29 Mouthwatering Easy Skirt Steak Recipes to Try

Whether you’re craving a quick weeknight dinner or planning a weekend grill session, skirt steak is your secret weapon for delicious meals in minutes. This versatile cut transforms into everything from sizzling fajitas to savory stir-fries with minimal effort. Get ready to discover 29 mouthwatering recipes that will make skirt steak your new go-to favorite—each one guaranteed to impress with flavor and simplicity!

Grilled Skirt Steak with Chimichurri Sauce

Often overlooked but incredibly flavorful, skirt steak becomes tender and juicy when grilled properly. Our version pairs it with a vibrant chimichurri sauce that cuts through the richness. This Argentine-inspired dish comes together quickly for a satisfying weeknight meal.

Ingredients

– 1.5 lbs skirt steak (trim excess fat if needed)
– 3 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– ½ tsp black pepper (freshly ground preferred)
– 4 garlic cloves (minced)
– 1 cup fresh parsley leaves (packed tightly)
– ¼ cup fresh oregano leaves
– ¼ cup red wine vinegar
– ½ tsp red pepper flakes (adjust to heat preference)
– ¼ cup extra virgin olive oil

Instructions

1. Pat the skirt steak completely dry with paper towels.
2. Rub 1 tablespoon olive oil evenly over both sides of the steak.
3. Season both sides generously with kosher salt and black pepper.
4. Let the steak rest at room temperature for 30 minutes before grilling.
5. Preheat your grill to high heat, approximately 450°F.
6. Combine parsley, oregano, minced garlic, and red pepper flakes in a food processor.
7. Pulse the herb mixture 5-6 times until coarsely chopped.
8. Transfer the herb mixture to a small bowl.
9. Whisk in red wine vinegar and ¼ cup extra virgin olive oil until well combined.
10. Season the chimichurri sauce with ¼ teaspoon salt.
11. Place the skirt steak on the hot grill grates.
12. Grill for 3-4 minutes until well-seared with visible grill marks.
13. Flip the steak using tongs, not a fork, to prevent juice loss.
14. Grill for another 3-4 minutes for medium-rare (130°F internal temperature).
15. Transfer the steak to a cutting board.
16. Let the steak rest for 5-7 minutes to allow juices to redistribute.
17. Slice the steak thinly against the grain at a 45-degree angle.
18. Serve the sliced steak topped with chimichurri sauce.

Grilled skirt steak offers a perfect balance of charred exterior and tender, juicy interior. The chimichurri’s bright acidity and herbal notes complement the beef’s richness beautifully. Serve it over rice, in tacos, or alongside roasted vegetables for a complete meal that feels both rustic and refined.

Skirt Steak Fajitas with Peppers and Onions

Let’s make skirt steak fajitas that deliver serious flavor without the fuss. Load up warm tortillas with juicy steak, sweet peppers, and caramelized onions for a crowd-pleasing meal that comes together fast.

Ingredients

– 1.5 lbs skirt steak, sliced against the grain into ½-inch strips (for maximum tenderness)
– 2 tbsp olive oil, divided (or any neutral oil)
– 1 large yellow onion, thinly sliced
– 2 bell peppers (any color), thinly sliced
– 3 cloves garlic, minced
– 2 tbsp fresh lime juice
– 1 tsp chili powder
– 1 tsp ground cumin
– ½ tsp smoked paprika
– 8 flour tortillas, warmed
– Salt to taste

Instructions

1. Pat skirt steak strips completely dry with paper towels to ensure proper browning.
2. Season steak evenly with chili powder, cumin, smoked paprika, and ½ tsp salt.
3. Heat 1 tbsp olive oil in a large cast-iron skillet over high heat until shimmering, about 2 minutes.
4. Add steak in a single layer, working in batches if needed to avoid overcrowding.
5. Sear steak without moving for 2 minutes to develop a deep brown crust.
6. Flip steak and cook for 1 more minute until internal temperature reaches 130°F for medium-rare.
7. Transfer steak to a plate and let rest for 5 minutes to redistribute juices.
8. Reduce heat to medium-high and add remaining 1 tbsp olive oil to the same skillet.
9. Add sliced onions and peppers, scraping up any browned bits from the steak.
10. Cook vegetables for 8–10 minutes, stirring occasionally, until softened and lightly charred.
11. Add minced garlic and cook for 30 seconds until fragrant but not burned.
12. Return rested steak and any accumulated juices to the skillet with vegetables.
13. Drizzle lime juice over the mixture and toss everything to combine thoroughly.
14. Warm flour tortillas directly over a gas flame for 15 seconds per side or in a dry skillet.
15. Serve fajita mixture immediately with warm tortillas. Here, the steak stays remarkably juicy against the tender-crisp peppers and sweet, caramelized onions. Heap everything into tortillas with extra lime wedges or a dollop of cool sour cream for contrast.

