My favorite way to cook a skirt steak is not on the grill…it’s on a skillet! It’s truly a one pan dinner and makes for a quick weeknight meal. The way you serve it is full of possibilities. Family style with a side of quinoa and charred veggies like I did tonight. Or with warm tortillas eaten as tacos. If you do have leftovers, you can serve it on top of lettuce and all the accouterments to make a great steak salad.
TIP! A tip I have for you as well is all about how you cut the meat – any meat. Asses the meat. Look at the way the grain runs along the meat, and then cut against it. The grain are simply muscle fibers in the meat that can make meat chewy and tough if cut incorrectly. Cutting against the grain will ensure you have not only a juicy cut of meat but also a tender one.
Be sure to check out my step-by-step video on Instagram in my highlight videos titled: Skirt Steak. https://www.instagram.com/stories/highlights/18086050294012603/
skirt steak
- 1 package of skirt steak
- 1 tablespoon of chili powder
- Salt & pepper to taste
- 1/2 teaspoon of olive oil
- Bring a skillet to medium-high heat and add the olive oil in.
- Season your skirt steak with chili powder, salt & pepper on one side.
- Place the skirt steak seasoned-side down in the skillet and leave it alone. Do not flip the steak for several minutes, maybe 7-10 minutes.
- TIP! When you start to see blood pooling at the top of the skirt steak, the steak is about ready to be flipped. Season the other side and then flip the steak to cook on the other side an additional 5-7 minutes.
- Once the steak is done, remove to a cutting board and tent a piece of foil over to let the meat rest for about 5 minutes.
- TIP! Allowing the meat to rest under the foil will let the juices go back to the center and keep your steak juicy.
- After the meat has rested, cut against the grain about a half-inch in thickness.
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