18 Delicious Skirt Steak Recipes for Every Occasion

Kickstart your culinary adventure with these 18 mouthwatering skirt steak recipes that promise to spice up your mealtime! Whether you’re craving a quick weeknight dinner, a seasonal BBQ favorite, or a cozy comfort dish, we’ve got you covered. Perfect for home cooks looking to impress, these recipes are as versatile as they are delicious. Ready to transform your kitchen into a steakhouse? Let’s dive in!

Grilled Skirt Steak with Chimichurri Sauce

This grilled skirt steak with chimichurri sauce is a bold, flavorful dish perfect for summer grilling. The chimichurri adds a fresh, herby kick that complements the rich, smoky steak.

Ingredients

• 1.5 lbs skirt steak, trimmed
• 1/4 cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1/2 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh cilantro
• 3 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat grill to high heat, aiming for 450°F.
2. In a bowl, whisk together olive oil, red wine vinegar, parsley, cilantro, garlic, red pepper flakes, salt, and black pepper to make the chimichurri sauce.
3. Season skirt steak evenly with salt and pepper on both sides.
4. Grill steak for 3-4 minutes per side for medium-rare, or until internal temperature reaches 130°F.
5. Transfer steak to a cutting board and let rest for 5 minutes to allow juices to redistribute.
6. Slice steak against the grain into thin strips.
7. Serve sliced steak with chimichurri sauce drizzled over the top or on the side.

Skirt steak offers a juicy, beefy flavor with a satisfying chew, while the chimichurri brings brightness and a slight heat. Try serving it over a bed of arugula for a refreshing contrast.

Skirt Steak Tacos with Avocado Salsa

Here’s how to make skirt steak tacos with avocado salsa that’ll steal the show at any dinner table.

Ingredients

• 1.5 lbs skirt steak, trimmed
• 2 tbsp clarified butter
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp black pepper, freshly ground
• 2 avocados, ripe, diced
• 1/2 cup red onion, finely diced
• 1 jalapeño, seeded, minced
• 2 tbsp cilantro, chopped
• 1 lime, juiced
• 8 corn tortillas, warmed

Instructions

1. Preheat a cast-iron skillet over medium-high heat until it reaches 400°F.
2. Rub the skirt steak with smoked paprika, ground cumin, kosher salt, and black pepper.
3. Add clarified butter to the skillet, swirling to coat. Place the steak in the skillet. Sear for 3 minutes per side for medium-rare. Tip: Let the steak rest for 5 minutes before slicing to retain juices.
4. While the steak rests, combine diced avocados, red onion, jalapeño, cilantro, and lime juice in a bowl. Gently mix to create the avocado salsa. Tip: Add lime juice immediately to prevent avocado browning.
5. Slice the steak against the grain into thin strips. Tip: Cutting against the grain ensures tenderness.
6. Serve the steak on warmed corn tortillas, topped with avocado salsa.

Zesty avocado salsa complements the smoky, tender skirt steak perfectly. Try serving these tacos with a side of charred corn for an extra crunch.

Marinated Skirt Steak with Garlic and Herbs

Unlock the flavors of summer with this marinated skirt steak, a perfect blend of garlic and herbs for your next grill session.

Ingredients

• 1.5 lbs skirt steak, trimmed
• 3 tbsp extra-virgin olive oil
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp crushed red pepper flakes
• 1/4 cup red wine vinegar

Instructions

1. In a medium bowl, whisk together olive oil, minced garlic, rosemary, thyme, salt, black pepper, red pepper flakes, and red wine vinegar until well combined.
2. Place the skirt steak in a large resealable plastic bag and pour the marinade over it, ensuring the steak is fully coated. Seal the bag, removing as much air as possible.
3. Marinate in the refrigerator for at least 4 hours, or preferably overnight, turning the bag occasionally to distribute the marinade evenly.
4. Preheat your grill to high heat, aiming for a temperature of 450°F to 500°F. Ensure the grates are clean and lightly oiled to prevent sticking.
5. Remove the steak from the marinade, letting excess drip off. Discard the remaining marinade.
6. Grill the steak for 3 to 4 minutes per side for medium-rare, or until the internal temperature reaches 130°F. For more doneness, adjust time accordingly.
7. Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain into thin strips.

