18 Delicious Skirt Steak Recipes Oven Baked

Let’s face it, skirt steak is the unsung hero of quick, flavorful dinners that don’t skimp on satisfaction. Whether you’re craving something smoky, spicy, or sweet, our roundup of 18 oven-baked skirt steak recipes has got you covered. Perfect for busy weeknights or lazy weekends, these dishes promise to turn your meals into memorable feasts. Ready to elevate your steak game? Dive into these delicious recipes and find your new favorite!

Garlic Butter Skirt Steak

Unveiling a dish that marries the robust flavors of perfectly seared skirt steak with the aromatic allure of garlic butter, this recipe promises to elevate your culinary repertoire with its simplicity and depth of flavor.

Ingredients

• 1.5 lbs skirt steak, preferably grass-fed for superior flavor
• 4 tbsp unsalted butter, rich and creamy
• 3 garlic cloves, freshly minced for pungent aroma
• 1 tbsp olive oil, extra virgin for its fruity notes
• 1 tsp sea salt, finely ground to enhance the steak’s natural flavors
• 1/2 tsp black pepper, freshly cracked for a bold kick
• 2 tbsp fresh parsley, finely chopped for a bright, herbal finish

Instructions

1. Remove the skirt steak from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
2. Heat a large cast-iron skillet over medium-high heat until it’s smoking hot, about 2 minutes, to achieve a perfect sear.
3. Rub the steak with olive oil and season both sides generously with sea salt and black pepper.
4. Place the steak in the skillet and cook for 3 minutes on the first side without moving it to develop a golden-brown crust.
5. Flip the steak and cook for an additional 2-3 minutes for medium-rare, or until it reaches an internal temperature of 130°F on a meat thermometer.
6. Transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
7. In the same skillet, reduce the heat to low and add butter and minced garlic, stirring constantly for 1 minute until fragrant.
8. Slice the steak against the grain into thin strips, drizzle with the garlic butter, and sprinkle with fresh parsley.

Juicy and tender, this garlic butter skirt steak boasts a melt-in-your-mouth texture with a buttery, garlicky finish that’s irresistible. Serve it over a bed of creamy mashed potatoes or alongside a crisp green salad for a meal that’s as visually appealing as it is delicious.

Herb Crusted Skirt Steak

Captivating the senses with its aromatic herbs and succulent texture, this Herb Crusted Skirt Steak is a masterpiece of flavor and simplicity, perfect for elevating any dinner occasion.

Ingredients

• 1.5 lbs skirt steak, trimmed of excess fat
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 3 cloves garlic, minced
• 1/4 cup rich extra virgin olive oil
• 1 tsp coarse sea salt
• 1/2 tsp finely ground black pepper
• 1 tbsp Dijon mustard

Instructions

1. Preheat your grill or grill pan to medium-high heat (450°F) to ensure a perfect sear.
2. In a small bowl, combine the finely chopped rosemary, thyme, minced garlic, extra virgin olive oil, sea salt, and black pepper to create a fragrant herb paste.
3. Pat the skirt steak dry with paper towels to remove any moisture, which helps in achieving a better crust.
4. Brush one side of the steak lightly with Dijon mustard, then spread half of the herb paste evenly over the mustard layer.
5. Place the steak, herb-side down, on the grill. Brush the top side with mustard and the remaining herb paste.
6. Grill for 3-4 minutes per side for medium-rare, or until the internal temperature reaches 130°F, using a meat thermometer for accuracy.
7. Remove the steak from the grill and let it rest for 5 minutes under a foil tent to allow the juices to redistribute.
8. Slice the steak against the grain into thin strips to ensure tenderness in every bite.

Exquisite in its simplicity, the Herb Crusted Skirt Steak boasts a crispy, flavorful exterior with a juicy, tender interior. Serve it atop a bed of arugula for a light meal or alongside roasted potatoes for a hearty dinner.

Spicy Skirt Steak with Chimichurri

Hearty and bursting with bold flavors, this Spicy Skirt Steak with Chimichurri is a dish that promises to elevate your dining experience with its perfect blend of heat and freshness.

