Ingredients & Substitutions
Here I explain the best ingredients for my skirt steak recipe, what each one does, and substitution options. For measurements, see the recipe card.
The Steak:
I highly recommend getting outside skirt steak, which will be labeled as such. Sometimes I have to ask the butcher for this cut. Even though it costs a bit more than inside skirt steak, the difference in tenderness is huge. It’s also usually a bit thicker, which means it’s harder to overcook it. The inside variety is more tough and chewy, but if that’s all you’ve got, it still turns out pretty great with a good marinade like this one.
Skirt Steak Marinade:
The marinade in my skirt steak recipe doesn’t have too many ingredients, but each is very important to make it tender and juicy. You’ll need:
Olive Oil – For the skirt steak marinade and for searing. It brings out the flavors and helps you get that nice, golden sear. Avocado oil is a good substitute. Coconut Aminos – This adds a sweet, savory, and umami flavor all in one. You can use reduced sodium soy sauce instead, but coconut aminos is my fave because it’s sweeter and less salty. Lemon Juice – An acidic ingredient is super important for tenderizing the meat. I keep bottled lemon juice on hand for recipes like this one where it doesn’t make much difference. Lime juice, balsamic vinegar (similar to my balsamic steak marinade), or really any kind of vinegar will have a similar tenderizing effect, with different flavors. Garlic – I prefer fresh minced garlic cloves, but you can use 2 teaspoons of jarred minced garlic as a shortcut. Sea Salt & Black Pepper – My rule of thumb is 1 teaspoon of salt and 1/4 teaspoon of pepper per pound of meat, so adjust accordingly. Use a bit less if you opt for soy sauce instead of coconut aminos.
How To Cook Skirt Steak
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
How Long To Cook Skirt Steak?
I usually aim for medium-rare doneness with my skirt steak recipe, so I cook it for 3-4 minutes per side, or until the internal temperature hits 130 degrees F.
Cut the steak to fit your pan. Skirt steak (especially outside skirt steak) is usually pretty long, so it won’t fit into your pan whole. I always cut it crosswise into 2 pieces to fit in my skillet, though sometimes it comes that way from the store. Choose the right skillet. I use my 12-inch cast iron skillet to cook both pieces at the same time. If you don’t have one that big, you may need to cut the steak into shorter pieces and cook in batches. But I highly recommend cast iron for the best sear! Marinate overnight if you can, but don’t overdo it. I’ve found that 3 hours is the bare minimum, but for the most tender marinated skirt steak, overnight is better. Just don’t go over 24 hours, or the meat starts to get mushy. Preheating your pan is crucial. This ensures a good sear and prevents sticking. You’ll know it’s ready when a drop of water sizzles away instantly. Use tongs to flip the steak easily. Since it’s so long and thin, any sort of turner will be a challenge. After resting, slice thinly against the grain. This breaks up the tough muscle fibers, making each bite even more tender. The grain usually runs across in the short direction (look at the lines in my picture above), but I usually find an angle that’s still perpendicular without making the slices excessively long. If you do end up with long slices, you can always cut them shorter afterward to eat, or cut into shorter pieces before slicing thinly.
If you prefer yours differently, just use my chart below. The time can vary a bit depending on the thickness of your steak and the pan you use, so I actually recommend relying on the internal temperature if you can. (I measure with this meat thermometer on the second side — it reads super fast, so no overcooking!) Note: The temperatures above are when you’d remove the skirt steaks from the pan. The temp will rise another 5 degrees as it rests.
Storage & Meal Prep
Store: Pop any leftovers in an airtight container and stash them in the fridge for up to 3-4 days. They taste amazing in tacos or my steak salad later! Meal Prep: Since you need time to marinate anyway, my skirt steak recipe is perfect for meal prep! Just marinate it the day before and it only takes a few minutes the day-of. If you want to make the marinade more than 24 hours ahead, you can — just wait until the day before to add the steak. Reheat: Place the steak in a baking dish, add a splash of broth to the bottom, cover with foil, and warm in the oven at 250-300 degrees F for about 10 minutes. This creates a steamy environment that keeps the meat juicy. Freeze: I’m not a big fan of freezing cooked steak, but if you need to, it’ll last up to 3 months in the freezer. It’s pretty handy for tossing into soups, sandwiches, salads, or casseroles. Just thaw it in the fridge overnight.
Serving Ideas
There are so many ways to enjoy skirt steak! You can serve it with the perfect side dish, or turn it into a meal:
Tacos – Load up your favorite tortillas with homemade salsa, shredded cheese, guacamole, cilantro, and sliced steak. (If this sounds a lot like fajitas, that’s because I used skirt steak in my steak fajita recipe coming soon! ?) Bowls – My family loves turning this skirt steak recipe into a bowl meal (rice for the kids, quick-cooked frozen cauliflower rice for my husband and me). We either pile them high with veggies and a drizzle of chimichurri sauce, or use taco toppings like the ones above. You can also use the steak instead of ground beef in my taco salad! Potatoes – If you’re craving comforting vibes, pop some potatoes in the air fryer before you start cooking skirt steak, and your meal will be done around the same time. Or make my healthier baked sweet potatoes or mashed cauliflower. Veggies – Since we are cooking this steak on the stove, I usually start roasting asparagus, air frying cauliflower, or pop brussels sprouts in the oven 15-20 minutes before pulling my steak out of the marinade.
Looking for more skirt steak recipes? You can also make my chimichurri steak, sheet pan fajitas, or carne asada using skirt steak! Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition info uses half of the marinade ingredients, because about half is discarded after marinating. Don’t get me wrong, there’s so much I’m grateful for. But some days you’re just not feeling it, you know? Can’t I just enjoy and share an amazingly tender skirt steak recipe with you, just because? Of course I can, I’ve been doing it since 2015. Maybe that’s what I’m grateful for after all. Enjoy!
