skirt steak recipe
- The Best skirt steak recipe
- Skirt Steak with Chimichurri and Roasted Potatoes
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Skirt Steak with Chimichurri and Roasted Potatoes Works
- ❓ Frequently Asked Questions About Skirt Steak with Chimichurri and Roasted Potatoes
The Best skirt steak recipe
What really sells this recipe for me is how it’s packed with nutrients. Skirt steak is leaner than some other cuts, and when you season it right and cook it low and slow, you get all that flavor without a ton of fat. My husband says it’s the only meat he’ll eat outside of a steakhouse, and honestly, I don’t blame him. It’s hearty enough to fill you up, but it’s not so heavy that it leaves you sluggish. And because it’s so forgiving, it works for everyday meals or special occasions—whether you’re grilling for the kids’ birthday or just treating yourself to a nice dinner at home. Plus, the kids love the idea of eating something “grown-up” but still manageable. It’s that kind of recipe that makes me feel like I’m doing something good for my family without overcomplicating things.
Skirt Steak with Chimichurri and Roasted Potatoes
A flavorful dish featuring tender skirt steak marinated in garlic and spices, served with a vibrant chimichurri sauce and crisp roasted potatoes. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs skirt steak
- 3 tbsp olive oil
- 3 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 2 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp salt
- ½ tsp black pepper
- 1 cup fresh parsley, chopped
- 3 cloves garlic, minced
- ½ cup red wine vinegar
- ¼ cup olive oil
- 1 tbsp red pepper flakes (optional)
- 1 tsp salt
- 2 lbs baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). Cut skirt steak into 1-inch thick strips. -
2
In a bowl, mix olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, garlic, smoked paprika, cumin, salt, and black pepper. Coat the steak strips evenly with the marinade and let sit for at least 30 minutes (or up to 4 hours in the fridge). -
3
Toss halved baby potatoes with olive oil, salt, black pepper, and garlic powder. Spread them on a baking sheet in a single layer. Roast for 30-35 minutes until golden and tender. -
4
While potatoes roast, blend parsley, garlic, red wine vinegar, olive oil, red pepper flakes (if using), and salt in a food processor until smooth. Set aside. -
5
Heat an oven-safe skillet over high heat. Add steak strips and sear for 2-3 minutes per side until browned. Transfer to the oven and cook for 8-10 minutes for medium-rare (internal temp 130°F/54°C). -
6
Drizzle chimichurri sauce over the steak strips and serve with roasted potatoes.
🔧Equipment
- Cutting board
- Sharp knife
- Mixing bowls
- Oven-safe skillet
- Oven
- Food processor (for chimichurri)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Skirt Steak with Chimichurri and Roasted Potatoes Works
❓ Frequently Asked Questions About Skirt Steak with Chimichurri and Roasted Potatoes
What is the best way to prepare skirt steak for a skirt steak recipe?
To prepare skirt steak, start by trimming off any excess fat and making sure it’s evenly pounded to an even thickness (about ½ to ¾ inch). For extra tenderness, you can also marinate it in a mixture of olive oil, garlic, Worcestershire sauce, and a bit of salt for at least 4 hours before cooking. Pat it dry before searing to ensure proper browning.
How long should skirt steak be cooked, and what temperature should it be cooked to?
Skirt steak is best cooked medium-rare to medium (130–140°F internal temperature) for the best balance of tenderness and flavor. For a sear, cook it over high heat (like in a cast-iron skillet) for about 2–3 minutes per side, then reduce heat and cook for another 3–5 minutes to reach the desired doneness. Use a meat thermometer for accuracy.
Can skirt steak be used in place of other cuts like flank steak?
Yes, skirt steak is often used interchangeably with flank steak in recipes like fajitas, burritos, or stir-fries because they share similar texture and flavor. However, skirt steak is slightly leaner and more fibrous, so it benefits from marinating and slicing against the grain for tenderness. Both cuts work well in marinades and braising methods.
What are the best marinades or seasonings for skirt steak?
A classic skirt steak marinade includes:
– Garlic, onion, olive oil, soy sauce, Worcestershire sauce, cumin, paprika, and a splash of vinegar or lime juice (for acidity).
– For a smoky flavor, try adding chipotle peppers, smoked paprika, or a touch of liquid smoke.
– For a citrusy twist, mix with orange juice, honey, and a bit of Dijon mustard.
Marinate for at least 4 hours (overnight for best results) and avoid over-marinating, as it can make the meat mushy.
How do I ensure skirt steak is sliced thinly and evenly for dishes like fajitas or tacos?
To slice skirt steak thinly and evenly:
1. Freeze the steak for 30 minutes before slicing—this makes it firmer and easier to cut cleanly.
2. Slice against the grain (look for the muscle fibers and cut perpendicular to them) for maximum tenderness.
3. Use a sharp, thin-bladed knife (like a chef’s knife) and press gently with your non-cutting hand to guide the slice.
4. For fajitas, cut into ¼-inch strips, while for tacos, you can leave it thicker but still thin enough to be tender when cooked.
