How to Cook Skirt Steak

How to cook skirt steak in 4 quick steps, and have it come out tender. No marinade needed! It is perfect for carne asada tacos and other Latin dishes, as delicious as this grilled flank steak.

Would you like to eat a good steak without paying much for it? 

Skirt steak is the answer! Here is why!

What is Skirt Steak?

Skirt steak (fraldinha do diafragma in Portuguese) is an inexpensive yet versatile, thin, and long cut of beef. It's perfect for fajitas, Philly cheesesteak, pizzas, skirt steak flatbread, pizza pinwheels, sandwiches as well as tacos, arrachera, Brazilian churrasco, Chinese beef stir-fry, BBQ, and many more dishes.

Despite its wonders, this cut of steak can be a fairly tough cut of meat. Why?

It comes from the plate beef cut, a boneless portion of the diaphragm muscle.

There are 2 types of skirt steaks, each differing in texture and tenderness :

1. Outside skirt steak: It's longer, tender, and less coarse than the inside skirt steak, being about 3-4 inches wide and ½ to 1-inch thick. This is the cut we used to cook skirt steak with coarse salt (or you can use a dry rub if you prefer)! We didn't have to marinate it!
2. Inside skirt steak: It is wider (about 5-7 inches), half as thick, and chewy/tougher.  If you get this cut, make sure to tenderize it with a mallet to ¼-inch thickness and of course marinade it for 20 minutes! 

If you find it folded in a package, it will be hard to distinguish them. Ask your butcher about it!

No matter what type you buy, the ingredients for skirt steak recipes are the same. The cook time varies though! 

But anyways, learn here how to cook skirt steak in just 4 quick, simple steps.

Ingredients for Skirt Steak Recipe

• Coarse salt (½ to 1 tbsp)
• 1½ lbs skirt steak, trimmed excess fat and cut into half crosswise (outside skirt steak preferably)
• Freshly ground black pepper, optional
• 1 lime
• 1 tablespoon vegetable oil

HOW TO COOK SKIRT STEAK 

In my opinion, the best way to cook skirt steak is by searing it in a sizzling hot cast-iron skillet on the stovetop (in just 5 minutes). These 4 quick steps will assure the best results: Tender and juicy steak -- prepared with 2 to 4 ingredients only.

Our method on how to cook skirt steak can be used all year round both indoors and outdoors... Try out our method and simplify your life!

Moreover, watch our RECIPE VIDEO. 

1. TENDERIZE THE MEAT:

Since skirt steak can be a little tough, tenderize it to optimize its texture. You can either buy the skirt steak already tenderized, or tenderize it yourself.

Here's how:

• First of all, let chilled meat sit for about 20-30 minutes at room temp before cooking.
• Then, place the steak on a cutting board, and cover it with plastic wrap (or place it in a plastic bag). Pound VERY WELL with a meat mallet or frying pan to about ½ inch thick or less.
• I mean, pound, pound, and pound... Don't be shy!!! This step can make a huge difference whether you end up with a tough or a tender steak. 

2. COOK BEEF SKIRT STEAK WITH COARSE SALT:

Although a marinade or rub can be used to enhance the flavor and make the meat more tender, coarse salt is always the best option. Why?

It dissolves while the steak cooks, and seasons it just right. It also serves to seal the meat and prevents it from losing its juiciness and drying out.

• To cook this easy skirt steak, rub both sides of the meat with the vegetable oil and then place about ½ to 1 tablespoon of coarse salt on a large cast-iron griddle (flat side of the griddle without the grill marks), spreading it into a thin layer.
• Then, heat the griddle on medium-high heat over a large burner. When the griddle is sizzling hot (don't worry when salt burns a bit)... place one steak at a time on top of the coarse salt.
• Let the meat get a good sear for about 2-3 minutes on one side. Then flip over and let cook for about 1-2 minutes on the other side (for rare to medium-rare).
• Using a metal spatula, make sure to scrub off from the top of the steak any excess salt which has not melted. Use more salt to cook the other steak (also brushed with oil) if needed.

3. LET STEAK REST:

Place cooked steak on a cutting board, tented with foil, and let rest for at least 3-5 minutes before slicing.

This prevents the juices from leaking out and leaving the meat tougher.

If you want, sprinkle with black pepper and squeeze lime on top of the steaks. Although optional, these make meat taste even more delish.

4. SLICE SKIRT STEAK AGAINST THE GRAIN:

• First, notice which direction the fibers are running through the steak.
• Then, using a sharp knife, cut the meat against the grain (crosswise to the fibers) into bite-sized strips.
• Serve skirt steak strips by themselves or topped with chimichurri sauce.

SKIRT STEAK VS. FLANK STEAK

Some get confused and think they are the same, but no! 

Although both are long and lean cuts of beef that can be cooked quickly over high temperatures using different types of cooking methods such as grilling, pan-searing, or stir-frying on the stovetop, they come from different parts of the cow.

Skirt steak is a cut of beef from the diaphragm muscles of the cow, with a stronger beefy flavor and tougher muscles. It costs a little less than flank steak!

