Skirt steak is a flavorful and relatively inexpensive cut of beef that comes from the diaphragm muscles of the cow. It is long and flat, with a distinctive grain running along its length. Skirt steak is known for its rich, beefy flavor and is popular in many cuisines, including Mexican and Tex-Mex dishes.
There are two types of skirt steak: inside skirt and outside skirt. The inside skirt is the more tender and desirable cut, while the outside skirt is slightly tougher. Both cuts can be used interchangeably in recipes, though cooking times may vary.
Skirt steak is often favored for grilling, pan-searing, or broiling due to its texture and ability to absorb marinades well. It is important to cook skirt steak quickly over high heat and to slice it thinly against the grain to maximize tenderness.
Due to its popularity and unique taste, skirt steak is commonly used in dishes like fajitas, tacos, stir-fries, and steak sandwiches. It pairs well with bold flavors, spices, and marinades, making it a versatile and delicious choice for beef lovers.
1 ½ to 2 pounds skirt steak
3 tablespoons olive oil
3 tablespoons soy sauce
3 cloves garlic, minced
2 tablespoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
Salt and black pepper to taste
- In a bowl, whisk together the olive oil, soy sauce, minced garlic, lime juice, cumin, paprika, chili powder, salt, and black pepper to create the marinade.
- Place the skirt steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, making sure it’s coated evenly. Marinate in the refrigerator for at least 1 hour, or preferably overnight to allow the flavors to penetrate the meat.
- Preheat your grill to high heat or heat a grill pan over high heat on the stovetop.
- Remove the skirt steak from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.
- Grill the skirt steak for about 4 to 6 minutes per side, depending on the thickness and desired level of doneness. For medium-rare, aim for an internal temperature of 130°F (55°C). Keep in mind that skirt steak is best when cooked to medium-rare or medium to prevent it from becoming tough.
- Once cooked to your liking, transfer the steak to a cutting board and let it rest for a few minutes to allow the juices to redistribute.
- Slice the skirt steak against the grain into thin strips. This will help ensure tender and easy-to-eat pieces.
- Serve the skirt steak hot with your favorite side dishes, such as grilled vegetables, salad, or rice.