Ingredients

• 1.5 lbs skirt steak, trimmed of excess fat
• 2 tbsp smoked paprika
• 1 tbsp cayenne pepper
• 1 tsp coarse sea salt
• 1/2 cup rich extra virgin olive oil
• 1/4 cup fresh lime juice
• 1 cup finely chopped fresh parsley
• 1/2 cup finely chopped fresh cilantro
• 3 cloves garlic, minced
• 1 tsp red pepper flakes
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your grill to high heat, aiming for a temperature of 450°F to ensure a perfect sear on the steak.
2. In a small bowl, combine the smoked paprika, cayenne pepper, and coarse sea salt to create a dry rub for the steak.
3. Generously apply the dry rub to both sides of the skirt steak, pressing gently to adhere the spices to the meat.
4. Place the steak on the preheated grill and cook for 4 minutes on each side for medium-rare, or adjust time based on your preferred doneness.
5. While the steak cooks, whisk together the extra virgin olive oil, fresh lime juice, parsley, cilantro, minced garlic, red pepper flakes, and black pepper in a bowl to make the chimichurri sauce.
6. Remove the steak from the grill and let it rest for 5 minutes to allow the juices to redistribute.
7. Slice the steak against the grain into thin strips to ensure tenderness.
8. Serve the sliced steak drizzled with the chimichurri sauce, offering extra sauce on the side for dipping.

Delight in the contrast of the spicy, charred steak against the bright, herbaceous chimichurri. The steak’s robust flavor and tender texture pair beautifully with the sauce’s vibrant acidity, making it a standout dish for any gathering. Consider serving it alongside grilled vegetables or a crisp salad for a complete meal.

Skirt Steak with Roasted Vegetables

Just as the summer evenings begin to stretch their golden hues across the sky, a dish like Skirt Steak with Roasted Vegetables emerges as the perfect centerpiece for a meal that’s both hearty and refined. Juxtaposing the robust flavors of perfectly seared steak with the sweet, caramelized notes of seasonal vegetables, this recipe promises a symphony of textures and tastes that elevate the humble ingredients to something truly spectacular.

Ingredients

• 1.5 lbs skirt steak, well-marbled and at room temperature
• 2 tbsp rich extra virgin olive oil
• 1 tsp coarse sea salt
• 1 tsp freshly cracked black pepper
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 lb baby potatoes, halved
• 2 cups rainbow carrots, peeled and cut into sticks
• 1 large red onion, sliced into wedges
• 1 tbsp balsamic vinegar

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it reaches the perfect temperature for roasting vegetables.
2. In a large bowl, toss the baby potatoes, rainbow carrots, and red onion wedges with 1 tbsp of olive oil, balsamic vinegar, and a pinch of sea salt and black pepper until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet and roast for 25 minutes, or until they are tender and have developed a golden-brown exterior.
4. While the vegetables roast, season the skirt steak generously on both sides with the remaining sea salt, black pepper, minced garlic, and chopped rosemary.
5. Heat the remaining 1 tbsp of olive oil in a cast-iron skillet over high heat until shimmering but not smoking, about 2 minutes.
6. Sear the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired level of doneness, using tongs to press down lightly for an even sear.
7. Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain to ensure tenderness.
8. Arrange the roasted vegetables on a platter, top with sliced skirt steak, and drizzle any accumulated juices over the top for added flavor.

Heirloom carrots lend a subtle sweetness that contrasts beautifully with the savory depth of the steak, while the red onions offer a slight sharpness that cuts through the richness. Serve this dish with a bold red wine to complement its robust flavors, or atop a bed of arugula for a refreshing twist.

Balsamic Glazed Skirt Steak

Zesty and sophisticated, this Balsamic Glazed Skirt Steak transforms an ordinary weeknight dinner into a gourmet experience, with its perfect balance of tangy and sweet flavors that dance on the palate.

