Perfect Beef Skirt Steak

This juicy and tender beef skirt steak is made with simple ingredients and a quick sear. Ready in minutes, it’s full of rich, beefy flavor that rivals expensive cuts. Ideal for weeknight dinners, tacos, or summer grilling, this recipe shows you how to cook skirt steak perfectly every time.

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Prep Time 10

Cook Time 10

Resting Time 5

Total Time 20

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

1–1.5 pounds beef skirt steak (inside or outside cut) Trim silver skin if necessary
2 tablespoons olive oil Used for searing and flavor
1 teaspoon garlic powder
1 teaspoon onion powder
0.5 teaspoon paprika Optional for smoky flavor
salt and black pepper To taste
1 lime juice (optional for serving) Adds brightness to the dish

Equipment

Cast iron skillet
Tongs
Cutting board
Sharp knife
Mixing bowl

Method

Step 1: Trim off any silver skin or membrane from the steak if needed. Pat the steak dry with paper towels to promote better browning.
Step 2: In a small bowl, mix garlic powder, onion powder, paprika, salt, and pepper. Rub the seasoning evenly over both sides of the steak.
Step 3: Preheat a cast iron skillet over high heat until very hot. Add olive oil and swirl to coat the pan.
Step 4: Place the steak in the pan and sear without moving for 2–3 minutes. Flip and cook the other side for another 2–3 minutes until a crust forms. For medium-rare, cook to 130°F internal temperature.
Step 5: Transfer the steak to a plate and rest for 5 minutes to allow juices to redistribute.
Step 6: Slice thinly against the grain for tenderness. Drizzle with lime juice if desired and serve immediately.

Notes

For extra flavor, marinate the steak in lime juice, garlic, and olive oil for 30 minutes before cooking. Always slice against the grain to keep the meat tender. This steak also cooks beautifully on a grill—use the same timing and seasoning.