Marinated Skirt Steak

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 The 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 Marinate 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 a mixing bowl, whisk 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 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. Season with salt and pepper as needed

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.

Storage

Let the cooked skirt steak cool completely, then wrap it tightly in foil or store it in an airtight container.

Refrigerate for up to 3 to 4 days.

Serving Suggestions

Enjoy your steak with the following sides to complete this delicious meal:

• Steamed White Rice
• Oven Roasted Russet Potatoes
• Roasted Mini Red Potatoes
• Steamed Broccoli and Carrots
• Roasted Vegetables

More Beef Recipes

• Pan-Seared Chuck Steak (without the marinade)
• Reverse Seared New York Strip Steak
• Top Round Stir Fry
• Medium-Rare NY Strip Steak
• Porterhouse Steak in A Skillet

For more easy steak recipes, see Easy Steak Recipes for Dinner.