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    Home > How-To

    Published: Sep 6, 2022 by Denise Browning · "This post may contain affiliate links which won’t change your price but will share some commission." · 78 Comments

    How to Cook Skirt Steak

    Gluten FreeDairy FreeKeto

    Jump to Recipe ↓
    How to make skirt steak tender

    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.

    sliced skirt steak topped with chimichurri sauce with lime wedges on the side

    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
    ingredients on a table

    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. 
    How to cook skirt teak

    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.
    skirt steak in a pan over coarse salt

    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.

    meat resting ona plate

    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 sliced agaist the grain

    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!

    cattle meat chart and name of the cuts

    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. 

    meat slied ona plate with sauce and lime wedges

    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.

    slied skirt steak with a spoon of chimichurri sauce on top

    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!

    How to make skirt steak tender

    PIN & ENJOY!

    skirt steak with chimichurri sauce and lime wedges in a plate.
    Print SAVE Saved Recipe! Pin
    4.17 from 49 votes

    How to Cook Skirt Steak (4 Quick Steps)

    How to cook skirt steak in 4 quick steps, and have it come out tender. It is perfect for carne asada tacos and other Latin dishes, as delicious as this grilled flank steak. Also, watch our recipe video! 
    Course:Main Course
    Cuisine:American
    Keywords:beef skirt steak recipe, easy skirt steak, how to cook skirt steak, skirt steak, skirt steak recipe, steak recipes
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Servings 6 people
    Calories197.5 kcal
    Author Denise Browning
    Cost $ 1.50

    Equipment

    • 1 griddle
    • 1 Metal spatula
    • 1 cutting board
    • 1 sharp butcher knife

    Ingredients

    • 1½ lbs skirt steak trimmed of excess fat and cut into half crosswise (buy outside skirt steak preferably)
    • 1 tablespoon vegetable oil
    • ½ tablespoon coarse salt ½ to up to 1 tbsp
    • freshly ground black pepper to taste (optional)
    • 1 lime or more (it will make it more flavorful)

    Instructions

    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.

    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 steak with vegetable oil. 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). NOTE: This is the type of cut that shouldn't be cooked medium, medium-well, or well-done; otherwise, it will be tough and chewy!
    • Using a metal spatula, make sure to scrub off from the top of the steak any excess salt which has not melted or dissolved. Use more salt to cook the other steak (also brushed with oil) if needed.

    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. These will meat the steak taste even more delish!

    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 thin, bite-sized strips (about ¼-inch thick). Serve skirt steak strips by themselves or topped with chimichurri sauce.

    Recipe Video

    YouTube video

    Recipe Notes

    • Follow all these 4 easy steps to get a tender meat out of a tough cut. 
    • Skirt Steak leftovers can be used to prepare tacos, burritos, fajitas, philly cheesesteak, pizzas, flatbreads, sandwiches, and more. 
    • Love steak? Try also our Quick & Easy air fryer steak!
     
    HOW TO 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).
    STORAGE
    Store leftovers in an airtight container for up to 2-3 days in the fridge.
    Freeze for up to 2 months!

    Nutrition

    Calories: 197.5kcal | Carbohydrates: 1.2g | Protein: 24.6g | Fat: 10.8g | Saturated Fat: 3.5g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 5.3g | Trans Fat: 0.4g | Cholesterol: 71.4mg | Sodium: 656.5mg | Potassium: 342.7mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 14.7IU | Vitamin C: 3.3mg | Calcium: 10.9mg | Iron: 2.1mg

    ** 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.

     

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    Filed Under: 5 Ingredients or Less, American Recipes, Easy And Delish, Easy Dairy-Free Recipes, Easy Dinner Recipes, Easy Gluten-Free Recipes, Easy Keto Recipes, How-To, Quick & Easy Recipes Tagged With: cooking technique, easy method, how to cook, skirt steak

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    Reader Interactions

    Comments

    1. Judit + Corina @ Glamorous Bite says

      September 20, 2014 at 12:20 pm

      5 stars
      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

      Reply
      • Denise Browning says

        September 20, 2014 at 3:06 pm

        Hello, ladies!!! It is great to have you here again. Tenderizing the meat before cooking really makes all the difference...