Juicy and flavorful, this skirt steak boasts a perfect char and tender bite. Serve it sliced over a bed of arugula or alongside grilled vegetables for a complete meal.

Skirt Steak Stir Fry with Vegetables

Here’s a quick, flavorful dish that’s perfect for a weeknight dinner. Skirt steak stir fry with vegetables combines tender meat with crisp, colorful veggies for a balanced meal.

Ingredients

• 1 lb skirt steak, thinly sliced against the grain
• 2 tbsp clarified butter
• 1 cup broccoli florets
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 cup chicken stock
• 1 tbsp cornstarch
• 2 tbsp water
• 1/4 tsp red pepper flakes

Instructions

1. Heat clarified butter in a large wok or skillet over high heat until shimmering, about 1 minute.
2. Add skirt steak slices in a single layer. Sear for 1 minute per side without stirring to achieve a golden crust.
3. Remove steak from wok and set aside. Tip: Do not overcrowd the pan to ensure proper searing.
4. In the same wok, add broccoli florets and julienned bell peppers. Stir-fry for 2 minutes until slightly softened.
5. Add minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
6. Return the steak to the wok. Add soy sauce, oyster sauce, and sesame oil. Toss to combine.
7. Pour in chicken stock and bring to a simmer. Tip: Simmering helps to meld the flavors together.
8. In a small bowl, mix cornstarch and water to create a slurry. Stir into the wok to thicken the sauce.
9. Sprinkle with red pepper flakes for a subtle heat. Tip: Adjust the amount of red pepper flakes based on your heat preference.
10. Serve immediately over steamed rice or noodles. The dish boasts a perfect balance of tender steak, crisp vegetables, and a rich, savory sauce that’s slightly thickened for a luxurious texture.

For an extra touch, garnish with sliced green onions or sesame seeds before serving. The vibrant colors and bold flavors make this stir fry a standout dish.

Skirt Steak Salad with Balsamic Vinaigrette

This skirt steak salad combines bold flavors with fresh ingredients for a satisfying meal. Perfect for a quick dinner or a hearty lunch.

Ingredients

• 1 lb skirt steak, trimmed
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled blue cheese
• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1/4 cup extra-virgin olive oil

Instructions

1. Preheat grill or grill pan to high heat, approximately 450°F.
2. Rub skirt steak with 2 tbsp olive oil, then season with salt and pepper.
3. Grill steak for 3-4 minutes per side for medium-rare, or until internal temperature reaches 130°F.
4. Transfer steak to a cutting board; let rest for 5 minutes before slicing against the grain.
5. In a large bowl, combine mixed greens, cherry tomatoes, and red onion.
6. In a small bowl, whisk together balsamic vinegar, Dijon mustard, and honey.
7. Slowly drizzle in 1/4 cup olive oil while whisking to emulsify the vinaigrette.
8. Drizzle vinaigrette over salad and toss to coat evenly.
9. Top salad with sliced skirt steak and crumbled blue cheese.

With its tender, juicy steak and tangy vinaigrette, this salad is a flavor-packed dish. Serve it with a crusty baguette to soak up the delicious dressing.

Skirt Steak Fajitas with Peppers and Onions

A classic dish that brings the sizzle to your table, skirt steak fajitas with peppers and onions are a must-try for any meat lover. Perfectly marinated and seared to perfection, they’re a crowd-pleaser every time.

Ingredients

• 1.5 lbs skirt steak, trimmed
• 2 tbsp grapeseed oil
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 large yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 tbsp fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 8 flour tortillas, warmed

Instructions

1. In a large bowl, combine skirt steak with grapeseed oil, minced garlic, ground cumin, smoked paprika, kosher salt, and black pepper. Let marinate at room temperature for 30 minutes.
2. Heat a large cast-iron skillet over high heat until smoking. Add the marinated skirt steak and sear for 3 minutes per side for medium-rare, or until desired doneness. Tip: Do not move the steak while searing to ensure a perfect crust.
3. Transfer the steak to a cutting board and let rest for 5 minutes. Slice against the grain into thin strips.
4. In the same skillet, add the sliced onions and bell peppers. Cook over medium-high heat, stirring occasionally, until softened and slightly charred, about 5 minutes. Tip: High heat is key to achieving that authentic fajita char.
5. Return the sliced steak to the skillet with the vegetables. Add fresh lime juice and toss to combine. Cook for an additional 1 minute to warm through.
6. Remove from heat and sprinkle with chopped cilantro. Serve immediately with warmed flour tortillas. Tip: For extra flavor, char the tortillas lightly over an open flame before serving.

