Mastering the Art of Cooking Outside Skirt Steak to Perfection

This juicy and tender Outside Skirt Steak become a family favorite in our household, and for good reason. Coated with a tangy, sweet, and savory marinade, then quickly seared to perfection in a hot pan, this cut delivers incredible flavor in minimal time. If you’re looking for other quick-cooking steaks, try my [flank steak], [flat iron steak], or [hanger steak] recipes as well.

Skirt steak is a long, flat cut from the plate section of beef, located just below the ribs. While not naturally tender like some premium cuts, it’s incredibly juicy and flavorful when prepared correctly. The secret lies in the marinade and cooking technique, which I’ve perfected over years of experimenting in my kitchen.

Why You’ll Love This Outside Skirt Steak

Whether you’re pressed for time on a weeknight or entertaining guests on the weekend, this skirt steak recipe delivers restaurant-quality results with minimal effort. The quick marinade infuses the meat with flavor in just minutes, while the hot pan searing method locks in juices for the perfect bite every time.

• Budget-friendly: Skirt steak offers premium flavor at a fraction of the cost of more expensive cuts like ribeye or filet mignon.
• Quick-cooking: From start to finish, you can have this meal on the table in under 30 minutes.
• Versatile marinade: The soy-lime-honey combination works beautifully with beef but can also enhance chicken, pork, or even firm fish.

Key Ingredients

• Skirt steak: I prefer the outside cut when available, as it’s slightly more tender with beautiful marbling. The inside cut works well too but may require additional tenderizing.
• Olive oil: Use a good quality extra virgin olive oil for the marinade base.
• Fresh crushed garlic: Don’t substitute garlic powder here—fresh garlic makes a noticeable difference in flavor depth.
• Soy sauce: Provides umami depth and helps tenderize the meat naturally.
• Lime juice: The acidity breaks down muscle fibers while adding brightness to the flavor profile.
• Honey: Balances the salty and tangy elements while promoting beautiful caramelization when cooking.
• Italian seasonings (optional): A pinch adds herbal notes that complement the other flavors.
• Freshly ground black pepper and kosher salt: Always season with kosher salt just before cooking for optimal results.

How to Cook Outside Skirt Steak

While the complete step-by-step instructions are available in the recipe card below, here’s an overview of the cooking process:

Step 1 – Tenderize the meat
Place your skirt steak on a cutting board and gently pound it with a meat mallet to an even thickness. This step helps break down tough muscle fibers for a more tender result.

Step 2 – Marinate
Combine all marinade ingredients in a shallow dish or zip-top bag. Add the steak, ensuring it’s completely coated. For best results, marinate in the refrigerator for at least 30 minutes (or up to 24 hours for deeper flavor), then allow the meat to come to room temperature for 30 minutes before cooking.

Step 3 – Sear
Heat a cast iron skillet or heavy-bottomed pan until it’s smoking hot. Remove the steak from the marinade, pat dry with paper towels, and season generously with kosher salt and freshly ground pepper. Sear the steak for 2-3 minutes per side for medium-rare (internal temperature of 130-135°F).

Step 4 – Rest, slice, and serve
Transfer the cooked steak to a cutting board and let it rest for 10 minutes under loose foil. This crucial step allows the juices to redistribute throughout the meat. Slice thinly against the grain at a slight angle for maximum tenderness, and serve immediately.

Arman’s Outside Skirt Steak Recipe Tips

After preparing this dish countless times for family and friends, I’ve gathered some insider tips to take your skirt steak from good to extraordinary:

• Never marinate for more than 24 hours, as the acid in the lime juice can start to break down the meat too much, resulting in a mushy texture.
• Always thoroughly pat dry the steak before seasoning and cooking. Excess moisture prevents proper searing and caramelization.
• Pair with a vibrant sauce like chimichurri or a compound butter to elevate the flavors even further.
• Garnish with fresh herbs like cilantro or parsley and thinly sliced green onions for a professional presentation and added flavor dimension.

Frequently Asked Questions for perfect Outside Skirt Steak

What’s the difference between flank steak and skirt steak?
While often confused, these cuts are quite different. Flank steak comes from the abdominal muscles, is wider and thicker, and has a slightly milder flavor with less marbling. Skirt steak comes from the diaphragm area, is longer and thinner with visible grain, and offers a more intensely beefy flavor with more intramuscular fat.

What’s the best way to cook skirt steak?
Marinating followed by high-heat cooking methods like pan-searing, grilling, or broiling yield the best results. The key is quick cooking to medium-rare or medium doneness, as overcooking can make this cut tough.

How much Outside skirt steak should I serve per person?
For a main dish, plan on about 8-10 ounces (200-220g) of raw skirt steak per adult. This will account for some shrinkage during cooking while ensuring everyone gets a satisfying portion.

More Ways to Use Outside Skirt Steak

This versatile cut shines in many international dishes:

• Mulitas: A Mexican sandwich-like dish with cheese, meat, and tortillas
• Hunan Beef: Spicy Chinese stir-fry with bold flavors
• Steak Salad: Thinly sliced atop mixed greens with blue cheese and balsamic
• Black Pepper Angus Steak: Asian-inspired preparation with a peppery crust
• Arrachera: Traditional Mexican preparation with citrus and spices

How To Cook Outside Skirt Steak (Perfect Every Time)

Servings: 4 portions
Prep Time: 10 minutes (plus marinating time)
Cook Time: 8 minutes
Total Time: 18 minutes (plus marinating time)

Ingredients

• 2 pounds (900g) skirt steak, preferably outside cut
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, freshly crushed
• 2 tablespoons soy sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 teaspoon Italian seasonings (optional)
• 1 teaspoon freshly ground black pepper
• Kosher salt, to taste

Instructions

1. Place the skirt steak on a cutting board and gently pound with a meat mallet to an even thickness of about ½ inch.
2. In a shallow dish or zip-top bag, combine olive oil, crushed garlic, soy sauce, lime juice, honey, Italian seasonings (if using), and black pepper. Add the steak and turn to coat completely.
3. For a quick marinade, place in the freezer for 10 minutes. For deeper flavor, refrigerate for at least 4 hours or up to 24 hours. Before cooking, allow the steak to sit at room temperature for 30 minutes.
4. Heat a large cast-iron skillet over high heat until smoking. Remove the steak from the marinade, pat dry with paper towels, and season generously with kosher salt on both sides.
5. Sear the steak for 2-3 minutes per side for medium-rare (130-135°F internal temperature).
6. Transfer to a cutting board and let rest under loose foil for 10 minutes.
7. Slice thinly against the grain at a slight angle and serve immediately.

Notes

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Freezing: Cooked and sliced steak can be frozen for up to 2 months. Thaw overnight in the refrigerator before using.
• Reheating: For best results, warm gently in a 275°F oven just until heated through, or briefly in a skillet over medium-low heat.

Nutrition Information (per serving)

• Calories: 425
• Protein: 52g
• Carbohydrates: 5g
• Fat: 23g
• Saturated Fat: 7g
• Cholesterol: 135mg
• Sodium: 650mg
• Potassium: 780mg
• Fiber: 0g
• Sugar: 4g

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About the Author

Arman Liew is a passionate home cook, food photographer, and recipe developer with over 15 years of experience creating accessible, flavor-forward recipes. When not experimenting in the kitchen, he enjoys hiking with his family and traveling to discover new culinary inspirations.

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