it is best skirt steak recipe On the Internet! It’s marinated overnight and then seared on all sides for the juiciest and tastiest skirt steak ever. enjoy!
best juicy skirt steak
It’s time to make skirt steak! This incredibly flavorful cut of meat is marinated overnight in a super delicious homemade marinade and then quickly seared over high heat. Slice it and serve it over steak tacos or even a steak salad with your favorite veggie sides. Yum!
Skirt steak is a cut of meat from the flank of the cow. It is known for its flavor rather than its tenderness, making it a good candidate for a marinade rather than a dry rub.
Marbling gives skirt steak a rich, buttery flavor. It is typically a chewy piece of meat, but can be quite tender when prepared correctly.
Why would you love it!
so juicy This Marinated Skirt Steak really is so juicy and delicious.
Perfectly Cooked Every Time: We’ll teach you how to sear skirt steak perfectly every time without over or undercooking it!
Amazing Pickles: Our homemade pickles are easy to make, but have tons of flavor. Marinade your skirt steak overnight for easy preparation!
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for skirt steak
- 2 lbs. Meat pieces: We found that 2 lbs. Skirt steaks usually get 2 long cuts of steak. This recipe can easily be doubled or tripled if you’re serving a crowd, just remember to multiply the marinade as well!
for the marinade
- Worcestershire sauce: Worcestershire is a vinegar-based sauce containing anchovies, garlic, tamarind and other ingredients that make a savory sauce that goes perfectly with skirt steak.
- Garlic: Adding fresh garlic to any marinade adds flavor. We don’t recommend subbing garlic powder.
- Lemon juice: A little citric acid adds balance to this pickle.
- Freshly Ground Black Pepper: We highly recommend using freshly cracked black pepper in this marinade to set off the peppery flavor on top.
- kosher salt: Salt enhances the flavor of each ingredient but also helps tenderize skirt steak.
- Brown sugar: Slightly sweet to balance out all the salty ingredients.
- Coriander: This seasoning adds a little earthiness and a boost of flavor to this skirt steak.
skirt steak internal temperature
The best way to know if your steak is cooked is to measure its internal temperature. Use this guide as a reference:
- 135ºF: Rare
- 140ºF: medium rare
- 150ºF: medium
- 165ºF: Very good
Remember to always let your skirt steak rest for at least 10 minutes after cooking so they can continue to rise in temperature by 5ºF.
try it!
Easy Skirt Steak Marinade
Marinate your skirt steak in our easy Skirt Steak Marinade. It’s super tasty and uses commonly found ingredients.
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How to Make Skirt Steak
Tenderize the Skirt Steak
Place the skirt steak face down on a cutting board and pound the skirt steak with the meat tenderizer to make the steak an even thickness, about ½ – 1 inch thick.
Season the meat with salt and massage the salt into the meat with your hands. Transfer steak to a plastic bag or baking dish.
Prepare the Skirt Steak Marinade
Next, grind the black peppercorns in a mortar and pestle or in a coffee grinder. Make sure that the black pepper is ground into small pieces and not a powder.
Take out the black pepper in a bowl. Add the garlic, coriander, brown sugar, Worcestershire sauce, lemon juice and olive oil to the pepper and whisk all the ingredients together.
Marinated Skirt Steak Overnight
Pour mixture over beef and massage marinade into meat. Let beef sit in marinade overnight.
Sear Skirt Steak
Remove the steak from the refrigerator and allow the beef to come to room temperature. HEAT about 2 Tbsp olive oil in a large cast iron skillet over high heat.
When the olive oil is hot and hot, fry the steak for about 1 minute on each side (for medium/rare).
let the skirt steak rest
Remove steak from pan and let meat rest for 10 minutes before slicing.
slice and serve
Slice the steak and serve with your favorite sides. enjoy!
top tips
- Sear for cooking: Love fried trail and perfect steak together? Follow our Sear + Cook method by first searing your skirt steak for one minute on each side, and then letting it rest to finish cooking before serving. You’ll get those marks without burning your steak.
- Do not over cook: When in doubt, keep an eye on the internal temperature of your steak. We like to keep a meat thermometer on hand at all times when seasoning skirt steak to make sure we cook it to the right temperature.
- Let it rest: Always let your steak rest after cooking so it can continue cooking 5ºF more. Resting your meat also helps make your skirt steak super juicy.
what to do with leftover skirt steak
Got leftover skirt steak? Don’t waste it! Here are some ideas for leftovers:
salad: Make our Butter Lettuce Salad and top it with sliced ​​skirt steak. Or, try our Steak Salad recipe with tons of veggies and an herby vinaigrette.
Mac and Steak: Make a box of mac and cheese and serve it with sliced ​​skirt steak.
Corn Snacks: Make a large sheet pan of nachos and instead of using ground beef, use sliced ​​skirt steak.
Bowls: Make our Beef Taco Bowls, but use diced skirt steak instead of ground beef.
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storage
Let the cooked skirt steak cool completely. Then, transfer it to an airtight container and keep it in the fridge for 3-5 days.
Photography: The photos in this post were taken by Ashley McGlaughlin from The Edible Perspective.
