Easy Skirt Steak Meal Prep

Let me tell you about one of my go-to meal prep solutions: skirt steak. As someone who’s always juggling work and family commitments, I’ve learned that having ready-to-eat protein in the fridge is a game-changer. I started prepping skirt steak on Sundays when I realized how well it holds up throughout the week.

The best part? It’s practically foolproof. Just a quick sear, a brief rest, and you’ve got tender slices that work in everything from salads to sandwiches. I usually make a big batch while I’m getting other meals ready for the week. No extra pans to wash, no complicated techniques to master.

Whether you’re packing lunch boxes, planning quick dinners, or just want to eat better during busy weekdays, this skirt steak prep method has your back. Trust me, your future self will thank you when dinner’s practically done before you even start cooking.

What Kind of Skirt Steak Should I Use?

There are actually two different cuts of skirt steak you might find at the butcher counter – inside and outside skirt steak. The outside skirt is usually a bit thicker and more tender, making it the preferred choice for most cooks, but either type will work well in this recipe. When shopping, look for meat with good marbling (those little streaks of fat) and a bright red color. If you can’t find skirt steak, flank steak makes a good substitute since it has a similar texture and grain pattern. Just remember to always slice your steak against the grain after cooking – this breaks up the muscle fibers and gives you the most tender bite possible.

Options for Substitutions

This meal prep recipe has plenty of room for swaps if you need them:

• Skirt steak: If skirt steak isn’t available, you can use flank steak, hanger steak, or flat iron steak. Just keep in mind that cooking times might vary slightly, and always slice against the grain.
• Ancho chili powder: Regular chili powder works fine here, or you could use chipotle powder for a smokier taste. Just reduce the amount by half since regular chili powder can be more intense.
• Grapeseed oil: Any neutral oil with a high smoke point works well – try avocado oil, canola oil, or regular vegetable oil.
• Brussels sprouts: Not a fan of Brussels? Try broccoli florets, cauliflower, or even chopped cabbage. They’ll need different cooking times – usually about 20 minutes for broccoli or cauliflower.
• Walnuts: Feel free to swap in pecans, almonds, or pepitas. If you’re nut-free, try sunflower seeds instead.
• Sweet potatoes: Regular potatoes, butternut squash, or carrots make good alternatives. Just adjust cooking time as needed – regular potatoes might need an extra 5-10 minutes.
• Dried cranberries: Raisins, chopped dried apricots, or dried cherries work just as well for that touch of sweetness.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking skirt steak is not paying attention to the grain – you must slice against the grain to ensure tender meat, or you’ll end up with chewy, difficult-to-eat pieces. Temperature control is crucial too: skirt steak needs high heat to develop a good crust, but overcooking will make it tough, so aim for medium-rare (130-135°F) and let it rest for 5-10 minutes before slicing. When prepping the vegetables, avoid overcrowding your roasting pans – Brussels sprouts and sweet potatoes need space to roast properly, or they’ll steam instead of developing those delicious crispy edges. For the best meal prep results, let everything cool completely before packaging it up, and store your sliced steak separate from any accumulated juices to prevent it from becoming soggy during reheating.

What to Serve With Skirt Steak?

While this meal prep recipe already includes Brussels sprouts and sweet potatoes, you might want to add some extra sides when serving skirt steak fresh off the grill. A chimichurri sauce made with fresh parsley, garlic, and olive oil makes an amazing topping that cuts through the richness of the meat. For a quick weeknight dinner, you could warm up some corn tortillas and slice the steak thin to make fantastic tacos – just add some fresh lime wedges, diced onions, and cilantro. If you’re keeping things simple, a fresh green salad with cherry tomatoes and a light vinaigrette adds a nice pop of freshness to balance out the smoky, spiced meat.

Storage Instructions

Pack: Divide your cooked steak and sides into meal prep containers. For the best results, let everything cool completely before packing to prevent excess moisture. I like to slice the steak against the grain and place it on one side of the container, with the Brussels sprouts and sweet potatoes arranged separately.

Keep Fresh: These meal prep containers will stay good in the fridge for 3-4 days. The key is using airtight containers to keep everything fresh. The steak might gradually become more well-done as the days go by, but it’ll still taste great!

