Learn how to cook skirt steak until tender and juicy without a marinade using a simple coarse-salt method. Serve it in carne asada tacos or other Latin dishes.
Skirt steak is a flavorful cut of beef that becomes tender and juicy with proper tenderizing, quick searing, resting, and slicing against the grain. My easy stovetop skirt steak recipe uses coarse salt instead of a marinade and works well for a quick weeknight dinner. Skirt steak is also delicious in carne asada tacos or with a Mexican carne asada marinade.
Quick Look: How to Cook Skirt Steak
- ⏱️ Prep Time: 5 minutes (active)
- 🔥 Cook Time: 5–10 minutes, depending on thickness and batches
- 🕒 Resting Time: 3–5 minutes
- ⏲️ Total Time: Approximately 15–20 minutes, plus 20–30 minutes if bringing the steak toward room temperature
- 🍽️ Servings: 6
- 🥩 Flavor Profile: Rich, beefy, and savory, with optional fresh lime
- 👌 Texture: Seared exterior with tender, thinly sliced beef
- ⭐ Difficulty: Easy
- 🌮 Best For: Quick dinners, tacos, fajitas, and steak sandwiches
- 🍳 Cooking Method: Stovetop cast-iron griddle
- 🧂 Key Ingredients: Skirt steak, vegetable oil, coarse salt, optional black pepper, and lime
- Why This Recipe Works: Skirt steak can be tough, but this simple stovetop method brings out its rich beefy flavor without requiring a marinade. The coarse-salt technique creates a savory sear, while proper preparation helps the meat stay tender and juicy.
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Jump to:
- Quick Look: How to Cook Skirt Steak
- What Is Skirt Steak?
- Chef's Notes from Valentina
- Ingredients
- Substitutions And Additions
- How to Cook Skirt Steak
- How Long to Cook Skirt Steak
- Expert Tips for Tender Skirt Steak
- FAQ About Skirt Steak
- What to Serve with Skirt Steak
- More Beef Recipes to Try
- How to Cook Skirt Steak
- Storage and Reheating
What Is Skirt Steak?
Skirt steak is a long, thin cut of beef from the plate section of the cow, just below the ribs. It has a rich beefy flavor and distinctive muscle fibers that give it a satisfying bite. In Brazil, diaphragm skirt steak is known as entranha bovina or fraldinha do diafragma.
You'll often find skirt steak in Brazilian churrasco, Mexican fajitas, carne asada tacos, and steak sandwiches. It cooks quickly over high heat, which makes it a great choice for grilling or searing on a hot cast-iron griddle.
When shopping for skirt steak, you'll come across two cuts:
- Outside skirt steak: The more tender of the two, with a thicker, narrower shape. Its rich flavor stands up well to the coarse salt used in this recipe, and there's no need to marinate it first.
- Inside skirt steak: A thinner, wider cut with a firmer bite. It's often easier to find in supermarkets and is a good alternative if outside skirt isn't available. Tenderizing it with a meat mallet can help improve its texture.
Both cuts are delicious when cooked properly. Keep an eye on the cooking time, since thinner pieces will cook faster, and always slice against the grain for the most tender results. If the label doesn't specify which cut you're buying, your butcher can help identify it.
For a more tender result, pound inside skirt steak evenly before cooking. A brief marinade of about 20 minutes is another option, although this coarse-salt recipe does not require one.
Skirt Steak vs. Flank Steak
Skirt steak and flank steak are often confused because they look similar and work well in fajitas, tacos, and stir-fries. The main differences are their thickness, fat content, and texture.
Skirt steak is generally thinner, with more marbling and a looser grain. Flank steak is wider, thicker, and leaner, with a firmer texture.
Can you substitute flank steak for skirt steak?
Yes, but flank steak is thicker and leaner, so it may need a longer cooking time. For the best results, use an instant-read thermometer and slice thinly against the grain. Flank steak also benefits from a marinade to help enhance its flavor.
