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Skirt Steak Recipe

Updated on October 26, 2014
Skirt Steak Sliced Thinly Across the Grain
Skirt Steak Sliced Thinly Across the Grain | Source

Skirt Steak

Skirt Steak is a less tender but very flavorful cut of beef. It is a long, flat cut of beef taken from the diaphragm muscle. When cooked properly it is quite delicious and versatile. Skirt Steak is yummy in a Philly Cheese Steak Sandwich and is a great choice when making Steak Fajitas.

It is best to sear Skirt Steak quickly in an iron skillet or on a grill. Skirt Steak can also be braised. It is often Marinaded to make it even more flavorful. Skirt Steak is cut across the grain for maximum tenderness.

Skirt Steak Marinade


  • 1/2 cup Olive Oil
  • 1/4 cup Lime Juice
  • 1/3 cup Soy Sauce
  • 1/2 tsp. Red Pepper Flakes
  • 1/2 tsp. Ground Cumin
  • 3 tbs. Dark Brown Sugar
  • 4 Scallions cut in half
  • 2 Cloves of Garlic

Place all ingredients in a blender and puree.

2 lbs. Skirt Steak

  • Cut the Skirt Steak into 3 equal pieces and place in a large zip-lock bag
  • Pour pureed Marinade into the bag and remove air while sealing
  • Make sure the Skirt Steak is completely covered with the marinade
  • Lay the bag flat in the fridge for at least 1 hour or anywhere up to 24 hours.

Skirt Steak in Marinade
Skirt Steak in Marinade | Source

Cooking a Skirt Steak

  • Cover the bottom of a skillet with Olive Oil
  • Remove Skirt Steak from the Marinade and shake excess off
  • Use medium high heat to crisply brown steak on both sides.

Marinaded Skirt Steak in a Skillet
Marinaded Skirt Steak in a Skillet | Source

Remember to slice the Skirt Steak thinly and across the grain.


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    • pedrn44 profile image

      Sandi 6 years ago from Greenfield, Wisconsin

      Brian, nice to see you again:) Skirt steak really is yummy...especially in a fajita. It would probably be good in a lettuce wrap,too!

    • Brian Burton profile image

      Brian Burton 6 years ago

      Between this and the Chicken Lettuce Wraps, wow. Still the photo of the lettuce wraps is amazing. Seriously, that made me really hungry.

    • pedrn44 profile image

      Sandi 6 years ago from Greenfield, Wisconsin

      No, I didn't try ginger. It would probably be a good addition! Thanks for stopping by and commenting Will:)

    • WillStarr profile image

      WillStarr 6 years ago from Phoenix, Arizona

      I agree. Such steaks should be cooked quickly on a a very hot grill or in a very hot skillet.

      The marinade sounds great! Have you tried it with a little ginger?

    • pedrn44 profile image

      Sandi 6 years ago from Greenfield, Wisconsin

      It's such a tough cut but because it is so thin and strongly grained when you brown it quickly on both sides and cut across the grain it is tender and yummy. I probably over cooked mine because I don't like any blood visible when I cut it...and it still tasted good! Thanks for the comment, ktrapp. You know I appreciate it:)

    • ktrapp profile image

      Kristin Trapp 6 years ago from Illinois

      This looks really good. I usually don't brown it so maybe that is why mine doesn't come out that great. Thanks for the tips.


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