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Pan seared skirt steak on a white plate with two fried eggs.

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.

Course Main Course
Cuisine American
Keyword pan seared skirt steak
Prep Time 1 hour
Cook Time 5 minutes
Servings 4
Calories 483 kcal
Author Carissa

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

  1. Beat the steak on both sides with a meat mallet.

  2. 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.

  3. Remove steak from the marinade and pat dry.

  4. 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.

  5. Transfer to a plate and repeat with remaining steak. Cover loosely with foil and let rest for 10 minutes.

  6. Slice against the grain, serve, and enjoy!