Ingredients
Method
- Pound skirt steak to ½ inch thickness. Skip this step if your steak is already ½ inch thick or thinner.
- In a large bowl or zip-top bag, combine olive oil, lime juice, apple cider vinegar, soy sauce, kosher salt, chili powder, garlic powder, cumin, black pepper, cilantro, and jalapeño. Whisk or shake to combine.
- Add the skirt steak to the marinade and coat well. Cover and refrigerate for 2 to 6 hours. The sweet spot is 4 to 5 hours.
- Remove the steak from the refrigerator about 20 minutes before cooking.
- Preheat a grill, Blackstone, or cast-iron skillet to high heat. Cook the steak 4 to 5 minutes per side. For medium-rare (130-135°F internal), cook 4 minutes per side. For medium to medium-well (140-145°F internal), cook 5 minutes per side.
- Transfer to a cutting board and rest 5 to 10 minutes.
- Slice thin against the grain and serve.
Nutrition
Notes
- Marinating window: 4 to 5 hours delivers the best flavor. Don't go past 8 hours or the acids will break down the meat and leave you with a mushy texture.
- Skirt vs. flank: Skirt is best for its fat content and loose grain. Flank works in a pinch but is leaner, so pull it earlier to avoid toughness.
- Preheat fully: A cold grill or pan won't sear. Get it screaming hot before the steak goes on.
- Slicing: Always cut thin slices against the grain. This is what makes skirt steak tender.
- Don't overcrowd (stovetop only): Give the steak a few inches of space in the pan. If it's crowded, it'll steam instead of sear. Cook in two batches if needed.
- Storage: Refrigerate in an airtight container up to 4 days. Reheat in a hot skillet for the best texture.
