Quick Skirt Steak Dinner Kit

There’s something special about a good steak dinner at home. In my house, skirt steak has become our go-to choice for those nights when we want something that feels a bit fancy without all the fuss. I’ve learned that having everything prepped and ready to go makes the whole cooking process so much smoother.

That’s why I put together this dinner kit idea. Instead of scrambling to get all the ingredients together at the last minute, I organize everything ahead of time. I measure out the seasonings, prep the sides, and keep it all in neat containers in the fridge. When dinner time rolls around, I just pull out my kit and get cooking.

If you’re like me and enjoy a well-organized kitchen but don’t want to spend hours prepping, this setup is perfect. Plus, it’s a great way to make sure you don’t forget any ingredients – we’ve all been there, right?

What Kind of Skirt Steak Should I Use?

When shopping for skirt steak, you’ll typically find two different cuts: the outside skirt and the inside skirt. The outside skirt is generally more tender and a bit thicker, making it the preferred choice for this recipe. If you can only find inside skirt steak, don’t worry – it’ll still work great, just be sure not to overcook it. For the best results, look for meat with good marbling and a bright red color, and ask your butcher to remove any tough silver skin if it’s still attached. Remember to slice your cooked skirt steak against the grain – this breaks up the muscle fibers and makes each bite more tender.

Options for Substitutions

This recipe has plenty of room for swaps if you’re missing something in your pantry:

• Udon pasta: Can’t find udon? Try using thick spaghetti, rice noodles, or even soba noodles. Just adjust cooking times according to package instructions.
• Skirt steak: Flank steak or flat iron steak work great as alternatives. Even sirloin can do the job – just don’t overcook it as it’s less forgiving than skirt steak.
• Sherry wine: No sherry? Use rice wine, mirin, or even chicken broth mixed with 1 tablespoon of rice vinegar.
• Chinese five-spice: If you don’t have five-spice, mix equal parts cinnamon, ground cloves, and ground ginger with a pinch of black pepper.
• Japanese sweet soy sauce: Mix regular soy sauce with a bit of brown sugar or honey as a quick substitute. Start with 3 tablespoons soy sauce plus 1 tablespoon honey.
• Bell peppers: Any color bell pepper works fine, or try snap peas, broccoli, or carrots for a different crunch.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking skirt steak is not paying attention to the grain of the meat – always remember to slice against the grain after cooking, or you’ll end up with tough, chewy pieces instead of tender, juicy bites. Another common error is overcooking the steak; since skirt steak is thin and lean, it only needs 3-4 minutes per side for medium-rare – any longer and it becomes tough and loses its natural juiciness. When it comes to the udon noodles, avoid rinsing them with cold water after cooking unless you’re making a cold dish, as this removes the starch that helps the sauce stick to the noodles. For the best flavor development, let the steak marinate for at least 30 minutes but no longer than 4 hours, as the acid in the marinade can start breaking down the meat’s texture if left too long.

What to Serve With Skirt Steak?

Since this Asian-inspired skirt steak already comes with udon noodles and veggies, you can round out the meal with some simple but tasty sides. A bowl of edamame sprinkled with sea salt makes for an easy starter that everyone loves to snack on. Try adding a quick cucumber salad dressed with rice vinegar and sesame seeds to bring a cool, crisp contrast to the warm, savory steak. If you want to add more veggies, some simple stir-fried baby bok choy or steamed broccoli with a drizzle of the same sauce used for the steak works really well too.

Storage Instructions

Keep Fresh: Once cooked, place your steak and veggies in separate airtight containers in the fridge for up to 3 days. Store the cooked udon noodles separately too – this helps prevent them from soaking up too much sauce and getting mushy. The sauce can be kept in a jar or container in the fridge for up to a week.

Prep Ahead: You can mix the marinade and prep the veggies up to 24 hours in advance. Keep the cut veggies in a sealed container in the fridge, and the marinade in a separate jar. The steak can marinate for 2-8 hours, but I wouldn’t go longer than that to maintain the best texture.

Reheat: To serve leftovers, warm the steak gently in a skillet over medium heat just until heated through – about 1-2 minutes per side to avoid overcooking. Heat the veggies and noodles separately in the microwave or in a pan, then combine everything and add a splash of sauce to freshen it up.

Preparation Time	15-25 minutes
Cooking Time	10-15 minutes
Total Time	25-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 2100-2400
• Protein: 130-150 g
• Fat: 120-140 g
• Carbohydrates: 150-170 g

Ingredients

For the marinade:

• 1/2 cup soy sauce (I use Kikkoman low-sodium soy sauce)
• 1/2 cup sherry wine
• 1/2 tsp crushed red pepper flakes
• 3 to 5 garlic cloves (minced)
• 2 tbsp fresh ginger (finely grated)
• 3 tbsp sesame oil
• ground black pepper to taste (freshly ground for best flavor)
• 3 tbsp honey
• kosher salt to taste

For the noodles:

• 8 oz udon pasta

For the steak:

• 1 tbsp Chinese five-spice
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 1/2 lb skirt steak (trimmed of excess fat)

For the vegetables:

• 4 tbsp olive oil (I prefer California Olive Ranch extra virgin olive oil)
• 1 red bell pepper (sliced)
• 1 medium zucchini (cut into 1/2-inch half-moons)
• 3 green onions (sliced on a bias)
• 1 orange bell pepper (sliced)
• 1 whole lime

For the sauce:

• 1/4 cup Japanese sweet soy sauce

Step 1: Cook and Prepare the Udon Noodles

Start by bringing a large pot of water to a boil.

Cook the udon noodles according to the package instructions.

Once cooked, drain the noodles and rinse them with cold water to stop the cooking process.

Place the rinsed noodles in a resealable plastic bag, add 1 tablespoon of sesame oil, seal the bag, and toss to coat the noodles evenly with the oil.

Set the bag of noodles aside.

Step 2: Prepare the Marinade

In a mason jar, combine the following ingredients: soy sauce, sherry, honey, minced ginger, crushed red pepper flakes, minced garlic, kosher salt, freshly ground black pepper, and the remaining 2 tablespoons of sesame oil.

Seal the jar tightly and shake it well to thoroughly mix the marinade ingredients.

Step 3: Marinate the Skirt Steak

Place the skirt steak in a resealable plastic bag or a shallow container.

Reserve 1/3 cup of the marinade in a separate bowl or container for later use.

Pour the rest of the marinade over the steak, ensuring it’s well coated.

Place the marinated steak on a sheet tray for easy handling.

Step 4: Prepare Spice Mix and Vegetables

Mix together the five-spice powder, garlic powder, onion powder, and a pinch of salt and pepper in a small container.

Cover and set aside this spice mix for later use.

Quarter the zucchini and cut the red and orange bell peppers into large chunks.

Place these vegetables together in a resealable bag.

Bag the sliced green onions separately.

Arrange these bags on the tray with the skirt steak.

Step 5: Assemble Ingredients for Refrigeration

On the tray, organize the following items: the reserved marinade, the bag of prepared noodles, the lime halves, the spice mix, and the bags of vegetables.

Place the entire tray in the refrigerator to marinate and allow the flavors to meld together until you’re ready to cook.