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- 1 1/2 Teaspoon olive oil
- Salt and pepper, to taste
- 12 Ounces skirt or flank steak
- 2 Cups cherry tomatoes
- 2 cloves garlic, sliced thinly
- 2 Tablespoons balsamic vinegar
- 4 Cups arugula
Making dinner for two? These healthy recipes have you covered!
Heat the oil in a cast-iron or stainless-steel pan over medium-high heat. When the pan is very hot, season the steak with a few pinches of salt and pepper and add it to the hot pan. Cook for 3-4 minutes per side until caramelized and slightly firm to touch. Remove to a cutting board to rest.
Meanwhile, reduce the heat to medium and add the tomatoes and garlic to the pan. Cook until the garlic is lightly browned, about 1-2 minutes. Add the balsamic vinegar and cook until the skins of the tomatoes start to split, 2 more minutes. Remove the pan from the heat; season with salt and pepper, to taste.
Slice the steak thinly against the grain. Divide the arugula between 2 plates, top each with the steak slices, and pour the cherry tomatoes and pan drippings on top.
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Calories Per Serving374
Folate equivalent (total)86µg21%
Pan-Seared Skirt Steak + Chimichurri
Traditionally used as fajita meat, skirt steak is gaining popularity these days as a stand-alone meat. It&rsquos my preferred cut of beef because it offers great flavor, tenderness, and affordability.I like to pan-sear this all-in-one cut over really high heat in my cast-iron skillet to create a nice char on the outside of the meat (open a window or turn on the fan in the kitchen). Instead of wasting time on a marinade, I prefer to reverse the process by slicing the meat thin and pouring all of the chimichurri sauce over the meat prior to serving. Trust me, it&rsquos a real showstopper when it comes to entertaining. Even better, this chimichurri sauce is super versatile. It also goes well on pork, chicken, and firm cuts of fish, such as shark and swordfish.
Our Best Skirt Steak Recipes
Tender, juicy and quick to cook, skirt steak is welcome at the table any day of the week. Serve the steak as a hearty main course or use as a filling for tacos, salads and more.
Photo By: Armando Rafael ©Armando Rafael Photography
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved
Photo By: Antonis Achilleos
Photo By: Yunhee Kim ©2011, Television Food Network, G.P. All Rights Reserved.
Photo By: Antonis Achilleos
Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved
Photo By: Antonis Achilleos
Skirt Steak with Cheesy Mashed Potatoes
Skirt steak has a long, flat shape so it only needs a few minutes per side to reach doneness. What to do with all that extra time? Make cheesy mashed potatoes from scratch &mdash and get dinner on the table in well under an hour.
Salsa-Marinated Skirt Steak Soft Tacos with Refried White Beans
Who said refried beans had to be pintos? Cannellini beans &mdash cooked in the same skillet as salsa-marinated skirt steak &mdash get the twice-cooked treatment, adding nutty creaminess to meaty tacos.
French Cut Steak
The average steakhouse dinner might cost a pretty penny, but Melissa uses budget-friendly skirt steak to make it work at home. Her recipe starts with a flavor-packed rub and ends with a beefy pan sauce of sweet caramelized onions.
Southwestern Skirt Steak with Cheese Grits
Smoky, cheesy grits are an excellent accompaniment to tender grilled steak. The best part? Because skirt steak cooks so quickly, you&rsquoll have dinner on the table in less than 40 minutes.
Skirt Steak Fajita Pita with Chimichurri
For a filling dish that you can eat on the go, stuff pita pockets with skirt steak, bell peppers, onion and chimichurri.
Skirt Steak Fajitas
Who doesn&rsquot love a big platter of fajitas? To get that restaurant-worthy sizzle, Jeff reserves a bit of his chile-lime marinade and drizzles in the hot skillet just before serving.
Trisha says, "The best thing about a stir-fry is that you can substitute the vegetables you like most."
Cuban Steak with Black Beans and Rice
For a simple, flavor-packed meal, season skirt steak with cumin, lime juice and oregano, then grill to perfection and serve with smoky veggies and fluffy rice and beans.