Ingredients

• 1.5 lbs skirt steak, trimmed of excess fat
• 1/4 cup aged balsamic vinegar, with a deep, complex sweetness
• 2 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced to release their pungent aroma
• 1 tbsp fresh rosemary, finely chopped for a fragrant touch
• 1 tsp coarse sea salt, for a crunchy texture
• 1/2 tsp freshly ground black pepper, for a subtle heat

Instructions

1. In a small bowl, whisk together the aged balsamic vinegar, extra virgin olive oil, minced garlic, chopped rosemary, sea salt, and black pepper to create a marinade.
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 and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
3. Preheat your grill to medium-high heat, approximately 400°F, to ensure a perfect sear.
4. Remove the steak from the marinade, letting excess drip off, and grill for 3-4 minutes per side for medium-rare, or until the internal temperature reaches 130°F on a meat thermometer.
5. Let the steak rest for 5 minutes before slicing against the grain to ensure tenderness.

Rich in flavor and boasting a caramelized crust, this Balsamic Glazed Skirt Steak pairs beautifully with a crisp arugula salad or roasted vegetables for a complete meal that’s as visually appealing as it is delicious.

Skirt Steak and Potato Bake

Flavorful and hearty, this Skirt Steak and Potato Bake marries the robust taste of perfectly seared beef with the comforting warmth of golden potatoes, creating a dish that’s both sophisticated and satisfying.

Ingredients

• 1.5 lbs skirt steak, trimmed of excess fat
• 2 lbs Yukon Gold potatoes, thinly sliced
• 3 tbsp rich extra virgin olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp finely ground black pepper
• 1/2 cup beef broth
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking.
2. Season the skirt steak evenly with kosher salt and finely ground black pepper, enhancing its natural flavors.
3. Heat 2 tbsp of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, then sear the steak for 3 minutes per side for a medium-rare finish.
4. Transfer the seared steak to a plate and let it rest, allowing the juices to redistribute for a tender bite.
5. In the same skillet, add the remaining olive oil, minced garlic, and chopped rosemary, sautéing until fragrant, about 1 minute.
6. Layer the thinly sliced Yukon Gold potatoes in a baking dish, pour the garlic-rosemary mixture over them, and toss to coat evenly.
7. Pour beef broth over the potatoes, then bake uncovered for 25 minutes, or until the potatoes are tender and the edges are golden.
8. Slice the rested skirt steak against the grain into thin strips and arrange them over the baked potatoes.
9. Sprinkle grated Parmesan cheese over the top and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

Now, this Skirt Steak and Potato Bake presents a delightful contrast of textures, from the crisp edges of the potatoes to the succulent slices of steak. Serve it straight from the oven with a side of steamed greens for a balanced meal that’s sure to impress.

Cheesy Skirt Steak Roll Ups

Zesty and indulgent, these Cheesy Skirt Steak Roll Ups are a masterpiece of flavor and texture, combining the robust richness of skirt steak with the creamy decadence of melted cheese, all rolled into an elegant dish that’s as impressive as it is delicious.

Ingredients

• 1.5 lbs skirt steak, thinly sliced and pounded to 1/4-inch thickness
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup cream cheese, softened to room temperature
• 2 tbsp Dijon mustard, smooth and tangy
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp garlic powder, aromatic and pungent
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 2 tbsp extra virgin olive oil, rich and fruity

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the roll ups.
2. Lay the pounded skirt steak slices flat on a clean surface, seasoning both sides evenly with sea salt and black pepper.
3. In a small bowl, mix together the softened cream cheese, Dijon mustard, fresh rosemary, and garlic powder until smooth and well combined.
4. Spread a thin layer of the cream cheese mixture over each steak slice, then sprinkle generously with freshly grated sharp cheddar cheese.
5. Carefully roll up each steak slice tightly, securing with toothpicks if necessary to keep the roll ups intact during cooking.
6. Heat the extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering, then add the steak roll ups, searing each side for 2-3 minutes until a golden-brown crust forms.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the steak is cooked to your desired doneness and the cheese is bubbly and melted.
8. Remove from the oven and let rest for 5 minutes before serving, allowing the juices to redistribute for the most succulent bite.

