18 Delicious Skirt Steak Recipes Oven Baked

Remove the skirt steak from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.

Heat a large cast-iron skillet over medium-high heat until it’s smoking hot, about 2 minutes, to achieve a perfect sear.

Rub the steak with olive oil and season both sides generously with sea salt and black pepper.

Place the steak in the skillet and cook for 3 minutes on the first side without moving it to develop a golden-brown crust.

Flip the steak and cook for an additional 2-3 minutes for medium-rare, or until it reaches an internal temperature of 130°F on a meat thermometer.

Transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.

In the same skillet, reduce the heat to low and add butter and minced garlic, stirring constantly for 1 minute until fragrant.

Slice the steak against the grain into thin strips, drizzle with the garlic butter, and sprinkle with fresh parsley.

1.5 lbs skirt steak, trimmed of excess fat

2 tbsp fresh rosemary, finely chopped

2 tbsp fresh thyme, finely chopped

3 cloves garlic, minced

1/4 cup rich extra virgin olive oil

1 tsp coarse sea salt

1/2 tsp finely ground black pepper

1 tbsp Dijon mustard

Preheat your grill or grill pan to medium-high heat (450°F) to ensure a perfect sear.

In a small bowl, combine the finely chopped rosemary, thyme, minced garlic, extra virgin olive oil, sea salt, and black pepper to create a fragrant herb paste.

Pat the skirt steak dry with paper towels to remove any moisture, which helps in achieving a better crust.

Brush one side of the steak lightly with Dijon mustard, then spread half of the herb paste evenly over the mustard layer.

Place the steak, herb-side down, on the grill. Brush the top side with mustard and the remaining herb paste.

Grill for 3-4 minutes per side for medium-rare, or until the internal temperature reaches 130°F, using a meat thermometer for accuracy.

Remove the steak from the grill and let it rest for 5 minutes under a foil tent to allow the juices to redistribute.

Slice the steak against the grain into thin strips to ensure tenderness in every bite.

2 tbsp smoked paprika

1 tbsp cayenne pepper

1/2 cup rich extra virgin olive oil

1/4 cup fresh lime juice

1 cup finely chopped fresh parsley

1/2 cup finely chopped fresh cilantro

1 tsp red pepper flakes

1/2 tsp freshly ground black pepper

Preheat your grill to high heat, aiming for a temperature of 450°F to ensure a perfect sear on the steak.

In a small bowl, combine the smoked paprika, cayenne pepper, and coarse sea salt to create a dry rub for the steak.

Generously apply the dry rub to both sides of the skirt steak, pressing gently to adhere the spices to the meat.

Place the steak on the preheated grill and cook for 4 minutes on each side for medium-rare, or adjust time based on your preferred doneness.

While the steak cooks, whisk together the extra virgin olive oil, fresh lime juice, parsley, cilantro, minced garlic, red pepper flakes, and black pepper in a bowl to make the chimichurri sauce.

Remove the steak from the grill and let it rest for 5 minutes to allow the juices to redistribute.

Slice the steak against the grain into thin strips to ensure tenderness.

Serve the sliced steak drizzled with the chimichurri sauce, offering extra sauce on the side for dipping.

1.5 lbs skirt steak, well-marbled and at room temperature

2 tbsp rich extra virgin olive oil

1 tsp freshly cracked black pepper

2 cloves garlic, minced

1 tbsp fresh rosemary, finely chopped

1 lb baby potatoes, halved

2 cups rainbow carrots, peeled and cut into sticks

1 large red onion, sliced into wedges

1 tbsp balsamic vinegar

Preheat your oven to 400°F (204°C) to ensure it reaches the perfect temperature for roasting vegetables.

In a large bowl, toss the baby potatoes, rainbow carrots, and red onion wedges with 1 tbsp of olive oil, balsamic vinegar, and a pinch of sea salt and black pepper until evenly coated.

Spread the vegetables in a single layer on a baking sheet and roast for 25 minutes, or until they are tender and have developed a golden-brown exterior.

While the vegetables roast, season the skirt steak generously on both sides with the remaining sea salt, black pepper, minced garlic, and chopped rosemary.

Heat the remaining 1 tbsp of olive oil in a cast-iron skillet over high heat until shimmering but not smoking, about 2 minutes.

Sear the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired level of doneness, using tongs to press down lightly for an even sear.

Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain to ensure tenderness.

Arrange the roasted vegetables on a platter, top with sliced skirt steak, and drizzle any accumulated juices over the top for added flavor.

1/4 cup aged balsamic vinegar, with a deep, complex sweetness

2 cloves garlic, minced to release their pungent aroma

1 tbsp fresh rosemary, finely chopped for a fragrant touch

1 tsp coarse sea salt, for a crunchy texture

1/2 tsp freshly ground black pepper, for a subtle heat

In a small bowl, whisk together the aged balsamic vinegar, extra virgin olive oil, minced garlic, chopped rosemary, sea salt, and black pepper to create a marinade.

Place the skirt steak in a large resealable plastic bag and pour the marinade over it, ensuring the steak is fully coated. Seal the bag and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.

Preheat your grill to medium-high heat, approximately 400°F, to ensure a perfect sear.

Remove the steak from the marinade, letting excess drip off, and grill for 3-4 minutes per side for medium-rare, or until the internal temperature reaches 130°F on a meat thermometer.

Let the steak rest for 5 minutes before slicing against the grain to ensure tenderness.

2 lbs Yukon Gold potatoes, thinly sliced

3 tbsp rich extra virgin olive oil

4 cloves garlic, minced

1 tsp kosher salt

1/2 cup beef broth

1/4 cup grated Parmesan cheese

Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking.

Season the skirt steak evenly with kosher salt and finely ground black pepper, enhancing its natural flavors.

Heat 2 tbsp of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, then sear the steak for 3 minutes per side for a medium-rare finish.

Transfer the seared steak to a plate and let it rest, allowing the juices to redistribute for a tender bite.

In the same skillet, add the remaining olive oil, minced garlic, and chopped rosemary, sautéing until fragrant, about 1 minute.

Layer the thinly sliced Yukon Gold potatoes in a baking dish, pour the garlic-rosemary mixture over them, and toss to coat evenly.

Pour beef broth over the potatoes, then bake uncovered for 25 minutes, or until the potatoes are tender and the edges are golden.

Slice the rested skirt steak against the grain into thin strips and arrange them over the baked potatoes.

Sprinkle grated Parmesan cheese over the top and bake for an additional 5 minutes, or until the cheese is melted and bubbly.