Infused with honey, lime, and soy sauce, learn how to cook the perfect steak with this skirt steak recipe. Juicy and tender every single time.
This recipe features a cut of beef steak marinated in a flavorful mixture that includes honey and soy sauce. The steak is then seared in a hot pan for only a few minutes per side.
Table of Contents
- What is skirt steak?
- Skirt steak vs. flank steak
- Ingredients needed
- How to cook skirt steak
- How much skirt steak should you serve per person?
- Tips for cooking the best steak
- What to serve with this dish
- Storage instructions
- Frequently asked questions
- More skirt steak recipes to try
- How To Cook Skirt Steak (Perfect every time!) (Recipe Card)
What is skirt steak?
Skirt steak is a long and flat cut. It comes from the beef plate on the belly area right under the ribs.
This cut is not the most tender cut of beef; however, it has a rich beefy flavor and turns out super delicious when cooked right with a juicy texture. Like sirloin and Denver steak, it is very affordable.
Skirt steak vs. flank steak
Flank steak is another long cut from the abdominal area of the cattle. Telling these two cuts apart is difficult unless you are a butcher.
- Flank steak is typically wider and thicker than skirt steak (why it works well in beef negimaki or beef wellington).
- Like a tomahawk steak, skirt steak comes from the area under the ribs, whereas flank steak comes from below the loin.
- The flavor of flank steak is not as beefy as that of skirt steak. The latter is fattier, more marbled, and, therefore, juicier (and perfect for a beef Katsu).
Besides the meat itself and some seasonings, there isn’t much else that goes into cooking skirt steak. Here is what you’ll need:
- Skirt steak. Cut the skirt steak into two pieces. If you can, get outside skirt steak as it is tenderer and richer in flavor (if you’ve tried our arrachera or Philly cheesesteak casserole, you’ll see why!).
- Olive oil. Using oil in the marinade helps infuse the meat with all flavors as well as makes it cook evenly once you put it on a hot grill or pan.
- Garlic. Crushed. Please use fresh garlic as it makes all the difference in terms of flavor.
- Soy sauce. It adds moisture and gives the steak a rich, umami flavor.
- Lime juice. Helps tenderize the steak and gives it a hint of acidic flavor. If you don’t have a lime, use lemon juice instead.
- Honey. It gives the meat a subtly sweet flavor and helps break down the proteins.
- Italian seasonings. This seasoning blend is a mixture of such dried herbs as basil, oregano, thyme, and rosemary. They all pair well with beef.
- Black pepper and salt. To taste.
Find the printable recipe with measurements below.
How to cook skirt steak
As this particular cut of meat is relatively tough, cooking it quickly on high heat works best, whether stovetop or on a grill. Here’s one of the best ways to cook this meat that turns out perfect every single time:
Step 1 – Pound and marinate the meat. Cover the meat with cling wrap and pound it using a meat pounder. Doing this helps tenderize the skirt steak.
Next, mix the marinade ingredients in a bowl.
Add the steak, cover the bowl, then marinate the meat in the freezer for 10 minutes or in the refrigerator for up to 4 hours.
Step 2 – Cook and serve. Heat a cast iron skillet until sizzling and place the marinated steak in it. Sear the steak for 2-3 minutes per side. Let the steak rest for 10 minutes before you slice it and serve it. Make sure to slice it against the grain.
How much skirt steak should you serve per person?
If you are serving this cut of steak as your main course, consider serving 200-220 grams (8-10 ounces) of steak per person. I find this is the perfect amount for most people.
Tips for cooking the best steak
- You can marinate the steak for up to 24 hours. Don’t marinate it longer than that to avoid breaking down the meat entirely.
- Marinate the steak in a resealable bag. Marinating meat in plastic bags helps distribute the marinade evenly and eases the cleanup process.
- I recommend adding the steak to the pan once it is very hot. This will give it a nice sear and keep the juices intact.
- Always pat dry the steak before adding the seasonings and marinade. It will give the steak a gorgeous crust once seared.
What to serve with this dish
To store. Store leftover cooked steak in the fridge for up to 4 days. You can store it in an airtight container or wrap it tightly with aluminum foil.
To reheat. Reheat leftover steak in the oven preheated to 250F degrees until the internal temperature of the steak reaches 110F degrees. You can also reheat leftovers in a covered pan over medium heat. Add a splash of water to the pan to create steam and make the steak juicy again.
To freeze. Freezing cooked steak is also an option to extend its shelf life. Wrap the steak in foil and put it in a heavy-duty freezer bag to ensure it’s airtight. It will keep well for up to 2 months.
Frequently asked questions
Skirt steak is best cooked over high heat. It is suitable for grilling and searing in a well-heated pan. You can also broil it in the oven and smoke it.
Once cooked, skirt steak can be used for fajitas, sandwiches, quesadillas, warm salads, etc.
You can get a skirt steak from grocery stores and supermarkets. You can also get it from your local butcher shop.
Yes! To grill the steak, add it to a hot charcoal grill and cook each side for 7-8 minutes, or until it reaches an internal temperature of 165F.
More skirt steak recipes to try
How To Cook Skirt Steak (Perfect every time!)
- Tenderize the meat by placing it on a cutting board, covering it with plastic wrap, and pound with a meat mallet.
- Whisk together all the remaining ingredients in a bowl until combined.
- Place the meat in the marinade and let it chill for at least 10 minutes in the freezer or up to 4 hours in the refrigerator. Before cooking, leave it at room temperature for 30 minutes.
- Heat the iron skillet until sizzling hot, and place the steak in it. Sear for 2-3 minutes per side.
- Rest the cooked steak on a cutting board for 10 minutes before slicing.
- Slice the steak against the direction of the fiber, squeeze some lime on top, sprinkle with some coarse salt, and serve warm.
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