Skirt Steak Recipe
Make Skirt Steak Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Steak & Marinade
Finish & Serving
Method
Steak & Marinade
- 1
Prepare marinade
In a medium bowl combine olive oil, soy sauce, lime juice, minced garlic, ground cumin, smoked paprika, brown sugar, red pepper flakes, 1 teaspoon of the kosher salt, and 1/4 teaspoon black pepper. Whisk until blended.
- 2
Marinate steak
Place the skirt steak in a shallow dish or large resealable plastic bag. Pour the marinade over the steak, turning to coat both sides. Seal or cover and refrigerate for 30 minutes to 2 hours. (If short on time, 30 minutes still imparts good flavor; avoid exceeding 6 hours for skirt steak.)
- 3
Cooking & Finish
- 4
Preheat and season
Pat the steak dry with paper towels. Sprinkle remaining 1/4 teaspoon kosher salt evenly over both sides of the steak and the remaining 1/4 teaspoon black pepper. Preheat a heavy skillet or cast-iron pan over high heat until very hot (2–4 minutes). If grilling, preheat grill to high (450–550°F / 230–290°C).
- 5
Sear the steak
Add a thin film of oil to the hot pan (if using a grill, oil the grates). Place the skirt steak in the pan across the grain. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). For medium, cook 3 minutes per side (130–140°F).
- 6
- 7
Slice and serve
Trim any excess fat if desired. Slice the skirt steak thinly against the grain into 1/4-inch slices. Arrange on a platter, sprinkle with chopped cilantro and sliced green onions if using, and serve with lime wedges to squeeze over the meat.