If you ask me, skirt steak is one of the best cuts of beef you can throw under the broiler.
This quick-cooking cut turns out tender and juicy when given the right treatment. The high heat of broiling creates a nice brown crust on the outside while keeping the inside perfectly pink and flavorful.
I like to keep the seasonings simple – just salt, pepper, and maybe a clove or two of garlic. The meat’s natural flavor really shines through when you don’t overcomplicate things.
It’s a no-fuss dinner option that’s ready in minutes, perfect for those evenings when you want something satisfying without spending hours in the kitchen.
Why You’ll Love This Broiled Steak
- Quick cooking time – From start to finish, you can have this steak on the table in under 25 minutes – perfect for those busy weeknights when you want something good but don’t have hours to cook.
- Minimal ingredients – With just 4 basic ingredients you probably already have in your kitchen, this recipe proves that sometimes simple is best.
- No special equipment needed – All you need is your oven’s broiler – no grill or fancy equipment required, making this perfect for any kitchen setup.
- Budget-friendly protein – Skirt steak gives you great flavor at a lower price point than many other cuts, and this cooking method makes the most of its natural taste.
What Kind of Steak Should I Use?
Skirt steak and flank steak are both great options for this recipe, though they have slightly different characteristics. Skirt steak tends to be thinner and more intensely beefy-flavored, while flank steak is a bit thicker and slightly leaner. Both cuts come from the underside of the cow and have a pronounced grain running through the meat. For the best results, look for meat that’s bright red with minimal surface moisture, and try to choose a piece that’s fairly even in thickness. Just remember that both these cuts need to be sliced against the grain after cooking – this means cutting perpendicular to those visible muscle fibers to ensure the meat isn’t tough or chewy.
Options for Substitutions
This simple steak recipe allows for a few easy swaps if needed:
- Skirt steak: If you can’t find skirt steak, flank steak is your best substitute. You could also use hanger steak or flat iron steak – just keep in mind that cooking times might need to be adjusted slightly since these cuts can vary in thickness.
- Oil choices: The recipe is pretty flexible with oils – olive, vegetable, or avocado oil all work great. You can also use grapeseed oil or even melted butter. Just avoid oils with very low smoke points since we’re broiling at high heat.
- Coarse salt: If you don’t have coarse salt, you can use regular table salt, but reduce the amount to about 3/4 teaspoon since table salt is more concentrated.
- Black pepper: Ground black pepper is pretty standard, but you could use freshly cracked pepper for extra flavor. White pepper works too, though it will give a slightly different taste.
Watch Out for These Mistakes While Broiling
The biggest mistake when broiling skirt steak is not letting the meat come to room temperature first – cold meat straight from the fridge will cook unevenly and potentially become tough, so give it 30-45 minutes on the counter before cooking. Another common error is forgetting to pat the meat dry before seasoning, as excess moisture prevents proper browning and can create unwanted steam under the broiler. The positioning of your oven rack is crucial – placing it too far from the heating element will result in slow cooking rather than the desired quick sear, so adjust your top rack to be 4-6 inches from the broiler. For the juiciest results, resist the urge to flip the steak more than once, and always let it rest for 5-10 minutes after cooking to allow the juices to redistribute throughout the meat.
What to Serve With Skirt Steak?
This juicy cut of beef pairs perfectly with simple sides that let the meat stay in the spotlight. A baked potato loaded with butter and sour cream is always a crowd-pleaser, or you could go with roasted sweet potatoes for something a little different. For a fresh element, try a simple green salad or some grilled vegetables like asparagus or zucchini – they’ll pick up nice charred flavors that complement the steak. If you’re feeling like Mexican-inspired flavors, warm up some tortillas and serve the steak with sliced avocado and lime wedges for DIY tacos.
Storage Instructions
Keep Fresh: Got leftover steak? Place it in an airtight container or wrap it tightly in aluminum foil and pop it in the fridge. It’ll stay good for up to 3-4 days. Pro tip: slice it only when you’re ready to eat to keep it from drying out!
Freeze: If you want to save your steak for later, wrap it well in plastic wrap, then aluminum foil, and place it in a freezer bag (squeeze out as much air as possible). It’ll keep nicely in the freezer for up to 3 months. Perfect for those busy weeks when you need a quick meal!
Serve Again: When you’re ready to enjoy your leftover steak, let it come to room temperature for about 30 minutes. For the best results, slice it thinly against the grain and serve it cold in salads, or quickly warm it in a hot skillet just until heated through – this helps prevent overcooking.
| Preparation Time | 10-15 minutes |
| Cooking Time | 8-10 minutes |
| Total Time | 18-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 100-120 g
- Fat: 80-100 g
- Carbohydrates: 0-5 g
Ingredients
- 1 to 1.5 lb skirt steak
- 1 tbsp olive oil (I like Pompeian Robust Extra Virgin Olive Oil)
- 1 tsp course salt
- 1/2 tsp ground black pepper
Step 1: Prepare the Broiler and Steak
Start by preheating your broiler on high.
Adjust an oven rack to be as close to the broiler as possible for optimal cooking.
Take your steak and use a knife along with a paper towel to carefully remove as much connective tissue and excess fat from one side.
It’s okay if some remains—just remove what you can.
Step 2: Season the Steak
Place the trimmed steak on a foil-lined, rimmed baking sheet.
If the steak is too large, you can cut it in half to fit the baking sheet.
Drizzle oil over the steak and spread it evenly on both sides.
Season the steak evenly with salt and pepper, ensuring full coverage for flavor.
Step 3: Broil the Steak
Carefully place the baking sheet with the steak under the broiler.
Keep a close watch as you broil the steak on the first side for about 4 minutes.
The time will vary based on the thickness of the steak—skim steaks will need less time compared to thicker cuts like flank steak.
Turn the steak over and continue broiling for an additional 3 to 4 minutes.
To ensure your steak is cooked to the level of doneness you prefer, use a meat thermometer for accuracy.
Step 4: Rest and Slice the Steak
Once broiled to your liking, remove the steak from the oven and allow it to rest.
Lightly cover the steak with foil for 10 minutes; this resting period helps the juices redistribute throughout the meat.
After resting, slice the steak against the grain (cut across the lines of the meat) to achieve tender, flavorful slices.
Step 5: Serve and Enjoy
Serve your beautifully broiled and tender slices of steak as a main course, accompanied by your choice of sides.
Enjoy your delicious meal!