Beer-Marinated Grilled Skirt Steak
Marinate your skirt steak in layers so that every bite gets packed with flavor.
Mexican Skirt Steak
Salsa isn&rsquot just for snacking &mdash we use it as a marinade for this easy and flavorful main course.
15-Minute Grilled Skirt Steak with Pesto Butter
Skirt steak, a super flavorful and quick-cooking cut of beef, is the star of this 15-minute dinner. Topped with 2-ingredient pesto butter and served with grilled asparagus, this is a recipe that you should have in your back pocket for when guests come over on a busy weeknight, and you want to make a meal that will impress.
The key to Ree&rsquos classic carne asada? The marinade. She combines citrus, honey, fresh herbs and chile pepper for a flavor-packed mixture that improves as it sits.
Grilled Skirt Steak Gyros
Keep steak casual with this Greek-inspired sandwich. Top the olive oil, garlic and oregano-marinated steak with a cool yogurt sauce.
Brown Sugar Skirt Steak
A grilled steak can be a treat anytime of the year. Here we take a few pantry staples like brown sugar and pepper to make the rich fruity and herb notes of a cabernet sauvignon sing.
Thai Noodle-Steak Salad
Quick on the grill and full of flavor, skirt steak is a weeknight no-brainer.
15-Minute Stir-Fried Steak Tacos
We slice skirt steak and cook it quickly at a high temperature to save time and keep the meat tender. Make sure you save the super flavorful collected juices from the steak and onions to drizzle on your tacos.
Skirt Steak With Roasted Root Vegetables
Skirt steak is known for its beefy flavor and low cost, but it can be bit chewy, so it benefits from a quick marinade before it's grilled.
Skirt Steak with Bok Choy
Cooking in a hurry? Ree&rsquos five-star steak dinner will be on the table in just 35 minutes.
Grilled Korean-Style Skirt Steak
Marinating the skirt steak overnight in a sweet and savory combo of sesame, garlic, cola and soy sauce packs it full of flavor. Grill it simply with onions and peppers for one easy, tasty dish.
Grilled Skirt Steak Caprese
Upgrade the classic caprese with juicy balsamic skirt steak.
Skirt Steak Tacos with Roasted Tomato Salsa
Bobby grills steak until it is slightly charred and cooked to medium-rare. Add it to tortillas with lettuce, onion, grilled tomato salsa, sour cream and avocado.
Grilled Skirt Steak with Sticky Barbecue Onions
Gooey barbecued onions are the ideal topping for Michael&rsquos skirt steak, which is sprinkled with oregano and paprika for simple, delicious flavor.
How To Make Balsamic Steak Marinade
To get the best flavor out of this steak recipe, I highly recommend making this balsamic steak marinade. To do that, these are the ingredients you will need:
- Olive oil
- Balsamic Vinegar
- Salt and pepper
Mix all of these ingredients and pour over all the flank steak. Allow the balsamic marinade to seep into the steak for at least 1 hour. 24 hours would give even better flavor, if possible!
How to Cook Skirt Steak Perfectly, No Thermometer Required
An instant-read meat thermometer is an essential kitchen tool for 99 percent of people who cook steaks at home. If you’re looking for a true medium-rare, you’ll want that thermometer to tell you when you're there. But what about the other one percent of people who don’t need a meat thermometer? Well, we don’t exactly know what’s up with them, but if we had to guess, we’d say that they only cook skirt steak. Because once you learn how to cook skirt steak, you'll also learn that you don’t need a thermometer to hit a perfect medium-rare every time when you're working with this magical cut of meat. You can eyeball it and have a juicy, nicely-browned, perfectly pink steak every time.
