We're supported by your purchases: We may earn a commission (at no extra cost to you) from Amazon.com or other retailers when you buy through our links. Find out more...

How to Cook a Skirt Steak

What is skirt steak? Skirt steak is a part of the muscles from the diaphragm of the cow and we’ll show you how to cook skirt steak in this post.

To say otherwise, skirt steak is the part of flat meat that runs with the ribs of the cow. It’s long and lean with less tenderness than for example flank. It’s known for its flavorful taste as you can feel the taste of the beef more in skirt steak than flank steak.

It contains less marbling than flank steak and other steak types also. It contains steady muscles, which are hard to chew, but like I said you can taste the flavor of the beef more in this steak than probably in any other steaks out there.

Skirt steak is actually quite different. First, it’s probably the thinnest cut steak out of all steak variations, but it’s for sure one of the tastier ones.

Comparing Flank and Skirt Steaks

If we compare skirt steak to flank steak we will find out a lot of differences.

For example, the skirt steak after cooking is done only needs 10-12 minutes of simmering, while flank steak just like other big steaks needs at least 30 minutes. The whole cooking process of skirt steak with its slicing, searing, and frying takes 30 minutes itself.

So, you’ll for sure have a lot of time on the clock to do whatever you want.

Do We Need a Thermometer or Not?

Well, this is a complex issue. Some people really can’t cook meat without a thermometer, especially a steak.

Foremost, it’s an eye test. After you cook it, grill it a couple of times and you’ll get used to the process and realize when it’s the perfect time to get juicy, beefy, smoky skirt steak.

One thing should be said for sure that skirt steak should only be made rare or medium-rare, because in other cases you may experience overcooking or bloody beef.

Preparing the Steak for Cooking

Let the skirt steak dry out. This is essential because you don’t need extra moisture on your meat for various reasons. Now it’s time for searing.

For searing, we will use black pepper and salt. If you want to use Kosher salt that’s up to you. Sear the steaks from both sides and make sure the marinade has touched all the sides of the steak.

Skirt steak is different from flank steak because it’s thinner so that’s why it only needs simmering for about 12-15 minutes.

There are many skirt steak recipes starting from soup type dishes to skirt steak being marinaded in hot sauce and wine. We will go through a basic frying process of skirt steak on the frying pan.

Cooking Skirt Steak

The cooking process of skirt steak isn’t hard at all. Actually, it’s easy, especially on the frying pan. Before we put the steak on the pan, we need to dry it out one more time, so not a single bit of moisture is left on the meat.

Instead of putting the oil on the pan, put the olive on the steak to help it fry nicely. The difference between putting the oil on the pan and on the steak is that, when you put the oil on the pan, the steak is much smokier compared to putting it straight on the steak.

After we’ve put the oil on the steak we have to wait for the pan to get hot and then we put the steaks in. The key is to wait for the steak to get the brown color and after that you should flip it. Usually, it takes 3 minutes maximum 4 on the first side and 2-3 minutes on the other side maximum to get medium-rare doneness.

We are here, the frying process is done. Now let the stake rest for 10 to 12 minutes. Like I’ve already mentioned above skirt steak is different from other steak types meaning it’s thinner and needs much less time compared to others to simmer after cooking.

If we had cooked other types of steaks we would at least need 25 minutes for the steak to rest after cooking. The key to serving a skirt steak is to slice the steak into the strips as it’s a thin texture and you want to get the maximum flavor out of this masterpiece.

Serving and Eating

Remember, your steak’s edges should be crispy and the interior should be pink with the outside looking somewhat between dark brown and medium brown. You can never go wrong with skirt steak, eggs, and green salad.

You can exchange green salad with salsa verde and it will be perfect as well. Seasoning for eggs maters too! Put salt and black pepper onto the eggs after you lay them to fry and put a tiny amount of garlic powder on them as well as red paprika to spice up the flavor.

Put some herbs of your preference onto eggs. If it would be up to me, I would go with coriander, because I have tried it multiple times and it never disappoints. The beverage choice matters too.

You can either go with beer or dry red wine. Usually, people tend to drink red wine with steak, but I have to tell you that white wine is actually an excellent match for me with the steak, even better than the ‘original’ red wine.

Final Thoughts

As you can see, a skirt steak is one of the easiest and fastest steak types you can make in 30 minutes.

That is what differentiates a skirt steak from another steak, you can wake up in the morning and in under 30 minutes, you can make breakfast for dinner, while having to do pretty much nothing at all compared to the people who need 2 hours to cook the steak.

Hope you enjoyed learning the cooking process with me, just remember to cut the steak against the grain always!

Leave a Comment