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GET IT NOWMy Skirt Steak Recipe Is The Cut (And Marinade) You’ve Been Missing
My skirt steak recipe will impress even the pickiest steak eaters! After years of buying flank steak and thinking it was better, I grabbed an outside skirt steak one day, and have been making it on repeat ever since. My whole family is obsessed for several reasons:
- Melt-in-your-mouth tender, juicy steak in flavorful marinade – Not only is this cut much more tender than most to begin with, my skirt steak marinade is the best of all worlds. It’s a blend of sweet, savory, and umami flavors, but more importantly, it tenderizes the steak exceptionally well. And you only need 4 ingredients, plus salt and pepper.
- Foolproof stovetop method – Most of my steak recipes use my trusty stovetop-to-oven method, but since this cut is so thin, the easiest and best way to cook skirt steak is the stovetop alone. A quick sear creates a golden crust with all the juices and flavors locked inside.
- Time chart for your perfect doneness – With my handy time chart below, you never have to overcook (or undercook) your steaks again.
- Family friendly – Even my picky 7-year-old proclaimed it her new favorite dinner recipe the first week, and begged me, “Mama, can you please make it tomorrow?” My husband, who normally wants to stick to more pricy filet mignon, loved it. My 9-year-old cleaned her plate. You get the picture. Give it a try with your family and find out why it’s my best skirt steak recipe!
If you haven’t tried this cut of beef before, make this recipe with me and see what you’ve been missing!
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.
- Beef Skirt Steak (what kind to get) – I highly recommend getting outside skirt steak, which will be labeled as such. Sometimes I have to ask the butcher for this cut. Although 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. Or if you can find hanger steak, that’s even more tender and can use the same marinade!
- Olive Oil – For the skirt steak marinade and for searing. Avocado oil is a good substitute.
- Coconut Aminos – 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 very important for tenderizing the meat. 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, 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. 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.
- Make the marinade. In a small bowl, whisk together the olive oil, coconut aminos or soy sauce, lemon juice, garlic, salt, and pepper.
- Marinate the steak. Place the steaks in a large zip lock bag and pour the marinade over them. Seal the bag and move the marinade around to coat well. Marinate in the fridge for at least 3 hours.
- Cook the skirt steak recipe. Remove the steak and pat dry with paper towels. (You can discard any remaining marinade.) Preheat a large cast iron skillet over medium-high heat, then add the oil and the steak. Sear until it reaches your desired doneness — see my time and temp chart below!
- Rest and serve. Transfer the skirt steak to a cutting board and let it rest before slicing. Sometimes I add a squeeze of fresh lemon or sprinkle of parsley.
My Recipe Tips
- 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.
- My 12-inch cast iron skillet makes the best sear (and can 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!
- 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 is a challenge.
- Slice thinly against the grain. This means your knife blade goes perpendicular to the muscle fibers, breaking them up and making each bite even more tender. The grain usually runs across in the short direction (look at the lines in my picture above). If you end up with very long slices, you can always cut them shorter afterward, but your main slice direction should always be opposite of the grain.
- Want to cook this skirt steak recipe on the grill? You can use the same marinade I have here, and the timing will be about the same as my grilled London broil. Skirt steak is a little thinner, so it’ll cook 1-2 minutes faster.
Cooking Time Chart
My time chart below will help you cook this skirt steak recipe to the doneness you like — I recommend medium-rare, as shown above. Timing will vary slightly by steak thickness and the pan you use, so I recommend checking the internal temperature with a meat thermometer. I just insert it on the second side, and this one reads super fast, so no overcooking!
| Desired Doneness | Minutes Per Side | Internal Temperature * |
|---|---|---|
| Rare | 2-3 Minutes | 120 degrees F |
| Medium Rare | 3-4 Minutes | 130 degrees F |
| Medium | 3.5-4.5 Minutes | 140 degrees F |
| Medium Well | 4-5 Minutes | 150 degrees F |
| Well Done | 4.5-6 Minutes | 160 degrees F |
*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.