The Cheesy Skirt Steak Roll Ups emerge from the oven with a tantalizing aroma, the steak tender and juicy, enveloping a molten core of creamy, tangy cheese. Serve them sliced on a platter for a stunning presentation, or alongside a crisp, green salad to cut through the richness.

Skirt Steak with Caramelized Onions

Mastering the art of a perfectly cooked skirt steak paired with deeply caramelized onions can elevate your home cooking to restaurant-quality heights. This dish, with its harmonious blend of savory and sweet, is a testament to the beauty of simple ingredients transformed through careful technique.

Ingredients

• 1.5 lbs skirt steak, trimmed of excess fat
• 2 large yellow onions, thinly sliced
• 2 tbsp unsalted butter, cold and cubed
• 1 tbsp rich extra virgin olive oil
• 1 tsp kosher salt, plus more for seasoning
• 1/2 tsp freshly ground black pepper
• 1/2 cup dry red wine (optional, for deglazing)

Instructions

1. Remove the skirt steak from the refrigerator 30 minutes before cooking to bring it to room temperature, ensuring even cooking.
2. Heat a large cast-iron skillet over medium heat and add the olive oil, swirling to coat the pan evenly.
3. Season the steak generously with kosher salt and black pepper on both sides.
4. Place the steak in the skillet and cook for 3-4 minutes per side for medium-rare, or until the internal temperature reaches 130°F on a meat thermometer.
5. Transfer the steak to a cutting board, tent loosely with foil, and let rest for 10 minutes to allow the juices to redistribute.
6. In the same skillet, add the thinly sliced onions and a pinch of salt, cooking over medium-low heat for 20-25 minutes, stirring occasionally, until deeply golden and caramelized.
7. If using, deglaze the pan with red wine, scraping up any browned bits, and cook until the liquid is reduced by half.
8. Stir in the cold butter cubes until melted and glossy, creating a rich sauce for the onions.
9. Slice the rested steak against the grain into thin strips and serve atop the caramelized onions.

When served, the skirt steak offers a tender, juicy bite with a beautifully charred exterior, while the caramelized onions provide a sweet, umami-rich contrast. For an extra touch of elegance, garnish with fresh thyme leaves or a drizzle of balsamic reduction.

Skirt Steak Fajitas in the Oven

Unveiling a dish that marries convenience with gourmet flair, our oven-baked skirt steak fajitas promise a symphony of flavors, effortlessly bringing the vibrant essence of Mexican cuisine to your table.

Ingredients

• 1.5 lbs skirt steak, thinly sliced against the grain
• 2 tbsp rich extra virgin olive oil
• 1 large red bell pepper, thinly sliced
• 1 large green bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• Juice of 1 fresh lime
• 8 small flour tortillas, warmed
• Fresh cilantro leaves, for garnish
• 1 ripe avocado, sliced, for serving

Instructions

1. Preheat your oven to 400°F (204°C) and position the rack in the middle.
2. In a large mixing bowl, combine the thinly sliced skirt steak with olive oil, minced garlic, cumin, smoked paprika, black pepper, and sea salt, ensuring each piece is evenly coated.
3. Spread the seasoned steak, sliced bell peppers, and onion on a large, rimmed baking sheet in a single layer to ensure even cooking.
4. Roast in the preheated oven for 12-15 minutes, or until the steak reaches your desired level of doneness and the vegetables are tender-crisp, stirring halfway through for uniform cooking.
5. Remove from the oven and immediately drizzle with fresh lime juice, tossing gently to combine.
6. Serve the steak and vegetable mixture on warmed flour tortillas, garnished with fresh cilantro leaves and slices of ripe avocado.

Remarkably tender and bursting with smoky, citrusy notes, these fajitas offer a delightful contrast of textures, from the juicy steak to the crisp-tender vegetables. Elevate the experience by pairing with a chilled margarita or a crisp, citrusy white wine for an unforgettable meal.

Skirt Steak with Mushroom Sauce

Savory and succulent, this skirt steak with mushroom sauce is a testament to the beauty of simple ingredients coming together to create a dish that’s both luxurious and comforting. Perfectly seared steak meets a velvety, earthy mushroom sauce for a meal that promises to impress.