Skirt Steak Tacos with Avocado Salsa

Mouthwatering skirt steak tacos deliver bold flavor with minimal effort. Marinated steak gets perfectly charred while creamy avocado salsa adds freshness. These tacos come together in under 30 minutes for weeknight perfection.

Ingredients

– 1.5 lbs skirt steak, cut against the grain into 4-inch pieces
– 2 tbsp olive oil, or any neutral oil
– 3 garlic cloves, minced
– 1 tsp cumin
– 1 tsp chili powder
– 1 tsp salt
– 1/2 tsp black pepper
– 8 corn tortillas, 6-inch size
– 2 ripe avocados, pitted and diced
– 1/4 cup red onion, finely chopped
– 1 jalapeño, seeded and minced
– 1/4 cup cilantro, chopped
– 2 tbsp lime juice, fresh squeezed
– 1/4 tsp salt

Instructions

1. Pat skirt steak completely dry with paper towels.
2. Rub steak with olive oil on both sides.
3. Combine garlic, cumin, chili powder, salt, and pepper in small bowl.
4. Press spice mixture firmly onto both sides of steak pieces.
5. Let steak rest at room temperature for 15 minutes while preparing salsa.
6. Combine diced avocados, red onion, jalapeño, cilantro, lime juice, and salt in medium bowl.
7. Gently fold avocado salsa ingredients until just combined.
8. Heat large cast iron skillet over high heat until smoking hot, about 3 minutes.
9. Place steak pieces in skillet without crowding, cooking in batches if needed.
10. Cook steak for 3 minutes without moving to develop crust.
11. Flip steak and cook additional 2-3 minutes for medium-rare (130°F internal temperature).
12. Transfer cooked steak to cutting board and let rest 5 minutes.
13. While steak rests, warm tortillas in dry skillet over medium heat for 30 seconds per side.
14. Thinly slice steak against the grain into 1/4-inch strips.
15. Fill warm tortillas with sliced steak.
16. Top generously with avocado salsa.
Vibrant charred steak contrasts beautifully with cool, creamy avocado salsa. The corn tortillas provide sturdy texture that holds up to the juicy filling. Serve immediately with extra lime wedges for squeezing over the top.

Pan-Seared Skirt Steak with Garlic Butter

Every home cook needs a reliable steak recipe in their arsenal. This pan-seared skirt steak delivers restaurant-quality results with minimal effort. The garlic butter elevates the simple preparation into something special.

Ingredients

– 1.5 lbs skirt steak, patted dry
– 2 tbsp high-smoke-point oil (like avocado or grapeseed)
– 4 tbsp unsalted butter, softened
– 3 garlic cloves, minced
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– 2 tbsp fresh parsley, chopped
– 1 tsp lemon juice, optional for brightness

Instructions

1. Remove steak from refrigerator 30 minutes before cooking to reach room temperature.
2. Pat steak completely dry with paper towels to ensure proper searing.
3. Season both sides generously with kosher salt and freshly ground black pepper.
4. Heat a heavy skillet over high heat until smoking hot, about 3-4 minutes.
5. Add high-smoke-point oil and swirl to coat the bottom evenly.
6. Place steak in the hot skillet and press down gently with tongs for full surface contact.
7. Cook undisturbed for 3 minutes to develop a deep brown crust.
8. Flip steak using tongs and cook for another 3 minutes for medium-rare.
9. Check internal temperature with an instant-read thermometer: 130°F for medium-rare.
10. Transfer steak to a cutting board and let rest for 5-7 minutes to redistribute juices.
11. While steak rests, combine softened butter, minced garlic, and chopped parsley in a small bowl.
12. Stir in optional lemon juice if using for added brightness.
13. Slice steak against the grain into ¼-inch thick strips.
14. Top sliced steak with garlic butter compound and let it melt over the hot surface.

