Broiled skirt steak delivers exceptional flavor and texture with minimal effort, making it a standout option for both weeknight dinners and special occasions. This long, flat cut from the diaphragm muscle of the cow boasts rich marbling and a distinctive grain that, when properly prepared, yields tender, juicy results with an intense beefy flavor profile that few other cuts can match. The broiling method—cooking with intense overhead heat—creates a magnificent caramelized crust while maintaining a perfectly pink interior, all in under 10 minutes of cooking time. With its quick preparation and bold flavor, broiled skirt steak represents the ideal balance of convenience and culinary delight for home cooks of any experience level.
How to Prepare
Ingredients:
- 1½-2 pounds skirt steak
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2-3 cloves garlic, minced (optional)
- 1 tablespoon fresh rosemary or thyme, chopped (optional)
- 1 tablespoon butter (optional, for finishing)
Instructions:
- Prep the steak: Remove skirt steak from refrigerator 30-45 minutes before cooking to bring to room temperature. Pat dry thoroughly with paper towels to ensure proper searing.
- Prepare the broiler: Position an oven rack 4-6 inches from the heating element and preheat broiler on high for at least 10 minutes. Place a cast iron skillet or heavy baking sheet in the oven to preheat as well.
- Season generously: Brush steak with olive oil on both sides. Season liberally with salt and pepper. If using, rub minced garlic and herbs onto the surface of the meat.
- Broil to perfection:
- Carefully remove the hot pan from the oven and place the steak on it (it should sizzle immediately).
- Return to broiler and cook for 3-4 minutes for medium-rare (4-5 minutes for medium).
- Flip the steak using tongs and broil for another 3-4 minutes.
- For added flavor, add a tablespoon of butter to the top of the steak during the last minute of cooking.
- Rest properly: Transfer steak to a cutting board and let rest for 5-10 minutes to allow juices to redistribute.
- Slice and serve: Identify the direction of the meat grain and slice thinly ACROSS the grain at a slight angle for maximum tenderness. Serve immediately.
How to Store
Proper storage of skirt steak, both before and after cooking, ensures the best flavor and texture:
- Raw storage: Keep uncooked skirt steak in its original packaging or wrapped tightly in butcher paper in the coldest part of your refrigerator for up to 3 days. For longer storage, wrap tightly in plastic wrap, then foil, and freeze for up to 3 months.
- Cooked storage: Allow cooked steak to cool completely before refrigerating. Store in an airtight container or wrapped tightly in aluminum foil in the refrigerator for up to 3-4 days.
- Freezing cooked steak: While possible, freezing cooked skirt steak is not recommended as it significantly impacts texture. If necessary, wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator.
- Reheating: For best results, reheat sliced steak gently in a skillet with a splash of beef broth to maintain moisture. Cover with a lid and warm on low heat just until heated through. Avoid microwaving, which will toughen the meat.
Variations and Serving Suggestions
Marinades and Rubs
- Classic Latin Marinade: Combine ÂĽ cup lime juice, 2 tablespoons olive oil, 4 cloves minced garlic, 1 teaspoon ground cumin, and chopped cilantro. Marinate for 1-4 hours before broiling.
- Asian-Inspired: Mix 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon sesame oil, grated ginger, and garlic. Marinate for 2-8 hours.
- Mediterranean: Combine olive oil, lemon juice, minced garlic, oregano, and thyme for a bright, herbaceous flavor profile.
- Coffee Rub: Mix 2 tablespoons ground coffee, 1 tablespoon brown sugar, 1 teaspoon smoked paprika, salt, and pepper for a deep, complex flavor.
Serving Ideas
- Tacos and Fajitas: Slice thinly and serve with warm tortillas, grilled peppers and onions, guacamole, and salsa.
- Steak Salad: Place atop mixed greens with blue cheese, cherry tomatoes, and red onion with a balsamic vinaigrette.
- Sandwich Creation: Layer thin slices on crusty bread with chimichurri sauce, arugula, and roasted red peppers.
- Steak and Eggs: Pair with sunny-side-up eggs and breakfast potatoes for a hearty brunch.
- Steak Bowl: Serve over rice or grain of choice with roasted vegetables and a flavorful sauce such as chimichurri or teriyaki.
Sauce Pairings
- Chimichurri: This bright Argentinian sauce of parsley, garlic, vinegar, and olive oil perfectly complements the rich flavor of skirt steak.
- Red Wine Reduction: Reduce red wine with shallots, beef stock, and a pat of butter for an elegant finish.
- Compound Butter: Mix softened butter with herbs, garlic, or blue cheese and melt over the hot steak.
- Romesco: This Spanish sauce made with roasted red peppers, tomatoes, almonds, and garlic adds vibrant flavor.
Conclusion
Broiled skirt steak epitomizes the beauty of simplicity in cooking—where quality ingredients and proper technique combine to create exceptional results with minimal fuss. The broiling method highlights the natural virtues of this distinctive cut, producing a restaurant-quality meal in minutes rather than hours. Whether you’re serving it as a centerpiece for a dinner party or as a quick yet impressive weeknight meal, skirt steak’s versatility makes it adaptable to countless cuisines and presentations. By mastering the basic broiling technique and exploring various marinades, rubs, and serving styles, you’ll unlock endless possibilities from this single cut of beef. Remember that the keys to success lie in starting with quality meat, cooking it quickly at high heat, allowing it to rest properly, and always slicing against the grain—follow these principles, and perfect broiled skirt steak will become a reliable standby in your culinary repertoire.
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