This skirt steak dish is the greatest since it is so simple. I repeat: all you need are four basic ingredients and a hot pan. There is no need to preheat the grill.

Skirt steak is highly forgiving, so even if you overcook it a little, it will still be juicy and delicious. It is a naturally chewier cut of beef (which I enjoy), so it does not go from meltingly soft to hard as a rock like, say a tenderloin.

This meal is also really quick. This means you can get supper on the table in less than 10 minutes. Just make a salad while the steak cooks and you're good to go!

P/s: Elevate your skirt steak with the companion cocktail made from Grenadine Syrup!

Table of Contents

Skirt Steak Recipe

Preparation Time: 10 minutes
Cooking Time: 8–10 minutes (depending on desired doneness)
Inactive Time: 5 minutes (for resting after cooking)
Total Time: 25 minutes

For 4 Servings

Author: Chris

Total time: 20 minutes

Ingredients

1 pound skirt steak.
1 teaspoon kosher salt, or as needed.
1/2 teaspoon ground black pepper, or as needed.
2 tablespoons of olive oil.

Steps

Cut the skirt steak into 2-3 smaller pieces that are 5 to 7 inches long. This will help them to fit more comfortably in the pan and make it easier to slice afterward.
Pat the steak thoroughly with paper towels on both sides. The surface should be quite dry in order for the meat to brown properly. Season the steaks well on both sides with salt and pepper.
Preheat a 12-inch cast iron skillet over high heat for 3 minutes. When the mixture is heated, drizzle in the olive oil.
Use tongs to gently place it in the pan and press down forcefully several times. Sear the first side of the meat until browned, which should take 2 to 4 minutes depending on thickness. Flip and cook for another 2 to 4 minutes. Cook steak to 130°F for medium-rare doneness. Work in two batches if necessary.
To rest the steak, place it on a cutting board, cover it with foil, and wait 10 minutes. Then slice and serve the meat.

Notes

When cutting the lengthier skirt steak into smaller pieces, cut along the grain, which is parallel to the meat's lines.
If you have time, bring the steaks to room temperature before cooking.
When the steaks hit the pan, they should produce a loud sizzling noise; otherwise, your pan is not hot enough. Take them out and reheat the pan for a few more minutes.

Nutrition Facts (per serving)

Calories: 250 kcal
Sugar: 0 g
Sodium: 70 mg
Fat: 15 g
Saturated Fat: 6 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 0 g
Fiber: 0 g
Protein: 26 g
Cholesterol: 70 mg

What To Serve With Skirt Steak?

Roasted baby potatoes with lemon oregano: Roasted potatoes inspired by Greece, with a crispy outside and a delicate, fluffy inside.
Rosemary fennel focacci: Try this chewy focaccia for a bread-baking experience.
Salad with wild rice, kale, and fried cashews: One of my absolute favorite salads. Warm wild rice, greens, roasted carrots, chile-fried cashews, and tahini dressing.

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