Ingredients
- Skirt steak – 1 ½ pounds. Choose outside skirt steak when available. Trim any excess fat and cut the steak in half crosswise to fit on the griddle.
- Vegetable oil – 1 tablespoon. Rub both sides of the steak with oil before cooking. Canola or avocado oil can also work.
- Coarse salt – ½ to 1 tablespoon. Spread the salt in a thin layer over the flat side of a cast-iron griddle to season the beef as it sears.
- Freshly ground black pepper – to taste, optional. Sprinkle it over the cooked steak for extra seasoning.
- Lime – 1 or more. Squeeze fresh lime juice over the cooked steak for a bright, tangy finish.
How to Cook Skirt Steak
Prepare and Cook the Steak
- Prepare the steak: Use skirt steak that has already been tenderized, or tenderize it yourself.
Note: Let the chilled steak sit at room temperature for 20–30 minutes before cooking. - Pound the meat: Place the steak on a cutting board and cover it with plastic wrap, or put it in a plastic bag. Using a meat mallet or the bottom of a heavy frying pan, pound the steak thoroughly and evenly until it is about ½ inch thick or less to help tenderize the meat. PIC. 1
- Prepare the griddle: Rub both sides of the steak with vegetable oil. Spread ½ to 1 tablespoon of coarse salt in a thin, even layer over the flat side of a large cast-iron griddle, without grill marks.
Note: Although a marinade or dry rub can enhance flavor and help tenderize the beef, this recipe uses coarse salt, which gradually dissolves and seasons the steak as it cooks. - Heat the griddle: Place the griddle over a large burner and heat over medium-high heat until sizzling hot. Some browning of the coarse salt is normal.
- Sear the steak: Place one piece of steak at a time directly over the coarse salt. For thinner inside skirt steak, sear for approximately 2–3 minutes per side. Thicker outside skirt steak may need 4–5 minutes per side. Adjust the cooking time according to thickness and check doneness with an instant-read thermometer. PIC. 2
Note: Avoid overcooking, as skirt steak can become tough and chewy when cooked to medium, medium-well, or well-done. - Remove excess salt: Use a metal spatula to scrape any undissolved coarse salt off the top of the cooked steak. Brush the remaining piece of steak with vegetable oil, add more coarse salt to the griddle if needed, and cook it the same way.
Rest and Slice the Steak
- Rest the steak: Transfer the cooked steak to a cutting board and tent it loosely with foil. Let it rest for at least 3–5 minutes before slicing to help retain its juices and keep the meat tender.
- Add the finishing seasonings: Sprinkle the steak with black pepper and squeeze fresh lime juice over the top to taste, or omit both according to preference.
- Slice against the grain: Identify the direction of the muscle fibers running through the steak. Using a sharp knife, slice against the grain, crosswise to the fibers, into thin, bite-sized strips about ¼ inch thick.
For an even more tender bite, angle your knife at approximately 45 degrees when slicing. - Serve the steak: Serve the sliced skirt steak on its own or topped with chimichurri sauce.
How Long to Cook Skirt Steak
Skirt steak cooks quickly over medium-high heat, but the timing depends on the cut and thickness.
- Inside skirt steak (thinner): Approximately 2–3 minutes per side.
- Outside skirt steak (thicker): Approximately 4–5 minutes per side.
Cooking times are approximate and depend on steak thickness and griddle temperature.
Use an instant-read thermometer to check the thickest part of the steak. The typical internal temperatures for the doneness levels used in this recipe are:
- Rare: 120–125°F (49–52°C)
- Medium-rare: 130–135°F (54–57°C)
Food Safety Note: The USDA recommends cooking whole cuts of beef to a minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. The rare and medium-rare temperatures above are below this recommendation.
The steak may continue cooking slightly as it rests. Check its temperature before removing it from the griddle to avoid overcooking.
FAQ About Skirt Steak
No. Skirt steak has a rich beefy flavor and works well with simple seasoning. Outside skirt steak is generally more tender, while inside skirt steak may benefit from marinating. Either cut can be marinated for extra flavor.