Warm Up: When you’re ready to eat, heat your meal in the microwave for 1-2 minutes, keeping the lid slightly vented. If you prefer your steak less heated, you can warm just the vegetables and enjoy the steak at room temperature. A quick tip: letting your meal sit at room temperature for 5-10 minutes before heating helps it warm more evenly.

Preparation Time	20-30 minutes
Cooking Time	55-70 minutes
Total Time	75-100 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 2800-3200
• Protein: 180-200 g
• Fat: 180-210 g
• Carbohydrates: 250-270 g

Ingredients

For the skirt steak:

• 1 tsp paprika
• 1/2 tsp ground coriander
• 1/2 tsp cayenne pepper
• grapeseed oil (or any neutral oil)
• 1 tsp light brown sugar
• freshly ground black pepper
• 1 tsp dried thyme
• kosher salt
• 5 skirt steaks
• 2 tsp ancho chili powder

For the brussels sprouts:

• 2 lb brussels sprouts (trimmed and halved)
• olive oil
• freshly ground black pepper
• 1/4 cup chopped walnuts
• 2 tbsp dried cranberries (unsweetened for better flavor)
• kosher salt
• zest from 1 lemon (freshly zested for best aroma)

For the sweet potato fries:

• kosher salt
• olive oil (I prefer California Olive Ranch extra virgin)
• 1/4 tsp cayenne pepper
• 1 tsp ground cumin
• 2 lb sweet potatoes (peeled and cut into 1/2-inch fries)
• 1/4 tsp cinnamon

Step 1: Prepare the Spice Rub and Season the Steaks

In a small bowl, combine ancho chile powder and the next five dry ingredients to create the spice rub.

Mix well.

Season the steaks generously with a pinch of salt, then apply the dry rub evenly on each side, massaging it into the meat.

Allow the steaks to rest at room temperature with the rub on for 20 minutes.

This enhances the flavors and helps tenderize the meat.

Step 2: Roast the Brussels Sprouts

Preheat your oven to 450°F with a sheet tray inside.

Trim a small portion off the root end of the Brussels sprouts and cut them in half.

Toss the sprouts with 2 tablespoons of olive oil, 1 teaspoon of salt, and a few cracks of black pepper.

Carefully spread the seasoned sprouts in an even layer on the hot sheet tray.

Roast them in the oven for 25-35 minutes until they are well browned on the exterior.

Once done, remove the sprouts from the oven, and mix in walnuts, cranberries, and lemon zest.

This adds a nice texture and flavor contrast to the dish.

Step 3: Prepare and Roast Sweet Potato Fries

Cut the sweet potatoes in half and slice them into 1/4-inch thick wedges.

Toss the wedges with 2-3 tablespoons of olive oil, cumin, cinnamon, cayenne, and 1 teaspoon of salt.

Mix well.

Arrange the wedges in a single layer on one or two sheet trays.

Roast in the oven at 400°F for 25-35 minutes.

Check for color after 15-20 minutes to avoid burning and flip if needed.

If they haven’t developed much color after 25 minutes, increase the oven temperature to 450°F and continue roasting for another 10 minutes until well browned.

Adjust the seasoning with additional salt if necessary before serving.

Step 4: Cook the Steaks

Preheat a cast-iron pan over medium-high heat with 2 teaspoons of oil for 2-3 minutes.

Working in batches, add the steaks to the pan and cook for 3 minutes without moving them.

Flip each steak and cook for another 2-3 minutes.

Transfer the steaks to a clean plate and cover them with tin foil to rest for 5 minutes.

Be sure to slice the steaks against the grain to ensure tenderness when serving.

Step 5: Assemble and Store Your Meal

Arrange meal prep containers by adding portions of steak, Brussels sprouts, and sweet potato fries.

These meals can be stored in the fridge for up to 5 days or frozen for 2-3 months.

When reheating, wrap the container in foil and place it in a 400°F oven for 10-12 minutes.

Alternatively, if using a microwave, cover the container with a wet paper towel to preserve moisture and prevent drying out.

Enjoy your deliciously prepared meal!