Vibrant garlic butter melts into the juicy, medium-rare steak, creating a rich sauce that coats every slice. The contrast between the crispy seared crust and tender interior makes this dish satisfyingly textural. Serve over creamy polenta or alongside roasted vegetables to soak up the flavorful butter.

Asian Marinated Skirt Steak with Sesame Scallions

Whip up this Asian-inspired skirt steak that transforms simple ingredients into a flavor-packed meal. Marinating tenderizes the meat while building complex umami notes. Quick cooking keeps everything juicy and vibrant.

Ingredients

– 1.5 lbs skirt steak (slice against the grain for tenderness)
– 1/3 cup soy sauce (or tamari for gluten-free)
– 2 tbsp rice vinegar
– 1 tbsp sesame oil (toasted variety for deeper flavor)
– 2 tbsp brown sugar
– 3 garlic cloves, minced
– 1 tbsp grated ginger
– 1/4 tsp red pepper flakes (optional for heat)
– 2 tbsp vegetable oil (or any neutral high-heat oil)
– 4 scallions, thinly sliced
– 1 tbsp sesame seeds

Instructions

1. Whisk soy sauce, rice vinegar, sesame oil, brown sugar, minced garlic, grated ginger, and red pepper flakes in a bowl until sugar dissolves completely.
2. Place skirt steak in a resealable plastic bag or shallow dish and pour marinade over it, ensuring all surfaces are coated.
3. Refrigerate steak for at least 2 hours or up to 8 hours for maximum flavor penetration.
4. Remove steak from refrigerator 30 minutes before cooking to bring to room temperature for even cooking.
5. Heat vegetable oil in a heavy skillet or grill pan over medium-high heat until shimmering, about 2 minutes.
6. Pat steak dry with paper towels to ensure proper searing and prevent steaming.
7. Place steak in hot pan and cook undisturbed for 3-4 minutes until a dark brown crust forms.
8. Flip steak using tongs and cook another 3-4 minutes for medium-rare (130°F internal temperature).
9. Transfer steak to a cutting board and let rest for 5-7 minutes to redistribute juices.
10. While steak rests, sprinkle sliced scallions and sesame seeds over the cutting board surface.
11. Slice steak thinly against the grain into ¼-inch strips, mixing with scallions and sesame seeds as you cut.

Now you have perfectly rested, thinly sliced steak infused with sesame and scallions. The marinade creates a caramelized crust while keeping the interior remarkably tender. Serve it over rice bowls, in lettuce wraps, or alongside quick-pickled vegetables for contrasting crunch.

Skirt Steak Salad with Blue Cheese and Walnuts

Whip up this satisfying salad when you want something hearty yet fresh. Skirt steak brings rich flavor while blue cheese adds tangy contrast. Walnuts provide the perfect crunchy finish.

Ingredients

– 1 lb skirt steak, trimmed of excess fat
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– 8 oz mixed greens
– ½ cup walnuts, toasted
– ⅓ cup blue cheese crumbles
– ¼ cup red onion, thinly sliced
– 3 tbsp red wine vinegar
– 1 tbsp Dijon mustard
– 1 tsp honey

Instructions

1. Pat the skirt steak completely dry with paper towels.
2. Rub the steak with 1 tablespoon of olive oil.
3. Season both sides evenly with kosher salt and black pepper.
4. Heat a cast-iron skillet over high heat until smoking hot, about 3 minutes.
5. Place the steak in the skillet and cook for 3 minutes without moving.
6. Flip the steak using tongs and cook for another 3 minutes.
7. Transfer the steak to a cutting board and let rest for 8 minutes.
8. While the steak rests, whisk together red wine vinegar, Dijon mustard, honey, and remaining 1 tablespoon olive oil in a small bowl.
9. Slice the rested steak thinly against the grain at a 45-degree angle.
10. Arrange mixed greens on four plates.
11. Top the greens with sliced steak, toasted walnuts, blue cheese crumbles, and red onion slices.
12. Drizzle the dressing evenly over each salad.

Keep leftovers refrigerated for up to 2 days—the steak stays tender when sliced thin. The creamy blue cheese balances the steak’s richness while walnuts add earthy crunch. Try serving it with crusty bread to soak up the extra dressing.

Citrus-Marinated Skirt Steak with Grilled Veggies

Oven-hot summer evenings call for meals that deliver big flavor with minimal fuss. Our citrus-marinated skirt steak with grilled veggies hits all the right notes—bright, savory, and perfectly charred. Let’s fire up the grill and get cooking.