Both methods work well. Grilling adds a smoky, lightly charred flavor, while pan-searing creates a flavorful browned crust. This recipe uses a cast-iron griddle, but grilling is also a great option.
Skirt steak can become tough when overcooked or sliced with the grain. Its long muscle fibers can also make it chewy. For tender results, cook it quickly, let it rest, and slice thinly against the grain.
Let the cooked skirt steak rest for 3–5 minutes. Then identify the direction of the muscle fibers and slice thinly against the grain, not parallel to it. For an even more tender bite, hold your knife at a 45-degree angle to make diagonal, bias-cut slices. This shortens the muscle fibers and makes the steak easier to chew.
What to Serve with Skirt Steak
- Potatoes: Serve the steak with smashed potatoes, crispy potato wedges, or yuca fries. Their browned edges complement the savory beef.
- Vegetables: Air fryer asparagus or roasted Brussels sprouts make easy side dishes. Sautéed bell peppers and onions are particularly good with steak served in tortillas.
- Tacos and Fajitas: Slice the cooked steak thinly and serve it in warm tortillas with onions, cilantro, salsa, and fresh lime. The beef also works well in burritos, nachos, and quesadillas.
- Breakfast: Pair the steak with sliced avocado and sunny-side-up eggs for a steak-and-eggs breakfast.
- Sandwiches and Flatbreads: Use thin slices of beef in Philly cheesesteaks, sandwiches, or skirt steak flatbread.
Did You Love This Recipe? If you make this recipe and love it, stop back, give it a 5-star rating ★★★★★ and leave a comment.
How to Cook Skirt Steak
Equipment
- 1 griddle
- 1 Metal spatula
- 1 cutting board
- 1 sharp butcher knife
Ingredients
- 1 ½ lbs skirt steak – trimmed of excess fat and cut in half crosswise, preferably outside skirt steak
- 1 tablespoon vegetable oil
- ½ to 1 tablespoon coarse salt
- freshly ground black pepper – to taste, optional
- 1 lime or more – for extra flavor
Instructions
Prepare and Cook the Steak
- Prepare the steak: Use skirt steak that has already been tenderized, or tenderize it yourself.Note: Let the chilled steak sit at room temperature for 20–30 minutes before cooking.
- Pound the meat: Place the steak on a cutting board and cover it with plastic wrap, or put it in a plastic bag. Using a meat mallet or the bottom of a heavy frying pan, pound the steak thoroughly and evenly until it is about ½ inch thick or less to help tenderize the meat.
- Prepare the griddle: Rub both sides of the steak with vegetable oil. Spread ½ to 1 tablespoon of coarse salt in a thin, even layer over the flat side of a large cast-iron griddle, without grill marks.Note: Although a marinade or dry rub can enhance flavor and help tenderize the beef, this recipe uses coarse salt, which gradually dissolves and seasons the steak as it cooks.
- Heat the griddle: Place the griddle over a large burner and heat over medium-high heat until sizzling hot. Some browning of the coarse salt is normal.
- Sear the steak: Place one piece of steak at a time directly over the coarse salt. For thinner inside skirt steak, sear for approximately 2–3 minutes per side. Thicker outside skirt steak may need 4–5 minutes per side. Adjust the cooking time according to thickness and check doneness with an instant-read thermometer. PIC. 2Note: Avoid overcooking, as skirt steak can become tough and chewy when cooked to medium, medium-well, or well-done.
- Remove excess salt: Use a metal spatula to scrape any undissolved coarse salt off the top of the cooked steak. Brush the remaining piece of steak with vegetable oil, add more coarse salt to the griddle if needed, and cook it the same way.
Rest and Slice the Steak
- Rest the steak: Transfer the cooked steak to a cutting board and tent it loosely with foil. Let it rest for at least 3–5 minutes before slicing to help retain its juices and keep the meat tender.
- Add the finishing seasonings: Sprinkle the steak with black pepper and squeeze fresh lime juice over the top to taste, or omit both according to preference.