If you’re not familiar with skirt steak, it’s a flat steak that runs along the ribs of the cow, relatively lean and full of flavor. You’ve probably seen it sliced and served with eggs for breakfast or stuffed into tortillas for fajitas. And it’s the thinness that makes a skirt steak the easiest, most foolproof steak to cook at home. Here’s how to nail it every time:
Start by patting the skirt steak dry with a paper towel. Removing excess moisture from the steak allows the exterior to brown more quickly. Season your steak on both sides with kosher salt and freshly cracked black pepper. Usually, you’d let a thick steak sit out at room temperature for about an hour before cooking to take the chill off, but since the skirt steak is so thin, it only needs to sit for about 15 minutes before it's good to go.
While heating a cast iron pan over high heat, pat the steak dry one more time with a paper towel to remove the last of the exterior moisture. Rub enough olive oil over the steak to lightly coat it. (We like oiling the steak rather than the pan, which cuts down on smoke.) Now, your steak is primed and ready to be cooked.
Once the pan is hot, lay your steak in and leave it undisturbed. The high heat will brown the steak quickly, and once you see a deeply brown, crispy texture on the outside of the steak, flip it. This should only take 2-3 minutes on the first side and 2 minutes on the other side. It’s a very quick cook time, and as a general rule, once both sides are browned, you can assume that the interior is cooked to medium-rare.
Now you let the steak rest for 10 minutes. Again, we’d have to let a larger steak rest for about 30 minutes, but since the skirt steak is so thin, there’s less work to be done. Once it has rested, slice the steak into strips, against the grain. Skirt steak isn’t known for being the most tender steak in the land, so smaller strips make for a more pleasurable eating experience.
That whole steak-cooking situation is going to take you about 30 minutes, which, by our calculations, gives you more time to watch your shows, complain about your boss, hit the gym, or do whatever else it is that you do on a weeknight. More steak! More time! Good things all around.
To christen my new Charbroil Infrared Grill, I decided to make skirt steak.
Skirt steak is a great choice for grilling. It is the cut of meat from the diaphragm and is long and flat. It does well with marinades, similar to flank or hanger steak, and is fairly inexpensive.
It is great in fajitas or on a salad.
I marinated the meat for 2 hours in a nice balsamic vinegar sugar marinade.
It was tender and had a nice caramelized exterior.
Balsamic Seared Skirt Steak: (marinade adapted from Cooking Light)
1 lb. skirt steak
1/4 cup balsamic vinegar
1 tbsp Worcestershire sauce
2 tsp brown sugar
1 large clove garlic, minced
Add all ingredients and place in a ziploc bag (or glass dish) and coat meat, turning once or twice.
Marinate up to 1-2 hours in the fridge.
Unroll the skirt steak and cut the meat into 2 pieces.
Heat grill to high and sear for 3 minutes on each side.
You will have a nice crust.
It is important to let the meat rest at least 5 minutes before slicing.
Place meat on a platter and keep warm with a foil tent.
Slice skirt steak across the grain into thin slices.
kalamata olives, sliced
1/2 red onion, sliced thin
fresh mozzarella balls
roasted red peppers
Arrange salad ingredients in a large wooden bowl.
Drizzle with white balsamic vinegar and extra virgin olive oil.
Season with black pepper.
Pan Seared Skirt Steak
Skirt steak is one of the most over-looked and unappreciated cuts of beef. Yet it's inexpensive, very flavorful, quick to cook, and adaptable to a variety of recipes. The same can be said of the smaller but similar hanger steak which usually costs even less.
I find that the skirt and hanger cuts have such a rich, beefy flavor that I actually eat less of it than when I have one of my most favorite New York strip steaks. But one warning: if skirt or hanger steaks are cooked too long, to medium or well done, they can become tough.
Skirt and hanger steaks are best cooked fast and simply. Don't think you should be doing some fancy marinade because here, a simple rub is actually preferable. Be sure to use a fry or sauté pan that can also go into the oven.
The skirt steak is really versatile. Slicing it against the grain helps counter any toughness and because it's served in slices, it's perfect for fajitas, placed on top of a simple romaine and raw red pepper salad dressed with a balsamic vinaigrette, seasoned with a rub of cayenne and sea salt and served with a side of steamed broccoli, mixed with oven roasted tomatoes and rotini pasta, or served in thick slices alongside pungent green vegetables like kale or broccoli rabe.
