How to Cook Skirt Steak

Skirt steak mimics other long, thin cuts of steak, like flank steak, in looks, but this cut deserves the attention that it doesn’t usually get. Skirt steak is less well-known than some other seemingly more decadent cuts, but it’s definitely one you should know about if you like marinating steak and making creative steak dishes. 

Cooking skirt steak takes a little more care than other cuts because its fibrous texture could get tough when things go wrong. However, this guide walks you through the most common cooking methods for skirt steak, so that you can whip up steak salads and fajitas in no time.

What Is Skirt Steak?

Skirt steak, hanger steak, flank steak — they all look relatively similar at first glance and are even used for similar purposes, so what’s the difference between them? Take a closer look at the skirt steak and you’ll notice one visible difference right off the bat: its very prominent grain. Skirt steak has long muscle fibers running through it, and it’s easy to spot them. Those fibers are so visible because skirt steak comes from the area right under the ribs, which is full of muscle.

While the origin of the name “skirt steak” remains unknown, the cut has been used for generations, especially in Hispanic cultures. Today, skirt steaks are more popular with commercial and restaurant buyers than with the general population.

What Cut of Beef is Skirt Steak

The skirt steak comes from the plate section of a cow, located in the abdominal area underneath the ribs. This area is muscled and fibrous, which is why skirt steak can be tough if not cooked properly. 

Skirt steak comes in two portions, the inside skirt and the outer skirt. The inside skirt steak tends to be a little tougher, as it comes from the abdominal area. The outer skirt steak is usually more tender because it’s from the diaphragm and yields a thicker cut. 

There isn’t much skirt steak from one animal to go around. Butchers only get one inside skirt and one outside skirt from a cow, so the price of skirt steak can be steep, especially for consumers who don’t buy it on the mass market.

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

Skirt steak and flank steak are often mistaken for each other, and it’s easy to see why. Both are long, lean cuts with visible grain and bold, beefy flavor. But there are a few key differences that set them apart. 

Skirt steak comes from the plate section of the cow, while flank steak is cut from the lower abdominal area. Skirt steak tends to be thinner, longer, and has a more pronounced grain, which helps it soak up marinades and cook quickly. It’s also a bit more fibrous, meaning it can get chewy if overcooked. Flank steak, while still lean, is slightly thicker and often a little more tender when sliced correctly.

Because of its quick-cooking nature, skirt steak is a go-to for fajitas, stir-fries, and steak tacos. Flank steak is a popular choice for stuffed steak recipes, steak pinwheels, or slicing into strips for steak salads and grain bowls.

Choosing the Right Cut of Skirt Steak

When buying skirt steak, you’ll likely have the option between inside and outside skirt. If you can find it, opt for the outside skirt. It’s thicker, wider, and generally more tender than the inside cut. Outside skirt comes from the diaphragm muscle and has a looser grain, which makes it easier to cook evenly and slice after grilling or searing. The inside skirt is a bit thinner and narrower with more connective tissue, so it can turn chewy if overcooked or not sliced properly. 

Both cuts benefit from a good marinade and high-heat cooking method. If your butcher doesn’t specify which one they’re selling, just ask. A knowledgeable butcher will be able to point you to the best skirt steak for your recipe.

More important, perhaps, is the overall health of the skirt steak cut. Look for a cut that’s deep red with minimal gray spots or discoloration. The meat should feel firm to the touch, with visible marbling running throughout — just enough fat to add flavor without being overly fatty. Avoid skirt steaks that look really wet or have a strong odor, which can indicate poor quality.

What is Skirt Steak Best For?

Skirt steak is a flavorful, versatile cut that shines in dishes where bold taste and quick cooking matter. Thanks to its thin profile and strong grain, it soaks up marinades well and cooks fast, making it a favorite for weeknight meals and grilled favorites. Here are a few of the best ways to use skirt steak:

• Fajitas or tacos with grilled peppers and onions
• Stir-fries with soy-based sauces and crisp veggies
• Steak salads with a citrus vinaigrette
• Korean bulgogi or other marinated BBQ dishes
• Steak sandwiches or wraps with bold sauces
• Skewers or pinwheels for the grill or broiler

Prepping and Seasoning Skirt Steak

Season skirt steak lightly with salt and pepper before cooking. If you’d like a more intense flavor, season with your favorite steak seasoning. Or, add a dry rub on all sides of the steak before pan-searing or grilling. Spices like smoked paprika, garlic powder, onion powder, and ground mustard also pair well with skirt steak.

