Easy Pan Seared Skirt Steak

Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.

There’s something special about a well-cooked steak that just makes dinner feel like an occasion. I started making pan-seared skirt steak years ago when I wanted to create restaurant-quality meals without leaving my kitchen. The best part? It takes less than 15 minutes from start to finish.

I love how this cut of beef brings so much flavor without requiring fancy techniques or special equipment. Just a good cast-iron pan, some basic seasonings, and a few minutes of your time. When my kids smell that familiar sizzle from the kitchen, they know something good is coming.

Whether you’re cooking for a quiet weeknight dinner or having friends over, this recipe is your answer to a quick, satisfying meal. And once you learn the simple timing tricks I’m about to share, you’ll wonder why you ever felt intimidated by cooking steak at home.

What Kind of Skirt Steak Should I Use?

You’ll find two main types of skirt steak at the butcher counter: inside and outside skirt steak. The inside skirt is generally more tender and a bit thicker, making it ideal for this pan-seared recipe. Outside skirt has a slightly more intense beef flavor, but it’s typically tougher and needs a bit more attention during cooking. When shopping, look for meat with good marbling (those white streaks of fat) and try to get pieces that are fairly even in thickness – this helps ensure even cooking. If you can’t find skirt steak, flank steak makes a good substitute, though you’ll want to adjust the cooking time since it’s typically thicker.

Options for Substitutions

This recipe is pretty adaptable and here are some handy swaps you can try:

• Skirt steak: If you can’t find skirt steak, flank steak makes a great substitute. You could also use flat iron steak or hanger steak – just remember to slice against the grain for any of these cuts.
• Italian herbs: No Italian herb blend? Mix equal parts dried basil, oregano, and thyme. Or use just one of these herbs if that’s what you have on hand.
• Soy sauce: Coconut aminos work well as a gluten-free option, or try tamari. If you’re out of all these, use Worcestershire sauce mixed with a pinch of salt.
• Lime juice: Lemon juice works just as well, or try rice vinegar for a different but tasty tang.
• Honey: Brown sugar, maple syrup, or agave nectar can replace honey – use the same amount. Each will add its own subtle flavor twist.
• Olive oil: Any neutral cooking oil like vegetable, canola, or avocado oil will work fine here.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking skirt steak is not letting the meat come to room temperature before searing – take it out of the fridge at least 30 minutes before cooking to ensure even cooking throughout. Another common error is overcooking this thin cut of meat – skirt steak is best served medium-rare to medium, as cooking it any longer will make it tough and chewy. To get the perfect crust while keeping the inside juicy, make sure your pan is smoking hot before adding the meat, and resist the urge to move the steak around – let it sear undisturbed for 3-4 minutes on each side. After cooking, always remember to let your steak rest for 5-10 minutes and slice against the grain at a 45-degree angle – this breaks up the muscle fibers and makes each bite more tender.

What to Serve With Skirt Steak?

This juicy skirt steak pairs perfectly with simple sides that let the meat shine as the star of the show. A baked potato loaded with butter and sour cream makes an excellent companion, while grilled vegetables like asparagus, bell peppers, or zucchini pick up those nice charred flavors that complement the steak. For a complete meal, consider adding a fresh arugula salad dressed with olive oil and lemon juice – the peppery greens are a natural match for beef. You can also serve the steak sliced over rice or with warm tortillas and fresh lime wedges for amazing steak tacos.

Storage Instructions

Keep Fresh: Got leftover skirt steak? Place it in an airtight container and pop it in the fridge for up to 3-4 days. Pro tip: slice it only when you’re ready to eat, as pre-sliced meat tends to dry out faster in the fridge.

Freeze: If you want to save your steak for later, wrap it tightly in plastic wrap, then aluminum foil, and place it in a freezer bag. It’ll stay good in the freezer for up to 3 months. Just remember to squeeze out as much air as possible to prevent freezer burn!

Warm Up: To enjoy your leftover steak without overcooking it, let it come to room temperature first. Then, give it a quick warm-up in a skillet over medium heat for about 30-45 seconds per side. You can also place it in a 250°F oven for about 5-10 minutes – just keep an eye on it to avoid drying it out!

Preparation Time	10-30 minutes
Cooking Time	10-15 minutes
Total Time	20-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 160-180 g
• Fat: 140-160 g
• Carbohydrates: 40-50 g

Ingredients

• 2 pounds skirt steak (cut into two pieces)
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 teaspoons italian herbs
• 3 cloves minced garlic
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 2 tablespoons lime juice
• 2 tablespoons honey

Step 1: Tenderize the Steak

Begin by placing the steak on a cutting board.

Cover the steak with plastic wrap to prevent any mess and carefully pound it with a meat mallet.

This will help break down the fibers, making the steak more tender.

Step 2: Prepare the Marinade

In a bowl, whisk together all the remaining ingredients until they are well combined to create the marinade.

This blend of flavors will enhance the taste of your steak.

Step 3: Marinate the Steak

Immerse the tenderized steak in the marinade, ensuring it is well coated.

Allow the steak to chill in the freezer for at least 10 minutes or up to 4 hours in the refrigerator for more flavor.

Before cooking, take the steak out and let it sit at room temperature for 30 minutes to ensure even cooking.

Step 4: Cook the Steak

Heat an iron skillet until it is sizzling hot.

Place the marinated steak in the skillet, searing it for 2-3 minutes per side to achieve a nice, caramelized crust.

This quick high-heat cooking retains juices and flavors.

Step 5: Rest and Slice the Steak

Once cooked, remove the steak from the skillet and allow it to rest on a cutting board for 10 minutes.

This resting period helps the juices redistribute throughout the meat, resulting in a more succulent steak.

Step 6: Final Preparation and Serving

After resting, slice the steak against the direction of the fiber for maximum tenderness.

Squeeze fresh lime over the slices, sprinkle with coarse salt to taste, and serve warm.

Enjoy your perfectly cooked, flavorful steak!