Butcher’s Guide to Skirt Steak: How to Cook It and What to Make With It

At the butcher shop, skirt steak is one of our not-so-secret weapons. It’s bold, beefy, quick to cook, and perfect for soaking up marinades. Whether you’re feeding a crowd or just cooking for yourself, this underrated cut deserves a permanent spot in your rotation.

Here’s everything you need to know about skirt steak—from picking it out to serving it up.

What Is Skirt Steak?

Skirt steak comes from the plate section of the cow, right below the rib. It’s long, flat, and full of coarse muscle grain—which makes it ideal for high-heat cooking and marinades.

There are actually two types:

• Inside skirt – A bit thicker and wider, cooks evenly.

• Outside skirt – More tender, more uniform, and usually a butcher’s favorite (ask us for it by name!).

Butcher’s tip: Skirt steak is thin, so it cooks fast. And because it’s so flavorful, it doesn’t need much more than salt, heat, and a squeeze of lime (though we’ve got recipes if you want to dress it up).

How to Cook Skirt Steak (The Right Way)

Skirt steak is all about quick, hot, and simple. Here’s our tried-and-true method:

1. Prep the Steak

• Pat it dry with paper towels.

• Trim excess fat or silver skin if needed (we’ll do this for you if you ask).

• Season simply: salt, black pepper, and maybe a touch of garlic powder. Or marinate it—more on that below.

2. Sear It Hot

• Use a cast-iron pan, grill, or broiler.

• Cook over high heat, 2–3 minutes per side, depending on thickness.

• Rest for 5–10 minutes before slicing.

3. Slice It Right

• Always slice against the grain—this shortens the muscle fibers and keeps the steak tender.

Target internal temp:

• Medium-rare: 130–135°F

• Medium: 135–140°F

  (Don’t go much higher—this cut’s best when it’s still pink inside.)

Marinade Magic: When to Let It Soak

Skirt steak loves bold flavors. Try this simple marinade for 1–4 hours:

• 1/4 cup olive oil

• 2 tbsp soy sauce

• 2 tbsp lime juice

• 1 tbsp brown sugar

• 2 cloves garlic, minced

• 1 tsp cumin

  
  

Butcher’s tip: Avoid marinating too long. The acid (lime or vinegar) can break down the meat too much and give it a mushy texture.

What to Make With Skirt Steak

This cut’s versatility is where it shines. Here are our favorite ways to serve it:

1. Steak Fajitas

• Sauté bell peppers and onions in the pan after cooking the steak.

• Slice the meat and pile into warm tortillas.

• Top with sour cream, salsa, or guacamole.

2. Skirt Steak Salad

• Lay thin slices over arugula or mixed greens.

• Add cherry tomatoes, grilled corn, and a balsamic vinaigrette.

• Crumble some blue cheese or feta on top.

3. Korean BBQ Bowls

• Marinate steak in soy sauce, sesame oil, garlic, and ginger.

• Serve over rice with sautéed spinach, carrots, and a fried egg.

• Drizzle with gochujang sauce.

4. Steak Sandwich

• Toasted ciabatta or hoagie rolls

• Horseradish mayo or chimichurri

• Sliced steak, grilled onions, and maybe provolone

5. Simple Chimichurri Steak

• Just sear it and spoon bright chimichurri over the top.

• Serve with roasted potatoes or grilled veggies.

Final Thoughts From the Butcher Block

Skirt steak doesn’t pretend to be fancy—but it delivers flavor in spades. It’s the kind of cut you don’t need to fuss over: season it right, cook it hot and fast, and slice it like a pro.