and more tender, while the flank has a thicker texture.
Taste & Texture
Skirt steak comes from the diaphragm muscle of the cow, located in the abdominal area. It is a long, flat, and thin cut with a coarse texture that’s perfect for absorbing marinades and rubs.
It features an intense beefy flavor. When cooked to perfection, it delivers a satisfying combination of juiciness and tenderness.
The marbling within the meat adds an extra layer of richness, ensuring a succulent and flavorful eating experience.
This skirt steak recipe is hearty, savory, and flavorful.
How to Make
First, add olive oil to a large skillet over medium heat.
While the oil is heating up, pat the steak dry with paper towels. Season the steak on both sides with salt, pepper, and garlic powder.
Carefully place steaks in the hot oil in the skillet. Cook for 3 to 4 minutes.
Then, flip the steaks carefully. Cook for another 3 minutes or until the internal temperature has reached 135 degrees Fahrenheit.
Finally, remove the steak from the pan. Place on a cutting board for 7 to 10 minutes to rest. Lastly, slice against the grain and serve.
Expert Tips & Tricks
Follow this recipe exactly to make the best skirt steak recipe.
Cut steak in half if needed to fit in the skillet.
Heat oil until hot before adding in the steak. The high heat adds a beautiful crusty sear. This also maintains a juicy interior. The quick cooking time yields tender meat.
For protection, use tongs and an oven mitt when flipping the steaks.
Since steak is thin, it cooks quickly. Do not leave it unattended.
Use a meat thermometer to measure the internal temperatures.
If you have time, marinate the steak. The marinade helps to tenderize the meat. Marinate for at least 30 minutes, up to 12 hours. Or, try this Homemade Steak Seasoning.
Allow steak to rest for 7 to 10 minutes after searing. This distributes the juices, yielding a more juicy steak.
Finally, slice against the grain, which runs parallel to the long meat fibers. This creates an even more tender result.
Methods of Cooking
There are many ways to cook skirt steak!
- Grilling: Fire up the grill and cook the skirt steak over high heat for a few minutes on each side. This method adds a smoky flavor and creates beautiful grill marks. This enhances the overall taste and presentation.
- Searing: Heat a cast-iron skillet or a heavy-bottomed pan over high heat. Sear the skirt steak for a few minutes on each side until a crust forms. This cooking method is perfect for achieving a caramelized exterior while keeping the interior juicy and tender.
- Broiling: Preheat your oven broiler and place the skirt steak on a broiler pan or a wire rack set over a baking sheet. Broil the steak for a few minutes on each side, keeping a close eye to prevent burning. This method delivers a slightly charred and succulent result.
- Stir Frying: Slice the skirt steak into thin strips. Quickly cook them in a hot skillet or wok with your choice of vegetables, spices, and sauces.
- Sous Vide: For precise and consistent cooking, consider using the sous vide method. Vacuum-seal the skirt steak with your preferred marinade or seasoning. Cook it in a water bath at a controlled temperature for a few hours. Finish by searing the steak in a hot pan for a flavorful crust.
- Tacos or Fajitas: Slice the cooked skirt steak into thin strips and use it as a filling for tacos or fajitas. Sauté onions and bell peppers. Assemble the flavorful combination with your choice of toppings such as salsa, guacamole, and cheese.
- Salads: Slice the grilled or seared skirt steak and serve over mixed greens. The robust flavor pairs well with a variety of dressings, creating a satisfying and protein-packed meal.
Internal Temperature of Steak
Rare steak is between 120 degrees Fahrenheit and 130 degrees Fahrenheit.
Medium rare steak is between 130 degrees Fahrenheit and 135 degrees Fahrenheit.
For medium steak, cook between 135 degrees Fahrenheit and 145 degrees Fahrenheit.
Medium well steak is between 145 degrees Fahrenheit and 155 degrees Fahrenheit.
Well done steak is over 155 degrees Fahrenheit.
How to Serve & Store
Serve skirt steak hot. Serve alongside French fries, mashed potatoes, a side salad, or crispy roasted veggies.
Top with Korean BBQ sauce, Chinese garlic sauce, or your favorite condiment.
Use the meat in tacos, salads, burritos, with eggs, or as the main meal.
Store in the fridge for up to 4 days. Great as meal prep and leftovers!
Frequently Asked Questions
Yes, it is a great cut of steak.
Skirt steak is similar to flank steak.
This steak can be eaten in many different ways. Add the meat to tacos, salads, sandwiches, burritos and more.
Slice against the grain using a sharp knife.
Marinating steak helps to tenderize the meat. For this quick and easy recipe, marinating is not mandatory.
It can be grilled, pan seared, broiled, sous vide cooked, and stir fried.
Our Place Always Pan: This is my favorite pan for cooking. It is nonstick and easy to clean.
Sharp Knives: Use a sharp knife to slice the meat.
Meat Thermometer: Use a meat thermometer to measure the steak temperature.
You May Also Like
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Get the Recipe: Skirt Steak
- 1 pound skirt steak
- 2 tbsp olive oil
- 1 tsp sea salt
- ½ tsp black pepper
- ½ tsp garlic powder
- First, add olive oil to a large skillet over medium heat.
- While oil is heating up, pat steak dry with paper towels. Season on both sides with salt, pepper and garlic powder.
- Carefully place steaks in the hot oil in the skillet. Use tongs and an oven mitt for protection. Cook for 3 to 4 minutes.
- Then, flip steaks carefully. Cook for another 3 minutes or until internal temperature has reached 135 degrees Fahrenheit.
- Finally, remove steak from pan. Place on a cutting board for 7 to 10 minutes. Then, slice against the grain and serve.
- If the skirt steak is very large, cut it in half. This allows the steak to fit in the skillet.
- Allow the oil to become hot before adding in the steak.
- Use tongs and an oven mitt to protect yourself. The oil is very hot.
- Most skirt steak is relatively thin. Therefore, not much cooking time is needed.
- Use a meat thermometer to measure internal temperature. Steak will be medium rare when it has reached 135 degrees Fahrenheit.
- Allow the steak to rest after cooking. This locks in the juices.
- Store leftovers in the fridge for up to 4 days.
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6 Comments on “Skirt Steak”
My whole fam loved this skirt steak recipe! I made it for taco Monday (I know the rest of America does it on Tuesday) and then used the leftovers to make breakfast tacos for the hubs this morning. He thought it was his birthday lol! Delicious.
Sadly, I can no longer eat beef due to a food allergy, but this sounds like something my parents would love. I’m sending my Mom this recipe!
This skirt steak was super easy to follow. Using just a few ingredients for seasoning the skirt steak enhanced the taste of the meat rather than covering it up. Will be making this again!
I was never really sure how to do skirt steaks well so I seldom bought them. This recipe inspired me to give it a try and it came out great! I pan seared this time, but I want to try stir fry and sous vide.
I recently cooked this mouthwatering skirt steak, and it exceeded all my expectations! The steak turned out incredibly juicy, tender, and bursting with flavors. I’m definitely planning to impress my guests with this dish over the weekend!
Skirt steak is my favorite. I love how tender it is, and the way it falls apart when you bite into it. It’s like heaven.