How to make the BEST Beef Skirt Steak Recipe!
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★★★★★★ 4.6 (435) Learn how to make the best beef skirt steak with this foolproof recipe featuring a zesty marinade and perfect searing technique.
Ingredients
Instructions
In a small bowl, whisk together the lime juice, olive oil, minced garlic, cumin, smoked paprika, red pepper flakes, salt, black pepper, cilantro, and Worcestershire sauce until well combined.
Pat your beef skirt steak dry with paper towels – this is important for getting a good sear later.
Place the skirt steak in a large zip-top bag or shallow baking dish and pour the marinade over it, making sure all sides are well coated.
If using a zip-top bag, squeeze out as much air as possible before sealing. If using a baking dish, cover tightly with plastic wrap.
Refrigerate for at least 4 hours, but ideally 8 hours or overnight – the longer marinating time allows the flavors to really penetrate the meat.
Remove the steak from the refrigerator about 30 minutes before cooking to bring it closer to room temperature – this ensures more even cooking.
Heat a cast iron skillet or heavy-bottomed stainless steel pan over high heat for about 3 minutes until it’s smoking hot.
Remove the steak from the marinade and pat it dry again with paper towels – excess moisture will prevent proper browning.
Season both sides of the steak generously with additional salt and pepper.
Add the butter to the hot pan and let it foam – this takes about 30 seconds.
Carefully place the steak in the pan – you should hear a satisfying sizzle immediately.
Do not move the steak for at least 4 minutes – this allows a beautiful crust to form on the bottom.
Flip the steak and cook for another 3-5 minutes on the second side, depending on thickness and your preferred doneness (see notes for temperature guide).
If your steak is thicker than 1 inch, you may want to finish it in a 400°F oven for 5-8 minutes rather than cooking it entirely on the stovetop.
Use a meat thermometer to check for doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium.
Transfer the cooked steak to a cutting board and tent loosely with foil.
Let the steak rest for 5-10 minutes – this is crucial as it allows the juices to redistribute throughout the meat.
Slice the steak against the grain (you’ll notice skirt steak has a very pronounced grain) into strips about 1/4 inch thick.
Arrange on a serving platter and drizzle with any pan juices before serving.
