You'll also need to know how to slice skirt steak. The muscle fibers in skirt steak are strong and can be tough. Carving skirt steak against the grain transforms it into tender indulgence. The instructions below tell you how to grill skirt steak, how to cook skirt steak in the oven, how to slice skirt steak and more. We've also included a chart that will tell you how long to cook skirt steak, depending on the cooking method you choose be sure to use a meat thermometer for best results.
Once you learn how to prepare skirt steak, this quick, easy and flavorful cut may become one of your favorites! Remember to fully thaw your steaks. Sear on high heat for 1 - 2 minutes each side, then move to indirect heat. Turn them 1 minute before the halfway point of the cooking time.
For perfect doneness, we recommend you use a meat thermometer and use the Measuring Doneness chart below. This one was prepared in the griddle and can also be prepared in a cast-iron skillet. Great tips, Denise. Thank you for the tips Denise. Thanks so much for the tips. Hi, Kathleen! Thanks for stopping by… Pound, pound, pound…This is the main secret for a tender skirt steak. Thank you, Daniela! If you follow this method, you will enjoy a tender steak that can be used to prepare many dishes.
Try to tenderize it first, Sally! It really makes a huge difference. Pound the meat very well. Nice tips, I do not remember cooking this beef cut before!!! Hi Denise! How are you my friend? The skirt steak looks fantastic and it really is a delicious cut of meat. Over the summer I grilled 20 lbs of skirt steak with chimichurri sauce for a bbq event. It was a hit. I know how good this steak is! Thanks for sharing.
Hi, Nazneen! This became one of my fave meats because is not expensive plus is quite versatile. I love chimichurri sauce…is quite flavorful. My family loves theis steak with chimichurri. The last time I had a skirt steak and friend of mine cooked it for me about 16 yrs ago!
I did not know coarse salt helped seal the meat too…thanks for these helpful tips Denise! I did not know coarse salt helped seal the meat too…thanks for these helpful tips Denise!! I did not know coarse salt helped seal the meat too…thanks for these helpful tips Denise!!!!
Skirt steak is an economical cut of beef and your tips will come in handy when I share them with Mr. R who is our grill-master! Well, you, as Brazilian has to be an expert on churrascos. Wonderful tips Denise! I have never cooked with this cut of meat.
My knowledge of cooking beef is not that much but I love to eat it. These tips are going to come handy for me. Your photos look gorgeously mouth-watering! Sonali, my dear… Thank you! I hope you have the chance to use this method. This is a great cut of beef. Really usefull tricks Denise, i guess we really should tenderize this kind of lean steak…. 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.
Hello, ladies!!! It is great to have you here again. Tenderizing the meat before cooking really makes all the difference…. 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! Thanks, Purabi! I think this is an easy process that produces excellent results. This is the way that I prepare mine. Skirt steak is our all time favorite—we just cooked it last night in fact! Hi Denise, I do not have a cast iron skillet.
Will I get the same results with a regualar skillet? 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. 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!!!! So delicious. Glad I found this recipe. 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. Better to cook it on an oiled iron skillet. The salt is tricky at best and can ruin the steak beyond edible. 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. This should only take minutes on the first side and 2 minutes on the other side. Now you let the steak rest for 10 minutes.
Once it has rested, slice the steak into strips, against the grain. That whole steak-cooking situation is going to take you about 30 minutes, which, by our calculations, gives you more time to watch your shows, complain about your boss, hit the gym, or do whatever else it is that you do on a weeknight. More steak! More time!
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