How to Cook Skirt Steak

Skirt steak doesn’t get the spotlight like a ribeye or strip steak—but it absolutely should. Known for its intensely beefy flavor, skirt steak is a longtime favorite among chefs and butchers. When cooked correctly, this thin, marbled cut becomes the star of everything from tacos to stir fry. Here’s your expert guide to how to cook skirt steak so it’s tender, juicy, and packed with flavor. 

What is Skirt Steak

Skirt steak is a long and thin cut of beef that comes from the underside of the cow, near the diaphragm, and is known for its rich flavor and chewy texture. Skirt steak is often used in Mexican and other Latin American cuisines to make dishes like fajitas, tacos, and carne asada. Skirt steak is also popularly used in Asian cuisine,  such as Korean barbecue and Japanese yakiniku dishes.

Although skirt steak is considered one of the most flavorful cuts of steak, it is also on the tougher side due to its labyrinth of connective tissue. Skirt steak comes from the section of the cow called the plate primal, located below the ribs in the abdominal cavity between the brisket and the flank.

Inside vs. Outside Skirt Steak

There are two types of skirt steak:

1. Outside skirt steak comes from the diaphragm muscle and is more tender and flavorful.
2. Inside skirt steak comes from the transversus abdominis muscle, and while still flavorful, it's typically a bit tougher.

Pro Tip: Outside skirt is the preferred choice of restaurants and chefs for a reason. That’s the cut we offer at Snake River Farms—and it ships straight to your door.

Looking for bold flavor on a leaner budget? Shop our USDA Choice Outside Skirt Steak for a versatile, everyday option that’s perfect for tacos, stir fry, and more.

“Skirt steak is so underrated, especially this wagyu version. I like entertaining with this as it goes far and looks great chopped up and served on a wooden board. Great flavor, I love preparing a simple dry rub and serving alongside a fresh, zesty salad. Definitely a go-to cut amongst ribeye and rib cap.”

- Janicke, Verified Buyer 

What is the Best Way to Cook Skirt Steak

The best way to cook skirt steak is on the grill, as the cut’s thinness lends itself to a quick "sear and flip" style of cooking. However, you can get great results by cooking skirt steak in the oven, or even using the sous vide method.

Skirt steak is one of the go-to cuts of beef for dishes you love like carne asada and fajitas. In fact, did you know that the word “fajita” roughly translates to “little skirts”?

So, this must be a difficult steak to cook to make it nice and tender, right? Not if you know the best ways to cook skirt steak. Here are three of our recommended cooking methods for skirt steak.

How to Grill Skirt Steak 

The best way to cook skirt steak is over high heat on a grill. Because it’s such a thin, and potentially tough, cut, it's important a quick sear on both sides at a high temperature. Do not to overcook skirt steak or the texture will suffer. Since the steak is so thin, it's difficult to check the temperature with a thermometer. Instead, use your eyes and senses to judge a beautiful char on the outside and a lovely pink middle, medium rare to medium. 

Here are the simple steps to grill your skirt steak: 

1. Because skirt steak is a longer cut of meat, you’ll want to cut it into shorter pieces, 5” to 7” in length. Trim off excess fat or silver skin if there is any.
2. Pat the steak dry with paper towels to remove moisture and ensure a nice char later on.
3. Season your skirt steak with salt and pepper, a dry rub, or your favorite marinade. If using a marinade, let the steak marinate for 30 minutes.
4. Heat your grill or skillet to high heat.
5. Place the skirt steak over the heat and sear on each side for 5 to 7 minutes. Remember, do not overcook this cut.
6. Remove the steak from the heat and let it rest for 10 minutes.
7. Cut your skirt steak across the grain and serve.

Pro Tip: Because skirt steak is so thin, it cooks fast—so keep your grill hot and your attention sharp. Watch for a rich, golden-brown sear and remove the steak as soon as both sides are seared. Overcooking can make it tough.

Ready to fire up the grill? Learn how to make the best Carne Asada and turn your perfectly cooked skirt steak into a bold, flavor-packed feast.

“There are so many good things at SRF, but, the skirt steak is probably the best. I have a go-to carne asada marinade I use, but honestly, it doesn’t matter. The meat is perfect and I don’t think you could mess it up.”

- Bryan L., Verified Buyer

How to Cook a Skirt Steak in the Oven 

Another method for cooking skirt steak is in the oven. This option is just as easy as grilling and should take about the same amount of time. Just remember that the keys to a properly cooked skirt steak are high heat and a short cooking time. 