Expect tender, juicy steak with a smoky, slightly spicy flavor, complemented by the sweetness of the peppers and onions. Serve with a side of guacamole and salsa for an extra kick.

Skirt Steak Sandwich with Caramelized Onions

You’ll love how the rich flavors of skirt steak and sweet caramelized onions come together in this sandwich. It’s a hearty meal that’s perfect for any day of the week.

Ingredients

• 1 lb skirt steak, trimmed
• 2 tbsp clarified butter
• 2 large yellow onions, thinly sliced
• 1 tbsp balsamic vinegar
• 1 tsp granulated sugar
• 4 ciabatta rolls, split
• 2 tbsp Dijon mustard
• 1 cup arugula
• Salt and freshly ground black pepper

Instructions

1. Season the skirt steak generously with salt and pepper on both sides.
2. Heat a large skillet over medium-high heat. Add 1 tbsp clarified butter.
3. Once the butter is hot, add the skirt steak. Cook for 3 minutes per side for medium-rare, or until desired doneness.
4. Transfer the steak to a cutting board. Let it rest for 5 minutes before slicing against the grain.
5. In the same skillet, add the remaining 1 tbsp clarified butter over medium heat.
6. Add the thinly sliced onions. Cook, stirring occasionally, for 10 minutes.
7. Sprinkle the sugar over the onions. Continue cooking for another 5 minutes, until caramelized.
8. Stir in the balsamic vinegar. Cook for 1 minute, then remove from heat.
9. Toast the ciabatta rolls until golden and crisp.
10. Spread Dijon mustard on the bottom half of each roll.
11. Layer arugula, sliced skirt steak, and caramelized onions on each roll. Top with the other half of the roll.

Keep the steak juicy by letting it rest before slicing. The balsamic vinegar adds a tangy depth to the sweet onions. Serve this sandwich with a side of crispy sweet potato fries for a complete meal.

Skirt Steak with Roasted Garlic Mashed Potatoes

Just when you thought steak couldn’t get any better, this skirt steak with roasted garlic mashed potatoes proves otherwise. Perfect for a hearty dinner, it’s a dish that balances rich flavors with comforting textures.

Ingredients

• 1.5 lbs skirt steak, trimmed
• 3 large Yukon Gold potatoes, peeled and quartered
• 1 head garlic, top sliced off to expose cloves
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat oven to 400°F. Place garlic head on a piece of foil, drizzle with olive oil, wrap tightly, and roast for 40 minutes until soft.
2. Meanwhile, place potatoes in a large pot, cover with cold water, add 1 tsp salt, and bring to a boil. Reduce heat and simmer for 15 minutes until tender.
3. Drain potatoes, return to pot, and mash. Squeeze roasted garlic cloves into potatoes, add butter and heavy cream, and mash until smooth. Season with salt and pepper.
4. Heat a cast-iron skillet over high heat. Season steak with salt and pepper, add 1 tbsp olive oil to skillet, and sear steak for 3 minutes per side for medium-rare.
5. Let steak rest for 5 minutes before slicing against the grain.

Zesty and robust, the skirt steak pairs beautifully with the creamy, garlicky mashed potatoes. Serve with a side of sautéed greens for a complete meal.

Skirt Steak Kebabs with Pineapple

Unleash a burst of tropical flavor with these skirt steak kebabs, perfectly marinated and grilled with juicy pineapple chunks for a sweet and savory bite.

Ingredients

• 1.5 lbs skirt steak, cut into 1-inch cubes
• 2 cups fresh pineapple, cut into 1-inch chunks
• 1/4 cup extra virgin olive oil
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt, to season
• Metal or wooden skewers, soaked if wooden

Instructions

1. In a large bowl, whisk together olive oil, soy sauce, honey, apple cider vinegar, minced garlic, smoked paprika, and ground cumin to create the marinade.
2. Add skirt steak cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat, approximately 400°F, ensuring grates are clean and lightly oiled to prevent sticking.
4. Thread marinated steak and pineapple chunks alternately onto skewers, leaving small gaps between pieces for even cooking.
5. Place kebabs on the grill. Cook for 3-4 minutes per side for medium-rare, or until desired doneness, turning once to ensure even charring.
6. Remove kebabs from grill and let rest for 5 minutes before serving to allow juices to redistribute.

