Marinated Skirt Steak

What Is Outside Skirt Steak?

Skirt steak is a long, narrow cut from the diaphragm area of the steer. It is sold as either inside or outside skirt steak.

Outside skirt is generally thicker, more evenly shaped, and more tender than inside skirt. It can be difficult to find because much of it goes to restaurants. If the package is labeled only "skirt steak," ask the butcher which cut it is.

Both cuts have a pronounced grain and benefit from a flavorful marinade, high heat, and thin slicing against the grain.

Ingredients

• Outside skirt steak
• Soy sauce
• Apple cider vinegar or rice vinegar
• Granulated garlic, garlic powder, or minced fresh garlic
• Ground ginger
• Sugar
• Olive oil
• Lemons
• Green onions
• Unsalted butter
• Toasted sesame seeds
• Sesame oil
• Salt and pepper to taste

How to Prepare Skirt Steak

Trim the steak: Remove large pieces of surface fat, but leave some smaller streaks for flavor. If the steak has a tough silver membrane, carefully slide a sharp knife underneath it and cut it away.

Cut it into portions: Slice the long strip of steak into three or four pieces that will fit comfortably in your skillet. Lay the pieces flat in a single layer; cook in batches if needed.

Even out the thickness: Lightly pound the steak with the flat side of a meat mallet until it is an even ¼-inch thick. This helps every piece cook at approximately the same rate.

How to Marinate Skirt Steak

Once the steak is trimmed, portioned, and evenly pounded, it is ready for the marinade.

• In a large bowl or 9 × 13-inch baking dish, whisk together the soy sauce, vinegar, garlic, ginger, lemon juice, green onions, olive oil, and sugar.
• Add the steak and turn it several times to coat evenly. Cover and refrigerate for 15-30 minutes.
• Remove the steak from the marinade and allow the excess to drip off. Lightly blot the surface with paper towels so the meat sears instead of steaming. Discard the used marinade.
• While the excess marinade drains from the steak, heat the skillet until it is very hot.

For a thicker, budget-friendly cut that benefits from a longer soak, try this marinated chuck steak recipe.

How to Cook Skirt Steak on the Stove

• Turn on the exhaust fan or open a nearby window. Heat a 12- or 14-inch cast-iron or stainless-steel skillet over medium-high heat until very hot. Add 1 tablespoon of oil and swirl to coat the pan.
• Let excess marinade drip from the steak, then place the pieces in the skillet without crowding. Cook in batches if necessary.
• Cook for about 3 minutes per side, or until the steak reaches your preferred doneness. For medium-rare, aim for 130-135°F. USDA guidance recommends cooking whole cuts of beef to 145°F followed by at least a 3-minute rest.
• Transfer the steak to a plate and top it with the butter. Tent loosely with foil and rest for 10-15 minutes to redistribute the juices.
• Slice the rested steak thinly against the grain. Spoon the accumulated juices over it, then finish with toasted sesame seeds, a few drops of sesame oil, and salt and pepper as needed.

Storage and Reheating

Allow the steak to cool slightly, then refrigerate it in an airtight container within two hours of cooking. Store for up to 3-4 days.

Reheat the sliced steak briefly in a covered skillet over low heat or in the microwave at reduced power. Heat only until warmed through to avoid making it tough.

Serving Suggestions

Serve the sliced steak over rice, wrap it into warm tortillas, or pair it with one of these easy side dishes:

• Rice: Lemon asparagus rice adds a fresh citrus flavor that balances the savory ginger-soy marinade.
• Potatoes: Try crispy baby gold potatoes or roasted mini red potatoes.
• Vegetables: Keep the meal lighter with steamed broccoli and carrots or simple roasted vegetables.

If you tried this Marinated Skirt Steak recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments. I love hearing from you!