Skirt Steak Recipes
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.
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.
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.
Skirt Steak Pinwheels
Master butcher Pat LaFrieda turns inexpensive skirt steak into an impressive Italian-inspired grilled steak. LaFrieda uses grated parmesan, lemon zest and parsley, but this would also be fantastic with Taleggio and sauteed mushrooms or smeared with a nutty romesco sauce.
Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce
Thai Grilled Skirt Steak
Grilled Skirt Steak and Peaches
Chef Way David Burke serves three variations of this recipe in his restaurants at any given time. In one version he turns the fresh peaches into tempura french fries; in another, he prepares a peach-and-skirt-steak napoleon, carefully layering and stacking the ingredients. No matter the dish, Burke always marinates the skirt steak for at least 24 hours.
Easy Way Burke marinates skirt steak for 20 minutes before grilling it alongside luscious fresh peach slices tossed in a mixture of honey, cinnamon and ginger. He sets aside some of the steak marinade, mixes it with mustard, and serves it as a delicious, speedy steak sauce.
Grilled Korean-Style Skirt Steak
This recipe is a twist on a traditional Korean short-rib dish called kalbi kui. I prefer using skirt steak because it is much easier than butterflying short ribs. The sweet Korean chili paste, called kochujang, is available at Asian markets.
Grilled Skirt Steak with Shishitos and Charred Lemon
The tender beef, spicy shishito peppers, pungent blue cheese and smoky lemon-dressed salad are incredible together. Chef Dave Beran tailor-made the dish to go with peppery Malbec from Argentina.
Pan-Seared Skirt Steak with Anchovies and Lime
Skirt Steak with Paprika Butter
Grilled Skirt Steak with Green Bean Salad and Citrus Vinaigrette
Greg Denton and Gabrielle Quinonez Denton, both Best New Chefs 2014, serve their onion-marinated skirt steak with a vibrant green bean salad in a spicy Asian dressing.
Skirt Steak with Shiso-Shallot Butter
Tyler Florence makes a Korean-inspired marinade for skirt steak with hoisin sauce, soy sauce and brown sugar. With what he calls a "king-of-the-grill mentality," he boldly adds even more layers of flavor by topping the steak with a butter he's blended with caramelized shallots and shiso, an aromatic green leaf used frequently in Japanese cooking. In the United States, shiso leaves are available in Asian markets; one tablespoon of chopped fresh tarragon is a fine substitute in this recipe.
Grilled Skirt Steak with Rösti Potatoes
Bacon-Cured Skirt Steak with Chanterelles and Shallots
The skirt steaks need to cure overnight, so plan accordingly.
Grilled Skirt Steak with Green Sriracha
Chile-Spiced Skirt Steak Tacos
Skirt Steak with Pinto Beans and Pasilla Chile Vinaigrette
Instead of serving juicy skirt steak with a traditional steak sauce, Hugh Acheson makes a flavorful vinaigrette with pasilla chile and adds it to pinto beans as a very tasty, hearty accompaniment to the meat.
Grilled Skirt Steak with Smoky Almond Sauce
Pipían is a sauce made from dried chiles, ground seeds and nuts. This one, with almond butter and anchos, is delicious on steak.
Grilled Skirt Steak with Panzanella
Like many restaurant chefs, Michael White "shocks" fresh vegetables to make them supercrisp by submerging them briefly in an ice-water bath. For the panzanella (Italian bread salad) here, don't bother shocking the fennel. Simply toss it with tomatoes, peppers and pieces of grilled ciabatta bread just before you're ready to serve the steak.
Grilled Skirt Steak with Poblano-Corn Sauce and Salsa
In this ingenious 3-ingredient recipe, grilled fresh corn and poblano chile are used in two ways: Half of the mixture gets pureed into a sauce that's served under seared skirt steak and the rest becomes a chunky salsa that's spooned on top.
Skirt Steak with Creamed Corn and Poblanos
Chef Way At Xochitl, this grilled steak is served with a side of creamy corn and poblanos, as well as roasted butternut squash and spiced pinto beans.
Easy Way The corn, made rich and tangy with sour cream, is a delightful accompaniment to the grilled skirt steak all on its own. Drop the butternut squash and the spiced pinto beans, which are substantial enough to serve as a main course.