- Slice against the grain: Identify the direction of the muscle fibers running through the steak. Using a sharp knife, slice against the grain, crosswise to the fibers, into thin, bite-sized strips about ¼ inch thick.
- Serve the steak: Serve the sliced skirt steak on its own or topped with chimichurri sauce.
Recipe Video
Recipe Notes
Storage and Reheating
Refrigerator: Store leftover skirt steak in an airtight container in the refrigerator for 2–3 days. Freezer: Place the cooked steak in a freezer-safe container or tightly sealed freezer bag. Freeze for up to 2 months for the best quality. Reheating: Thaw frozen steak in the refrigerator. Reheat in a covered skillet with a splash of water or broth until it reaches 165°F (74°C). Avoid heating longer than necessary to prevent the meat from drying out.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Did you make this recipe?
Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.POST FIRST PUBLISHED ON SEPTEMBER 16, 2014.
I had some with a little chimichurri, and the flavor was really good.
I made this skirt steak recipe recently and was quick and tender. I served it as a filling for tacos with some traditional toppings and was yummy. Next time I will add sliced onions and bell peppers to serve as fajitas.
Thank you! Easy, fast, tender and delicious.
I made this last night, and for the first time, I cooked a really good skirt steak. My picky husband loved it. This method will now be my go-to anytime I cook shirt steak. Thank you!
Hi Nicole! I am so glad to hear you enjoyed our skirt steak recipe and method. More skirt steak recipes will be in the blog soon.
Love skirt steak -- I think it has the best flavor of any steak. Really terrific post -- so much info. Thanks!
this is really helpful and amazing article on cook skirt steak 4easy steps. thanks for sharing this amaizng article.
This kind of meat needs longer times to come out good, I tried this recipe but unfortunately it didn’t work for me. It came out very undercook so I had to use the oven at some point… not good
Hi Anabel! This cooking time is for rare to medium-rare. If you want well-done, yes you have to cook for longer. It will also depends on other factors: The type of pan you used to cook it (I used a cast-iron skillet and cooked the meat over medium-high heat. I also preheated the pan before cooking it. If you used anothee type of pan that doesn't heat as much as a cast-iron, the meat will need to cook longer. If you used medium heat, it will cook longer even to reach medium-rare. Another factor, how thin was your skirt steak. There are several factors that can influence the cooking time. The one described in the recipe is a guideline and have worked for me every single time.
Great article and video! Thanks you for sharing the experiences in HOW TO COOK SKIRT STEAK. I tried it and very success!!!
Thank you Brian! I am happy to find out your tried our skirt steak recipe and enjoyed it. It si quite quick and easy to make for sure and turns into a delciious meal.
I ooked my skirt steak in a cast iron pan following the steps and was tender and delicious. I remove the salty crust before slicing and squeezed lemon juice on top. delicious!
Followed recipe. Might as well have just eaten a salt stick. Love skirt steak, just not like this. Sorry.
Hi, Shawn! Have you scrubbed the excess salt off once skirt steak was cooked? The coarse salt not only flavors the meat but also tenderizes the meat. It should be removed any excess salt after meat is cooked. But thank you for your review.
Hi! This is my new favorite way to cook skirt steak. I have tried other methods but the steak didn't come out so tender as this one. I like mine spicy so I added cayenne and a pinch of cumin. It came out perfect.
I never knew that skirt steak can be tough so tenderizing it can help its texture. My husband has been wanting to try grilling some and he wasn't sure how. I'll make sure to pass this information along to him if he ever does decide to try and cook some.
Thank you Kate. I hope he has a chance to try this recipe and enjoy.
I simply needed to say thanks again for such a great recipe and also for all the tips.
We love skirt steak, especially for our carne asada tacos. Your technique is so easy to follow.
I'm going to recommend this to al the meat lovers I know.
So simple yet so delicious! And my guests don't even know 😉
I'm not a meat person but I'm sure my kids will love this!
I stumbled across your recipe for cooking skirt steak. It's the first time I truly enjoyed it at home! PERFECT! Thanks so much for sharing this with us.