Ingredients

• 1.5 lbs skirt steak, trimmed of excess fat
• 2 tbsp rich extra virgin olive oil
• 1 cup finely sliced cremini mushrooms
• 2 cloves garlic, minced
• 1/2 cup dry red wine
• 1 cup beef stock, preferably homemade
• 2 tbsp unsalted butter
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper to taste

Instructions

1. Season the skirt steak generously with salt and freshly ground black pepper on both sides.
2. Heat 1 tbsp of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3. Add the steak to the skillet and sear for 3-4 minutes on each side for medium-rare, or until desired doneness. Tip: Let the steak rest for 5 minutes before slicing to retain its juices.
4. Remove the steak from the skillet and set aside. In the same skillet, add the remaining olive oil and sauté the finely sliced cremini mushrooms until golden, about 5 minutes.
5. Add the minced garlic and cook for another minute until fragrant.
6. Deglaze the skillet with dry red wine, scraping up any browned bits, and reduce by half, about 3 minutes.
7. Stir in the beef stock and fresh thyme leaves, then simmer until the sauce thickens slightly, about 5 minutes. Tip: For a smoother sauce, strain it before serving.
8. Finish the sauce by whisking in unsalted butter until fully incorporated and glossy.
9. Slice the steak against the grain and serve drizzled with the mushroom sauce.

Melt-in-your-mouth tender with a sauce that’s deeply flavorful and aromatic, this dish pairs beautifully with a side of creamy mashed potatoes or a crisp green salad for contrast.

Skirt Steak and Asparagus Bundles

Kickstart your culinary adventure with this exquisite dish that marries the robust flavors of perfectly seared skirt steak with the delicate crispness of asparagus, all tied together in an elegant bundle that promises to delight the senses.

Ingredients

• 1.5 lbs skirt steak, thinly sliced against the grain
• 1 bunch fresh asparagus, trimmed to 5-inch lengths
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 4 sprigs fresh thyme
• 1 tbsp unsalted butter

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it reaches the perfect temperature for roasting the asparagus.
2. Heat 1 tbsp of extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes, to properly sear the steak.
3. Season the skirt steak evenly with sea salt and finely ground black pepper, enhancing its natural flavors.
4. Sear the steak for 3 minutes on each side, or until a golden-brown crust forms, then remove from heat and let rest for 5 minutes to redistribute juices.
5. In the same skillet, add the remaining olive oil and minced garlic, sautéing for 1 minute until fragrant, to build a flavor base for the asparagus.
6. Add the asparagus and fresh thyme to the skillet, tossing to coat in the garlic-infused oil, then transfer to the oven to roast for 10 minutes, or until tender but still crisp.
7. Slice the rested steak into thin strips, then carefully wrap bundles of asparagus with the steak slices, securing each with a sprig of thyme.
8. Return the bundles to the skillet, add butter, and baste the bundles with the melted butter for 1 minute to enrich the flavors.

Juxtaposing the tender, juicy steak with the crisp, vibrant asparagus, these bundles offer a symphony of textures and flavors. Serve atop a warm, crusty baguette slice for an added crunch that complements the dish beautifully.

Skirt Steak with Blue Cheese Butter

Revered for its robust flavor and tender texture, skirt steak takes center stage in this dish, elevated by a decadent blue cheese butter that melts luxuriously over the seared meat, creating a harmonious blend of rich and tangy notes.

Ingredients

• 1.5 lbs skirt steak, well-marbled and at room temperature
• 2 tbsp unsalted butter, softened
• 1/4 cup crumbled blue cheese, creamy and pungent
• 1 tbsp fresh chives, finely chopped
• 1 tsp garlic powder, aromatic and finely ground
• 1/2 tsp kosher salt, coarse and flaky
• 1/2 tsp freshly ground black pepper, bold and aromatic
• 1 tbsp high-smoke point oil (such as grapeseed or avocado oil)

Instructions

1. In a small bowl, combine the softened butter, crumbled blue cheese, chopped chives, and garlic powder until well blended. Set aside at room temperature.
2. Season both sides of the skirt steak evenly with kosher salt and freshly ground black pepper.
3. Heat a large cast-iron skillet over high heat until very hot, about 2 minutes. Add the high-smoke point oil and swirl to coat the pan.
4. Place the skirt steak in the skillet and cook undisturbed for 3 minutes to achieve a deep, caramelized crust.
5. Flip the steak and cook for an additional 2-3 minutes for medium-rare, or until desired doneness is reached.
6. Transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
7. Thinly slice the steak against the grain and serve immediately with a generous dollop of the blue cheese butter on top.