- 1 1/2 pounds skirt steak cut into pieces that will fit into a sauté pan
- 2 tablespoons canola or extra virgin olive oil
- About 3 to 4 tablespoons of a favorite spice or mix of spices and aromatics. Choose flavors that you love and that you would like to have faintly echoing your steak. For example:
- 2 tablespoons cumin plus 2 teaspoons salt, 1 tablespoon ground pepper, and 1/4 teaspoon cayenne pepper -- OR
- 2 tablespoons sumac plus 2 teaspoons salt and 1 teaspoon ground pepper -- OR
- Finely minced garlic and ginger that's been scraped on a rasper, plus some salt and ground pepper -- OR
- 3 tablespoons soy sauce plus 1 teaspoon fresh lime juice plus 2 tablespoons finely minced scallion -- OR
- Balsamic vinegar (good stuff but not the special aged kind) plus minced garlic and shallots -- OR
- For a slightly sweet flavor: 1 teaspoon allspice, 1 teaspoon cinnamon, 2 tablespoon salt, 1 teaspoon ground pepper.
- Pre-heat the oven to 400° F.
- Bring the steaks to room temperature (take out of the refrigerator about 20 minutes before cooking.
- The skirt steaks may come in very long strips. Cut them into managable sizes, such about 6-inch lengths so as to easily fit into a 12" fry or sauté pan.
- In a small bowl make a mixture of your rub. Put the steaks into a sheet pan or baking dish and apply the rub to each piece on both sides.
- Bring the fry or sauté pan to a high heat. Add the oil and heat until it's very hot, almost but not quite smoking.
- Place the steaks into the pan and cook about 1 1/2 minutes a side.
- After cooking both sides and having the steaks become nicely brown, put them into the pre-heated 400° F oven for about 5 minutes until medium rare.
Tip: To tell if the steaks are done, instead of using a meat thermometer, just touch them. If they still feel very squishy and soft, put them back into the oven for another minute or two and touch them again. You'll know that the steaks are medium rare when they're still tender but also more firm when you touch them.
Make sure to let the steaks rest (tented with foil) for about 10 minutes after they're done to let the juices settle back in place.
Simple Pan Sauce
Skirt steaks are best cooked simply and combined with other ingredients to make an interesting and full-flavored meal. But if you want to simply serve it as a straight-forward piece of beef, you can still use the brown tasty pieces left behind in the sauté pan to make a simple sauce.
4 tablespoons butter
1/2 cup red wine
1/4 cup finely minced shallots
1/2 cup chicken or beef stock (good boxed broth is fine)
2 teaspoons Dijon mustard
2 teaspoon finely minced fresh thyme
- While the steaks are resting, take the same pan the steaks were cooked in that still has all the cooked pieces left on the bottom of the pan and add 2 tablespoons of the butter. Melt the butter.
- Add the shallots and cook until soft and translucent. About 2 minutes.
- Add the wine, using a wooden spoon to scrape the bottom of the pan to deglaze it. Turn up the heat a little so that the wine bubbles and boils down until it's syrupy, about 2 minutes.
- Add the stock and thyme, keeping the heat medium-high so that it comes to a boil and reduces until about 1/3 of liquid remains.
- Lower the heat and add the mustard, stirring to combine.
- Add the remaining 2 tablespoons of butter, a 1/2 tablespoon at a time.
- Taste and adjust seasoning with salt and pepper.
Slice the steak into thin, 1/2" slices, cutting across the grain, the short way. Drizzle with the sauce. Serve with steamed potatoes and al dente haricots verts.
Gourmet's Sumac Skirt Steak with Pomegrante Reduction
Think skirt steak isn't fancy enough for company? Here's an easy but showy way to combine the rich beef flavor of the skirt steak with the sweetness of pomegranate and tang of sumac. It's from the September 2006 issue of Gourmet.