Brian: I am so glad that you found us and enjoyed this recipe. It is a family favorite! Have a delicious day!
Hi Denise,
I came across your website while looking up on how to cook steak! Just a question though, if you don’t put oil, will the steak burn or stick to the pan?
~ Donna
Hi Donna! Because the meat takes a few minutes to cook on each side and contains fat, it does not stick much. But if you would like to, you can brush your griddle with a bit of oil or spray a bit of cooking spray on it before cooking the meat.
Better to cook it on an oiled iron skillet. The salt is tricky at best and can ruin the steak beyond edible.
I know what you mean John! I followed this recipe exactly to the letter! I used one Tablespoon of course salt at the bottom of my cast iron skillet as my husband and I generally like salt. ( The recipe says use half to one tablespoon). I timed each piece exactly and scraped off the excess salt with a metal spatula as instructed.Then let it rest before slicing. But when we sat down to eat it, it was way too salty!!! We were so disappointed! Next time I will try oiling the skillet instead!
I googled how to cook a skirt steak and your recipe/tips came up. I have tenderized the meat and am waiting for the meat to get to room temp. Before I cook it , thank you so much for this recipe. I will post later my results... 🙂
I didn't beat the steak as much as I should have but I added a little garlic powder & cracked pepper in the pan with the salt. So delicious. Glad I found this recipe. Thanks!!
Hi Denise,
I do not have a cast iron skillet. Will I get the same results with a regualar skillet?
Hi, Julie!
No problem... Since for this recipe we are not using the side of the griddle with ridges to obtain grilled marks, yes you can use a regular skillet (preferably nonstick) to prepare our skirt steak. Depending on the size of your skillet, you will have to divide the long piece of skirt steak into 3 to 5 pieces or more -- just enough to fit the bottom of your skillet. Please, cook every piece individually. If you don't have a 'nonstick' skillet, use a little bit of vegetable oil (enough to lightly coat the skillet) to brown the exterior of the skirt steak. Brown its exterior is very important to obtain a result similar to what we had with the griddle. I hope this helps. Enjoy it and thanks a lot for stopping by!!!!
Skirt steak is our all time favorite–we just cooked it last night in fact! Your's looks incredible!
Thanks, Kate!
I love skirt steak. The way you explained everything in detail makes it easier for even a layman to understand the process. Very well-written post!
Thanks, Purabi! I think this is an easy process that produces excellent results. This is the way that I prepare mine.
We're huge meat eaters around here - so many people forget to give their meat a little break after cooking! Smart tips 🙂
We too, Francesca!!! They can really help to achieve great results.
What a beautiful juicy piece of perfection, Denise! Thank you for the helpful tip, we love skirt steak too and sometimes the meat is a little tough no matter how well we prepared it.
Cheers,
J+C
Hello, ladies!!! It is great to have you here again. Tenderizing the meat before cooking really makes all the difference...
looks absolutely amazing! I love the recipe! Worth try!
Thanks, Marcela!
Really usefull tricks Denise, i guess we really should tenderize this kind of lean steak....
pretty cheap with stunning result
Definitely delicious and worth to try recipe!!!
Thanks, Dedy!
I have never cooked with this cut of meat. My knowledge of cooking beef is not that much but I love to eat it. These tips are going to come handy for me. Your photos look gorgeously mouth-watering!
Sonali, my dear... Thank you! I hope you have the chance to use this method. This is a great cut of beef.
Wonderful tips Denise! And the photos look great (as always) 🙂
Have a beautiful weekend! XO
Thank you both Mirella and Panos!!! Wishing you a fun and relaxing weekend. Take care!!!
Well, you, as Brazilian has to be an expert on churrascos. I remember a great place that I went for dinner Sao Paulo, Fogo de Chau...what a place!!!
Skirt steak is an economical cut of beef and your tips will come in handy when I share them with Mr. R who is our grill-master!
I hope he uses these tips and enjoy this great steak.
