Ingredients Beef Skirt Steak 21 Flavor-Packed Skirt Steak Recipes By Food & Wine Editors Updated on February 24, 2023 Share Tweet Pin Email Trending Videos Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Skirt steak is all about flavor; it's widely regarded as one of the tastiest beef cuts. Because it contains a lot of connective tissue, it's an excellent candidate for the tenderizing touch of marinades. Cooked briefly over high heat, the seasonings mingle with the meat, creating juicy, savory dishes like grilled balsamic-soy marinated skirt steak and tantalizing kebabs. Scroll through for these and other mouth-watering skirt steak dinner ideas. 01 of 21 Sourdough Tortillas with Charred Steak and Scallion Salsa Bobby Fisher 2017 F&W Best New Chef 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. Get the Recipe 02 of 21 Steak, Potato, and Chorizo Kebabs with Red Pepper Mayo Caitlin Bensel "Almost nothing pairs better with potatoes than steak, so here I thread strips of skirt steak onto skewers with baby Dutch yellow potatoes," writes cookbook author Ann Taylor Pittman. "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." Get the Recipe 03 of 21 Skirt Steak and Asparagus with Salsa de Semillas Victor Protasio Loaded with pumpkin seed kernels, cashews, and sesame seeds, salsa de semillas is a lesser-known but beloved Mexican nut-based salsa. Get the Recipe 04 of 21 Skirt Steak with Roasted Tomato Chimichurri and Potatoes © Con Poulos Chef Jose Enrique often pumps up a classic chimichurri by adding sweet roasted tomatoes. The condiment is great with steak, as well as grilled fish or poultry. Get the Recipe 05 of 21 Balsamic and Soy Marinated Skirt Steaks with Charred Peppers Victor Protasio 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. Get the Recipe 06 of 21 Grilled Skirt Steak with Shishitos and Charred Lemon © Con Poulos 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. Get the Recipe 07 of 21 Lemongrass Skirt Steak Skewers Cedric Angeles 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 caramelizes the sugars in the marinade. Get the Recipe 08 of 21 Pepper-Crusted Skirt Steak with Charred Leeks © John Kernick Star chef Alex Guarnaschelli cooks juicy skirt steak with spices until a crust forms, then spreads a mix of mustard and vinegar on the meat for a delicious tang. Get the Recipe 09 of 21 Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce © Tina Rupp The New York Times columnist Mark Bittman uses this tangy, salsa-esque Argentinean sauce as a complement to rich skirt steak. Get the Recipe 10 of 21 Grilled Skirt Steak and Peaches © Tina Rupp Chef David 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. Get the Recipe 11 of 21 Grilled Korean-Style Skirt Steak © Jim Franco This recipe is a twist on a traditional Korean short-rib dish called kalbi kui. Expert griller Steven Raichlen prefers using skirt steak because it's much easier than butterflying short ribs. Serve the steak with lettuce leaves and chile paste and let diners wrap their own beef rolls. Get the Recipe 12 of 21 Pan-Seared Skirt Steak with Anchovies and Lime © Lucy Schaeffer Chef Jacques Pépin's mother-in-law, who was from Puerto Rico, seasoned her steaks liberally with lime juice before and after cooking, then served them with a sauce that included anchovies and garlic. This is Pépin's sped-up version. Get the Recipe 13 of 21 Skirt Steak with Paprika Butter © John Kernick "I love skirt steak because it's just fatty enough, and it cooks quickly, which is great for dinner parties," says 2009 F&W Best New Chef Vinny Dotolo. He serves the steak thinly sliced, with a lightly smoky, tangy paprika butter. Get the Recipe 14 of 21 Grilled Skirt Steak with Green Bean Salad and Citrus Vinaigrette © John Kernick Greg Denton and Gabrielle Quinonez Denton, both 2014 F&W Best New Chefs, serve their onion-marinated skirt steak with a vibrant green bean salad in a spicy citrus dressing. Get the Recipe 15 of 21 Chile-Spiced Skirt Steak Tacos © Con Poulos In 2006, three brothers — Jesse, Brian, and David Vendley — started hawking homemade tacos from a cart on the streets of Soho in Manhattan. In 2009, the trio opened Calexico in Brooklyn. The secret to their success: super-fresh fillings like the pico de gallo in these carne asada tacos. Get the Recipe 16 of 21 Skirt Steak with Pinto Beans and Pasilla Chile Vinaigrette © Christina Holmes Instead of serving juicy skirt steak with a traditional steak sauce, chef Hugh Acheson makes a flavorful vinaigrette with pasilla chile and adds it to pinto beans as a very tasty, hearty accompaniment to the meat. Get the Recipe 17 of 21 Grilled Skirt Steak with Panzanella © Line Klein Like many restaurant chefs, Michael White "shocks" fresh vegetables to make them super crisp by submerging them briefly in an ice-water bath. For the panzanella 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. Get the Recipe 18 of 21 Grilled Skirt Steak with Poblano-Corn Sauce and Salsa © Con Poulos In this ingenious three-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. Get the Recipe 19 of 21 Grilled Skirt Steak with Fruit and Green Tomato Salsa © John Kernick To garnish her grilled steak, chef Stephanie Izard prepares a summery salsa of sweet cherries and plum, with chopped green tomatoes for tartness and crunch. Get the Recipe 20 of 21 Pan-Seared Skirt Steaks with Carrot Puree and Braised Cabbage Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Velvety carrot puree, tender pan-seared steaks, and braised cabbage come together in a beautifully composed dish topped with a fresh, punchy cilantro gremolata from 2019 F&W Best New Chef Paxx Caraballo Moll. "I love the flavor explosions and textures you get from this dish," says Moll. "Transforming a humble cut of meat, making it delicious, and seeing people's faces and all the great feedback make me proud of this dish. The sweetness of the carrots makes a great contrast with our gremolata, and every bite feels refreshing." Get the Recipe 21 of 21 Skirt Steak with Shiso-Shallot Butter © Maura McEvoy Chef 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. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit