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Beef Skirt Steak

Learn how to cook beef skirt meat for a tender, flavorful dish that shines when seared quickly at high heat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, BBQ
Calories: 290
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb beef skirt meat (inside or outside)
  • 1 tsp kosher salt (adjust to taste)
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp high-smoke-point oil (like avocado or grapeseed)
  • optional lime wedges, chimichurri, or your favorite finishing sauce

Method
 

Preparation
  1. Let the meat sit out for about 15 minutes before cooking to reach room temperature.
  2. Use paper towels to remove any surface moisture from the meat.
  3. Sprinkle salt and pepper generously on both sides of the meat.
  4. Preheat a heavy skillet, preferably cast iron, over high heat for at least 3 minutes, then add oil.
Cooking
  1. Carefully place the steak into the pan and let it sear undisturbed for 2 to 4 minutes, depending on thickness.
  2. Flip the steak and cook the other side for another 2 to 3 minutes, aiming for medium-rare at about 130°F internal temperature.
  3. Remove from the pan and cover loosely with foil, allowing it to rest for 10 minutes.
  4. Slice the steak against the grain at a slight angle for tenderness.
Serving
  1. Serve the steak fresh and hot with lime, sauce, or just as is.

Notes

Skirt steak shines when seared quickly at high heat. It pairs well with bold flavors and high-acid ingredients like chimichurri.