How to Cook Skirt Steak

Skirt steak has bold beef flavor and a loose grain that takes well to marinades. Because it is relatively thin, it cooks quickly and benefits from strong heat.

Before cooking

  1. Pat the steak dry. Trim only loose surface fat or silver skin.
  2. Season with kosher salt and pepper, or marinate for 30 minutes to several hours.
  3. Preheat a grill or cast-iron pan until thoroughly hot.

High-heat method

  1. Lightly oil the steak rather than flooding the pan.
  2. Cook over high heat until the first side is deeply browned, then turn and finish the second side.
  3. Check the thickest section with an instant-read thermometer. Thin skirt steak can move through doneness quickly.
  4. Rest for 5 to 10 minutes.

The most important step: slice across the grain

The grain in skirt steak is easy to see. Cut the steak into manageable sections, rotate each section so the fibers run across your knife, and slice thinly against the grain.

Serving ideas

Serve skirt steak with chimichurri, in tacos, over rice, or alongside roasted vegetables. Its strong flavor also stands up well to citrus, garlic, and chile-based marinades.

For food safety, USDA guidance for whole cuts of beef is 145°F with a three-minute rest. Culinary doneness preferences vary.

Shop USDA Prime skirt steak.

Back to blog