Learn how to sauté skirt steak in a cast-iron skillet right on the stove. Skirt steak is an incredibly flavorful cut of meat that's easy to prepare. Marinating the meat in a ginger soy marinade tenderizes it, infusing it with a perfect balance of salty and sweet flavors.
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What is Outside Skirt Steak?
Skirt steak is a long, thin piece of meat that comes from the diaphragm of the steer. There are two cuts on each steer: the outside skirt and the inside skirt.
The outside skirt is longer and thinner, making it more tender compared to the inside cut.
In some markets, skirt steak may simply be labeled as "Skirt Steak." If it lacks a designation like "outside" or "O/S," it refers to the tougher inside cut. You can always clarify with the butcher to ensure you get the right meat.
Ingredients
- Outside skirt steak
- Soy sauce
- Apple cider vinegar or rice wine vinegar
- Granulated garlic or garlic powder
- Ginger
- Sugar
- Olive oil
- Lemons
- Green onions
- Unsalted butter
- Toasted sesame seeds
- Sesame oil
- Salt and pepper for serving
Preparing Skirt Steak
Cut the Meat: Cut the long strip of skirt steak into three or four equal-sized pieces. One pound of meat will fit comfortably in a 12" stainless steel or cast-iron skillet. You might need two pans or work in batches if you have more meat.
If you have a cast-iron grill pan, you can use it to get delicate grill lines on the meat.
Ventilation: Turn on the exhaust fan or open a nearby window before you start, as cooking might produce a lot of smoke.
Trim the Fat: Trim off any excess fat from the meat but be sure to leave some for flavor. If you notice a silver membrane, carefully slide the point of a knife under it and remove it.
How to Season Skirt Steak
- Lightly pound the steak with the flat side of a meat mallet until it is evenly ¼-inch thick. Rinse and pat dry with paper towels.
- In an 11 x 7 Pyrex dish or mixing bowl, combine soy sauce, vinegar, granulated garlic, ginger, raw garlic, juice of one lemon, chopped green onions, olive oil, and sugar. Whisk it well so no clumps appear.
- Add steak and marinate for 15-30 minutes or up to 24 hours in the fridge. Bring it to room temperature before cooking.
How Long To Cook Skirt Steak on The Stove
- Heat a tablespoon of olive oil in a 12 or 14-inch cast-iron or stainless-steel skillet over medium-high heat.
- Before cooking, remove the meat from the marinade and brush off any pieces of garlic or onion clinging to the surface.
- Add the meat to the pan and sauté for about 3 minutes per side until medium rare.
- Remove the steak to a plate and top with a few pieces of butter.
- Loosely tent with aluminum foil for 10-15 minutes to allow the juices to distribute. Slice against the grain and serve with accumulated juices.
- Season the steak with sesame seeds and a few drops of sesame oil before serving.
Cutting Steak Against the Grain
To cut the cooked steak against the grain, first find the direction of the muscle fibers in the cooked steak. Then, use a sharp knife to slice the steak across those fibers into thin strips, about ¼ inch thick, to make it more tender.
Serving Suggestions
Enjoy your steak with the following sides to complete this delicious meal.
- Steamed White Rice
- Oven Roasted Potatoes
- Roasted Mini Red Potatoes
- Mango Pico de Gallo
- Steamed Broccoli and Carrots
- Roasted Sweet Potatoes
- How To Cook Green Beans
- Roasted Vegetables
"📖 Recipe"
How To Cook Skirt Steak on The Stove
Ingredients
- 1 ¼ pounds outside cut skirt steak, large pieces of fat trimmed away
- ½ cup soy sauce or tamari GF soy sauce
- 1 tablespoon apple cider vinegar or rice vinegar
- 1 teaspoon granulated garlic or garlic powder or 2 garlic cloves minced
- 1 teaspoon ground ginger
- 1 teaspoon sugar
- 1 tablespoon olive oil
- 2 lemons, one juiced and 1 sliced in wedges for serving
- 4 green onions sliced thin
- 3 tablespoons unsalted butter
- 2 tablespoons toasted sesame seeds
- sesame oil
- salt and pepper to taste
Instructions
- Lightly pound the meat with a meat mallet until it is evenly ¼" thick. Rinse the steak and pat dry with paper towels.
- In an 11 x 7 Pyrex dish or mixing bowl, combine soy sauce, vinegar, granulated garlic, ginger, raw garlic, juice of one lemon, chopped green onions, olive oil, and sugar. Whisk it well so no clumps appear.
- Add steak and marinate 15-30 minutes or up to 24 hours. Bring it to room temperature before cooking.
- Heat a tablespoon of oil in a 12 or 14-inch cast-iron or stainless-steel skillet over medium-high heat.
- Pull the meat from the marinade and brush off any pieces of garlic or onion clinging to the surface. Add the beef to the pan and cook for 3 minutes per side until medium rare.
- Remove the steak to a plate and top with a few pieces of butter. Loosely tent with aluminum foil for 10-15 minutes to allow the juices to distribute.
- Slice against the grain and serve with accumulated juices. Season the steak with sesame seeds and a few drops of sesame oil before serving.
Notes
Nutrition
Sunset at Caribbean Club in Key Largo, Florida Keys.
Michael Applegate
Great recipe. Will try this for lunch tomorrow.
Felice Kaufman
We had this for dinner last night. So easy and delicious!