Skirt Steak Recipe
Skirt steak comes from the plate section of the cow, located near the diaphragm. Originally, this cut was considered tough and inexpensive, but as people discovered its flavor potential, it gained popularity, especially in Latin American and Tex-Mex cuisines.
Equipment
- Grill or cast iron skillet
- Tongs
- Cutting board
- Sharp knife
- Mixing bowl
- Whisk
Ingredients
- 1 ½ to 2 pounds of skirt steak
- 3 cloves garlic (minced)
- ¼ cup olive oil
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh cilantro (optional for garnish)
Instructions
- Marinate the Steak (Optional but Recommended)To enhance the flavor of the skirt steak, marinating it is highly recommended. In a mixing bowl, combine olive oil, minced garlic, soy sauce, Worcestershire sauce, balsamic vinegar, lime juice, cumin, smoked paprika, salt, and black pepper. Whisk everything together until well combined.
- Place the skirt steak in a large plastic bag or a shallow dish and pour the marinade over the steak. Seal the bag or cover the dish, then place it in the refrigerator for at least 30 minutes.
- For best results, marinate for up to 4 hours. This will tenderize the meat and infuse it with flavor.
- Preheat Your Grill or SkilletIf you're using a grill, preheat it to high heat (about 450–500°F). For a cast iron skillet, heat it over medium-high heat until it's almost smoking. A very hot surface ensures a nice sear, which locks in the juices and flavor.
- Pat the Steak DryAfter marinating, remove the skirt steak from the marinade and pat it dry with paper towels. This will help create a beautiful sear when cooking.
- Cook the Skirt SteakPlace the skirt steak on the hot grill or skillet. Cook for 3–4 minutes on each side for medium-rare, or until the internal temperature reaches 130–135°F. Adjust the time slightly for your preferred doneness. Avoid overcooking, as skirt steak can become tough when cooked beyond medium.
- Rest the SteakOnce cooked to your liking, remove the skirt steak from the heat and let it rest on a cutting board for 5–10 minutes. Resting allows the juices to redistribute, making the meat more tender and flavorful.
- Slice and ServeSkirt steak should always be sliced against the grain. This means cutting across the muscle fibers to shorten them, making each bite tender and easier to chew. Serve with fresh cilantro or any side dishes you like, such as roasted vegetables, rice, or potatoes.