Ingredients

– 1.5 lbs skirt steak (trim excess fat if needed)
– 1/4 cup olive oil (or any neutral oil)
– 1/4 cup fresh lime juice (about 2–3 limes)
– 2 tbsp fresh orange juice
– 3 cloves garlic, minced
– 1 tsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp red pepper flakes (adjust for heat preference)
– 1 large red bell pepper, sliced into 1-inch strips
– 1 medium zucchini, sliced into 1/2-inch rounds
– 1 medium red onion, cut into 1/2-inch wedges
– 1 tbsp chopped fresh cilantro (optional garnish)
– Salt and black pepper to taste

Instructions

1. In a large bowl, whisk together olive oil, lime juice, orange juice, minced garlic, smoked paprika, cumin, red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper.
2. Place skirt steak in a resealable plastic bag or shallow dish and pour half of the marinade over it, reserving the rest for basting. Tip: Massage the bag to coat the steak evenly.
3. Seal the bag and refrigerate the steak for at least 30 minutes or up to 2 hours—avoid over-marinating to prevent the citrus from breaking down the meat fibers.
4. Preheat a grill or grill pan to high heat (450–500°F) and lightly oil the grates.
5. Toss the sliced bell pepper, zucchini, and red onion with 1 tbsp of the reserved marinade and a pinch of salt.
6. Place the marinated skirt steak on the hot grill and cook for 3–4 minutes per side for medium-rare (internal temperature of 130–135°F). Tip: Press down gently with tongs to ensure even contact with the grates.
7. Brush the steak with the remaining marinade during the last minute of cooking.
8. Transfer the steak to a cutting board and let it rest for 5–7 minutes—this allows the juices to redistribute.
9. While the steak rests, grill the vegetables for 6–8 minutes, turning occasionally, until tender and lightly charred.
10. Slice the steak thinly against the grain to maximize tenderness.
11. Serve the sliced steak alongside the grilled vegetables, drizzling any accumulated juices over the top.

Velvety and zesty, the steak’s tender bite pairs beautifully with the smoky sweetness of the grilled veggies. For a fresh twist, pile everything over a bed of cilantro-lime rice or stuff into warm tortillas with a dollop of avocado crema. Leftovers? Thinly slice and toss into a vibrant salad for tomorrow’s lunch.

Skirt Steak with Red Wine Reduction

Every home cook needs a showstopping steak recipe that feels restaurant-worthy. Skirt steak with red wine reduction delivers big flavor with minimal fuss. This dish balances rich, savory notes with a perfectly seared crust.

Ingredients

• 1.5 lbs skirt steak
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp kosher salt
• 1/2 tsp black pepper, freshly ground
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1/2 cup beef broth
• 2 tbsp unsalted butter, cold
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves

Instructions

1. Pat the skirt steak completely dry with paper towels on both sides.
2. Season both sides of the steak evenly with kosher salt and freshly ground black pepper.
3. Heat a large cast-iron skillet over high heat until smoking hot, about 3 minutes.
4. Add olive oil to the hot skillet and swirl to coat the bottom evenly.
5. Place the skirt steak in the skillet and sear for 3 minutes without moving it.
6. Flip the steak using tongs and sear the other side for 3 minutes for medium-rare.
7. Transfer the steak to a cutting board and let it rest for 10 minutes to redistribute juices.
8. Reduce the skillet heat to medium and add minced shallot to the rendered fat.
9. Cook the shallot for 2 minutes until softened, stirring frequently to prevent burning.
10. Add minced garlic and fresh thyme leaves, cooking for 30 seconds until fragrant.
11. Pour in dry red wine, scraping the bottom of the skillet to release any browned bits.
12. Simmer the wine for 5 minutes until reduced by half, stirring occasionally.
13. Add beef broth and continue simmering for 4 minutes until the sauce coats the back of a spoon.
14. Remove the skillet from heat and whisk in cold butter until the sauce is glossy and emulsified.
15. Slice the rested steak against the grain into 1/4-inch thick strips.
16. Arrange the sliced steak on plates and drizzle generously with the red wine reduction.

Zesty and deeply savory, the reduction clings to each tender slice. Serve this steak over creamy polenta or with crispy roasted potatoes to soak up every drop of sauce. The contrast between the charred crust and silky sauce makes each bite memorable.

