How to Cook Skirt Steak
Learn how to cook skirt steak until tender and juicy without a marinade using a simple coarse-salt method. Serve it in carne asada tacos or other Latin dishes.
Servings 6 people
Calories196.9 kcal
Cost $ 1.50
Equipment
- 1 griddle
- 1 Metal spatula
- 1 cutting board
- 1 sharp butcher knife
Ingredients
- 1 ½ lbs skirt steak – trimmed of excess fat and cut in half crosswise, preferably outside skirt steak
- 1 tablespoon vegetable oil
- ½ to 1 tablespoon coarse salt
- freshly ground black pepper – to taste, optional
- 1 lime or more – for extra flavor
Instructions
Prepare and Cook the Steak
- Prepare the steak: Use skirt steak that has already been tenderized, or tenderize it yourself.Note: Let the chilled steak sit at room temperature for 20–30 minutes before cooking.
- Pound the meat: Place the steak on a cutting board and cover it with plastic wrap, or put it in a plastic bag. Using a meat mallet or the bottom of a heavy frying pan, pound the steak thoroughly and evenly until it is about ½ inch thick or less to help tenderize the meat.
- Prepare the griddle: Rub both sides of the steak with vegetable oil. Spread ½ to 1 tablespoon of coarse salt in a thin, even layer over the flat side of a large cast-iron griddle, without grill marks.Note: Although a marinade or dry rub can enhance flavor and help tenderize the beef, this recipe uses coarse salt, which gradually dissolves and seasons the steak as it cooks.
- Heat the griddle: Place the griddle over a large burner and heat over medium-high heat until sizzling hot. Some browning of the coarse salt is normal.
- Sear the steak: Place one piece of steak at a time directly over the coarse salt. For thinner inside skirt steak, sear for approximately 2–3 minutes per side. Thicker outside skirt steak may need 4–5 minutes per side. Adjust the cooking time according to thickness and check doneness with an instant-read thermometer. PIC. 2Note: Avoid overcooking, as skirt steak can become tough and chewy when cooked to medium, medium-well, or well-done.
- Remove excess salt: Use a metal spatula to scrape any undissolved coarse salt off the top of the cooked steak. Brush the remaining piece of steak with vegetable oil, add more coarse salt to the griddle if needed, and cook it the same way.
Rest and Slice the Steak
- Rest the steak: Transfer the cooked steak to a cutting board and tent it loosely with foil. Let it rest for at least 3–5 minutes before slicing to help retain its juices and keep the meat tender.
- Add the finishing seasonings: Sprinkle the steak with black pepper and squeeze fresh lime juice over the top to taste, or omit both according to preference.
- Slice against the grain: Identify the direction of the muscle fibers running through the steak. Using a sharp knife, slice against the grain, crosswise to the fibers, into thin, bite-sized strips about ¼ inch thick.
- Serve the steak: Serve the sliced skirt steak on its own or topped with chimichurri sauce.
Recipe Video
Recipe Notes
Storage and Reheating
Refrigerator: Store leftover skirt steak in an airtight container in the refrigerator for 2–3 days. Freezer: Place the cooked steak in a freezer-safe container or tightly sealed freezer bag. Freeze for up to 2 months for the best quality. Reheating: Thaw frozen steak in the refrigerator. Reheat in a covered skillet with a splash of water or broth until it reaches 165°F (74°C). Avoid heating longer than necessary to prevent the meat from drying out.Nutrition
Calories: 196.9kcal | Carbohydrates: 1.2g | Protein: 24.6g | Fat: 10.7g | Saturated Fat: 3.5g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 4.2g | Trans Fat: 0.4g | Cholesterol: 71.4mg | Sodium: 1237.8mg | Potassium: 342.8mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 14.7IU | Vitamin C: 3.3mg | Calcium: 11.2mg | Iron: 2.1mg
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