Skirt steak kebabs with pineapple offer a tender, juicy texture with a perfect balance of smoky and sweet flavors. Serve over a bed of cilantro lime rice or alongside a crisp green salad for a complete meal.

Skirt Steak with Creamy Blue Cheese Sauce

Want a steak that’s both bold and comforting? Skirt steak with creamy blue cheese sauce delivers rich flavors with minimal fuss.

Ingredients

• 1.5 lbs skirt steak, trimmed
• 1 tbsp clarified butter
• 1 cup heavy cream
• 4 oz blue cheese, crumbled
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 tsp freshly ground black pepper
• 1/4 tsp kosher salt

Instructions

1. Preheat a cast-iron skillet over high heat for 5 minutes until smoking hot.
2. Season skirt steak evenly with kosher salt and freshly ground black pepper.
3. Add clarified butter to the skillet, swirling to coat the bottom.
4. Place steak in the skillet; cook for 3 minutes per side for medium-rare, or until internal temperature reaches 130°F.
5. Transfer steak to a cutting board; let rest for 10 minutes to allow juices to redistribute.
6. In a saucepan over medium heat, combine heavy cream, blue cheese, Dijon mustard, and Worcestershire sauce.
7. Whisk constantly for 5 minutes until sauce is smooth and slightly thickened.
8. Slice steak against the grain into thin strips.
9. Serve steak slices drizzled with creamy blue cheese sauce.

Generously sliced, the steak offers a tender chew, while the sauce adds a tangy, velvety contrast. Try pairing with roasted asparagus for a complete meal.

Skirt Steak and Mushroom Risotto

Elevate your dinner game with this hearty skirt steak and mushroom risotto, a dish that combines rich flavors and satisfying textures.

Ingredients

• 1.5 lbs skirt steak, trimmed
• 2 cups Arborio rice
• 4 cups chicken stock, kept warm
• 1 cup dry white wine
• 1 lb cremini mushrooms, thinly sliced
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tbsp clarified butter
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Season the skirt steak with kosher salt and black pepper on both sides.
2. Heat a large skillet over high heat. Add 1 tbsp olive oil and sear the steak for 3 minutes per side for medium-rare. Rest for 10 minutes before slicing against the grain.
3. In the same skillet, melt clarified butter over medium heat. Sauté onions until translucent, about 5 minutes.
4. Add garlic and mushrooms, cooking until mushrooms are golden, about 8 minutes.
5. Stir in Arborio rice, toasting lightly for 2 minutes until edges are translucent.
6. Deglaze with white wine, stirring until fully absorbed.
7. Begin adding warm chicken stock one ladle at a time, stirring constantly until each addition is absorbed before adding the next.
8. Once rice is al dente and creamy, about 18 minutes, remove from heat. Fold in Parmesan and thyme.
9. Slice the rested steak and serve atop the risotto.

Velvety risotto pairs perfectly with the bold, meaty flavors of skirt steak. For an extra touch, garnish with a drizzle of truffle oil or a sprinkle of microgreens.

Skirt Steak with Spicy Mango Salsa

Dive into the bold flavors of this skirt steak paired with a vibrant spicy mango salsa. Perfect for summer grilling, this dish balances heat and sweetness effortlessly.

Ingredients

• 1.5 lbs skirt steak, trimmed
• 1 tbsp grapeseed oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 ripe mangoes, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp honey
• 1/2 tsp smoked paprika

Instructions

1. Preheat grill to high heat (450°F).
2. Rub skirt steak with grapeseed oil, then season both sides with kosher salt and black pepper.
3. Grill steak for 3-4 minutes per side for medium-rare, or until internal temperature reaches 130°F. Tip: Let steak rest for 5 minutes before slicing to retain juices.
4. While steak rests, combine diced mangoes, red onion, jalapeño, cilantro, lime juice, honey, and smoked paprika in a bowl. Tip: Adjust honey to balance the salsa’s sweetness with the jalapeño’s heat.
5. Slice steak against the grain into thin strips. Tip: Cutting against the grain ensures tenderness.
6. Serve steak topped with spicy mango salsa.

