Your complete guide to skirt steak - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
Learn the best cooking methods for skirt steak with step-by-step instructions.
Pat the skirt steak thoroughly dry with paper towels. Season generously on both sides with salt, freshly ground black pepper, and any other desired spices. For added flavor and tenderness, marinate the steak for at least 30 minutes, or up to 4 hours, in your favorite marinade.
Preheat your grill to high direct heat (450-550°F / 232-288°C). Clean the grates thoroughly and lightly oil them to prevent sticking.
Place the seasoned skirt steak directly over the high heat.
Grill for 3-5 minutes per side, or until desirable grill marks are achieved and the steak reaches your preferred doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
Remove the steak from the grill and transfer it to a cutting board. Tent loosely with foil and let it rest for 5-10 minutes before slicing.
Do not overcook skirt steak, as it can become tough quickly. The high heat is essential for a good sear. Always slice against the grain to ensure maximum tenderness.
Visible grill marks, slightly charred exterior, and an internal temperature of 130-135°F (54-57°C) for medium-rare.
Internal Temperature: 130-135°F (54-57°C)
Pat the skirt steak thoroughly dry with paper towels. Cut the steak into 4-6 inch pieces if it's very long, to fit better in the air fryer basket. Lightly brush or spray with olive oil and season generously with salt, black pepper, garlic powder, and any desired steak seasoning.
Preheat your air fryer to 380°F (195°C) for 5 minutes.
Place the seasoned skirt steak pieces in a single layer in the air fryer basket, ensuring not to overcrowd. Cook in batches if necessary.
Air fry for 5-7 minutes, then flip the steak pieces.
Continue to cook for another 5-8 minutes, or until desired doneness is reached. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
Remove the steak from the air fryer and let it rest on a cutting board, tented loosely with foil, for 5-10 minutes before slicing.
Resting the steak is crucial for juicy results. Slice against the grain for maximum tenderness. Avoid overcrowding the basket to ensure proper air circulation and even cooking.
Slightly browned and seared exterior, tender interior, and an internal temperature of 130-135°F (54-57°C) for medium-rare.
Internal Temperature: 130-135°F (54-57°C)
Pat the skirt steak thoroughly dry with paper towels. Season generously on both sides with salt, freshly ground black pepper, and any other desired spices (e.g., garlic powder, paprika). For best results, consider a quick marinade (30 minutes to 2 hours) with acidic ingredients like lime juice or vinegar to tenderize and flavor.
Heat a heavy-bottomed skillet (cast iron works best) over high heat until it just begins to smoke lightly, about 3-5 minutes. Add 1-2 tablespoons of high smoke point oil (e.g., canola, grapeseed, avocado oil) to the hot pan.
Carefully place the skirt steak in the hot skillet. Cook for 3-5 minutes per side for medium-rare, or until a deep brown crust forms.
For thicker cuts, you might need an extra minute per side. Use tongs to lift and check the crust.
Once cooked to your desired doneness (130-135°F / 54-57°C for medium-rare), remove the steak from the pan.
Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 5-10 minutes before slicing.
Ensure the pan is very hot before adding the steak to achieve a good sear. Do not overcrowd the pan; cook in batches if necessary. Always slice skirt steak against the grain to maximize tenderness.
Deep brown, crusty exterior, and an internal temperature of 130-135°F (54-57°C) for medium-rare.
Internal Temperature: 130-135°F (54-57°C)
Pat the skirt steak thoroughly dry with paper towels. Season generously on both sides with salt, freshly ground black pepper, and any desired spices. Place the steak on a wire rack set inside a foil-lined baking sheet to allow air circulation and catch drips.
Position an oven rack 4-6 inches away from the broiler element. Preheat the broiler on high for at least 10 minutes.
Carefully place the prepared skirt steak on the wire rack under the broiler.
Broil for 4-7 minutes on the first side, or until a nice char develops.
Flip the steak and broil for another 4-7 minutes, or until cooked to your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
Remove the steak from the oven and let it rest on a cutting board, tented loosely with foil, for 5-10 minutes before slicing.
Keep a close eye on the steak as broilers can cook very quickly and unevenly. Rotate the pan if one side is cooking faster. Always slice against the grain for tenderness.
Dark, caramelized exterior with some charred spots, and an internal temperature of 130-135°F (54-57°C) for medium-rare.
Internal Temperature: 130-135°F (54-57°C)