Skirt Steak Recipe

In a small bowl, whisk together the olive oil, coconut aminos or soy sauce, lemon juice, garlic, salt, and pepper.

Place the steaks in a gallon zip lock bag and pour the marinade over them. Seal the bag and move the marinade around to coat well.

Marinate skirt steak in the refrigerator for at least 3 hours, but no more than 24 hours. (The meat can get mushy after that.)

Remove the steak from the marinade and discard the marinade. Pat the surface dry.

Preheat a large cast iron skillet over medium-high heat. Once it’s very hot (a drop of water added to it should sizzle away), add a tablespoon of olive oil.

Add the skirt steak to the pan and sear for 2-3 minutes per side for rare, 3-4 minutes per side for medium rare, 3.5-4.5 minutes per side for medium, 4-5 minutes per side for medium well, or 4.5-6 minutes per side for well done. For a nice sear, due to the short cook time, do not move the steak around except to flip. The time will vary depending on your steak thickness and pan, so use a meat thermometer to be sure – 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.

Transfer the steak to a cutting board or plate. Tent with foil and rest for 5 minutes. Then, slice thinly against the grain to serve.