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!
Servings 6 people
Calories197.5 kcal
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
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!
- Pound it with a mallet to tenderize it and level its surface! Marinating is not required!
- Cook quickly over high temperatures and do not overcook it.
- Let it rest tented with a foil for 3-5 minutes before slicing to retain its juices.
- Slice it against the grain into thin strips (about ¼ -inch thick).
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
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