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    Home » Recipes » Meats

    Sautéed Skirt Steak

    November 2, 2020 by Felice Kaufman

    skirt steak on a platter with mango salsa

    Sautéed Skirt Steak is my go-to for an easy meal out by the pool. This recipe originally appeared in Gourmet Magazine 20 years ago. The steak is brushed with Worcestershire sauce, marinated for 15-30 minutes, and sautéed (or grilled) on high heat.

    Jump to Recipe Print Recipe
    Skirt Steak plated

    This is a gluten-free and low-carb recipe. Please note, Worcestershire sauce is only gluten-free in the United States. If you live in Canada, please check the package or ask your grocer.

    Not all Skirt Steak is Created Equal

    The skirt is a long, thin piece of meat that comes from the steer's diaphragm. There are two pieces on each animal, the outside skirt and the inside skirt. The outside is a longer and thinner piece of meat than the inside, making it a more tender cut and more expensive. I have seen skirt steak in some markets with no label as to whether it is inside or outside. I always assume these are the less expensive inside cuts and avoid them, but you can always ask the butcher.

    skirt steak on cutting board

    How to Prepare Skirt Steak

    Because it is so thin, the steaks cook rather quickly. Trim off excess fat and lightly pound the meat with the flat side of a meat mallet until it is ¼" thick so it cooks evenly.

    how to pund skirt steak

    Your heavy-bottom skillet, preferably a cast-iron skillet, should be pre-heated on high heat, and the steaks should be cooked for 3-4 minutes per side, to medium-rare. More than that, and the meat will be tough. Let it sit for 5 minutes after cooking and then thinly slice across the grain with a very sharp knife.

    To grill the steak, preheat a gas grill to high heat and grill 3 minutes per side. Remove from heat and loosely cover for a few minutes before serving. Slice against the grain and serve with accumulated juices.

    How to saute skirt steak

    How to Cut Against the Grain

    Skirt steak has to be cut against the grain to shorten the long muscle fibers in the meat. By cutting across the fibers, you shorten them, making them less chewy and more enjoyable to eat. As you can see here, the grain, or long fibers of the meat, are running from left to right. What you want to do is cut into the fibers, as shown here.

    how to slice skirt steak against the grain

    Paleo and Kaufmann Phase One Suggestions

    If you are on a Paleo or Kaufmann Diet, you can season the meat with salt, pepper, and some garlic powder, ground ginger and juice of a lemon instead of Worcestershire sauce. When it comes off the grill, add 2 tablespoons of butter to the top of the meat and cover loosely with aluminum foil for 10 minutes. The butter will mix with the pan juices for an effortless sauce.

    Suggested Side Dishes:

    • Chickpea Feta Salad
    • Pico de Gallo
    • Roasted Cauliflower with Garlic
    Skirt Steak plated

    Sautéed Skirt Steak

    Cooking in The Keys
    You can simply sauté skirt steak with a simple marinade of Worcestershire sauce. It is tender and juicy and cooked to perfection.
    2
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 15 mins
    Total Time 1 hr 45 mins
    Course Entrees
    Cuisine American
    Servings 6 servings
    Calories 387.1 kcal

    Ingredients
      

    • 3 pounds outside cut skirt steak cut into 3 equal pieces to fit in pan
    • 3 tablespoons Lee & Perrins Worcestershire sauce
    • 2 tablespoons unsalted butter softened
    • salt and pepper to taste

    Instructions
     

    • Trim off excess fat from the top of the meat and lightly pound with the flat side of a meat mallet until it is ¼" thick.
    • Brush Worcestershire sauce on the meat. Let it marinate at room temperature for 15-30 minutes.
    • Preheat your 12" cast iron or heavy-bottomed skillet on high heat. If you're grilling, heat grill on high heat for at least 15 minutes before adding meat.
    • Cook 3-4 minutes per side until medium-rare.
    • Remove meat from the pan or grill, place on a cutting board. Spread butter over steak, loosely cover with aluminum foil and allow to rest for 5 minutes.
    • Season with salt and pepper to taste. Thinly slice against the grain.

    Notes

    Lee & Perrins Worcestershire sauce is only gluten-free in the United States. 
    Paleo and Kaufmann Diet Cooking Instructions:
    If you are on a Paleo or Kaufmann Diet, you can season the meat with salt, pepper, and 1 teaspoon of garlic powder , 1 teaspoon ground ginger, and juice of 1 lemon prior to cooking. When it comes off the grill, add 2 tablespoons of unsalted butter (I like Kerrygold) to the top of the meat and and cover loosely with aluminum foil for 10 minutes. The butter will mix with the pan juices for a good sauce.
    Recipe adapted from Gourmet Magazine, July, 2000.

    Nutrition

    Calories: 387.1kcalCarbohydrates: 1.7gProtein: 49.1gTotal Fat: 20.6gSaturated Fat: 8.7gTrans Fat: 0.9gCholesterol: 152.9mgSodium: 233.5mgPotassium: 731.4mgSugar: 0.9gNet Carbohydrates: 1.7g

    Nutrition Information

    The nutrition information is provided as a courtesy and it comes from online calculators. Although we try to attempt to provide accurate information, these figures are estimates only.

    Tried this recipe? Please share it!Mention @cookinginthekeys or tag #cookinginthekeys

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    Hi! I'm Felice Kaufman. Join me on my culinary adventure in Key Largo, Florida, where I eat, cook, shop, and travel for fresh fish, fruit, vegetables, and more!

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