Skirt Steak Recipe

Make the marinade

In a shallow bowl or zip-top bag combine olive oil, lime juice, soy sauce, minced garlic, ground cumin, smoked paprika, oregano, black pepper, kosher salt and red pepper flakes (if using). Stir or shake until emulsified.

Marinate the steak

Place trimmed skirt steak in the bowl or bag and coat thoroughly with the marinade. Press out excess air and refrigerate for at least 30 minutes and up to 6 hours. If short on time, 30–45 minutes still adds good flavor.

Bring to room temperature

Remove the steak from the refrigerator 20–30 minutes before cooking so it comes close to room temperature. Pat the steak dry with paper towels and reserve marinade.

Preheat grill or skillet

Heat a heavy cast-iron skillet or grill over high heat until very hot (about 5–8 minutes). If using a skillet, add 1 tsp neutral oil and heat until shimmering.

Sear the steak

Season the surface very lightly with a pinch of additional salt. Place the skirt steak on the hot grill or skillet. Sear without moving for 3–4 minutes to develop a deep crust. Flip and sear the other side 2–3 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). Adjust time for desired doneness: add 1–2 minutes per side for medium.

Rest the steak

Transfer the steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes so juices redistribute.

Finish with butter and slice

While the steak rests, melt the unsalted butter and brush lightly over the steak. Slice the skirt steak thinly across the grain into 1/4-inch slices to maximize tenderness.

Garnish and serve

Arrange sliced steak on a platter, sprinkle chopped cilantro on top, and serve with lime wedges and warm tortillas or sliced bread if using. Offer reserved marinade reduced into a quick sauce: simmer marinade in a small saucepan for 2–3 minutes until bubbly and safe, then spoon over slices if desired.