Heavenly in its simplicity, the skirt steak boasts a juicy interior with a perfectly charred exterior, while the blue cheese butter adds a creamy, umami-rich finish. For an extra touch of elegance, serve atop a bed of arugula dressed lightly with lemon vinaigrette to cut through the richness.

Skirt Steak and Sweet Potato Hash

Mastering the art of a hearty breakfast begins with this Skirt Steak and Sweet Potato Hash, a dish that marries the robust flavors of perfectly seared steak with the natural sweetness of caramelized sweet potatoes, all brought together with a hint of aromatic spices.

Ingredients

• 1 lb skirt steak, trimmed and cut into 1-inch pieces
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 large yellow onion, finely chopped
• 2 tbsp rich extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 farm-fresh eggs
• 1 tbsp fresh parsley, chopped for garnish

Instructions

1. Heat 1 tbsp of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add the skirt steak pieces, seasoning with sea salt and black pepper, and sear for 3-4 minutes per side until a golden crust forms. Remove from skillet and set aside.
3. In the same skillet, add the remaining olive oil, sweet potatoes, and onion. Cook over medium heat, stirring occasionally, for 10 minutes until the sweet potatoes are tender and lightly caramelized.
4. Sprinkle smoked paprika over the sweet potato mixture, stirring to evenly coat the vegetables.
5. Return the seared skirt steak to the skillet, mixing gently with the sweet potatoes and onions. Cook for an additional 2 minutes to meld the flavors.
6. Create two wells in the hash and crack an egg into each. Cover the skillet and cook for 3-4 minutes until the egg whites are set but the yolks remain slightly runny.
7. Garnish with fresh parsley before serving.

How the skirt steak’s richness contrasts beautifully with the sweet potatoes’ natural sweetness, while the runny egg yolks add a luxurious creaminess to each bite. Serve this hash straight from the skillet for a rustic, family-style breakfast that’s sure to impress.

Skirt Steak with Red Wine Reduction

On a plate where elegance meets simplicity, the Skirt Steak with Red Wine Reduction stands as a testament to the beauty of combining quality ingredients with precise technique. This dish, with its succulent meat and velvety sauce, promises a dining experience that’s both sophisticated and deeply satisfying.

Ingredients

• 1.5 lbs skirt steak, well-marbled and at room temperature
• 2 tbsp rich extra virgin olive oil
• 1 cup full-bodied red wine, such as Cabernet Sauvignon
• 1/2 cup beef stock, preferably homemade
• 2 tbsp unsalted butter, cold and cubed
• 1 shallot, finely minced
• 1 tsp fresh thyme leaves
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Heat a large cast-iron skillet over medium-high heat until very hot, about 2 minutes.
2. Season the skirt steak evenly with sea salt and finely ground black pepper on both sides.
3. Add rich extra virgin olive oil to the skillet, then place the steak in the pan. Sear for 3 minutes on the first side without moving to achieve a deep brown crust.
4. Flip the steak and sear for another 3 minutes for medium-rare, or until desired doneness. Transfer to a cutting board to rest.
5. In the same skillet, reduce the heat to medium and add the finely minced shallot, sautéing until translucent, about 2 minutes.
6. Pour in the full-bodied red wine, scraping up any browned bits from the pan, and simmer until reduced by half, about 5 minutes.
7. Add the beef stock and fresh thyme leaves, continuing to simmer until the sauce is slightly thickened, about 3 minutes.
8. Remove the skillet from heat and whisk in the cold, cubed unsalted butter until the sauce is glossy and smooth.
9. Slice the rested steak against the grain and serve drizzled with the red wine reduction.

