The Best Juicy Skirt Steak (pan seared)

Learn how to cook with this easy skirt steak fried skirt steak Recipe! It’s marinated overnight and then seared on each side for the juiciest, tastiest skirt steak ever. Enjoy!

The best Juicy Skirt Steak ever

It’s time to make skirt steak! This incredibly flavorful cut of meat is marinated overnight in a super flavorful homemade marinade, then quickly seared on the stovetop over high heat. Slice and serve with your favorite veggie side dishes, on top of steak fajitas, or even a steak salad. Yummy!

What is skirt steak?

Skirt steak is a cut of meat from the cow’s plate. It’s known for its flavor rather than its tenderness, making it a great candidate for a marinade rather than a dry rub.

How does skirt steak taste?

Skirt steak has a rich, buttery flavor due to its marbling. It’s usually a tougher cut of meat, but can be quite tender when prepared properly.

Can you use skirt steak and flank steak interchangeably?

While these are two different cuts of meat, you can substitute flank steak if you can’t find rump steak.

Selected ingredients

For the skirt steak

• 2 lbs. skirt steak: we found that 2 lbs. Skirt steak usually yielded 2 long pieces of steak. This recipe can easily be doubled or tripled if you’re serving a crowd, but remember to double the marinade too!

For the marinade

• Worcester sauce: Worcestershire is a vinegar-based sauce that includes ingredients like anchovies, garlic, tamarind, and other ingredients that create a salty sauce that pairs perfectly with skirt steak.
• Garlic: Adding fresh garlic to any marinade adds so much flavor. We do not recommend substituting garlic powder.
• lime juice: some citric acid gives balance to this marinade.
• Fresh Black Pepper: We highly recommend using freshly ground black pepper in this marinade to infuse it with pepper flavor.
• Kosher Salt: Salt enhances the flavor of each ingredient, but also helps tenderize the skirt steak.
• Brown sugar: a little sweet to balance out all the salty ingredients.
• Coriander: This seasoning adds a bit of earthiness and a boost of flavor to this skirt steak.

How to make skirt steak

Tenderize skirt steak

Place the rump steak on a cutting board and pound the rump steak with a meat mallet so the steak is the same thickness, about 1/4″ to 1″ thick.

Season the meat with salt and rub the salt into the meat with your hands. Place the steak in a plastic bag or casserole dish.

Prepare skirt steak marinade

Next, grind black peppercorns in a mortar, pestle, or in a coffee grinder. Make sure the peppercorns are ground into small pieces and are not powder.

Place the black peppercorns in a bowl. Add the garlic, cilantro, brown sugar, Worcestershire sauce, lime juice, and olive oil to the peppercorns and whisk all of these ingredients together.

Marinate skirt steak overnight

Pour the mixture over the beef and massage the marinade into the beef. Leave the beef in the marinade overnight.

Sear the skirt steak

Remove the steak from the refrigerator and allow the beef to come to room temperature. Heat about 2 tablespoons olive oil in a large cast iron skillet over high heat.

When the olive oil is hot and sizzling, sear the steak for about 1 minute on each side, or until the internal temperature reaches 140ºF for medium/rare.

Let the skirt steak rest

Remove the steak from the pan and let the meat rest for 10 minutes before slicing.

Slice & serve

Slice the steak and serve with your favorite sides. Enjoy!

Top tips for perfectly cooked skirt steak

1. Fry to cook: Do you love fried spots and a perfect steak all in one? Follow our Sear + Cook method, first sear your skirt steak for a minute on each side, then let rest to continue cooking before serving. You get those burn marks without burning your steak.
2. Do not overcook: When in doubt, keep an eye on the internal temperature of your steak. We like to keep a meat thermometer handy while we sear the skirt steak to make sure we’re cooking it to the perfect temperature.
3. Let rest: Always let your steak rest when you’re done cooking to allow it to cook 5ºF longer. Resting your meat will also make your skirt steak super juicy.

What to do with leftover skirt steak?

Got any leftover skirt steak? Don’t waste it! Here are a few ideas for leftovers:

Salad: Make our butter salad and garnish with sliced ​​skirt steak. Or prepare our steak salad recipe with lots of vegetables and a herb vinaigrette.

Mac and Steak: Make a box of mac and cheese and serve with a sliced ​​skirt steak.

Nachos: Make a large sheet pan of nachos and use sliced ​​skirt steak in place of ground beef.

Peel: Make our Beef Taco Bowls but use diced skirt steak instead of ground beef.

storage

Allow your steak to cool completely. Then transfer to an airtight container and refrigerate for up to 3-5 days.