If you’re looking for a quick and flavorful way to cook steak at home, this pan seared skirt steak is a great option. For this particular recipe I’m using inside skirt steak. Skirt steak is a more affordable option when it comes to steak. With a few tips and tricks it cooks up very quickly in a hot skillet and turns out tender and delicious! I love serving this steak with two fried eggs for a simple steak and eggs breakfast, but it’s also delicious with rice, potatoes, or beans!
Why You’ll Love This Pan Seared Skirt Steak
- Cooks quickly
- Affordable cut of steak
- Tender and juicy when prepared right
- Perfect for breakfast, lunch or dinner
Ingredients
- Inside skirt steak
- Garlic cloves
- Salt
- Ground black pepper
- Onion powder
- Balsamic vinegar
- Soy sauce
- Worcestershire sauce
- Vegetable oil
How to Prepare Pan Seared Skirt Steak
Since inside skirt steak tends to be a tougher cut of meat, it benefits greatly from a good beating with a meat mallet. I do this on both sides. Next in a large bowl combine the garlic cloves, salt, black pepper, onion powder, balsamic vinegar, soy sauce and worcestershire sauce and mix well. Add the steak to the bowl and make sure it is coated well in the marinade. Allow the steak to marinate for 1 hour.
After the steak has marinated for 1 hour remove the steak from the marinade and pat dry with paper towels. Heat up a stainless steel skillet over medium heat. Add a little oil to the skillet. Once hot, add the steak and cook for 2 minutes. Flip the steak and cook for another 2 minutes. Transfer the cooked steak to a plate and repeat with the remaining steak. Cover the cooked steak with foil and let rest for 10 minutes. Slice against the grain and enjoy!
Tips for the Best Pan Seared Skirt Steak
- Beat with a meat mallet on both sides to tenderize
- Pat the steak dry before searing
- Don’t crowd the pan, cook steak in batches
- Let the steak rest before slicing
What to Serve with Skirt Steak
This pan seared steak pairs wonderfully with many sides such as:
Frequently Asked Questions
How do you keep skirt steak tender?
The key to keeping skirt steak tender is by remembering a few tricks. First beat both sides of the steak with a meat mallet. Skirt steak is a tougher cut of beef and beating it really helps to tenderize it. You don’t want to skip this! Next make sure to marinate the steak as this also tenderizes as well as adds flavor. Lastly make sure to slice the cooked steak against the grain when serving as this shortens the muscle fibers resulting in a much more tender steak.
How long should you cook skirt steak in a pan?
Skirt steak cooks very quickly. It usually takes about 2 minutes per side in a hot skillet.
Pan Seared Skirt Steak
This pan seared skirt steak is tender, flavorful, and quick to cook in a hot skillet. After marinating in a simple mixture of balsamic vinegar, soy sauce, garlic, and Worcestershire sauce, the steak is seared for just a few minutes and sliced against the grain. It’s perfect served on its own or alongside fried eggs for a hearty steak and eggs breakfast.
Ingredients
- 2 1/2 lbs inside skirt steak
- 3 cloves garlic minced
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp onion powder
- 1/2 cup balsamic vinegar
- 1/4 cup soy sauce
- 2 tbs worcestershire sauce
- 1 tbs vegetable oil for searing
Instructions
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Beat the steak on both sides with a meat mallet.
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In a large bowl combine the garlic cloves, salt, pepper, onion powder, balsamic vinegar, soy sauce and worcestershire sauce. Mix well. Add the steak and make sure it is well coated in the marinade. Let marinate for 1 hour.
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Remove steak from the marinade and pat dry.
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Heat a stainless steel skillet over medium heat. Add the oil. Once hot, add the steak. Cook for 2 minutes, flip, and cook another 2 minutes.
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Transfer to a plate and repeat with remaining steak. Cover loosely with foil and let rest for 10 minutes.
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Slice against the grain, serve, and enjoy!