Sauteed Skirt Steak (Gluten and Soy Free)

Use this recipe for Sautéed Skirt Steak to get the best tasting and juicy skirt steak you've ever had! It's cooked right on the stove in a Lodge cast-iron skillet. You'll be amazed how easy this is to make. It's really simple to pull together and you can serve it with my Two Minute Mango Salad.

This is a gluten-free, soy-free, keto, low-carb recipe. It has under 2 carbs per serving. For Paleo and Kaufmann Phase One Diet recipes, see the recipe card.

Skirt steak is rubbed with garlic, brushed with Worcestershire sauce, marinated for 15-30 minutes, and sautéed (or grilled) over high heat. The Two-Minute Mango Salad is simple to pull together and seasoned with lime juice and salt. They're super easy to make and have fabulous flavor.

Is Lea & Perrins Worcestershire Sauce Gluten Free?

The most popular brand of Worcestershire in the United States is Lea & Perrins. The iconic brown craft paper-wrapped bottle is in every grocery store in the nation. According to celiac.com, Lea & Perrins Worcestershire sauce is available gluten-free in the United States. Please check the package or ask your grocer for assistance if you live in Canada.

Skirt Steak: Should I Buy The Inside or Outside Cut?

Skirt Steak is a long, thin piece of meat that comes from the diaphragm of the steer. There are two pieces on each animal, the outside skirt and the inside skirt. The outside is a longer and thinner piece of meat that is more tender than the inside cut. I have seen skirt steak in some markets that just say Skirt Steak. If it doesn't say outside or O/S, it is inside cut which is really tough, and less expensive. Of course, you can always ask the butcher.

Is Skirt Steak Expensive?

Although tenderloin is the most expensive cut of meat, outside skirt steak is right behind it, the demand is high, and it is quite expensive.

Should I Pound the Steak Before Marinating It?

Pounding the meat before cooking tenderizes it. If you want to pound it, use the flat side of a meat mallet and gently pound the meat between plastic wrap or waxed paper to even out its thickness. Using this method, it will cook evenly and be a little softer.

What You Need for This Recipe:

• Garlic
• Lea & Perrins Worcestershire Sauce
• Unsalted butter
• Salt and pepper
• Cooking spray

How To Saute The Steak in a Cast Iron Skillet

I use a Lodge 12-inch cast iron skillet to cook the steak right on the stovetop.

Cut the long strip of meat into two or three equal-sized pieces. One pound of meat will fit comfortably in the pan. You might need two pans or work in batches. If you have a cast-iron grill pan, you can use that too, and you'll get nice lines on the meat.

Turn on the exhaust fan or open a nearby window before you start.

How to Sauté Skirt Steak on The Stovetop

• Defrost the steak, if frozen.
• Pat skirt steak dry with paper towels.
• Lightly pound the meat with the flat side of a meat mallet until it is evenly ¼" thick.
• Rub raw garlic on the surface of the steak. There are a lot of nooks and crannies so it will take a few cloves to get the whole steak. Use large cloves so it's easy to get a good grasp on it.
• Brush Worcestershire sauce on the meat. Let it marinate at room temperature for 15-30 minutes or up to 24 hours in the fridge. Bring it to room temperature before cooking.
• Spray a 10 or 12-inch cast-iron skillet with cooking spray. If you have a lot of meat, use 2 pans at the same time.
• Heat the pan on high heat until hot, about 4 minutes.
• If you're grilling outdoors, brush grill with oil. Preheat on medium-high heat for at least 15 minutes to get it hot.
• Season the meat with salt and pepper right before placing in the pan.
• Add the meat to the pan and cook for about 4 minutes per side until medium rare.
• Remove the steak to a plate or platter, pour juices from the pan over the steak. Season with a little salt and pepper, and top the meat with unsalted butter.
• Loosely cover with aluminum foil for 5 minutes before serving. Slice against the grain and serve with the accumulated juices.

How to Cut Meat 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 Make the Marinade Paleo and Kaufmann Phase One

If you are on a Paleo or Kaufmann Diet, you can eat skirt steak! Look for pasture-raised or organic meat. Season the meat with salt, pepper, some garlic powder, ground ginger, and the 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 foil for 10 minutes. The butter will mix with the pan juices for an effortless sauce.

Great Side Dishes to Go With Your Skirt Steak

You can serve the steak with a fresh Chickpea Feta Salad, or Pico de Gallo and Guacamole. Caesar Salad would be great too!

Two Minute Mango Salad Recipe

When I made this steak, I had a lot of fruit and vegetables in the kitchen. I chopped them up, mixed them up with the juice of a lime and a little flaked sea salt, and had a perfect salad. It took two minutes!

Ingredients:

• 1 cup fresh mango cubes (3 small honey mangoes, which are very small or one large mango)
• 1 avocado, sided
• ¼ cup red onion, diced
• ½ cup seeded and diced cucumber
• 1 cup grape tomatoes, halved
• 1 jalapeno pepper seeded and diced small
• ¼ cup chopped cilantro
• Juice of one lime
• Salt and pepper

Mix all ingredients together. Double and triple the recipe if you have a crowd. This is a sweet and refreshing salad. If you have a bell pepper, green onions, or an apple, they would all be great substitutions or additions. Be creative; use what you have so it doesn't go to waste!