Spicy Skirt Steak with Cilantro Lime Rice

This spicy skirt steak with cilantro lime rice delivers bold flavor with minimal effort. The marinade tenderizes the meat while packing heat, balanced by fresh rice. You’ll have a restaurant-quality meal ready in under 30 minutes.

Ingredients

• 1.5 lbs skirt steak
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust for heat preference)
• 1 tsp kosher salt
• 1 cup white rice
• 2 cups water
• 1/4 cup fresh cilantro, chopped
• 2 limes
• 1 tbsp butter

Instructions

1. Pat the skirt steak completely dry with paper towels for better browning.
2. Rub the steak with olive oil, coating both sides evenly.
3. Sprinkle minced garlic, chili powder, smoked paprika, cayenne pepper, and kosher salt over the steak.
4. Massage the seasoning into the meat, covering all surfaces.
5. Let the steak rest at room temperature for 15 minutes while you prepare the rice.
6. Rinse 1 cup of white rice under cold water until water runs clear to remove excess starch.
7. Combine rinsed rice and 2 cups water in a medium saucepan.
8. Bring to a boil over high heat, then immediately reduce to low and cover.
9. Simmer rice for 15 minutes without lifting the lid to prevent steam escape.
10. Heat a cast-iron skillet or heavy pan over high heat until smoking hot.
11. Place seasoned steak in the hot pan, listening for a strong sizzle.
12. Sear steak for 3-4 minutes without moving to develop a dark crust.
13. Flip steak using tongs and cook for another 3-4 minutes for medium-rare.
14. Check internal temperature with an instant-read thermometer – 130°F for medium-rare.
15. Transfer steak to a cutting board and let rest for 5 minutes to redistribute juices.
16. Remove rice from heat and fluff with a fork to separate grains.
17. Stir in chopped cilantro, juice of 1 lime, and 1 tbsp butter until butter melts.
18. Slice rested steak thinly against the grain to maximize tenderness.
19. Serve sliced steak over cilantro lime rice.
20. Squeeze remaining lime over the finished dish.

Now you have perfectly tender steak with a spicy crust against cool, citrusy rice. The contrast between the charred meat and bright rice makes each bite dynamic. Try serving it with quick-pickled red onions or avocado slices for extra freshness.

Skirt Steak with Roasted Red Pepper Sauce

Craving a bold, restaurant-quality meal without the fuss? Skirt steak delivers big flavor with minimal effort, especially when paired with this smoky roasted pepper sauce. Charred edges and juicy interior make this cut ideal for quick weeknight dinners or impressive weekend gatherings.

Ingredients

– 1.5 lbs skirt steak, patted dry (trim excess fat if needed)
– 2 large red bell peppers, halved and seeded (or use jarred roasted peppers)
– 3 tbsp olive oil, divided (or any neutral oil)
– 4 garlic cloves, minced (adjust to preference)
– 1 tbsp red wine vinegar
– 1 tsp smoked paprika
– 1/2 tsp cumin
– 1/4 tsp cayenne pepper (optional, for heat)
– Salt and black pepper, to season steak and sauce

Instructions

1. Preheat oven to 425°F.
2. Place bell pepper halves skin-side up on a baking sheet.
3. Drizzle peppers with 1 tbsp olive oil and rub to coat evenly.
4. Roast peppers for 20–25 minutes until skins are blistered and blackened in spots.
5. Transfer peppers to a bowl and cover with plastic wrap for 10 minutes to steam—this loosens the skins for easy peeling.
6. While peppers cool, pat skirt steak dry with paper towels to ensure a good sear.
7. Season steak generously on both sides with salt and black pepper.
8. Heat a cast-iron skillet over high heat until very hot, about 2–3 minutes.
9. Add remaining 2 tbsp olive oil to the hot skillet.
10. Place steak in skillet and cook for 3–4 minutes without moving to develop a deep crust.
11. Flip steak and cook for another 3–4 minutes for medium-rare (130–135°F internal temperature).
12. Transfer steak to a cutting board and let rest for 5–7 minutes to redistribute juices.
13. Peel skins from roasted peppers and discard.
14. Combine peeled peppers, minced garlic, red wine vinegar, smoked paprika, cumin, and cayenne in a blender.
15. Blend until smooth, scraping down sides as needed.
16. Season sauce with salt and black pepper to taste.
17. Slice steak thinly against the grain to maximize tenderness.
18. Serve steak topped with roasted red pepper sauce. Expect a tender, juicy bite with a smoky, slightly tangy sauce that clings to each slice. For a vibrant twist, pile the steak and sauce over creamy polenta or stuff into warm tortillas with fresh cilantro.

