Skirt Steak Recipe: 4 Easy and Delicious Ways to Cook It

1. Take the skirt steak out of the refrigerator 30 minutes before cooking. Let it come to room temperature.

2. Pat the steak dry with paper towels. Brush both sides with olive oil.

3. Season both sides generously with salt, black pepper, garlic powder, and smoked paprika.

4. Make the chimichurri by combining parsley, garlic, oregano, olive oil, red wine vinegar, and red pepper flakes in a bowl. Stir well and season with salt and pepper. Set aside.

5. Heat your grill to high heat, around 450°F to 500°F.

6. Place the steak on the grill. Cook for 3 to 4 minutes on each side for medium rare doneness.

7. Remove the steak from the grill and let it rest for 5 minutes on a cutting board.

8. Slice the steak thinly against the grain.

1. In a large bowl or zip-lock bag, mix together the orange juice, lime juice, garlic, cilantro, soy sauce, olive oil, cumin, chili powder, salt, and black pepper.

2. Add the skirt steak to the marinade. Turn it so all sides are well coated.

3. Seal the bag or cover the bowl. Refrigerate for at least 2 hours, or overnight for the best flavor.

4. When ready to cook, remove the steak from the marinade. Shake off any excess liquid and let it sit at room temperature for 20 minutes.

5. Heat a grill or cast iron skillet over very high heat.

6. Cook the steak for 3 to 4 minutes per side until nicely charred on the outside.

7. Transfer to a cutting board and allow it to rest for 5 minutes.

8. Slice thinly across the grain. Serve with warm tortillas, sliced avocado, and fresh salsa.

1. In a bowl, toss the sliced skirt steak with cumin, chili powder, garlic powder, smoked paprika, salt, and black pepper. Mix well so all pieces are evenly coated.

2. Heat 1 tablespoon of olive oil in a large skillet or cast iron pan over high heat.

3. Add the steak strips in a single layer. Cook for 2 to 3 minutes without stirring to get a good sear. Stir and cook for 1 more minute. Remove from the pan and set aside.

4. Add the remaining tablespoon of oil to the same pan. Add the sliced onions and cook for 2 minutes.

5. Add all the bell peppers to the pan. Cook for another 3 to 4 minutes, stirring occasionally, until the vegetables are tender and slightly charred at the edges.

6. Return the steak to the pan. Stir everything together and cook for 1 more minute to combine the flavors.

7. Warm your tortillas in a dry skillet or directly over a flame for a few seconds on each side.

8. Serve the steak and vegetable mixture in the warm tortillas. Top with sour cream, shredded cheese, and a squeeze of fresh lime.

1. Mix cumin, garlic powder, onion powder, chili powder, salt, and black pepper together in a small bowl.

2. Pat the skirt steak dry with paper towels. Rub the spice mix all over both sides of the steak.

3. Heat vegetable oil in a heavy skillet or cast iron pan over high heat until it just begins to smoke.

4. Place the steak in the hot pan. Cook for 3 minutes on the first side without moving it.

5. Flip the steak and cook for another 2 to 3 minutes on the second side.

6. Move the steak to a cutting board and let it rest for 5 minutes. This step is important because it helps keep the juices inside the meat.

7. Slice the steak into thin strips, cutting across the grain.

8. Warm the corn tortillas in a dry skillet for about 30 seconds per side.