beef skirt steak recipe
- The Best beef skirt steak recipe
- Perfectly Charred Beef Skirt Steak with Chimichurri
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Perfectly Charred Beef Skirt Steak with Chimichurri Works
- ❓ Frequently Asked Questions About Perfectly Charred Beef Skirt Steak with Chimichurri
The Best beef skirt steak recipe
The health benefits are a bonus too. Lean cuts like skirt steak pack a punch of iron and protein without being overly fatty, making it a smart choice for balanced meals. Plus, it’s versatile—marinate it in bold spices, grill it over charcoal, or even pan-sear it for a quick weeknight dinner. It’s the kind of dish that feels like a celebration without needing a fancy occasion, and honestly, that’s what I love most about it.
Perfectly Charred Beef Skirt Steak with Chimichurri
A bold, flavorful steak that benefits from a quick sear and a bright chimichurri sauce. Ideal for weeknight dinners with a side of roasted potatoes.
🥘Ingredients
- 2 lbs beef skirt steak
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 2 tbsp black pepper
- 2 tbsp smoked paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 cup fresh parsley
- 1/2 cup fresh cilantro
- 6 cloves garlic
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1 tsp red pepper flakes
- 1/2 tsp salt
👨🍳Directions
-
1
Pat the steak dry with paper towels and season generously with salt, pepper, smoked paprika, garlic powder, and onion powder. Let it sit at room temperature for 30 minutes. -
2
Heat a heavy skillet over high heat until very hot. Add 1 tbsp olive oil and sear the steak for 2–3 minutes per side for medium-rare (130–135°F internal temp). For medium (135–140°F), sear 3–4 minutes per side. -
3
Transfer the steak to a cutting board and let it rest for 10 minutes. Slice against the grain into thin strips. -
4
While the steak rests, prepare the chimichurri by finely chopping parsley, cilantro, and garlic. Mix with vinegar, olive oil, red pepper flakes, and salt until combined. -
5
Return the sliced steak to the skillet and cook for 1–2 minutes to reheat. Drizzle with chimichurri and toss gently.
🔧Equipment
- Cutting board
- Sharp chef’s knife
- Skillet
- Meat thermometer
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Perfectly Charred Beef Skirt Steak with Chimichurri Works
❓ Frequently Asked Questions About Perfectly Charred Beef Skirt Steak with Chimichurri
What is the best way to marinate beef skirt steak before cooking?
Marinate the steak for at least 4 hours (or up to 12 hours in the fridge) using a simple mix of 1 tablespoon olive oil, 2 tablespoons soy sauce, 1 tablespoon balsamic vinegar, and 1 teaspoon garlic powder. For extra flavor, add a pinch of black pepper and a small amount of Worcestershire sauce. Avoid over-marinating, as it can make the meat tender and less flavorful.
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How do I know when the beef skirt steak is cooked to medium-rare?
Use a meat thermometer to check the internal temperature—medium-rare reaches 130–135°F. Visually, the steak should have a deep red center with a slightly pink edge. Let the steak rest for 5–10 minutes before slicing to retain juices.
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Can I cook beef skirt steak in a slow cooker?
Yes, but it’s best suited for low-and-slow cooking rather than quick searing. Cook on low for 4–5 hours with a mix of beef broth, onions, garlic, and herbs. Avoid overcooking, as skirt steak is lean and can dry out.
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What’s the best way to slice beef skirt steak?
Slice against the grain into ½-inch thick strips for tenderness. For best texture, cut against the muscle fibers to shorten them, which softens the meat when cooked. A sharp chef’s knife works best for clean cuts.