Velvety and rich, the red wine reduction clings to each slice of steak, offering a perfect balance of acidity and depth. For an extra touch of elegance, serve atop a bed of creamy mashed potatoes or alongside roasted seasonal vegetables.

Skirt Steak and Brussels Sprouts

Hearty and brimming with robust flavors, this skirt steak and Brussels sprouts dish is a testament to the beauty of simple, high-quality ingredients coming together to create something extraordinary. Perfectly seared steak paired with caramelized Brussels sprouts offers a delightful contrast of textures and tastes, making it an ideal centerpiece for any gathering.

Ingredients

• 1.5 lbs skirt steak, trimmed of excess fat
• 1 lb Brussels sprouts, halved
• 3 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 tbsp unsalted butter
• 1/2 cup beef stock

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for roasting the Brussels sprouts.
2. Heat 2 tbsp of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes, to properly sear the steak.
3. Season the skirt steak evenly with sea salt and finely ground black pepper on both sides.
4. Sear the steak in the skillet for 3-4 minutes per side for medium-rare, or until desired doneness, then let it rest on a cutting board. Tip: Avoid moving the steak while searing to achieve a perfect crust.
5. In the same skillet, add the remaining olive oil and Brussels sprouts, cut side down, cooking undisturbed for 5 minutes to caramelize.
6. Add minced garlic and butter to the Brussels sprouts, stirring to coat, then transfer the skillet to the oven to roast for 10 minutes. Tip: Roasting Brussels sprouts brings out their natural sweetness.
7. Remove the skillet from the oven, pour in beef stock, and scrape up any browned bits for a flavorful sauce.
8. Slice the rested steak against the grain into thin strips and serve atop the Brussels sprouts. Tip: Slicing against the grain ensures the steak is tender and easy to chew.

Generously plate this dish to showcase the juicy, flavorful steak alongside the sweet and slightly crispy Brussels sprouts. For an extra touch of elegance, drizzle the pan sauce over the top just before serving, enhancing the dish’s rich flavors and inviting appearance.

Skirt Steak with Honey Mustard Glaze

Skirt steak, with its robust flavor and satisfying chew, meets its match in a luscious honey mustard glaze that caramelizes beautifully under high heat, offering a perfect balance of sweet and tangy notes.

Ingredients

• 1.5 lbs skirt steak, trimmed of excess fat
• 1/4 cup raw honey, preferably local for its floral notes
• 2 tbsp Dijon mustard, smooth and pungent
• 1 tbsp whole grain mustard, for texture and depth
• 2 cloves garlic, minced to a fine paste
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tsp kosher salt, for seasoning
• 1/4 tsp freshly ground black pepper, for a subtle heat
• 2 tbsp extra virgin olive oil, rich and fruity

Instructions

1. Preheat your grill or grill pan to high heat, aiming for 450°F to ensure a good sear on the steak.
2. In a small bowl, whisk together the raw honey, Dijon mustard, whole grain mustard, minced garlic, and chopped rosemary until well combined. Tip: Let the glaze sit for 10 minutes to allow the flavors to meld.
3. Pat the skirt steak dry with paper towels to remove any moisture, which helps achieve a better sear. Season both sides evenly with kosher salt and freshly ground black pepper.
4. Brush the steak lightly with extra virgin olive oil on both sides to prevent sticking and promote even cooking.
5. Place the steak on the preheated grill. Cook for 3-4 minutes on the first side without moving it to develop a deep, caramelized crust.
6. Flip the steak and brush the cooked side generously with the honey mustard glaze. Cook for another 3-4 minutes. Tip: Apply glaze only after flipping to prevent burning due to the sugar content.
7. Flip the steak once more and brush the other side with the remaining glaze. Cook for an additional 1-2 minutes, then remove from heat. Tip: Let the steak rest for 5 minutes before slicing against the grain to ensure tenderness.

Yielded with a glossy, sticky glaze, the skirt steak boasts a perfect char and juicy interior. Serve it sliced over a bed of arugula or alongside roasted sweet potatoes for a complete meal that delights the senses.