Enjoy the contrast of the juicy, charred steak with the fresh, spicy-sweet salsa. For an extra kick, add more jalapeño or serve over a bed of cilantro lime rice.

Skirt Steak Pizza with Caramelized Onions and Gorgonzola

Hungry for a pizza that breaks the mold? This skirt steak pizza combines rich flavors and textures for a memorable meal.

Ingredients

• 1 lb skirt steak, trimmed
• 2 cups pizza dough, homemade or store-bought
• 1 large yellow onion, thinly sliced
• 2 tbsp olive oil
• 1/2 cup gorgonzola cheese, crumbled
• 1/4 cup balsamic glaze
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat oven to 475°F. Place a pizza stone or baking sheet inside to heat.
2. Heat olive oil in a skillet over medium heat. Add sliced onions, stirring occasionally, until caramelized, about 20 minutes.
3. Season skirt steak with sea salt and black pepper. Grill over high heat for 3 minutes per side for medium-rare. Let rest for 5 minutes, then slice thinly against the grain.
4. Roll out pizza dough on a floured surface to a 12-inch circle. Transfer to a piece of parchment paper.
5. Spread caramelized onions evenly over the dough. Top with sliced skirt steak and crumbled gorgonzola.
6. Transfer pizza (on parchment) to the preheated stone or sheet. Bake for 10-12 minutes, until crust is golden and cheese is bubbly.
7. Drizzle with balsamic glaze before serving.

Bold flavors dominate this pizza, with the tang of gorgonzola balancing the sweetness of caramelized onions. Serve with a crisp arugula salad to cut through the richness.

Skirt Steak Pasta with Sun-Dried Tomato Cream Sauce

Nothing beats the combination of tender skirt steak and creamy sun-dried tomato sauce over pasta. This dish is a weeknight winner with minimal prep and maximum flavor.

Ingredients

• 1 lb skirt steak, trimmed
• 8 oz fettuccine pasta
• 1 cup heavy cream
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Season skirt steak with salt and pepper. Sear for 3-4 minutes per side for medium-rare. Let rest for 5 minutes before slicing against the grain.
3. In the same skillet, melt butter over medium heat. Add garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
4. Pour in heavy cream, stirring constantly. Simmer for 2-3 minutes until slightly thickened. Tip: For a smoother sauce, blend half before adding back to the skillet.
5. Stir in Parmesan cheese until melted. Season with salt and pepper to taste. Tip: Freshly grated Parmesan melts more evenly.
6. Add cooked pasta to the skillet, tossing to coat evenly in the sauce. Serve topped with sliced skirt steak. Tip: Garnish with fresh basil for a pop of color and flavor.

Delight in the creamy, tangy sauce clinging to each strand of pasta, perfectly complemented by the juicy, charred steak. Try serving with a side of garlic bread to soak up every last drop of sauce.

Skirt Steak with Red Wine Reduction

Delightfully rich and robust, this skirt steak with red wine reduction is a showstopper. Perfect for a dinner that demands attention without the fuss.

Ingredients

• 1.5 lbs skirt steak, trimmed
• 2 tbsp clarified butter
• 1 cup dry red wine
• 1 shallot, finely minced
• 2 sprigs fresh thyme
• 1 cup beef stock
• Salt and freshly ground black pepper

Instructions

1. Season the skirt steak generously with salt and pepper on both sides.
2. Heat clarified butter in a heavy skillet over medium-high heat until shimmering.
3. Add the steak to the skillet. Sear for 3 minutes per side for medium-rare, or until internal temperature reaches 130°F.
4. Transfer steak to a plate. Tent loosely with foil to rest.
5. In the same skillet, add minced shallot. Sauté over medium heat until translucent, about 2 minutes.
6. Deglaze the skillet with red wine, scraping up any browned bits. Add thyme sprigs.
7. Simmer until wine is reduced by half, about 5 minutes.
8. Stir in beef stock. Continue simmering until sauce thickens enough to coat the back of a spoon, about 10 minutes.
9. Remove thyme sprigs. Season reduction with salt and pepper to taste.
10. Slice steak against the grain. Serve drizzled with red wine reduction.

