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

Liputan6.com, Jakarta - Are you looking for the best skirt steak recipe to try at home? You have come to the right place. Skirt steak is one of the most rewarding cuts of beef you will ever cook. It comes from the plate section of the cow, just below the ribs, and it is packed with deep, beefy flavor that is hard to beat. Once you try it, it is easy to see why so many people keep coming back to this cut.

What makes skirt steak even better is how versatile it is. There are so many skirt steak recipe ideas out there, and most of them are surprisingly simple to make at home. You do not need to be a professional chef to get great results. On top of that, this cut is much more budget-friendly compared to other premium steaks, which means you can enjoy a restaurant-quality meal without spending too much.

In this article, we will share not one skirt steak recipe, but four. From a grilled version with chimichurri sauce to classic carne asada, fajitas, and tacos, each recipe gives you a new and delicious way to enjoy this cut. Let us get started.

This grilled skirt steak recipe pairs juicy, charred beef with a bright and garlicky chimichurri sauce. The sauce is made with fresh herbs, olive oil, and a little vinegar, which balances the rich flavor of the steak perfectly.

Ingredients:

For the steak:

- 1.5 lbs skirt steak

- 2 tablespoons olive oil

- 1 teaspoon salt

- 1 teaspoon black pepper

- 1 teaspoon garlic powder

- 1 teaspoon smoked paprika

For the chimichurri sauce:

- 1 cup fresh parsley, finely chopped

- 4 cloves garlic, minced

- 2 tablespoons fresh oregano (or 1 teaspoon dried)

- 1/3 cup olive oil

- 2 tablespoons red wine vinegar

- 1/2 teaspoon red pepper flakes

- Salt and black pepper to taste

Instructions:

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.

9. Spoon the chimichurri sauce generously over the sliced steak and serve right away.

This carne asada recipe uses a bold citrus and spice marinade that soaks deep into the meat, making every bite tender and packed with savory flavor. It is a staple of Mexican cooking and perfect for family gatherings.

Ingredients:

- 1.5 lbs skirt steak

- Juice of 2 oranges

- Juice of 2 limes

- 4 cloves garlic, minced

- 1/4 cup fresh cilantro, chopped

- 2 tablespoons soy sauce

- 1 tablespoon olive oil

- 1 teaspoon cumin

- 1 teaspoon chili powder

- 1/2 teaspoon black pepper

- 1/2 teaspoon salt

Instructions:

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.

This steak fajitas recipe combines seasoned skirt steak with colorful bell peppers and onions, all cooked in a hot skillet until slightly caramelized. It is a crowd-pleasing dish that comes together in under 30 minutes.

Ingredients:

- 1.5 lbs skirt steak, sliced into strips

- 1 red bell pepper, sliced

- 1 yellow bell pepper, sliced

- 1 green bell pepper, sliced

- 1 large onion, sliced

- 2 tablespoons olive oil

- 1 teaspoon cumin

- 1 teaspoon chili powder

- 1 teaspoon garlic powder

- 1/2 teaspoon smoked paprika

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- Flour or corn tortillas for serving

- Sour cream, shredded cheese, and lime wedges for topping

Instructions:

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.

This steak tacos recipe keeps things simple with a quick dry rub and a fast sear, then finishes with fresh toppings that add brightness and crunch. It is an easy weeknight meal that feels special every time.

Ingredients:

- 1 lb skirt steak

- 1 teaspoon cumin

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- 1/2 teaspoon chili powder

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 1 tablespoon vegetable oil

- Small corn tortillas

For toppings:

- 1/2 cup diced white onion

- 1/2 cup fresh cilantro, chopped

- 1 avocado, sliced or mashed

- 1 lime, cut into wedges

- Salsa verde or your favorite hot sauce

Instructions:

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.

9. Build each taco with a few strips of steak, diced onion, fresh cilantro, and a slice of avocado. Add a spoonful of salsa verde and a squeeze of lime juice on top before serving.