How To Cook Skirt Steak (Perfect Every Time)

How To Cook Skirt Steak (Perfect Every Time)

Infused with honey, lime, and soy sauce, learn how to cook the perfect skirt steak. My family loves how juicy and tender it is. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 1

Cook Time 5

Total Time 6

Servings servings

Calories 258kcal

Author Arman Liew

Ingredients

2 pounds skirt steak sliced in half
1 teaspoon black pepper
1/2 teaspoon salt
2 teaspoons Italian seasoning
3 cloves garlic minced
1/4 cup olive oil
1/4 cup soy sauce
2 tablespoons lime juice
2 tablespoons honey

Instructions

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.

Video

Notes

TO STORE: Store leftover steak in the fridge for up to 4 days. Store it in an airtight container or wrap it tightly with aluminum foil.

TO FREEZE: Wrap the fully cooled steak in foil, place it in a freezer bag, and freeze for up to 2 months. Let it thaw before reheating.

TO REHEAT: Reheat the steak in a preheated oven at 250F until the internal temperature reaches 110F. It can also be reheated on the stovetop with a splash of water to lightly steam the meat.

Nutrition