Skirt Steak
User Reviews
5
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Prep Time
5 mins
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Cook Time
8 mins
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Total Time
13 mins
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Servings
4 servings
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Calories
206 kcal
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Course
Main Course
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Cuisine
American
Skirt Steak
Description
This Skirt Steak recipe involves seasoning a one-pound skirt steak with salt, black pepper, and garlic powder. Olive oil is heated in a skillet over medium heat before adding the steak. The steak cooks roughly 3 to 4 minutes per side, reaching an internal temperature of 135°F for medium rare. After cooking, the steak rests for 7 to 10 minutes to allow juices to redistribute, which enhances tenderness and flavor.
The seasoning is minimal to let the natural beef flavor stand out, and cooking time is brief due to the steak’s thin cut. Slicing against the grain after resting ensures a tender bite. The process uses tongs and oven mitts for safety given the hot oil.
This preparation is ideal for weeknight dinners or quick meals needing straightforward, flavorful steak. It pairs well with vegetables, salads, or starches. Leftovers keep well refrigerated up to four days.
The recipe notes emphasize cutting very large steaks to fit the pan, confirming oil is hot before cooking, and checking doneness with a meat thermometer to avoid overcooking.
Ingredients
- 1 pound skirt steak
- 2 tbsp olive oil
- 1 tsp salt sea salt
- ½ tsp black pepper
- ½ tsp garlic powder
Instructions
- First, add olive oil to a large skillet over medium heat.
- While oil is heating up, pat steak dry with paper towels. Season on both sides with salt, pepper and garlic powder.
- Carefully place steaks in the hot oil in the skillet. Use tongs and an oven mitt for protection. Cook for 3 to 4 minutes.
- Then, flip steaks carefully. Cook for another 3 minutes or until internal temperature has reached 135 degrees Fahrenheit.
- Finally, remove steak from pan. Place on a cutting board for 7 to 10 minutes. Then, slice against the grain and serve.
Notes
- Cut large skirt steak in half to fit the skillet evenly for better searing.
- Ensure olive oil is hot before adding the steak to achieve proper sear.
- Use tongs and an oven mitt to handle the steak safely due to hot oil.
- Use a meat thermometer to check for medium rare doneness at 135°F.
- Allow the steak to rest 7 to 10 minutes after cooking to lock in juices.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 0.4g | 0% |
| Protein | 25g | 50% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 71mg | 24% |
| Sodium | 657mg | 27% |
| Potassium | 339mg | 7% |
| Fiber | 0.1g | 0% |
| Sugar | 0.01g | 0% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 9mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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