Marinating Skirt Steak

Skirt steak is a favorite for marinating because it soaks up flavors well, and the right marinade can keep it tender rather than tough. For a simple marinade, combine ½ cup soy sauce, ½ cup balsamic vinegar, ⅓ cup olive oil, 1 tbsp brown sugar, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp thyme, 1 tsp oregano, and 1 tsp steak seasoning in a bowl. 

Then, place steaks in a sealable bag and top with marinade. Close the bag and leave it in the refrigerator for at least 3-4 hours, or preferably overnight. Be sure to lay the bag flat to cover the steak in the marinade.

Best Methods of Cooking Skirt Steak

Skirt steak is thinner than other steaks you might be used to cooking, like ribeye and strip steak. Still, you can cook it using the same methods; just be sure to keep a close eye on it to avoid overcooking.

Before cooking skirt steak, be sure to season with salt on all sides and leave at room temperature for about 45 minutes, allowing a natural brine to form for crispier edges.

Grilling Skirt Steak

Skirt steak is ideal for grilling thanks to its thin shape and ability to take on char quickly without drying out. You can use a gas or charcoal grill; either way, high heat and quick cooking are key to keeping this cut juicy and flavorful.

Charcoal

• Light coals and wait until they’re covered in white ash.
• Spread coals evenly for direct high heat.
• Oil grill grates and season the steak with salt and pepper.
• Lay the steak directly over the hottest part of the grill.
• Sear 3-4 minutes per side, turning only once.
• Check internal temp and remove at 125-130 degrees for medium-rare.
• Let the steak rest under foil for 5-10 minutes.
• Slice thinly against the grain to serve.

Gas

• Brush olive oil on the grill grates to prevent sticking.
• Preheat grill to high heat (around 500 degrees).
• Pat the skirt steak dry and season with salt and pepper.
• Place the steak on the hottest part of the grill.
• Sear for 3-4 minutes on each side, flipping once with tongs.
• Remove from grill when the internal temperature is reached (let it cook to 125 degrees for medium-rare).
• Transfer to a plate and tent loosely with foil.
• Let rest 5-10 minutes before slicing against the grain.

Grilling Skirt Steak on Skewers 

Because skirt steak is relatively thin, you don’t typically cut it into chunks like you would if you were skewering other cuts of beef. Instead, slice the steak into thin strips along the grain. Marinate if desired. Then, thread each piece of steak lengthwise onto the skewers. Grill over high heat for about 3-4 minutes; turn once to the other side, and grill for another 3-4 minutes. Let rest for 5 minutes before serving.

Pan-Seared Skirt Steak

• Season steak with additional salt, if desired, and ground black pepper.
• Preheat a cast-iron skillet over medium-high heat with one tablespoon olive oil.
• Sear one side for 3-4 minutes. Then, use tongs to flip the steak to the other side to sear for 2-4 minutes.
• Rest the steak on a cutting board or plate tented with foil for 5 minutes. Cut against the grain to slice before serving (optional). 

Cooking Skirt Steak in the Oven

• Preheat the oven to 425 degrees.
• Pat the steak dry and season both sides with salt and pepper.
• Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat.
• Sear the steak for 2-3 minutes on one side until browned.
• Flip the steak and immediately transfer the skillet to the oven.
• Roast for 4-6 minutes, depending on thickness, until the internal temperature reaches 125-130 degrees for medium-rare.
• Remove from the oven and let rest on a foil-tented plate for 5-10 minutes.
• Slice thinly against the grain before serving.

Reverse Sear Method for Skirt

• Preheat the oven to 225 degrees. Place an oven rack inside an oven-safe pan.
• Add steak to the oven rack. Season with black pepper and additional salt, if desired.
• Cook for 25-30 minutes. The internal temperature should read 125 degrees for medium-rare.
• Preheat a cast-iron skillet over medium-high heat with one tablespoon of oil.
• Add steaks to the pan and sear on each side for 2-3 minutes until golden brown.
• Rest on a foil-tented plate for 5 minutes before serving. Slice against the grain, if desired.