On the other hand, flank steak comes from the flank primal, located in the abdominal area right next to the short plate (where skirt steak comes from). It’s thicker and wider cut than skirt steak with a less intense beefy flavor and also less connective tissue which makes it tender than skirt steak. Some sell flank steak under the name London Broil. 

Nevertheless, none are the same as hanger steak!

You may be thinking: 'If not packed and labeled, how to find out whether you buying either?' 

Well, skirt steak has its grain running across the width of the meat, while flank steak runs lengthwise.

But after cooking either steak, cut them against the grain to have a tender bite.

Can I Swap the Cuts?

Yes, you can if you do the following:

1. If you are swapping skirt steak for flank steak, pound the flank steak down to a more even thickness using a mallet. Also, you may need to marinate the flank steak or use a robust dry rub to add flavor to it because it doesn't have as much beefy flavor as skirt steak! 
2. If you are swapping flank steak for skirt steak because skirt steak is a thinner cut than flank steak, cook skirt steak for a shorter time than you would cook flank steak. 

How long to cook skirt steak

It has to be cooked at high temperatures or over high to medium-high heat, about 500-550° F (260-288° C).

It must take around 2-3 minutes per side (thinner inside skirt steak) or 4-5 minutes per side (thicker outside skirt steak) to cook it. 

TIPS

• Follow all these 4 easy steps and will get tender meat out of a tough cut.
• Use leftovers for making tacos, burritos, fajitas, Philly cheesesteaks, pizzas, flatbreads, sandwiches, and more.
• If you are buying inside skirt steak, marinate it for no more than 20 minutes or you get mushy meat after cooking! But if you buy outside skirt steak, you can cook it with coarse salt and still get it tender. Pound it with a mallet in either case! 
• Make sure to remove the meat from the fridge 20-30 minutes before cooking and also pat dry the surface for getting a good searing.
• Unlike picanha roast and beef brisket that benefit from slow cooking methods, only cook skirt steak for a short time over high temperatures, or you end up with a tough mess! 
• Again, do not overcook it! The target is to cook it rare (internal temperature: 120 – 125°F or 49-52 °C) to medium-rare (130 – 135°F or 54-57°C)! Use a meat thermometer if needed! 
•  Always slice the meat against the grain into thin strips!
• Squeeze the juice of a lemon or lime on top to bring up all the flavors together!

FAQ's 

Do I have to Marinate Skirt Steak?

This cut already has a strong beef flavor. Because it is a tough cut, it will benefit from marinating (especially if you bought inside skirt steak).

However, do not marinate for more than 20 minutes; otherwise, you may end up with a mushy cut of meat after cooking. Remember it is a thin cut! Also, pat it dry after marinating to get a good sear!

You can use one of these 5 skirt steak marinade recipes or this Mexican carne asada marinade for skirt steak.

What Is the Best Way to Cook Skirt Steak?

As I said earlier, there is more than one way to cook skirt steak (grilling, pan-searing, or pan-frying). But my favorite method is pan-searing in a sizzling hot griddle or grill mark cast-iron skillet. 

This is the cooking method we used to cook skirt steak in this post! 

What's the Best Way to Slice it?

To render a tender steak, make sure to slice the meat against the grain into thin strips, about ¼-inch thick.

For this, hold a sharp butcher's knife at a 45-degree angle to create a bias cut. It creates more surface area between the muscle fibers, making it easier to cut and a more tender cut to eat.

Is It a Good Cut Of Meat?

Yes! Because it is not only budget-friendly, it has a lot of beef flavor. Moreover, you can easily tenderize it by pounding with a mallet and either marinating quickly or cooking it with coarse salt as I did.

Then, let it rest for 3-5 minutes for juice retention and slice it thinly against the grain.

What is it Best For?

It is best to use in dishes where the steak is in thin slices such as fajitas and stir-fries. But because it is a thin and tough cut, you need to cook it whole, let it rest to retain its juices, and then slice it against the grain before adding it to your dishes.

How Do You Make Skirt Steak Tender?

By simply following these steps:

1. Pound it with a mallet to tenderize it and level its surface! Marinating is not required!  
2. Cook quickly over high temperatures and do not overcook it. 
3. Let it rest tented with a foil for 3-5 minutes before slicing to retain its juices.
4. Slice it against the grain into thin strips (about ¼ -inch thick). 

What to serve with 

There are several options as follows:

For breakfast, enjoy a good portion size with sliced avocados and some sunny side-up eggs!

For lunch or dinner, you may serve it with chimichurri sauce, air fryer asparagus, or smashed potatoes.

Other good side choices are air fryer Brussels sprouts, yuca fries, air fryer potato wedges, or air fryer zucchini fries. 

Of course, you can use leftovers to make tacos, sandwiches, quesadillas, nachos, and more.

How to Store

Store leftovers in an airtight container for up to 2-3 days in the fridge.

Freeze for up to 2 months!

Other steak recipes

• Filet Mignon with Madeira Sauce
• Air Fryer Steak
• Steak and Eggs
• Veal Marsala
• Carne de Sol

PIN & ENJOY!

PIN & ENJOY!

POST FIRST PUBLISHED ON SEPTEMBER 16, 2014.