How to cook skirt steak

Step by Step

Step 1

Lay the skirt steak down on a cutting board and pound the skirt steak with a meat tenderizer to make the steak the same thickness, about ½ -1 inch thick. Season the meat with salt and massage the salt into the meat with your hands. Transfer the steak to a plastic bag or a baking dish.

Step 2

Next, grind black peppercorns in a mortar in a pestle or in a coffee grinder. Be sure the peppercorns are ground into small pieces and not a powder. Transfer the black peppercorns to a bowl. Add the garlic, coriander, brown sugar, Worcestershire sauce, lime juice, and olive oil to the peppercorns and whisk all these ingredients together.

Step 3

Pour the mixture over the beef and massage the marinade into the beef. Let the beef sit in the marinade overnight.

Step 4

Remove the steak from the fridge and let the beef come to room temperature. Heat about 2 tablespoons of olive oil in a large cast iron skillet over high heat. When the olive oil is hot and sizzling sear the steak for about 1 minute on each side or until the internal temperature reaches 140ºF (for medium/rare). Remove the steak from the pan and let the meat rest for 10 minutes before slicing. Repeat this step with the remaining piece of steak.

Step 5

Slice the steak and serve with your favorite sides. If you are using the steak in tacos, chop the steak into small, minced pieces.

Tips and Warnings

Grilling instructions: preheat your grill to 450ºF. Sear the marinated skirt steak on both sides for around 1 minute or until you reach the desired internal temperature (140ºF for medium/rare, 150ºF for medium, 165ºF for well done).
If you like fully cooked steak, be sure to cook the steak longer on each side.
This steak would be delicious and served with chimichurri sauce.