skirt steak arrives at your backyard cookout like an old friend, its lean texture whispering promises of bold flavor. Marinated in tangy orange juice, garlic, and a kiss of honey, each slice takes on a caramelized crust that yields to tender, smoky bites. Imagine gathering around the table as laughter mingles with the scent of fresh cilantro and lime, the salsa’s bright colors mirroring your excitement. With minimal fuss—just a quick soak and a sizzling hot pan—this recipe transforms humble beef into a star, inviting you to savor every juicy mouthful and relive the magic of shared meals.
Table of Contents
Why You’ll Love This skirt steak
- Incredibly flavorful and juicy, perfect for any occasion.
- Quick cooking time makes it ideal for weeknight dinners.
- Versatile for various cuisines, from tacos to stir-fries.
- Budget-friendly cut that doesn’t skimp on taste.
- Great for grilling, searing, or marinating to enhance flavor.
skirt steak
Ingredients
Equipment
Method
- In a bowl, whisk together olive oil, minced garlic, soy sauce, lime juice, cumin, chili powder, salt, and pepper. This will be the flavor bomb for your steak!
- Place the skirt steak in a resealable bag or dish. Pour the marinade over it, making sure it’s well coated. Seal it up and let it hang out in the fridge for at least 30 minutes, or up to 4 hours for maximum flavor.
- Preheat a grill or cast-iron skillet over high heat. You want it nice and hot to get that perfect sear!
- Take the steak out of the marinade and let the excess drip off. We want flavor, not a puddle!
- Cook the steak for 3–4 minutes on each side for medium-rare. Adjust the time if you like it more or less done. Sizzle away!
- Transfer the steak to a cutting board and let it rest for 5 minutes. This helps keep it juicy!
- Slice the steak thinly against the grain. Serve it up and enjoy your delicious creation!
Notes
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 300 |
| Fat | 20g |
| Protein | 25g |
| Carbs | 2g |
Ingredients
Here’s what you need to whip up a delicious skirt steak!
- 1 lb skirt steak – the star of the dish!
- 2 tbsp olive oil – for a rich flavor and searing.
- 3 cloves garlic – minced for that aromatic kick.
- 2 tbsp soy sauce – adds a savory depth.
- juice of 1 lime – for a zesty finish.
- 1 tsp ground cumin – brings a warm, earthy note.
- 1 tsp chili powder – for a hint of heat.
- salt and pepper – to taste, for seasoning.
How to Make Skirt Steak
Get ready to impress your taste buds! This skirt steak recipe is quick and delicious. With a prep time of 30 minutes, cooking time of 8 minutes, and a resting time of 5 minutes, you’ll have a mouthwatering meal in no time!
Step 1: Whisk the Marinade
In a bowl, whisk together olive oil, minced garlic, soy sauce, lime juice, cumin, chili powder, salt, and pepper. This will be the flavor bomb for your steak!
Step 2: Marinate the Steak
Place the skirt steak in a resealable bag or dish. Pour the marinade over it, making sure it’s well coated. Seal it up and let it hang out in the fridge for at least 30 minutes, or up to 4 hours for maximum flavor.
Step 3: Preheat Your Grill
Preheat a grill or cast-iron skillet over high heat. You want it nice and hot to get that perfect sear!
Step 4: Remove Excess Marinade
Take the steak out of the marinade and let the excess drip off. We want flavor, not a puddle!
Step 5: Cook the Steak
Cook the steak for 3–4 minutes on each side for medium-rare. Adjust the time if you like it more or less done. Sizzle away!
Step 6: Let It Rest
Transfer the steak to a cutting board and let it rest for 5 minutes. This helps keep it juicy!
Step 7: Slice and Serve
Slice the steak thinly against the grain. Serve it up and enjoy your delicious creation!
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Main Course |
| Cuisine | American |
| Prep Time | 30 minutes |
| Cook Time | 8 minutes |
| Extra Time | 5 minutes (resting) |
| Total Time | 43 minutes |
| Dietary | High Protein |
| Serves | 4 |
| Best Served | Thinly sliced against the grain, juicy and flavorful! |
Pro Tips for Making Skirt Steak
- Marinate for at least 30 minutes to enhance flavor.
- Cook on high heat for a perfect sear.
- Let it rest for 5-10 minutes before slicing.
- Slice against the grain for tender bites.
- Pair with chimichurri for a fresh kick.
How to Serve this skirt steak
- Slice against the grain for tender bites.
- Serve with chimichurri sauce for a zesty kick.
- Pair with grilled vegetables for a colorful plate.
- Top with avocado slices for creaminess.
- Wrap in tortillas for delicious steak tacos.
- Serve over a bed of rice or quinoa for a hearty meal.
- Accompany with a fresh salad for a light option.
- Use in a stir-fry with your favorite veggies.
Make Ahead and Storage
Storing and reheating skirt steak properly ensures you enjoy every bite later!
Storing Leftovers
- Allow the steak to cool to room temperature.
- Wrap it tightly in plastic wrap or aluminum foil.
- Place it in an airtight container for extra protection.
- Store in the refrigerator for up to 3-4 days.
Freezing
- Wrap the cooled steak in plastic wrap, ensuring no air pockets.
- Place it in a freezer-safe bag or container.
- Label with the date and type of steak.
- Freeze for up to 3 months for best quality.
Reheating
- Thaw the steak in the refrigerator overnight before reheating.
- Use a skillet over medium heat for even warming.
- Add a splash of beef broth or water to keep it moist.
- Heat until just warmed through to maintain tenderness.
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FAQs
Here’s a helpful FAQ about this recipe:
1. Is there another name for skirt steak?
Yes, skirt steak is sometimes referred to as \”fajita meat\” due to its popularity in fajitas. It’s also known as \”bavette\” in French cuisine. This cut is prized for its flavor and is often used in various dishes that require marinating and quick cooking methods.
2. How is skirt steak best cooked?
Skirt steak is best cooked quickly over high heat, making grilling or pan-searing ideal methods. It’s important to cook it to medium-rare or medium to maintain its tenderness. Slicing it against the grain after cooking will also help ensure a more enjoyable texture.
3. Is flank steak the same as skirt steak?
While both flank steak and skirt steak come from the abdominal area of the cow, they are different cuts. Flank steak is generally thicker and has a slightly different texture. Both cuts are flavorful and can be used interchangeably in many recipes, but they may require different cooking times and methods.
4. Is skirt steak a good cut of steak?
Absolutely! Skirt steak is known for its rich flavor and is often favored for its ability to absorb marinades well. It’s a great choice for grilling and can be very tender when cooked properly. Just remember to slice it against the grain for the best texture.
Final Thoughts
Cooking skirt steak is a delightful adventure that brings the sizzle of the grill right to your kitchen! With its rich flavor and tender texture, this dish is sure to impress family and friends. So fire up that skillet or grill, and enjoy the simple pleasure of a delicious meal. You’ve got this—happy cooking!