How to Cook Skirt Steak

skirt steak

It’s a long, lean cut of beef with a distinct grain pattern called a “skirt steak” The short plate or diaphragm part of the steer, immediately below the rib section, is where it originates. There are two varieties of skirt steak: the exterior and the interior. Skirt steak is often used in fajitas, seasoned or marinated to enhance the flavor. It’s essential to cook it fast at a high temperature to get tender pieces of beef on the table immediately.

Here we present the most delicious recipe for skirt steak.


  • a 2-pound skirt steak

  • salt and pepper


  • Olive oil in the amount of one-third cup

  • 1/3 glass sherry

  • a tbsp. of soy sauce

  • 2 tbsp. honey;

  • 1 tsp minced garlic

  • 1 tsp. red pepper powder

  • Optional: 1 cup of chimichurri sauce


  • Salt and pepper both sides of the meat.

  • Combine the olive oil, dry sherry, soy sauce, honey, garlic, and red pepper (or shallow baking dish) in a zip-top plastic bag. Let the steak marinade on the countertop for 30 minutes before slicing. *

  • Make sure the grill is preheated to a temperature of at least 500 degrees Fahrenheit (or higher if feasible), and if necessary, brush the grates with oil.

  • Using a hot grill, sear the steak for 3 to 4 minutes on each side until it reaches an internal temperature of 130 degrees Fahrenheit. The steak should be allowed to rest for 5 minutes before being sliced thinly against the grain. If desired, top with chimichurri sauce.

  • Keeping the steak in the refrigerator for longer than 30 minutes is recommended. Refrigerated food should be taken out of its packaging 30 minutes before grilling.

Some Excellent Tips

  • It’s better to cook skirt steak in a hot pan. I prefer a heavy-duty cast-iron pan or a gas grill for cooking tools. Here are some additional suggestions on preparing the tastiest skirt steak possible!

  • Drying the surface of the steak before seasoning or searing gives it a more excellent crust. To get a good crust on the steak, you need to remove any extra moisture from the meat.

  • A minute of undercooking will help you avoid overcooking, and a brief hot sear will provide a tasty brown crust. The optimum texture is achieved after a few minutes of contact with the hot surface when cooked to medium-rare doneness. Skirt steak is incredibly lean and thin; therefore, overcooking it will result in a dry and tough steak.

  • It’s time to get it on the grill! Instead of using low heat for cooking it, simmer it with high heat. Skirt steak lacks a lot of connective tissue. The low-and-slow technique of cooking fattier portions of beef with a lot of connective tissue is more effective in breaking down the connective tissue. Skirt steak is an exception to this rule.

Skirt Steaks Are Fantastic When One Makes It Well

It’s possible to serve skirt steak as a main meal with roasted potatoes or veggies barbecued on the barbecue. These easy guidelines will teach you how to prepare a delicious skirt steak.

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