- 3/4 cup balsamic vinegar
- 1/2 cup corn oil or other neutral oil such as grapeseed or canola
- 1/4 cup Worcestershire sauce
- 2 shallots, roughly chopped
- 2 garlic cloves
- 1 tablespoon cayenne pepper
- 1 tablespoon chopped fresh cilantro leaves
- 1 teaspoon freshly ground black pepper
- 1 tablespoon kosher salt
- 4 pounds skirt steak, cleaned of all exterior fat and connective tissue
- 1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin
- Salt & Pepper (according to taste)
- 3 tbsp Worcestershire sauce
- Any steak seasoning you like
- 1 tbsp olive oil
- 1 carrot
- 1 bell pepper
- 1/2 a zucchini (depending on size)
- 5-6 green onions
- 2 cloves of garlic
- 1 tsp Italian herb seasoning
- 2 tsp butter
- 2 tbsp finely chopped shallots
- 1/4 cup balsamic vinegar
- 2 tbsp brown sugar
- 1/4 cup beef broth
- – Start by prepping the steak. (I used skirt steak cos it’s what I had on hand, but in hind sight, I probably would have gone for a more leaner cut like flank steak or looked for thin sliced sirloin.) I trimmed as much fat as I could and cut the steak into 3 inch wide strips. I managed 8 strips and used the odd shapped ends to taste test my marinade and balsamic glaze. You can then tenderize the meat with a meat hammer (if you’re using sirloin it doesn’t need any tenderizing).
- – Season the steak pieces generously on both sides with salt, pepper and worcestershire sauce. And let them sit in the marinade for atleast 30 mins if not a couple hours.
- – While the steak is marinating you can prep the filling for them. Chop up the carrot, bell pepper and zucchini into matchstick size pieces, little longer than the width of the steak strips. I used a mandolin slicer to jet thin sliced and hand cut them to make matchsticks. I then cut the green onion in a similar size and sliced them in half length wise. For the garlic, simply peel and crush the cloves with the flat side of your knife, just enough to bruise them.
- – Now for the sauce, melt the butter in a small sauce pan on medium heat.
- – Add the finely chopped shallot and sautee it for a minute or 2 until they turn soft and transluscent.
- – Add the balsamic vinegar, brown sugar and beef stock and stir to mix everything well.
- – Allow the sauce to come to a boil and reduce to almost half its volume. You’ll notice it starts becoming thicker and have the consistency of syrup. The butter also starts separating and comes to the top. Turn the heat off and transfer the sauce to a bowl.
- – In the same pan (no need to wash it) add a touch of olive oil and toss in the garlic cloves to allow them to flavor the oil for a few minutes.
- – Turn the heat up to high and toss in the carrots, bell pepper and zucchini (there’s no need to cook the green onion) and stir fry the veggies for no longer than 2-3 minutes.
- – Season them with the the itlalian herb seasoning and salt and transfer the veggies to a bowl.
- – To assemble the steak rolls, simply take a strip of the marinated steak and lay it with the short side towards you. Place the veggies (dont forget the green onion!) in the middle and oll the beef up over the filling, securing it with toothpick. Repeat the same with the other rolls.
- – Heat a large skillet over medium-high heat. Add a touch of oil swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for a couple minutes. Then turn roll and cook it on all sides in the same way. Cook until you’re desired done-ness. I cooked mine medium well and seasoned it with some mesquite seasoning for a touch of a smokey flavor.
- – Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.
Related Recipes & Posts
Click the links below to see the items used to make this recipe.
- – These nesting bowls get used daily in my house. Use a smaller one to whisk together the keto steak marinade and a larger one to store the bag of marinating beef in the refrigerator. – I love to use the sear and oven method for steaks. This is the best pan to go from stove to oven and perfect for steaks.
- Digital Thermometer – So helpful to ensure you are cooking meat to the proper and desired temperature. I love this one because you can set the temperature that you want the meat to reach and it will go off when it’s hit that temp. No more overcooked meat!