Skirt Steak



"I love skirt steak because it's just fatty enough, and it cooks quickly, which is great for dinner parties," says chef Vinny Dotolo, co-owner of Animal, Son of a Gun and Trois Mec with partner chef Jon Shook. Skirt steak is a thin, long cut with a lot of visible muscle fibers, which makes it perfect with marinades and high-heat cooking methods. Food & Wine gives you the skills to make the best skirt steak dishes, including chef-inspired recipes for weeknight dinners, parties or summer cookouts.

Most Recent

Lemongrass Skirt Steak Skewers

Using flat skewers helps the meat char and cook evenly by curbing any rolling around the grill. Be sure to preheat the grill; high, even heat will help guarantee strong grill marks and will caramelize the sugars in the marinade.

Skirt Steak and Asparagus with Salsa de Semillas

Loaded with pumpkin seed kernels, cashews, and sesame seeds, salsa de semillas is a lesser-known but beloved Mexican nut-based salsa.

Balsamic and Soy Marinated Skirt Steaks with Charred Peppers

This simple grilled dinner is all about fresh summer produce. Herbs and smashed garlic quickly infuse charred sweet peppers, capturing their heat straight from the grill.

Steak, Potato, and Chorizo Kebabs with Red Pepper Mayo

I’m a huge potato fan, a lover of spuds in all forms. When I was a kid (and a very picky eater, to my parents’ dismay), I would order potatoes whenever we went out to eat. Whether we were dining at a homey family restaurant in the small Mississippi town where we lived or they had driven five hours so that my brother and I could experience an authentic Chinese restaurant in New Orleans—I’d usually find mashed potatoes or French fries somewhere on the kids’ menu and make a meal of it. I’d always eat some of what my mom and dad ordered, and I’d always like it. But in a move of stubbornness or independence (or both), I always wanted a bowl or plate of potatoes in front of me. Now that I’m an adult with a much more expanded palate, I still have a profound fondness for the humble tuber. If I can find a way to work potatoes into a recipe or a meal, I will. When summer rolls around and I do a lot less roasting, stewing, and braising in favor of more outdoor cooking, I have to get a little more creative to get my fill of potatoes. Turns out, small waxy potatoes are fantastic on kebabs. They do need to be pre-cooked, but they take the licks of the flames like a champ—getting crispy, charred skins and somehow absorbing the smoky flavors within their creamy interior. Almost nothing pairs better with potatoes than steak, so here I thread strips of skirt steak onto skewers with baby Dutch yellow potatoes. The intense beefiness of skirt steak is most welcome, and this cut is surprisingly well-suited to kebabs. Slices of robust Spanish chorizo crisp up on the grill and offer bursts of intense flavor as you eat the kebabs. Coating everything with smoked paprika amplifies the effect of the grilling, and interspersing buttery Castelvetrano olives onto each skewer is, I must say, one of the best culinary decisions I’ve made. (In fact, I don’t think I’ll ever make kebabs without them again.) To finish things off, there’s a romesco-ish mayonnaise to dunk the kebabs into. I figured that since French fries are fantastic with mayo, grilled potatoes might also be great with a mayo-based sauce. Turns out I was right. Whenever I make these kebabs for my family, I am rewarded with literal exclamations of "thank you." And that might just be even better than the food.

Carne Asada with Chipotle and Honey

We’ve tweaked this taqueria classic by adding chipotle, soy sauce and honey for a bit of sweetly spicy umami flavor. Be sure to reserve a tablespoon of the marinade before adding it to the meat; you’ll use it to make a quick dressing after slicing the cooked steak. Inexpensive skirt steak is great cut of beef for this recipe; cooking it hot and fast is the key to reaping the most tender results. If grilling outside isn’t an option, this recipe works equally well on a grill pan. Slice the steak against the grain, and serve with warm tortillas and your favorite taco toppings. Chop up leftovers and serve with black beans over eggs and sliced avocado for a hearty riff on huevos rancheros.

Ropa Vieja

Cuban-born photographer Romulo Yanes shares a recipe for classic Cuban Ropa Vieja, which literally translates as “old clothes.” Skirt steak braises until tender in the pressure cooker before being shredded and stewed in a rich tomato sauce. Slideshow: More Cuban Recipes

More Skirt Steak

Skirt Steak with Charred-
Okra and Plum Salad


“I love okra, but pretty much only when it’s charred,” says Top Chef winner Brooke Williamson. “Grilling enhances its flavor without any unpleasant sliminess.” Williamson tosses the okra with sweet plums and crisp jicama to make a bright and crunchy salad that’s great served with sliced skirt steak or tossed all together. Slideshow: More Skirt Steak Recipes

Sourdough Tortillas 
with Charred Steak and Scallion Salsa


F&W Best New Chef 2017 Val M. Cantu, of San Francisco’s Californios, makes a lot of tortillas, but these sourdough ones embody his goal at the restaurant of marrying the cuisines of San Francisco and Mexico. You’ll need to source a sourdough starter for these, but once you have that, it’s yours for life, as long as you tend to it regularly. Slideshow: More Skirt Steak Recipes

Pepper-Crusted Skirt Steak with Charred Leeks

Star chef Alex Guarnaschelli cooks juicy skirt steak with spices until a crust forms, then she spreads a mix of mustard and vinegar on the meat for a delicious tang. Slideshow: More Steak Recipes