Culinary Arts

How to Grill the Perfect Skirt Steak: Easy Skirt Steak Recipe

Written by MasterClass

May 1, 2019 • 3 min read

MasterClass Video Lessons

Gordon Ramsay Teaches Cooking I

Thin and fatty, affordable skirt steak might be the perfect cut for grilling season.

Close

What Is Skirt Steak?

Skirt steak is a cut of beef that comes from the plate primal, found below the rib. It can be divided into the inside and outside skirt, the latter of which is a little thicker, more tender, and more uniformly shaped than the former. Unfortunately, the outside skirt typically ends up in commercial kitchens, so what you’ll find at the grocery store is usually the tougher and smaller inside skirt.

When cooked over high heat and sliced thinly against the grain, this inexpensive cut can be incredibly rewarding. Because it’s so thin, it’s easy to know when skirt steak is perfectly done: once it’s nicely browned on the outside, the inside should be a perfect medium rare.

What's the Difference Between Skirt Steak and Flank Steak?

Skirt steak and flank steak often get mixed up because they both come from the bottom part of the cow and they look pretty similar. But they’re from different primal cuts: Skirt steak comes from the plate, located below the rib toward the front of the cow, and flank steak comes from the flank, below the loin, towards the back of the cow. Flank steak is thicker and wider than skirt steak, so it won’t cook as quickly. You can use the same cooking methods for skirt and flank steak, so they’re pretty much interchangeable in most recipes, though they require different cooking times.

How to Cook Skirt Steak

Skirt steak benefits from fast, hot cooking, and will be tough if overcooked. It’s ideal for grilling, broiling, or quickly pan-searing in a cast-iron skillet. Or, try cooking directly on hot coals. If your cooking surface is hot enough, it should only take 2 to 3 minutes per side for skirt steak to develop a deep brown crust, at which point the inside should be medium-rare. Like most steaks, skirt steak should rest before serving.

Since it’s a tougher cut, it’s especially important to slice skirt steak thinly, against the grain, because you’ll be chewing with the grain, increasing the apparent tenderness of a naturally tough—but flavorful!—cut. If using skirt steak in a stir-fry, slice the raw steak into thin strips or cubes against the grain, before cooking.

3 Marinades for Skirt Steak

Skirt steak is a good choice for soaking up a marinade due to its loose structure. Marinating meat will add flavor, but it won’t make a tough cut more tender. Salt skirt steak at least 15 minutes before cooking, and if you want to add additional flavors, marinate for at least 30 minutes. The combinations are endless, and skirt steak’s coarse texture will absorb flavors like a sponge.

  1. To make carne asada, marinate skirt steak with garlic cloves, jalapeño, cilantro, and fresh-squeezed lime and orange juice.
  2. Try balsamic vinegar, brown sugar, garlic cloves, and Worcestershire sauce.
  3. Soy sauce is a great marinade on its own or paired with brown sugar or chili paste.

How to Serve Skirt Steak

Once you’ve grilled your perfect skirt steak, try serving with:

Perfect Grilled Skirt Steak Recipe

Ingredient Checklist

Total Time 30 min | Cook Time 5 min | Prep Time 15 min | Serves 4

  • 2 pounds skirt steak
  • 1 teaspoon kosher salt, or to taste
  • Freshly ground black pepper, to taste
  • Extra virgin olive oil, or other vegetable oil, to taste
  1. Pat the steak dry with paper towels. Season generously with salt and pepper. Let rest at room temperature for at least 15 minutes. Rub steak with a light coat of oil.
  2. Prepare a grill by lightly oiling grates or spraying with nonstick cooking spray. For a gas grill, preheat to medium-high heat. Cook steak until a deep brown crust forms, about 2–3 minutes per side.
  3. Let the steak rest 10 minutes and slice into thin strips against the grain on a cutting board.

Sharpen your culinary skills with Chef Gordon Ramsay.