How to Make Perfectly Tender Skirt Steak

What is Skirt Steak?

I never thought I’d buy skirt steak, but with COVID, all the filet mignon, tenderloin, and New York Strip Steaks were gone. All that was left was 2 packages of – skirt steak. I thought I’d give it a try.

I’m not sure who is right – so some one can maybe fill me in here, but some research tells me this part of the cow is called the Plate, others say it’s the Thin Rib – anyway- it’s the part highlighted in yellow.

The “Skirt” has two parts – referred to as the outside and the inside. Make sure you know which type you are buying because the texture will differ. The outside is actually more tender and is not as coarse as the inner part. The inside skirt is wider as is chewier and tougher. Skirt steak is commonly used as Fajita meat.

How to Make Your Perfectly Tender Skirt Steak

Prepare your Skirt Steak the Night Before

1. Cut off any visible fat off the skirt steak, including any silver skin. Silver skin is that sheer skin sometimes covering meat. S(ilver skin is the thin membrane of connective tissues to be exact).
2. Pat your skirt steak dry. (You should do this for any type of meat you prepare).
3. Lay the skirt steak flat. With a sharp knife, cut criss crosses all along the the top – so make Xs everywhere. Do not cut into the meat to much – just use the tip of your knife and do it gently and with patience. Cutting Xs into the meat will break up the tough connective tissue. Do this on both sides.
4. Using a meat pounder/ and tenderizer, pound out your skirt steak to break up the connective tissues even more.
5. Season very generously with salt and pepper.
6. Wrap or cover and refrigerate overnight. I personally always use a glass container with a lid, but many people prefer zip locks – I just don’t like anything plastic touching my food longer than it has to.

How to Cook Your Skirt Steak – Pan Sear It

1. Your skirt steak should still be dry, so there is no more pre-work.
2. Remove your skirt steak from the refrigerator at least 30 minutes before cooking. You should always let meat come to room temperature before throwing it in a hot pan!
3. Heat a bit of oil in a skillet on medium-high heat- I would highly suggest using a cast iron skillet. I love the sear you get from cast iron.
4. When the oil starts to sizzle, add your skirt steak and let it cook on one side for about 1.5 minutes – do not be tempted to move it around or flip it – you’ll lose the sear, and the additional movement can also make meat in general become tougher.
5. After 1.5 minutes – flip it over and cook on the other side for 1.5 minutes. you do not want to overcook it – medium-rare is perfect for skirt steak. Medium will already make the skirt steak dry and chewy.
6. Let your skirt steak rest for a good 3 minutes before you slice it – the meat needs to rest!
7. Enjoy. With just the salt and pepper, this was so good, my sauce I made didn’t even make it to the plate this time!

Allison Antalek