Balsamic Glazed Skirt Steak with Rosemary

Unlock restaurant-quality flavor with minimal effort. This balsamic-glazed skirt steak delivers sweet, tangy notes balanced by earthy rosemary. Perfect for weeknights yet impressive enough for guests.

Ingredients

• 1.5 lbs skirt steak (pat dry for better searing)
• 1/2 cup balsamic vinegar (good quality for thicker glaze)
• 2 tbsp olive oil (or any neutral oil)
• 2 tbsp brown sugar (adjust sweetness if preferred)
• 4 fresh rosemary sprigs (or 1 tbsp dried)
• 3 garlic cloves, minced (about 1 tbsp)
• 1 tsp black pepper (freshly cracked preferred)
• 1 tsp salt (coarse kosher works well)

Instructions

1. Combine balsamic vinegar, brown sugar, minced garlic, and 1 rosemary sprig in a small saucepan.
2. Simmer over medium heat for 8-10 minutes until reduced by half and slightly thickened.
3. Pat skirt steak completely dry with paper towels to ensure proper browning.
4. Season both sides of steak evenly with salt and black pepper.
5. Heat olive oil in a cast-iron skillet over high heat until shimmering, about 2 minutes.
6. Sear steak for 3-4 minutes per side until a dark crust forms.
7. Brush half the balsamic glaze over the cooked side while second side sears.
8. Flip steak and brush remaining glaze over other side.
9. Add remaining rosemary sprigs to the hot skillet beside the steak.
10. Cook for 1 minute until rosemary is fragrant and glaze caramelizes.
11. Transfer steak to a cutting board and let rest for 5 minutes to redistribute juices.
12. Slice thinly against the grain at a 45-degree angle for maximum tenderness.

Marbled skirt steak stays remarkably juicy beneath the sticky-sweet glaze. The rosemary-infused balsamic cuts through the richness with acidic brightness. Serve sliced over creamy polenta or stuff into warm tortillas with pickled onions for contrasting crunch.

Skirt Steak Sandwich with Caramelized Onions

Bold flavors and tender textures make this sandwich a weeknight hero. Skirt steak cooks quickly while caramelized onions add sweet depth. You’ll have dinner ready in under 30 minutes.

Ingredients

– 1 lb skirt steak, trimmed of excess fat (slice against the grain for tenderness)
– 2 large yellow onions, thinly sliced (about 4 cups)
– 2 tbsp olive oil, divided (or any neutral oil)
– 1 tbsp balsamic vinegar (adds acidity to balance sweetness)
– 4 crusty rolls, split (ciabatta or hoagie rolls work well)
– 4 slices provolone cheese (or Swiss for sharper flavor)
– 2 tbsp mayonnaise (optional, for spreading)
– 1 tsp kosher salt, divided (adjust to taste)
– ½ tsp black pepper, freshly ground

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add sliced onions and ½ teaspoon salt, stirring to coat evenly.
3. Cook onions for 15–18 minutes, stirring every 3–4 minutes, until golden brown and soft.
4. Stir in balsamic vinegar and cook for 1 more minute to deglaze the pan, scraping up any browned bits.
5. Transfer caramelized onions to a bowl and cover to keep warm.
6. Pat skirt steak completely dry with paper towels to ensure proper searing.
7. Season both sides of steak evenly with remaining ½ teaspoon salt and black pepper.
8. Heat remaining 1 tablespoon olive oil in the same skillet over high heat until smoking lightly.
9. Cook steak for 3–4 minutes per side for medium-rare (130°F internal temperature).
10. Transfer steak to a cutting board and let rest for 5 minutes to redistribute juices.
11. While steak rests, toast split rolls cut-side down in the skillet over medium heat for 1–2 minutes until golden.
12. Spread mayonnaise on toasted rolls if using.
13. Slice rested steak thinly against the grain at a 45-degree angle for maximum tenderness.
14. Divide steak slices evenly among bottom halves of toasted rolls.
15. Top steak with caramelized onions and 1 slice provolone cheese per sandwich.
16. Close sandwiches with top halves of rolls and press gently. Don’t skip resting the steak—it keeps the juices locked in. Deglazing the pan with vinegar lifts flavorful fond for richer onions. Slicing against the grain ensures each bite is tender, not chewy. Drippy, savory, and satisfying, this sandwich balances the steak’s robust char with sweet, soft onions. The provolone melts into the layers, while the crusty roll holds up to the juiciness. Serve with crispy potato wedges or a simple arugula salad for a complete meal.