Velvety and deeply flavored, the reduction complements the steak’s charred edges. Try serving over a bed of creamy polenta for a comforting twist.

Skirt Steak and Potato Hash

Now let’s dive into a hearty Skirt Steak and Potato Hash that’s perfect for any meal. This dish combines robust flavors with simple techniques for a satisfying result.

Ingredients

• 1 lb skirt steak, trimmed and cut into 1-inch pieces
• 2 cups Yukon Gold potatoes, diced into 1/2-inch cubes
• 1/4 cup clarified butter
• 1/2 cup yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat clarified butter in a large cast-iron skillet over medium-high heat until shimmering.
2. Add diced potatoes, spreading evenly. Cook undisturbed for 5 minutes to develop a golden crust.
3. Stir potatoes, then add onion and garlic. Cook for 3 minutes until onions are translucent.
4. Push vegetables to one side of the skillet. Add skirt steak pieces to the empty space. Sear for 2 minutes per side for medium-rare.
5. Sprinkle smoked paprika, sea salt, and black pepper over the entire skillet. Stir to combine.
6. Create two wells in the hash. Pour beaten eggs into each well. Cover skillet and cook for 3 minutes until eggs are set.
7. Garnish with fresh parsley before serving.

Cooked skirt steak offers a tender bite, while the potatoes provide a crispy contrast. Serve directly from the skillet for a rustic presentation, or top with a dollop of crème fraîche for extra richness.

Skirt Steak Lettuce Wraps with Asian Glaze

Ready to elevate your weeknight dinner? Skirt steak lettuce wraps with Asian glaze combine bold flavors and crisp textures for a satisfying meal.

Ingredients

• 1 lb skirt steak, trimmed
• 2 tbsp grapeseed oil
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1 tsp ginger, grated
• 1/4 tsp red pepper flakes
• 8 large butter lettuce leaves
• 1/4 cup cilantro leaves
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds

Instructions

1. Preheat a grill or grill pan to high heat, approximately 450°F.
2. Brush the skirt steak with grapeseed oil on both sides. Season lightly with salt.
3. Grill the steak for 3 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes before slicing.
4. While the steak rests, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes in a small bowl.
5. Thinly slice the steak against the grain. Toss with half of the Asian glaze.
6. Arrange lettuce leaves on a platter. Divide the steak among the leaves.
7. Drizzle the remaining glaze over the steak. Garnish with cilantro, green onions, and sesame seeds.

Crisp lettuce cups the tender, flavorful steak, while the Asian glaze adds a sweet and tangy punch. Serve with extra glaze on the side for dipping, or add a sprinkle of crushed peanuts for extra crunch.

Skirt Steak with Grilled Corn and Zucchini

Here’s a straightforward recipe for a flavorful summer meal that’s both satisfying and simple to prepare.

Ingredients

• 1.5 lbs skirt steak, trimmed
• 2 ears of corn, husks removed
• 2 medium zucchinis, sliced lengthwise into 1/2-inch planks
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp clarified butter
• 1 clove garlic, minced

Instructions

1. Preheat grill to high heat, approximately 450°F.
2. Brush skirt steak, corn, and zucchini planks with extra-virgin olive oil. Season with kosher salt and freshly ground black pepper.
3. Place skirt steak on the grill. Cook for 3-4 minutes per side for medium-rare, or until internal temperature reaches 130°F.
4. Add corn and zucchini to the grill. Turn occasionally until charred and tender, about 10 minutes for the corn and 5 minutes for the zucchini.
5. Remove all items from the grill. Let the steak rest for 5 minutes before slicing against the grain.
6. In a small saucepan, melt clarified butter over low heat. Add minced garlic and sauté for 30 seconds until fragrant. Drizzle over grilled vegetables before serving.

Key to this dish’s appeal is the contrast between the juicy, charred steak and the sweet, smoky vegetables. Serve it family-style on a large platter for a casual yet impressive presentation.

Conclusion

Hungry for something new? This roundup of 18 skirt steak recipes offers a flavor for every occasion, from quick weeknight dinners to weekend barbecues. We hope you find a new favorite to add to your rotation. Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest board for easy access to delicious inspiration. Happy cooking!

Bella Bacinos