Skirt Steak Recipe
Sizzle up my juicy skirt steak recipe with a flavorful 4-ingredient marinade! It's quick, easy, and next-level tender.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a small bowl, whisk together the olive oil, coconut aminos or soy sauce, lemon juice, garlic, salt, and pepper.
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Place the steaks in a gallon zip lock bag and pour the marinade over them. Seal the bag and move the marinade around to coat well.
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Marinate skirt steak in the refrigerator for at least 3 hours, but no more than 24 hours. (The meat can get mushy after that.)
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Remove the steak from the marinade and discard the marinade. Pat the surface dry.
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Preheat a large cast iron skillet over medium-high heat. Once it’s very hot (a drop of water added to it should sizzle away), add a tablespoon of olive oil.
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Add the skirt steak to the pan and sear for 2-3 minutes per side for rare, 3-4 minutes per side for medium rare, 3.5-4.5 minutes per side for medium, 4-5 minutes per side for medium well, or 4.5-6 minutes per side for well done. For a nice sear, due to the short cook time, do not move the steak around except to flip. The time will vary depending on your steak thickness and pan, so use a meat thermometer to be sure – 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.
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Transfer the steak to a cutting board or plate. Tent with foil and rest for 5 minutes. Then, slice thinly against the grain to serve.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/4 pound skirt steak, or 1/4 of entire recipe
- Tips: Check out my recipe tips above to help you make this recipe more easily and get tender results with a nice crust.
- Time chart: See my time and temperature chart for a visual of the times and temperatures to get the doneness level you like.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3-4 days. They taste amazing in tacos or my steak salad!
- Meal prep: Since you need time to marinate anyway, my skirt steak recipe is perfect to prep the day before! 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 soups, sandwiches, salads, or casseroles after thawing.
- Note on nutrition info: These numbers factor in half of the marinade ingredients, because about half is discarded after marinating.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Skirt Steak Recipe
Serving Ideas
There are so many ways to enjoy skirt steak! Here are some ways I’ve served it:
- 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!)
- 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 lighter 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 this cut!
14 Comments
Ellen
1Excellent marinade, and steak came out perfect
Maya | Wholesome Yum
0I’m so glad it turned out well, Ellen! Enjoy!
Doreen
0Hi Maya, I no longer have a cast iron skillet (lost in last move), but I have a cast iron grill pan, will this work? Your recipe looks great and I really want to try it.
Thank you, Doreen
Maya | Wholesome Yum
0Hi Doreen, Yes, a grill pan will work great! You’ll just (obviously) have grill marks instead of a sear over the whole surface.
Mary
0Haven’t made it yet but soon Sounds & looks delicious & easy as I’ve never been able to make a nice juicy steak Thnx again for all your wonderful recipes Much appreciated
Maya | Wholesome Yum
0Hope you’ll love it, Mary! Please come back and rate when you’ve had a chance to try it. 🙂
Ken klouzek
0I can’t wait to try this recipe, I love skirt steak.
Linda Dreher
0I just made this recipe but added a few spices to make carne asada tacos, they were so delicious.
Maya | Wholesome Yum
0Thank you, Linda! What a delicious way to enjoy skirt steak.
Reina
0I love your “gratitude moment” series! It’s heartwarming and relatable. And thank you for sharing all the wonderful recipes. Yours is one of my favorite sites. Anyway, made this steak for the fam and they loved it! As usual!
Mel
0This recipe was so delicious and so easy to make! Cannot wait to make it again!
Kristyn
0My mouth is watering!! This marinade is so good!! It adds delicious flavor & the meat is so tender & juicy!
Jess
0This steak was everything that I wanted it to be and more! Thank you so much for sharing this amazing recipe!
Kyla
0Absolutely loved this! The marinade with olive oil, coconut aminos, and lemon juice made the meat incredibly tender and flavorful. My family couldn’t get enough. Definitely making this again!