Skirt Steak and Corn Casserole

Marvel at the harmonious blend of flavors and textures in this Skirt Steak and Corn Casserole, a dish that effortlessly combines the robustness of beef with the sweetness of summer corn, all baked to perfection under a golden, cheesy crust.

Ingredients

• 1.5 lbs skirt steak, trimmed and cut into thin strips
• 2 cups fresh corn kernels, cut from 3 ears of sweet summer corn
• 1 cup heavy cream, rich and velvety
• 1/2 cup grated sharp cheddar cheese, aged for depth of flavor
• 1/4 cup finely chopped fresh cilantro, vibrant and aromatic
• 2 tbsp unsalted butter, creamy and golden
• 1 tbsp olive oil, extra virgin and fruity
• 1 tsp smoked paprika, for a hint of warmth
• 1/2 tsp kosher salt, coarse and clean
• 1/4 tsp freshly ground black pepper, finely milled

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly baked casserole.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, then add skirt steak strips, seasoning with smoked paprika, salt, and pepper. Sear for 2-3 minutes per side until just browned but still pink inside. Remove from skillet and set aside.
3. In the same skillet, melt butter over medium heat. Add fresh corn kernels, sautéing for 4-5 minutes until they start to caramelize, releasing their natural sweetness.
4. Reduce heat to low, pour in heavy cream, stirring gently to combine with the corn. Simmer for 2 minutes to thicken slightly.
5. Return the steak strips to the skillet, mixing well with the corn and cream. Transfer the mixture to a greased baking dish, sprinkling grated cheddar cheese evenly over the top.
6. Bake in the preheated oven for 15-20 minutes, until the cheese is bubbly and golden brown.
7. Garnish with freshly chopped cilantro before serving to add a burst of color and freshness.

Flaky, tender skirt steak pairs beautifully with the creamy corn base, while the melted cheddar adds a satisfying crunch. Serve this casserole straight from the oven with a side of crisp green salad for a complete meal that celebrates the best of summer produce.

Skirt Steak with Garlic Parmesan Fries

On a bustling evening, nothing satisfies quite like a perfectly seared skirt steak paired with golden, crispy garlic Parmesan fries. This dish marries the robust flavors of high-quality beef with the aromatic allure of garlic and cheese, creating a meal that’s both indulgent and comforting.

Ingredients

• 1.5 lbs skirt steak, well-marbled and at room temperature
• 2 large russet potatoes, scrubbed and cut into 1/2-inch sticks
• 3 tbsp rich extra virgin olive oil, divided
• 4 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp finely ground black pepper
• 1 tsp kosher salt
• 2 tbsp unsalted butter
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the potato sticks with 2 tbsp olive oil, half the minced garlic, salt, and pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.
3. Bake the fries for 25-30 minutes, flipping halfway through, until they’re golden and crispy. Tip: For extra crispiness, space the fries well apart on the baking sheet.
4. While the fries bake, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
5. Season the skirt steak with salt and pepper, then sear in the skillet for 3-4 minutes per side for medium-rare, or until desired doneness. Tip: Let the steak rest for 5 minutes before slicing to retain its juices.
6. In the last 2 minutes of the fries baking, sprinkle them with Parmesan cheese and return to the oven to melt.
7. In a small saucepan, melt the butter with the remaining garlic over low heat, stirring for 1 minute until fragrant. Drizzle this garlic butter over the rested, sliced steak.
8. Garnish the fries with fresh parsley and serve alongside the garlic butter skirt steak.

Zesty and rich, the skirt steak’s tender texture contrasts beautifully with the crispiness of the fries. For an extra touch of elegance, serve with a side of arugula salad dressed in lemon vinaigrette to cut through the richness.

Conclusion

Savor the variety and simplicity these 18 oven-baked skirt steak recipes bring to your table! Perfect for busy weeknights or special gatherings, each dish promises flavor and ease. We’d love to hear which recipe stole your heart—drop a comment below. Loved this roundup? Share the culinary inspiration with fellow foodies on Pinterest. Happy cooking!

Bella Bacinos