How to Cook Skirt Steak — Two Recipes

Name of Cut: Skirt Steak
Cut Details: One steak per package, 350–500g. Long, thin, and very flavourful with a loose grain. Often used in fajitas.
Best For: Fast, high-heat cooking — best when marinated and sliced across the grain.

🍳 Quick & Easy — Grilled Skirt Steak Fajitas

Serves: 2–3
Prep Time: 10 min | Cook Time: 6–8 min

Ingredients:

• 1 skirt steak (350–500g)

• 1 tbsp olive oil

• 2 tsp chili powder or taco seasoning

• Salt and pepper

• 1 red bell pepper, sliced

• 1 onion, sliced

• Tortillas, salsa, sour cream, lime (for serving)

Instructions:

1. Preheat grill or cast iron pan to high.

2. Rub steak with oil, chili powder, salt, and pepper.

3. Grill 3–4 min per side, until 125–130°F inside.

4. Rest 5 min. Meanwhile, sauté peppers and onions.

5. Slice steak across the grain into thin strips.

6. Serve in tortillas with toppings.

🍷 Slow & Savoury — Marinated Skirt Steak with Chimichurri

Serves: 2
Prep Time: 10 min (plus 4–8 hrs marinating) | Cook Time: 8 min

Ingredients:

• 1 skirt steak

• 2 tbsp soy sauce or tamari

• 1 tbsp olive oil

• 1 tbsp balsamic vinegar

• 1 garlic clove, minced

• ½ tsp smoked paprika

Chimichurri (optional):

• ½ cup parsley, chopped

• 2 tbsp olive oil

• 1 tbsp red wine vinegar

• 1 garlic clove, minced

• Salt and chili flakes to taste

Instructions:

1. Mix marinade ingredients. Marinate steak for 4–8 hrs.

2. Remove from marinade, pat dry.

3. Grill or pan-sear 3–4 min per side.

4. Rest 5 min. Slice thinly across the grain.

5. Serve with chimichurri or a side salad.

🐄 Grass-fed Tip: Skirt steak is best when cooked hot and fast, then sliced across the grain. It’s naturally thin, so don’t overcook!