This is best skirt steak the recipe On the Internet! It’s marinated overnight and then seared on each side for the juiciest and most flavorful skirt steak ever. Enjoy!
The ultimate juicy skirt steak
Time to make some skirt steak. This incredibly flavorful cut of meat is marinated overnight in a super flavorful homemade marinade, then quickly seared over high heat. Slice it up and serve it with your favorite veggies, on steak tacos, or even on a steak salad. YUM!
A skirt steak is a cut of meat from a cow plate. It’s known for its flavor rather than its tenderness, which makes it a great candidate for a marinade rather than a dry rub.
Skirt steak has a rich, buttery flavor thanks to its marbling. It is usually a chewier meat, but can be quite tender when cooked correctly.
Why will you like it?
So juicy. This marinated skirt steak is seriously so juicy and flavorful.
Perfectly prepared every time. we’ll teach you how to cook skirt steak to perfection every time without overcooking or undercooking it.
Amazing marinade. our homemade marinade is easy to make but packs a ton of flavor. Marinate your skirt steak overnight for easy prep.
For skirt steak
- 2 lb. skirt steak. we found that 2 lbs. skirt steak usually yielded 2 long pieces of steak. This recipe can easily be doubled or tripled if you’re serving a crowd, just remember to double the marinade as well.
For the marinade
- Worcestershire sauce. Worcestershire is a vinegar-based sauce that contains ingredients such as anchovies, garlic, tamarind and other ingredients that make a salty sauce that pairs perfectly with skirt steak.
- GarlicAdding fresh garlic to any marinade adds so much flavor. We do not recommend putting garlic powder under it.
- Lime juice. a little citric acid adds balance to this marinade.
- Fresh ground black pepper. We recommend using freshly cracked black pepper in this marinade to infuse it with peppery flavor.
- Kosher salt. the salt enhances the flavor of each ingredient, but also helps tenderize the skirt steak.
- Brown sugar. a little sweet to balance out all the salty ingredients.
- Taste. this seasoning adds a bit of earthiness and a boost of flavor to this skirt steak.
The internal temperature of the skirt steak
The best way to know if your steak is done is to measure the internal temperature. Use this guide as a reference.
- 135ºF: rare
- 140ºF: medium rare
- 150ºF: medium
- 165ºF:well done!
Remember to always let your skirt steak rest for at least 10 minutes after cooking so they continue to rise in temperature by 5ºF.
Easy skirt steak marinade
Marinate your skirt steak in our easy skirt steak marinade. It is very tasty and uses commonly found ingredients.
get the recipe
How to cook a skirt steak
Tender skirt steak
Place the skirt steak on a cutting board and pound the skirt steak with a meat tenderizer until the steak is a uniform thickness, about ½ -1 inch thick.
Season the meat with salt and massage the salt into the meat with your hands. Transfer the steak to a plastic bag or baking dish.
Prepare the skirt steak marinade
Then grind the black peppercorns with a mortar or grinder. Make sure the peppercorns are crushed, not powdered.
Transfer the black peppercorns to a bowl. Add the garlic, coriander, brown sugar, Worcestershire sauce, lime juice, and olive oil to the peppercorns and stir to combine.
Marinated skirt steak Overnight
Pour the mixture over the beef and massage the marinade into the beef. Let the beef sit in the marinade overnight.
Sear skirt steak
Remove the steak from the refrigerator and let the beef come to room temperature. Heat about 2 tablespoons of olive oil in a large cast-iron skillet over high heat.
When the olive oil is hot and sizzling, sear the steak for about 1 minute per side (for medium/rare).
Let the skirt steak rest
Remove the steak from the pan and let the meat rest for 10 minutes before slicing.
Cut and serve
Slice the steak and serve with your choice of sides. Enjoy!
- Cook to cook. Love charred marks and a perfect steak all in one? Follow our sear + cook method by first searing your skirt steak for a minute on each side, then letting it rest to continue cooking before serving. You’ll get those wrinkles without burning your steak.
- Overcook. when in doubt, watch the internal temperature of your steak. We like to always keep a meat thermometer on hand when grilling skirt steak to make sure we can cook it to the perfect temperature.
- Let him rest. Always let your steak rest after cooking so it continues to cook another 5ºF. Allowing your meat to rest will also help make your skirt steak super juicy.
What to do with leftover skirt steak?
Got any skirt steak left? Don’t waste it. Here are some ideas for leftovers.
Salad. make our Butter Carrot Salad and top with sliced skirt steak. Or make our Steak Salad recipe with tons of veggies and an herb vinaigrette.
Mac and Steak. Make a box of mac and cheese and serve it with sliced skirt steak.
Nachos. make a large skillet of nachos and use sliced skirt steak instead of ground beef.
Bowls: Make our Beef Taco Bowls, but use skirt steak instead of ground beef.
Recommended kitchen tools
Allow cooked skirt steak to cool completely. Then transfer it to an airtight container and refrigerate for up to 3-5 days.
Photography. The photos in this post are courtesy of Ashley McGlaughlin of The Edible Perspective.