Here are the easy steps to cook your skirt steak in the oven: 

1. Remove the skirt steak from the fridge about 45 minutes before needed.
2. After it has had time to rest outside the fridge, season both sides with salt, making sure to rub the salt into the meat’s coarse grain with your fingers.
3. Move an oven rack to the middle and preheat the oven to 450°F.
4. Grab your rimmed baking sheet and spray it with cooking spray.
5. Put the SRF skirt steak on the baking sheet and place it in the oven.
6. For a medium rare steak, cook on one side until browned, 4 to 5 minutes.
7. Flip the steak over and cook for an additional 3 to 4 minutes.
8. Here you can try using your meat thermometer to check for 120°F to 125°F for medium rare.
9. Once you’ve achieved your desired internal temperature, remove from the oven.
10. Let your skirt steak rest on a plate under tented foil for 5 minutes.
11. Slice and serve!

Pro Tip: Don’t skip the rest time—letting your skirt steak sit under foil helps the juices redistribute so every bite stays tender and flavorful. It’s a small step that makes a big difference.

Want to take your oven-cooked skirt steak to the next level?  Try this bold Citrus Marinade for Steak and infuse every bite with bright, zesty flavor.

 How to Cook Sous Vide Skirt Steak 

OK, we know we said that the best way to cook a skirt steak is quickly on high heat, and this method is anything but quick. However, sous vide cooking is a great way to ensure you achieve your desired cooking temperature. You’ll still need to sear the steak in a pan or skillet after the sous vide. This is an excellent way to eliminate the risk of overcooking your skirt steak.

Here is what you’ll need to cook skirt steak using the sous vide method:

• Precision cooker or pot
• Water
• Thermometer
• Sous vide bags
• Marinade or spices
• Pan or skillet

If you’re using a marinade, apply it at least 2 hours before cooking.

Here are the simple steps to use sous vide to Cook your skirt steak:

1. Season the steaks with kosher salt and pepper.
2. Place each skirt steak in a separate sous vide bag and seal them tight, releasing as much excess air from each bag as possible.
   
3. Place your immersion circulator in a container with water and set the temperature. Sous vide temperatures are different than other methods.  Here are our recommendations:
   Rare – 120°F. 
   Medium-rare – 130°F.                                                                                        Medium – 135°F. 
   Medium-well –145°F. 
4. Add steaks and cook for 45 minutes to an hour.
5. Using tongs, remove the skirt steaks from the water.
6. Remove the steaks from their sous vide bags and pat them dry with paper towels.
7. Preheat a pan or skillet to high heat and drizzle a tablespoon of your favorite cooking oil in the pan.
8. Give the steaks a quick sear on each side, about 1 to 2 minutes.
9. Place the steaks on a foil-tented plate and let them rest for 2-3 minutes. Slice and serve!  

Pro Tip: The sear is just as important as the sous vide—don’t skip it. A hot pan, dry surface, and quick 1–2 minute sear per side give skirt steak its crave-worthy crust without overcooking the interior.

Ready to try it yourself? Order American Wagyu Skirt Steak from Snake River Farms and bring bold, beefy flavor straight to your kitchen.

What is the Best Way to Cut a Skirt Steak

Cutting against the grain of steak is the preferred slicing method, and the same holds true for skirt steak due to its coarse grain. This will ensure that each bite is tender and not chewy. 

Here's how to best cut a skirt steak for serving:

1. Do not slice the steak before cooking it. Doing so will likely lead to it being overcooked and chewy.
2. Once cooked, allow the steak to rest. Not only will it be easier to slice, but the resting period gives the juices time to soak back into the meat.
3. Slice the skirt steak against the grain and serve as desired. 

Watch & Learn:
Still unsure what “cut against the grain” really means? Watch this quick slicing demo to see exactly how to cut skirt steak the right way—so every bite stays tender and delicious.

Substitute for Skirt Steak 

Skirt steak is not always widely available when you need it. So, what do you do when you are craving carne asada or fajitas and don’t have skirt steak? Fortunately, there are several excellent cuts that can be used as substitutes.

These include: 

• Flank steak
• Flat iron steak
• Denver steak
• Hanger steak

Try one of these as a substitute and you may just discover your new favorite cut of beef.

Want help deciding which cut to choose? Check out our in-depth comparison of Hanger Steak vs. Skirt Steak to learn how one of the top substitutes stacks up.

Our Favorite Skirt Steak Recipes

Skirt steak goes best with your favorite marinade, cooked quickly on high heat, and served up in an amazing dish.

Snake River Farms has put together some of our favorite skirt steak recipes that we hope will become your favorites, as well.

• Tequila Lime Flank Steak Tacos (skirt steak can be substituted for flank steak)
• Carne Asada Skirt Steak Tacos
• Carne Asada Platter