Skirt steak is the long, boneless portion of the cow’s diaphragm. Although skirt steak toughens as it is cooked, if prepared properly, it can be a remarkably tender piece of beef. Unlike typical marinade options that involve leaving the seasoned piece of meat in the refrigerator for hours, skirt steak only needs to marinate for 10 to 15 minutes, or as long as it takes to come to room temperature. While grilling is an option, there are three additional ways to cook skirt steak: broiling, pan searing or a combination of searing and roasting.

Things You'll Need


Broiling

Prepare the skirt steak by seasoning it with a dry rub, then allow it to come to room temperature. Seasoning can be as simple as salt and pepper, depending on your taste.

Set the oven to broil.

Place the skirt steak on a broiling pan approximately 5 inches below the broiler.

Cook the steak for 3 to 4 minutes.

Flip the steak using tongs and cook for an additional 3 to 4 minutes.

Use a meat thermometer to check the inside temperature of the steak. The inside temperature of skirt steak be no less than 160 degrees Fahrenheit.

Pan Searing

Set stove top to medium-high.

Rub skirt steak with butter and place into heated skillet. Be sure to add a small amount of butter to skillet before adding the steak.

Cook steak for 3 to 4 minutes and flip.

Sear steak for an additional 3 to 4 minutes, then remove from pan.

Check inside temperature using the meat thermometer and ensure inside temperature is no less than 160 degrees Fahrenheit. Additional cooking may be needed to reach target temperature.

Searing and Roasting

Preheat oven to 400 degrees Fahrenheit.

Prepare the skirt steak by seasoning it with a dry rub and allow it to come to room temperature.

Sear the skirt steak for 1 to 2 minutes on each side.

Remove frying pan from stove and place into preheated oven for 5 to 7 minutes.

Remove pan from oven and check inside temperature of beef using the meat thermometer. Temperature should be no less than 160 degrees Fahrenheit.

Tips

  • Skirt steak is best when prepared rare or medium-rare, as it is known to toughen the longer it is cooked.

  • For best results, the steak should be sliced thin after cooking.