"Skirt steak is an inexpensive cut of beef taken from the diaphragm muscle. It ranks with filet mignon as my favorite juicy and tender cut. It comes in long, narrow strips about 3/4 lb. each. The grain runs across the narrow side and so for serving the steak should be cut into serving-size pieces with the grain so that it can then be cut into bites against the grain." — JAYEAST
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beef skirt steak
prepared spicy brown mustard
salt and pepper to taste
blue cheese dressing
Great, simple recipe. I skipped the dressing. Also, I didn't have time to marinate for an entire hour and it still came out fabulous.
Sorry, I have tried Skirt steak many many times...marinated and cooked on high heat for just minutes, as tghe pros tell you.....for fajitas...and I need a better cut of steak. This is tougher than I think an experienced chef would want. If I make Steak fajitas it has to be a better cut than this...
This is a great recipe! I used whole grain dijon mustard, marinated it for just 1 hour and it was flavorful and spicy! The blue cheese dressing really added a nice touch. I appreciate the advice on how to cut the meat, as I had never made skirt steak before.
Great flavor! I didn't have an hour to marinate- so I fried it with the juices and some butter!
In addition to salt and pepper, I also added some fresh minced garlic and a dash of sugar to the marinade mixture. I then marinated it for a full day before frying it in a pan over medium-high heat. It was good.
Excellent! I was worried that the mustard flavor would be overpowering but that was not the case at all. Made with steamed green beans, egg noodles and a salad. So easy and quick, I will definitely make again.
Tasty and easy recipe. I loved the flavor of the skirt steak. It was tender and juicy and the cutting tip re across the grain of the meat was very helpful. I melted a tablespoon of butter of the steak since I didn't have blue cheese on hand but I bet that would be delicious. I also dusted the meat with garlic powder before cooking. I never tried skirt steak before but will definitely use this recipe again; maybe in fajitas or for sandwiches.
This turned out very good. I grilled it on a hot grill and it took about 10-15 minutes for medium rare. My husband and son thought it was perfect just the way it was, but I thought it was a tiny bit too tangy. Next time I'll mix a little worcestershire sauce into it too tame the mustard flavor a little.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled or Fried Skirt Steak
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 419
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