Skirt Steak Cooking: A Beginner's Guide To Perfection

Skirt steak is a thin, long cut of beef with visible grain. It is a tough cut of meat that is best cooked on high heat for a short time, and sliced thinly against the grain.

Skirt steak comes from the cow's diaphragm muscle, just under the rib section. There are two types: outside and inside skirt steak. The outside cut is more desirable as it is tender and less coarse, while the inside cut is wider and yields a chewier bite.

Skirt steak is best seared in a hot pan, such as a cast iron skillet, or grilled. It should be cooked hot and fast to avoid drying out the meat, and is best served rare to medium-rare.

Skirt steak is a forgiving cut of meat that is budget-friendly and packed with flavour. It is perfect for dishes like fajitas, stir-fries, and sandwiches.

Choosing the right cut of meat

Thickness:

It is important to consider the thickness of the steak, especially if you are cooking on a grill or in an oven. Thinner cuts of steak can be more challenging to cook perfectly, as they can quickly turn into an overcooked, dry puck. Thicker cuts, on the other hand, offer more leeway, allowing you to achieve the perfect grill marks and a juicy, medium-rare centre. As a rule of thumb, opt for a cut that is at least one inch thick, regardless of your chosen cooking method.

Marbling:

Marbling refers to the white lines of fat that run through the steak, giving it tenderness and flavour. While you may think that fat is undesirable, a good amount of marbling is actually desirable, as it renders during cooking, creating a rich, juicy texture and flavour. Therefore, when choosing your steak, look for nice, thin lines of marbling rather than large chunks of fat.

Part of the Cow:

Different parts of the cow offer varying levels of tenderness and flavour. Cuts from the back of the cow, such as the ribeye, strip, tenderloin, and T-bone, are generally more tender and expensive, as these muscles are used less by the animal. In contrast, cuts closer to the legs and shoulders, like the brisket and beef shanks, are worked more, resulting in tougher meat that requires slow cooking to tenderise.

Grade of Beef:

When buying steak, you may come across the USDA grading system, which categorises beef as prime, choice, or select. Prime cuts are the highest grade, coming from young, well-fed cows and offering abundant marbling. Choice beef is still high-quality but has less marbling than prime cuts. Select beef has the lowest amount of marbling and is therefore leaner and less juicy.

Dry-Aging:

Another factor to consider is whether the steak has been dry-aged. During this process, the beef is kept in a temperature-controlled environment for around 30 to 45 days, improving its flavour and tenderness. Dry-aged meat is more expensive but can be worth the splurge for a special occasion.

Personal Preference:

Ultimately, the best cut of steak depends on your personal preferences. If you want a tender steak, go for cuts with more marbling. For a beefier flavour, choose cuts with less fat. And if you're watching your budget, opt for cuts like the top sirloin, which offers a great balance of flavour and tenderness at a more affordable price.

Marinating the steak

Skirt steak is best marinated for at least 30 minutes, but no longer than 24 hours. You can use any combination of ingredients for your marinade, but it should ideally contain something acidic, such as lemon juice or vinegar, and an oil. Other common ingredients include garlic, herbs, honey or brown sugar, and spices.

Once you have prepared your marinade, rub it all over the steak and leave it to rest in a sealed zip-top bag or covered baking dish. You can also reserve half of the marinade to use as a sauce when serving. If you remember, turn the steak halfway through so that the meat soaks evenly.

Skirt steak is a thin cut of meat with a lot of connective tissue, so it benefits from being tenderised with a marinade. The acid in the marinade will help to break down the tough muscle fibres, resulting in a more tender steak.

There are two types of skirt steak: outside and inside. Outside skirt steak is the more desirable cut as it is more tender and less chewy. It is also thicker and has more marbling. Inside skirt steak is tougher and has thicker connective tissue fibres, so it will benefit from being pounded with a meat mallet before marinating.

Cooking the steak

Skirt steak is best cooked over high heat. It is suitable for grilling and searing in a well-heated pan. You can also broil it in the oven and smoke it.

Skirt steak is best seared in a hot pan. A cast-iron skillet or a sizzling grill are good options.

Before cooking, pat the steak dry with paper towels. The surface should be very dry to help brown the surface of the meat. Generously season each side of the steaks with salt and pepper.

If your length of skirt steak is too long to fit in your skillet, cut it into 2-3 pieces first.

Heat your skillet over high heat for 3 minutes. Once hot, add the olive oil.

Use tongs to carefully add the steak to the pan, then press down firmly on the surface a few times for more contact. Sear the first side until browned, about 2 to 4 minutes, depending on the thickness of the meat. Flip and cook for another 2 to 4 minutes. For medium-rare doneness, cook the steak until it reaches an internal temperature of 130°F. Work in 2 batches if needed.

Skirt steak is thin and relatively lean, so it should be cooked quickly over high heat whether on the grill or in a cast-iron skillet. Cooking over high heat will create an intensely flavoured, signature crust while keeping the inside medium-rare and tender.

Let the steak rest for 10 minutes before slicing. While the steak cooks, the juices are forced away from the heat to the middle of the meat. The resting time allows for the redistribution and reabsorption of the juices throughout the whole steak for optimal flavour and juiciness. If you don’t allow for this calming period, valuable juices will seep out and be lost when you slice into the steak, resulting in less juicy meat.

Skirt steak absolutely must be sliced thinly against the grain (meaning the opposite direction/perpendicular to the grain) or you’ll end up with chewy bites of steak.

Skirt steak has dense muscle fibres that you can see running through the steak in one direction – this is called “the grain”. Slicing across the grain shortens the fibres, so you’re not biting through the tough, long, stringy fibres yourself.

