Tillie Doyle
Skirt steak is a thin, long cut with visible grain, and it is perfect for a quick, flavourful weeknight meal. Skirt steak is best cooked on high heat for a short time and is often grilled, pan-seared, or stir-fried. This cut of steak is known for being easy to cook and is a great option for those who are intimidated by cooking steak at home. To pan-fry skirt steak, simply pat the steak dry, season with salt and pepper, and rub with olive oil. Heat a cast-iron skillet on high heat, add the steak and cook for 3-4 minutes or until browned on one side. Flip the steak and cook for an additional 2-3 minutes for a perfect medium-rare steak.
| Characteristics | Values |
|---|---|
| Type of steak | Skirt steak |
| Steak cut | Thin, long |
| Steak origin | Short plate or diaphragm area of the steer, just under the rib section |
| Steak varieties | Outside and inside |
| Steak texture | Tender |
| Steak flavour | Juicy, beefy |
| Steak preparation | Can be seasoned or marinated |
| Steak cooking time | Short |
| Steak cooking method | Pan-fried, grilled, or stir-fried |
| Steak cooking temperature | High heat |
| Steak cooking duration | 3–4 minutes per side |
| Steak doneness | Medium-rare |
| Steak resting time | 10 minutes |
| Steak slicing | Against the grain |
| Steak serving suggestions | Fajitas, quesadillas, nachos, salad, breakfast with eggs, sautéed spinach, etc. |
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What You'll Learn
- Skirt steak is best seared in a hot pan, such as a cast iron skillet
- Use tongs to check if the steak is nicely browned, then flip it
- Before cooking, season the steak with salt, pepper, and olive oil
- For a medium-rare steak, cook for 3-4 minutes on each side
- After cooking, let the steak rest for 10 minutes before slicing and serving
Skirt steak is best seared in a hot pan, such as a cast iron skillet
Skirt steak is a thin, long cut with a visible grain, making it perfect for a quick, flavoursome weeknight meal. It is best cooked on high heat for a short time, and searing in a hot pan is an excellent way to do this.
To pan-sear skirt steak, first, pat the steak dry with a paper towel. Removing excess moisture from the steak allows the exterior to brown more quickly. Season with salt and pepper on both sides, and let the steak sit at room temperature for 15 minutes. Heat a cast-iron skillet or frying pan over high heat. Add enough olive oil to the pan to lightly coat the steak, then lay the steak in the pan and leave it undisturbed. The high heat will quickly brown the steak, and once you see a deep brown, crispy texture, flip it. For a steak that is well-browned, sear each side for 2-4 minutes.
Once the steak is cooked, remove it from the pan and let it rest for 10 minutes. Then, slice the steak into strips, cutting against the grain. Smaller strips make for a more pleasurable eating experience as skirt steak isn't the most tender cut of meat. If you want to make a sauce, return the steak juices to the pan and place it back on the burner on high heat. Deglaze the pan with a little water, scraping up any browned bits. Once the water has mostly boiled down, add a tablespoon of butter to make a tasty sauce to pour over the meat.
Skirt steak is a great option for a simple, juicy, and flavoursome steak dinner. It is best cooked on high heat for a short time, making it perfect for searing in a hot pan, such as a cast-iron skillet.
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Use tongs to check if the steak is nicely browned, then flip it
Skirt steak is a thin, long cut with visible grain, making it a great choice for a quick, tasty, and easy weeknight meal. It is best cooked on high heat for a short time, delivering juicy slices of meat to the table in no time.
When pan-frying skirt steak, it is important to let one side get a good sear before flipping it. The high heat will brown the steak quickly, and once you see a deeply brown, crispy texture on the outside of the steak, it's time to flip. Use tongs to check if the steak is nicely browned, then flip it. Avoid using a fork to flip the steak, as it will pierce the meat and allow the juices to escape. Flipping with tongs keeps all liquids intact.
If you don't have tongs, you can use a metal spatula that is strong enough to maneuver the steak. You can also use a finger or two on the top of the steak to balance it as you flip.