        Reply
    2. Francesca says

      September 21, 2014 at 10:39 am

      We're huge meat eaters around here - so many people forget to give their meat a little break after cooking! Smart tips 🙂

      Reply
      • Denise Browning says

        September 21, 2014 at 1:23 pm

        We too, Francesca!!! They can really help to achieve great results.

        Reply
    3. Purabi Naha | Cosmopolitan Currymania says

      September 23, 2014 at 1:33 am

      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!

      Reply
      • Denise Browning says

        September 23, 2014 at 9:03 am

        Thanks, Purabi! I think this is an easy process that produces excellent results. This is the way that I prepare mine.

        Reply
    4. Kate @ ¡Hola! Jalapeño says

      September 23, 2014 at 6:17 am

      Skirt steak is our all time favorite–we just cooked it last night in fact! Your's looks incredible!

      Reply
      • Denise Browning says

        September 23, 2014 at 9:16 am

        Thanks, Kate!

        Reply
    5. Julie Soto says

      March 16, 2015 at 5:04 pm

      Hi Denise,
      I do not have a cast iron skillet. Will I get the same results with a regualar skillet?

      Reply
      • Denise Browning says

        March 16, 2015 at 5:38 pm

        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!!!!

        Reply
    6. Syd says

      November 15, 2016 at 1:22 pm

      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!!

      Reply
    7. Stefanie Barton says

      September 07, 2017 at 5:40 pm

      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... 🙂

      Reply
    8. John C. says

      September 21, 2017 at 11:09 pm

      Better to cook it on an oiled iron skillet. The salt is tricky at best and can ruin the steak beyond edible.

      Reply
      • Kathleen Zekaj says

        October 17, 2017 at 3:15 pm

        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!

        Reply
    9. Donna Merrill says

      December 28, 2017 at 11:07 am

      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

      Reply
      • Denise Browning says

        December 28, 2017 at 11:13 pm

        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.

        Reply
    10. Brian Alan says

      April 10, 2018 at 2:11 pm

      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.

      Reply
      • Denise Browning says

        April 12, 2018 at 12:25 pm

        Brian: I am so glad that you found us and enjoyed this recipe. It is a family favorite! Have a delicious day!

        Reply
    11. Enriqueta Lemoine says

      May 14, 2018 at 5:52 pm

      I'm not a meat person but I'm sure my kids will love this!

      Reply
    12. Tiffany says

      May 16, 2018 at 9:48 am

      So simple yet so delicious! And my guests don't even know 😉

      Reply
    13. Alejandra Graf says

      May 16, 2018 at 10:13 am

      I'm going to recommend this to al the meat lovers I know.

      Reply
    14. Silvia Martinez says

      May 17, 2018 at 4:23 pm

      We love skirt steak, especially for our carne asada tacos. Your technique is so easy to follow.

      Reply
    15. Leann Nemzin says

      January 15, 2019 at 11:20 pm

      5 stars
      I simply needed to say thanks again for such a great recipe and also for all the tips.

      Reply
    16. Kate Hansen says

      July 29, 2019 at 12:26 pm

      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.

      Reply
      • Denise Browning says

        July 29, 2019 at 12:48 pm

        Thank you Kate. I hope he has a chance to try this recipe and enjoy.

        Reply
    17. Kenny says

      October 22, 2019 at 3:12 am

      5 stars
      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.

      Reply
    18. Shawn says

      January 06, 2020 at 7:22 pm

      Followed recipe. Might as well have just eaten a salt stick. Love skirt steak, just not like this. Sorry.

      Reply
      • Denise Browning says

        January 07, 2020 at 11:01 am

        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.

        Reply
    19. Kori Grussendorf says

      February 16, 2020 at 5:50 pm

      5 stars
      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!

      Reply
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    I'm a professional Chef with an expertise in Brazilian food. I am also a busy mom of two girls, living in Texas. Here you will find budget-friendly, healthy Brazilian and Global Recipes made Easy and Delish! I'd love to help you feed your family healthy dinners (many low carb) with a few splurges because life is all about balance! Join our community and happy cooking!

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