Skirt steak is an unusual cut of beef because the grain is running width-wise, instead of cuts like flank steak, in which it runs length-wise. That means you can’t slice the steak like you typically would, slicing down the length of the steak. Instead, you’ll need to first cut the steak into shorter sections and then slice those sections across the grain.

For example, place the steak horizontally on the cutting board in front of you. You’ll see the muscle fibres running north to south. Slice the steak into sections (however long you want your steak slices), then rotate those sections 90 degrees, now the grain is running west to east. Hold your knife straight in front of you and slice the steak thinly across the muscle fibres.

Marinating the steak

Skirt steak doesn't have to be marinated, but it should be marinated to increase tenderness due to its tough connective tissues. Skirt steak is also one of the best steaks to marinate because its loosely woven accordion of coarse muscle fibres absorbs the flavours of the marinade more quickly than just about any other type of meat. Marinating skirt steak with an acid such as citrus or vinegar chemically breaks down the tough fibres so it not only becomes buttery tender but drinks up notes of the marinade, whether that’s lime juice, lemon juice, orange juice, soy sauce, Worcestershire, or vinegar. The end result is melt-in-your-mouth buttery tender, juicy, flavour-exploding steak as long as it is not overcooked.

No more than 30 minutes is needed for marinating time so that the taste does not overpower the beef. Instead, serve with some additional sauce for dipping or topping. Make sure to dry the meat after marinating and before cooking.

The robust flavours of skirt steak can handle some hearty dry rubs or marinades. Try creating a customised blend or use a recipe for a steak dry rub or steak seasoning. Get creative with marinades like citrus juice, chopped fresh herbs, garlic, red wine vinegar, or soy sauce.

Slicing the steak

Identifying the Grain

Before you start slicing, it is crucial to identify the grain of the meat. Skirt steak has a visible grain that runs across the width of the meat. Look for the natural lines or muscle fibres running through the steak. These lines will guide your slicing direction.

Slicing Technique

When slicing skirt steak, always cut across the grain. This means that you will be cutting perpendicular to the lines or muscle fibres you identified earlier. This technique is important because it helps shorten the tough muscle fibres, resulting in more tender and easier-to-eat slices of steak.

Angle and Thickness

Hold your knife at a 45-degree angle when slicing to create a bias cut. This angle ensures additional tenderness by increasing the surface area between the muscle fibres, preventing them from stacking and making the steak easier to chew. Aim for thin slices, about 1/4-inch thick. This thickness ensures that the steak is not only tender but also easy to bite into and chew.

Resting the Steak

Before slicing, it is important to let the steak rest after cooking. Transfer the cooked steak to a cutting board and let it rest for about half the time it took to cook. For example, if the steak cooked for 8 minutes, let it rest for at least 4 minutes. This resting period allows the juices to redistribute and reabsorb, ensuring a juicy and flavourful steak.

Safety

Always use a sharp knife when slicing skirt steak. A dull knife can make the slicing process more difficult and may affect the quality of your cuts. Be mindful of your hand placement when holding the steak to ensure safety. It is recommended to use a cutting glove or a towel to protect your hand from the sharp knife and the hot steak.

Presentation

After slicing, arrange the steak slices neatly on a serving plate or platter. You can also add some garnishes, such as fresh herbs or lemon wedges, to enhance the presentation. Remember to serve the steak while it is still warm to ensure the best dining experience.

Serving suggestions

Skirt steak is a versatile dish that can be served in a variety of ways. Here are some serving suggestions:

As a Main Course

Skirt steak can be served as the main dish, paired with roasted potatoes or grilled vegetables. For a tangy twist, try it with avocado chimichurri. If you're feeling adventurous, slice it up for fajitas, sautéed peppers, and onions, or chop it up for quesadillas or nachos.

In Salads

For a lighter option, skirt steak pairs well with greens such as romaine, spring mix, or arugula. Top it off with a tangy vinaigrette for a refreshing meal.

For Breakfast

Leftover skirt steak makes an excellent breakfast option. Pair it with over-easy eggs, sliced avocados, and sautéed spinach for a hearty morning meal.

With Sides

Skirt steak goes well with a variety of side dishes. Try a potato salad, either German or Japanese style, or opt for some green vegetables like Brussels sprouts, asparagus, or green beans.

In Sandwiches

Skirt steak is perfect for sandwiches, whether it's a classic cheesesteak or a warm steak sandwich with melted butter.

In Pasta Dishes

Add a juicy twist to your pasta by tossing in some chopped-up skirt steak. It goes well with creamy pasta dishes like fettuccine alfredo or sun-dried tomato fettuccine.

In Rice Bowls

Create a hearty rice bowl by adding skirt steak to your favourite grains. Top it off with roasted or raw veggies, a fried egg, or your choice of sauce.

In Wraps

For a handheld option, wrap sliced skirt steak in a flour tortilla or flatbread with your choice of veggies and a creamy spread like Greek yogurt.

With Baked Potatoes

Poke holes in washed potatoes, brush with oil, and bake until crispy. Slice open the potatoes, top with chopped skirt steak and cheese, and pop them back in the oven until melted.

In Scrambled Eggs or Omelettes

Chop up skirt steak and add it to your scrambled eggs or omelette for a hearty breakfast option.

In Stir-Fries

Skirt steak is perfect for Asian stir-fries like beef and broccoli, pepper steak, or Mongolian beef.

With Pesto Butter

For an indulgent treat, serve your skirt steak with a side of herbaceous, creamy pesto butter.

Frequently asked questions