How to Cook Skirt Steak in Oven

How do I cook skirt steak in oven with marinade perfectly is answered. Baked outside skirt Steak in the Oven, sliced thin for a protein packed dinner that has become a family favorite. Add a dry rub for bold flavors, you can even make it spicy if you want too.

How do I Cook Skirt Steak in the Oven?

Ok so this is easier than you might ever think. You need a sheet pan and we recommend a wire rack on top of that so the hot air can hit every single inch. You’ll still want to flip it over as you broil it to get a nice sear. Most of the time we will add a tray of Roasted Red Cabbage Steaks to serve together when done. 😉

If this is a new cut to you, it’s most similar counterpart would be Flank Steak which is larger and thicker but with less connective tissue. Both should be sliced against the grain when done and work well with steak seasoning or rub of your choice.

Outside Skirt Steak

There are in fact two areas this cut is pulled from, the outside and the inside. The outside, also known as the outside skirt, is a flavorful and versatile cut of beef. It comes from the diaphragm muscle of the cow, located below the rib cage and between the abdomen and chest cavity.

Both cuts of meat are known for its rich beefy flavor and coarse texture, making it a popular choice for grilling, searing, stir frying or broiling. Other names would be; Arrachera, Fajita Meat or Fajita Steak. Inside skirt steak recipe has a slightly milder flavor, more pronounced grain, and is the cheaper choice because of these aspects.

• Outside or inside skirt – 1.5 lbs. used
• 1.4 c olive oil
• 2 tbsp worchestershire sauce
• 1 tbsp steak seasoning
• Salt and pepper to taste

Overall, both are flavorful and versatile cuts of beef that are well-suited for a wide range of dishes. However, they may vary slightly in flavor, texture, and the way you would cook them. Choose whichever you prefer, can afford, and/or can find at the store. If you want to make Sheet Pan Steak Fajitas in the Oven I think either works well.

How Long to Cook Skirt Steak

About 13-15 minutes is all! You can follow this same cooking technique to make other cuts like our Pork Steaks in the Oven. If you like crisp on the outside of your meats it is a kitchen hack you likely will use again and again once you try it. If left right on the sheet pan it will sit in the juices which makes the underside a different texture.

Skirt Steak Recipe

Like chuck steak you do NOT want to leave this in too long or the texture will not be to your liking, way too chewy.

• Pat the steak dry and season steak with salt, pepper & steak seasoning.
• Put into a ziplock bag or container. Top with olive oil and Worcestershire sauce. 
• Marinate skirt steak in the refrigerator to marinate for at least 1 hr. or up to overnight for deeper flavors.
• Take the steak out of your refrigerator 20 minutes before you are ready to cook, so it can come to room temp. Turn your oven broiler to high.
• Set your oven rack about 5-6 inches away from the flame.  
  • (I don’t like it to be too close to increase the chance of grease splattering up and smoking.)
• Prepare your baking sheet by lining it with aluminum foil and a wire baking rack on top. Place your skirt steak on the wire rack.
• Broil for 7 minutes, carefully flip, and cook steak for another 7 minutes.
• Remove Melt-in Your Mouth Steak in the Oven, tent the steak with foil and let rest for a few minutes before cutting against the grain into thin slices.

Unlike How to Cook Tri Tip in Oven this doesn’t take long at all!! You do not want to cook this too long or it will quickly dry out and become chewy. The key to keeping it tender and moist is to broil at high heat for a short period of cook time, and then slicing correctly when done and rested is key!

Grilling skirt steak is the same basic timing over high heat. You can place inside a cast iron skillet on the grill or a grill plate.

How to Make Skirt Steak Marinade

This one takes about the same amount of time as our Ham Steak in Oven does. Not much. As far as the sauce I use, that depends on what I am in the mood for but below is a simple blend of olive oil and seasonings. You could use bottled teriyaki even for another flavor profile.

Want to add some heat? Blend up our Asian Steak Marinade which is incredible. The longer it is allowed to sit the richer the flavor and hotter it will get. You can adjust the spice levels on that one too.

Pair with another pan full of Sliced Potatoes in Oven before you cook this or while it is resting and you will have a simple meal that isn’t too expensive either.

What is the Proper Way to Cut Steak?

Before cooking Steak Tips in the Oven you slice against the grain, still. After steak cooking, allow all steak cuts to rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring that it remains juicy and tender. Before you slice the steak, it’s important to identify the direction of the grain (the natural lines of muscle fibers) in the meat.

The grain of skirt runs lengthwise so keep that in mind and identify it before ever setting your blade on it. Remember that the grain sometimes changes from one side to the other so keep your eyes on it as you may need to rotate the piece and switch directions from one end all the way thru.

1. Cut Against the Grain – Using a sharp knife, such as a carving knife or chef’s knife, slice the skirt steak against the grain. This means cutting perpendicular to the direction of the muscle fibers.
2. Thin Slices – Aim for about 1/4 to 1/2 inch thick. Steak that’s thin will help ensure tenderness and make the meat easier to chew.
3. Slice Across the Entire Cut working your way from one end to the other. Be sure to maintain a consistent thickness and angle to ensure even slices.
4. Serve Immediately – Once sliced, transfer to a platter or individual plates. Serve the immediately while it’s still warm for the best flavor and texture, or dice and turn it into a Steak Pot Pie.

How to Save Leftover Skirt Steak

If you do have leftovers they will save well. I would only cut what you are eating initially. Leaving the rest in one piece will keep it more moist. Store when cooled in a freezer bag in the fridge for up to 3 days. Then you can slice or dice, reheat to enjoy as is or make something totally new. You could make any of our Tri Tip Recipes with it.

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