Outside Skirt Steak Recipe

Trim any excessive silver skin or very thick fat from the outside skirt steak, but keep a thin layer of fat for flavor. Pat the steak dry with paper towels.

In a medium bowl, whisk together olive oil, soy sauce, lime juice, red wine vinegar, minced garlic, ground cumin, smoked paprika, red pepper flakes, chopped cilantro, kosher salt, and black pepper until combined.

Place the skirt steak in a large resealable plastic bag or nonreactive dish. Pour the marinade over the steak, pressing out excess air from the bag and ensuring the meat is fully coated. Seal and refrigerate for at least 1 hour and up to 8 hours. (Do not exceed 12 hours for skirt steak or the acid will begin to overly break down the meat.)

Remove the steak from the refrigerator 30 minutes before cooking to bring it closer to room temperature; reserve the marinade for brushing if desired, but do NOT use reserved marinade as a sauce unless you boil it for at least 3–5 minutes to kill raw-meat bacteria.

Preheat

Preheat a heavy-duty cast-iron skillet or grill over high heat until it is extremely hot, about 8–10 minutes on a grill or 6–8 minutes on a skillet. If using the oven method, preheat broiler to high and place a rack 6 inches from the heat source.

Pat the marinated steak dry with paper towels to promote a good sear. Lightly brush or rub the vegetable oil over both sides of the steak.

When the pan or grill is smoking hot, lay the skirt steak across the grates or into the skillet. Sear for about 2.5–3 minutes without moving to develop a deep crust. Flip and sear the other side for another 2–3 minutes for medium-rare (internal temperature about 125–130°F / 52–54°C). For medium cook 3.5–4 minutes per side. Time will vary with thickness and heat.

If the steak is thicker in spots or you prefer a more even doneness, move the steak to a cooler area of the grill or reduce the heat and continue cooking, or finish under the broiler for 1–2 minutes per side. Use an instant-read thermometer for accuracy.

During the last minute of cooking, add the butter to the skillet (if using) and spoon the melted butter over the steak once to add gloss and flavor. If grilling, you can brush with a little reserved marinade that has been boiled for 3–5 minutes, or brush with melted butter off the heat.

Transfer the steak to a cutting board and let it rest for 8–10 minutes. Resting allows juices to redistribute and results in a juicier final steak.

Important: skirt steak has a strong grain. Using a sharp knife, slice the steak thinly across the grain at a slight diagonal into 1/4-inch slices. Cutting across the grain shortens fibers and makes the meat tender.

Arrange slices on a platter, sprinkle with coarse sea salt and the chopped cilantro leaves, and serve with lime wedges alongside.