Chili-Lime Skirt Steak with Corn Salad

A perfectly balanced weeknight meal that comes together in under 30 minutes. Chili-lime skirt steak delivers bold flavor while the fresh corn salad provides a crisp, cooling contrast. This dish requires minimal prep but delivers maximum impact for busy cooks.

Ingredients

– 1.5 lbs skirt steak (slice against the grain when serving)
– 3 tbsp olive oil (divided use)
– 2 tbsp lime juice (fresh squeezed for best flavor)
– 1 tsp chili powder
– 1/2 tsp garlic powder
– 1/2 tsp cumin
– 1/4 tsp salt
– 2 cups corn kernels (fresh or frozen, thawed)
– 1 cup cherry tomatoes (halved)
– 1/4 cup red onion (finely diced)
– 2 tbsp cilantro (chopped)

Instructions

1. Combine 2 tbsp olive oil, lime juice, chili powder, garlic powder, cumin, and salt in a small bowl.
2. Place skirt steak in a shallow dish and pour marinade over both sides.
3. Let steak marinate at room temperature for 15 minutes while you prep other ingredients.
4. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
5. Place steak in hot skillet and cook for 4 minutes without moving to develop a good sear.
6. Flip steak and cook for another 3-4 minutes until internal temperature reaches 130°F for medium-rare.
7. Transfer steak to a cutting board and let rest for 5 minutes to redistribute juices.
8. While steak rests, combine corn, cherry tomatoes, red onion, and cilantro in a medium bowl.
9. Slice steak thinly against the grain to ensure tenderness.
10. Serve sliced steak alongside corn salad.
Caramelized edges on the steak contrast beautifully with the juicy corn salad. Charred bits from the skillet add smoky depth to the chili-lime crust. For a complete meal, serve over cilantro rice or stuff into warm tortillas with avocado slices.

Skirt Steak Stir-Fry with Broccoli and Ginger

Skirt steak delivers incredible beefy flavor that stands up to bold seasonings. This quick stir-fry comes together in under 30 minutes for a satisfying weeknight dinner. The ginger and garlic create an aromatic base that coats every bite.

Ingredients

• 1 lb skirt steak, sliced against the grain into thin strips
• 3 tbsp soy sauce, or tamari for gluten-free
• 2 tbsp vegetable oil, or any neutral oil
• 1 tbsp grated fresh ginger
• 3 cloves garlic, minced
• 4 cups broccoli florets, cut into bite-sized pieces
• 1 tbsp cornstarch
• 1/4 cup water
• 1 tsp sesame oil, for finishing

Instructions

1. Place skirt steak strips in a medium bowl and toss with soy sauce until evenly coated.
2. Let the steak marinate at room temperature for 15 minutes while you prepare other ingredients.
3. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until shimmering.
4. Add broccoli florets and stir-fry for 3-4 minutes until bright green and slightly tender.
5. Transfer broccoli to a plate and set aside.
6. Add remaining 1 tablespoon vegetable oil to the same skillet over high heat.
7. Add grated ginger and minced garlic, stir-frying for 30 seconds until fragrant but not browned.
8. Add marinated steak strips in a single layer, searing for 2 minutes without stirring.
9. Flip steak pieces and cook for another 1-2 minutes until browned on both sides.
10. Return broccoli to the skillet and toss to combine with steak.
11. Whisk cornstarch into water until smooth, then pour into the skillet.
12. Cook, stirring constantly, for 1-2 minutes until sauce thickens and coats ingredients.
13. Remove from heat and drizzle with sesame oil, tossing to distribute evenly.

Leftovers reheat beautifully for lunch the next day. The steak stays surprisingly tender while the broccoli maintains a pleasant crunch against the savory sauce. Layer it over rice noodles or serve alongside steamed jasmine rice for a complete meal.

Conclusion

These 29 skirt steak recipes prove that delicious, impressive meals don’t have to be complicated. Whether you’re grilling, pan-searing, or marinating, there’s something here for every taste and occasion. We’d love to hear which recipes become your favorites—leave a comment below and share your top picks on Pinterest to inspire fellow home cooks!