Skirt Steak Sous Vide 

• Marinate steak, if desired, for several hours or overnight before using this method.
• Preheat the precision cooker to 125 degrees. 
• Place steak in the sous vide bag. Vacuum-seal it to remove the air.
• Place the bag in the preheated water so that it’s fully submerged.
• Cook for 1 ½ – 2 hours.
• Preheat a cast-iron skillet to medium-high with one tablespoon oil.
• Sear the steak on each side for 1-3 minutes until golden brown.
• Rest at room temperature on a plate tented with foil for 5 minutes before serving. 

Broiled Skirt Steak

• Preheat your oven’s broiler on high.
• Line a baking sheet with foil and place a wire rack on top, if available.
• Pat the steak dry and season both sides with salt and pepper.
• Place the steak on the prepared rack or directly on the foil-lined sheet.
• Position the baking sheet about 4-6 inches from the broiler.
• Broil for 3-4 minutes on the first side.
• Flip with tongs and broil another 3-4 minutes.
• Use a thermometer to check for 125-130 degrees for medium-rare.
• Remove from the oven and let rest for 5-10 minutes before slicing.

Air Fryer Skirt Steak

• Preheat the air fryer to 400 degrees.
• Pat the steak dry and season with salt and pepper or your preferred dry rub.
• Lightly spray the air fryer basket with cooking spray.
• Place the steak in a single layer in the basket.
• Air fry for 6-8 minutes, flipping halfway through.
• Check that the internal temperature reaches 125-130 degrees for medium-rare.
• Transfer to a plate and tent loosely with foil.
• Let rest for 5-10 minutes before slicing against the grain.

Easy Pan-Seared Skirt Steak Recipe

Ingredients

• 2 6-8oz skirt steaks
• kosher salt
• 1 tbsp olive oil
• ground black pepper
• 1 tbsp minced garlic

Instructions

1. Rub salt into all sides of the skirt steaks. Rest at room temperature for 45 minutes.
2. Preheat a cast-iron skillet with olive oil over medium-high heat.
3. Sprinkle pepper on steaks before adding them to the pan. Sear for about 2-3 minutes on each side until golden brown.
4. Turn the heat to low. Add the minced garlic to the pan. Spoon garlic and olive oil over the steaks, cooking for another 1-2 minutes until garlic becomes aromatic. Check that the internal temperature is 125-130 degrees for medium-rare.
5. Remove steaks from the heat and place on a plate tented with foil for 5-10 minutes before serving. If desired, slice steaks against the grain.

What’s the Best Way to Slice Skirt Steak?

The best way to slice skirt steak is to cut it thinly against the grain. Skirt steak has long, visible muscle fibers, and cutting across them shortens those fibers, making each bite more tender and easier to chew.

First, locate the direction of the grain, then turn the steak and slice perpendicular to those lines. Aim for slices about ¼ inch thick. This technique is especially important if your steak is cooked past medium-rare, when it can become tougher and may need some extra help to tenderize.

How to Check Skirt Steak for Doneness

Skirt steak is one of the quickest to cook because of its thin profile. Expect the following cooking times for each method:

• Oven: 10-20 minutes
• Grilled: 8-12 minutes
• Stove Top: 8-10 minutes
• Broiler: 8-10 minutes
• Air Fryer: 6-10 minutes

Knowing cooking times can help you prepare to cook skirt steak, but it’s best to know how to check that your steak is done instead of just relying on time. That happens by using a thermometer. Use a digital meat thermometer to check the thickest part of the steak. For medium-rare, you’ll want it to reach 125-130 degrees before pulling it from the heat. Your steak will cook a little more as it rests to reach its full doneness level. Add five more degrees for each level of doneness (remove from heat at 130-135 degrees for medium, for example).

Cooking Skirt Steak at Home

Skirt steak is a thin cut that’s not typically found in your local supermarket. However, your butcher likely has some in stock. But, expect to pay a bit for it, as there’s not much skirt steak from each animal to go around. When cooking at home, remember to stay vigilant to avoid overcooking. This quick-to-cook cut can get overdone fast if you’re not careful.

Want some at-home cooking inspiration for skirt steak? Try our Grilled Thai Coconut-Lime Skirt Steak recipe or our Fresh Garlic Cilantro Steak Sauce recipe, which is perfect for elevating skirt steak to the next level.