Pan Seared Skirt Steak
Make this skirt steak recipe for the most flavorful skirt steak on the internet! It's marinated overnight in a simple homemade marinade and pan-fried for perfect medium-rare steak.
Servings: 6
Ingredients
- 2 lbs. skirt steak ~2 long, thin steaks
Marinade
- 2 teaspoons kosher salt
- 1.5 tablespoons black peppercorns
- 5 cloves garlic peeled minced
- 1 teaspoon coriander
- 1.5 teaspoons light brown sugar
- 3 tablespoons Worcestershire sauce
- 2 tablespoons fresh lime juice
- ¼ cup olive oil +more for searing
Instructions
- Lay the skirt steak down on a cutting board and pound the skirt steak with a meat tenderizer to make the steak the same thickness, about ½ -1 inch thick. Season the meat with salt and massage the salt into the meat with your hands. Transfer the steak to a plastic bag or a baking dish.
- Next, grind black peppercorns in a mortar in a pestle or in a coffee grinder. Be sure the peppercorns are ground into small pieces and not a powder. Transfer the black peppercorns to a bowl. Add the garlic, coriander, brown sugar, Worcestershire sauce, lime juice, and olive oil to the peppercorns and whisk all these ingredients together.
- Pour the mixture over the beef and massage the marinade into the beef. Let the beef sit in the marinade overnight.
- Remove the steak from the fridge and let the beef come to room temperature. Heat about 2 tablespoons of olive oil in a large cast iron skillet over high heat. When the olive oil is hot and sizzling sear the steak for about 1 minute on each side or until the internal temperature reaches 140ºF (for medium/rare). Remove the steak from the pan and let the meat rest for 10 minutes before slicing. Repeat this step with the remaining piece of steak.
- Slice the steak and serve with your favorite sides. If you are using the steak in tacos, chop the steak into small, minced pieces.
Video
Notes
- Grilling instructions: preheat your grill to 450ºF. Sear the marinated skirt steak on both sides for around 1 minute or until you reach the desired internal temperature (140ºF for medium/rare, 150ºF for medium, 165ºF for well done).
- If you like fully cooked steak, be sure to cook the steak longer on each side.
- This steak would be delicious and served with chimichurri sauce.
Nutrition
Calories: 333kcal | Carbohydrates: 6g | Protein: 33g | Fat: 20g | Fiber: 1g | Sugar: 2g