Some chefs argue that you should never flip a steak more than once, while others claim that you should constantly flip your steak. However, the traditional method, recommended by experts, is to let the steak sear on one side, giving it time to cook through inside, then flip it and do the same on the other side. This ensures an even cook and allows both sides to get a good sear.
If you're working with a different cut, like a New York Strip, you may need to flip it more than once to cook the fat cap along the side. The fat cap needs to be exposed to heat to achieve a melt-in-your-mouth texture, otherwise, it will be chewy and unappetizing.
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Before cooking, season the steak with salt, pepper, and olive oil
Skirt steak is a thin, long cut with a visible grain. It is a naturally flavorful but very chewy/tough cut of beef. To make it tender, you'll want to cook it hot and not for too long. Before cooking, it is important to season the steak with salt, pepper, and olive oil.
Firstly, pat the skirt steak dry with a paper towel. Removing excess moisture from the steak allows the exterior to brown more quickly. Season your steak on both sides with salt and pepper. If you want to get creative, you can add other seasonings like red pepper flakes, Italian seasonings, or crushed garlic.
Next, rub enough olive oil over the steak to lightly coat it. Oiling the steak rather than the pan will help reduce smoke. You can also add other liquids like lime juice, soy sauce, or honey to your marinade. These ingredients will help to tenderize the steak and add flavor.
Once your steak is seasoned and coated, it is ready to be cooked. Skirt steak is best cooked using a high-heat cooking method such as a stovetop or grill. Heat your cast-iron pan over high heat and lay your steak in it, leaving it undisturbed. The high heat will quickly brown the steak, and once you see a deeply brown, crispy texture on the outside, it's time to flip it.
Finally, let the steak rest for 10 minutes before slicing it into strips, cutting against the grain. Skirt steak is not known for being the most tender, so smaller strips will make for a more enjoyable eating experience.
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For a medium-rare steak, cook for 3-4 minutes on each side
Skirt steak is a thin, long cut with visible grain, and it is best cooked on high heat for a short time. It is a great option for a quick, tasty, and affordable meal.
To cook a skirt steak, start by patting it dry with a paper towel. Removing the excess moisture will help the exterior brown more quickly. Season both sides of the steak with salt and pepper, and let it sit at room temperature for about 15 minutes. Heat a cast-iron pan over high heat, and pat the steak dry once more before adding olive oil to lightly coat it.
When the pan is hot, place the steak in and leave it undisturbed. For a medium-rare steak, cook for 3-4 minutes on each side. The high heat will quickly brown the steak, and once you see a deep brown, crispy texture, flip it.
After cooking, let the steak rest for 10 minutes. This allows the juices to redistribute and ensures a juicy, tender steak. Then, slice the steak into strips, cutting against the grain. Skirt steak is not known for being the most tender, so smaller strips make it more enjoyable to eat.
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After cooking, let the steak rest for 10 minutes before slicing and serving
Skirt steak is a thin, long cut with a visible grain. It is a lean cut of beef that is often grilled, pan-seared, or stir-fried. It is best cooked on high heat for a short time.
Skirt steak is not known for being the most tender cut of meat, so slicing it into smaller strips makes for a more pleasurable eating experience. When slicing, be sure to cut against the grain of the meat. This will help to break through the tough long muscle fibres.
With its quick cooking time and juicy, beefy flavour, skirt steak is a great option for a weeknight celebration.
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Frequently asked questions
Yes, skirt steak can be pan-fried. It is best cooked on high heat for a short time, delivering juicy slices of meat.
First, pat the steak dry with a paper towel. Season both sides with salt and pepper, and rub olive oil over the steak. Heat a cast-iron pan over high heat, and place the steak in the pan, leaving it undisturbed until browned. Flip the steak and cook the other side.
Skirt steak is a thin cut of meat, so it only needs to sit for 15 minutes before cooking. It should then be pan-fried for 3-4 minutes on each side or until thoroughly browned.
Skirt steak is best cooked on high heat. However, if you are aiming for a specific level of doneness, you can use a meat thermometer to check the internal temperature: 120°F for very rare, 125°F for rare, or 130°F for medium-rare.
