Quick and Easy Skirt Steak Recipe
A easy steak recipe you'll make again and again. Three ingredients and a nice piece of meat is all you'll need. Dairy and gluten free!
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Servings: 4 servings
Calories: 330kcal
Equipment
Ingredients
- 1 1/2 pounds skirt steak
- 2 tablespoons olive oil, divided
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 lemon, cut into wedges
Instructions
- Prep steak. If skirt steak is in one long piece, cut into 3 or 4 smaller pieces that will fit into your pan. Rub 1 tablespoon of the oil over both sides of the steaks and generously season both sides with salt and pepper.
- Cook steak. Heat a large cast iron skillet over medium-high heat for about 3 to 5 minutes. Drizzle remaining 1 tablespoon of oil in the pan and swirl around. Place 1 or 2 steaks in pan, don't crowd. Let cook, undisturbed, until a nice crust has formed on the bottom, about 2 minutes. Flip steaks and continue ooking to desired doneness, about 1 more minutes for medium-rare, 2 for medium, 3 for medium-well and so on. Repeat with remaining steaks, adding another tablespoon of oil to the pan if necessary.
- Let steak rest. Place steaks on a cutting board and let rest 5-10 minutes. Slice thinly against the grain and serve with lemon wedges for squeezing.
Notes
- When you cut the longer skirt steak into smaller pieces, cut the steak with the grain, meaning parallel to the lines in the meat.
- If you have time, let the steaks come to room temperature before cooking.
- The steaks should make a loud sizzling noise when they hit the pan, if they don't, your pan is not hot enough. Take them out and heat the pan for another couple of minutes.
- The ideal doneness for skirt steak is medium, or 130°F.
- Make sure to flip on your oven vent or open a window before starting. This method creates a lot of smoke.