To cook skirt steak perfectly, follow these key steps:
Preparation
- Tenderize: Pound the skirt steak with a meat mallet to tenderize it, especially if it’s a thicker cut
- Marinate (optional but recommended): Use a marinade with ingredients like olive oil, garlic, soy sauce, lime juice, honey, salt, pepper, and herbs to enhance flavor and tenderness. Marinate for at least 10 minutes or up to 4 hours in the fridge, then bring the steak to room temperature before cooking
Cooking
- Heat: Use a cast iron skillet or grill preheated to high heat for a good sear
- Sear: Cook the steak quickly over direct high heat, about 2 to 5 minutes per side, until a charred crust forms and the inside reaches your desired doneness (rare to medium-rare is ideal to keep it tender)
- Avoid overcooking: Skirt steak is thin and lean, so cooking it fast and hot prevents it from becoming dry and tough
Resting and Serving
- Rest: Let the steak rest for 5 to 10 minutes after cooking to allow juices to redistribute
- Slice: Cut the steak thinly against the grain (perpendicular to the muscle fibers) to maximize tenderness
- Serve: Garnish with fresh herbs, lime or lemon wedges, and enjoy immediately
This method yields a juicy, flavorful skirt steak with a nice crust and tender bite every time.
