Skirt Steak Recipe

Bring to room temperature

Remove the 8 oz skirt steak from the refrigerator 30–45 minutes before cooking so it comes to room temperature. Pat both sides dry with paper towels to remove excess moisture — this helps achieve a good sear.

Trim any excessive silver skin or large fat deposits from the steak, but leave a little fat for flavor.

In a shallow dish or bowl, combine 1 tablespoon olive oil, 1 tablespoon soy sauce, 1 tablespoon fresh lime juice, 1 minced garlic clove, 1 teaspoon ground cumin and 1/2 teaspoon smoked paprika. Whisk to combine.

Place the steak in the dish and turn to coat both sides. Sprinkle kosher salt (1 tsp) and freshly ground black pepper (1 tsp) evenly over both sides of the steak after coating. Marinate for 20–30 minutes at room temperature (or up to 2 hours in the refrigerator). If refrigerated, bring back to room temperature for 20–30 minutes before cooking.

Heat a heavy skillet (cast iron preferred) or a grill over high heat until very hot — about 5–7 minutes. If using a pan, add a light coating of high smoke-point oil (not listed separately) and heat until shimmering.

When the pan or grill is smoking hot, place the steak down. Cook for 3–4 minutes without moving to develop a deep brown crust. Flip and cook for another 2–3 minutes for medium-rare (internal temperature ~130°F / 54°C). Adjust time by thickness and desired doneness: less time for rare, more for medium.

During the last 30 seconds of cooking, add 1 tablespoon butter to the pan and spoon the melted butter over the steak (baste) to add richness and gloss.

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

Against the grain means cutting perpendicular to the direction of the muscle fibers. Position the steak so you can identify the grain and slice thinly across the grain into 1/4-inch slices. Slicing against the grain ensures tender bites.

If using, sprinkle chopped fresh cilantro (1 tbsp) over the slices and serve with lime wedges, sliced red onion, and warm tortillas or mashed potatoes as desired. Spoon any resting juices from the cutting board over the slices.