The last time I had a skirt steak and friend of mine cooked it for me about 16 yrs ago! I did not know coarse salt helped seal the meat too...thanks for these helpful tips Denise!!!!
The last time I had a skirt steak and friend of mine cooked it for me about 16 yrs ago! I did not know coarse salt helped seal the meat too...thanks for these helpful tips Denise!!
The last time I had a skirt steak and friend of mine cooked it for me about 16 yrs ago! I did not know coarse salt helped seal the meat too...thanks for these helpful tips Denise!
Hi Denise! How are you my friend? The skirt steak looks fantastic and it really is a delicious cut of meat.
Over the summer I grilled 20 lbs of skirt steak with chimichurri sauce for a bbq event. It was a hit. I know how good this steak is!
Thanks for sharing. xx
Hi, Nazneen! This became one of my fave meats because is not expensive plus is quite versatile. But I have to tenderize it very well every single time before cooking otherwise we'd wind up with a tough steak. I love chimichurri sauce...is quite flavorful. My family loves theis steak with chimichurri.
Nice tips, I do not remember cooking this beef cut before!!! will certainly look for it next time.
Interesting... I've never tenderized it, but will try it next time and see how it improves it
I love skirt steak, that and flank steak are two favorites we grill all the time
Try to tenderize it first, Sally! It really makes a huge difference. But don't be shy! Pound the meat very well.
Great tips, Denise. They sell this meat cut here as falda and I was always hesitant to buy it, because it's quite tough. now I'll try to prepare it your way, thanks a lot!
Thank you, Daniela! If you follow this method, you will enjoy a tender steak that can be used to prepare many dishes.
Hi Denise,
YUMMY.....Well I know what's for dinner tonight! Thanks so much for the tips.
Hi, Kathleen! Thanks for stopping by...
Pound, pound, pound...This is the main secret for a tender skirt steak. Enjoy!!!!
Fantastic tips Denise! Can't wait to try this 🙂
Hi, Jo! Great to have you here. Try it and enjoy great results.
Have an awesome day!!!!
Thank you for the tips Denise. Never cooked this at home before but I know where to come when I do 🙂
Thanks, Rekha!!!! Have a wonderful day...
Great tips, Denise. I've never cooked skirt steak at home but will give it a try. Thanks!
Enjoy, Lail!
I'm going to try your method next time we grill! We love skirt steak!!!
This one was prepared in the griddle (and can also be prepared in a cast-iron skillet). Enjoy...
Our chefs at work went through a stage of using skirt steak, I always thought they liked the tenderising stage more than anything as there was always so much banging & hammering coming from the kitchen but man, the results were always worth it. Tenderised this cut makes the loveliest of tender tasty dishes. Thanks for sharing this Denise.
Hi, Anna! Thanks for stopping by.
I have cooked skirt steak both tenderized and non-tenderized, and yes, the tenderizing process makes all the difference -- as well as the other steps.
skirt steak doesn't require banging and hammering -- it's very tender to begin with. Maybe the chefs have the cuts mixed up. But it looks easy to make and delicious.
Keith:
Skirt steak is a tough cut because it comes from the plate. Yes, it requires pounding to tenderize it. If you don't believe me, so please Google "skirt steak Wikipedia" and read about it. The cut that you see in the picture is skirt steak, not flank steak. I know very well the difference between both but I think you are the one who needs to learn more about it. Who do you think you are fooling? There is no labels in the pictures! Your three-star review is for your mistake, not mine.
You have a great day!
I recently discovered this meat cut and I am loving it. Love its flavour and texture once done correctly
Me too, Raymund! It is versatile and cheap... If cooked correctly like I show it in this post, it is quite delicious and tender.
Hey pal that sounds really good what about barbecuing can you barbecue skirt steak
Hi, Norb! If you meant by 'barbecueing' the same as grilling, yes you can grill/barbecue skirt steak. For that, Prepare a charcoal or gas grill and oil the grill grates. Grill the skirt steak for 3-5 minutes per side or until done to the degree of doneness you want. Let the skirt steaks rest for at least 5 minutes before slicing.