How do I cook skirt steak in oven with marinade perfectly is answered. Outside skirt steak baked in the oven and sliced thin for a family favorite dinner that is high in protein. Add a dry rub for bold flavors, you can even make it spicy if you want too.
If you want to know how to cook a skirt steak so that it is tender without being overcooked, read on. As long as it’s marinated, it tastes great. If you cut it up very thinly, you can use it to make sliders or serve it on top of mashed potatoes. (affiliate links present).
Beef skirt steak is an underappreciated cut of beef that is packed with flavor. When cooked properly, skirt steak can be just as tender and tasty as more expensive cuts like ribeye or strip steak. The key is to cook it quickly over high heat to seal in the juices.
Skirt steak has a very beefy, robust flavor thanks to its generous marbling. It comes from the plate section of the cow, so it gets a lot of movement which means lots of flavorful fat is woven throughout the meat. While it can have a coarser texture than tenderloin or sirloin, skirt steak responds very well to marinades and can turn out exceptionally juicy and delicious.
We love cooking skirt steak in the oven because it delivers even, consistent heat to thoroughly cook the steak while keeping it incredibly moist and tender Using a simple marinade amps up the flavor, and cooking it to no more than medium doneness keeps it from drying out
Follow this easy method to learn how to cook incredible beef skirt steak in the oven every time. We’ll share tips on choosing the right cut of meat the best marinades to use and exactly how to cook it to juicy, tender perfection. Let’s get started!
What You Need To Make Oven-Cooked Beef Skirt Steak
Cooking skirt steak in the oven only requires a few simple ingredients
- Beef skirt steak, about 1-1.5 lbs
- Marinade of your choice
- Salt and pepper
- Olive oil or avocado oil for coating
- Aluminum foil
- Baking sheet
When selecting your skirt steak, look for uniform thickness so it cooks evenly. Plan on about 1/3 to 1/2 lb per person. For marinade, consider using any of these delicious options:
- Chimichurri – A bright, herby Argentinian sauce made with parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. It adds incredible flavor to the beef.
- Teriyaki – The sweet Japanese sauce featuring soy sauce, mirin, garlic, ginger, and sesame oil makes skirt steak irresistible.
- Barbecue sauce – A classic choice that infuses the meat with sticky-sweet and smoky flavors.
- Steak seasoning – Commercial seasoning blends add robust flavor with little effort.
Whichever marinade you select, make enough to fully coat the meat. Now let’s get cooking!
Step-By-Step Instructions For Oven-Cooked Skirt Steak
Follow these simple steps for perfectly cooked beef skirt steak every time:
1. Prepare the Marinade
Whisk together your desired marinade. You’ll want about 1/2 cup of marinade per 1 lb of steak. Place the skirt steak in a shallow baking dish and pour the marinade over both sides. Rub it all over to evenly coat the meat. Cover with plastic wrap and refrigerate for 30 minutes up to 8 hours – the longer it marinates, the more flavorful the meat will be.
2. Bring the Steak to Room Temperature
Take the skirt steak out of the fridge about 30 minutes before cooking. Letting it come closer to room temp helps it cook more quickly and evenly. Pat it dry with paper towels – this helps get great sear on the meat.
3. Preheat the Oven and Prepare the Pan
Preheat your oven to 450°F. Line a rimmed baking sheet with aluminum foil – this makes cleanup easy! Coat the foil with a thin layer of olive or avocado oil to prevent sticking.
4. Season the Steak
Just before cooking, season both sides of the steak generously with salt and pepper. This adds nice flavor and texture to the beef. Press the seasoning into the meat so it adheres.
5. Sear the Steak
Heat an ovenproof skillet over high heat on the stove. When very hot, add a thin layer of oil then the skirt steak. Sear for about 1 minute per side until nicely browned.
6. Finish Cooking in the Oven
Transfer the skillet to the oven and roast for 6-8 minutes for medium doneness, or until it reaches an internal temperature of 140-145°F on a meat thermometer.
7. Let It Rest
When the steak is cooked, remove it from the oven and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute evenly throughout the meat.
8. Slice and Serve
Thinly slice the steak diagonally against the grain. This results in short muscle fibers so the meat is extra tender. Serve while still warm alongside your favorite sides!
Some delicious pairings for beef skirt steak include:
- Chimichurri or barbecue sauce for topping
- Roasted or mashed potatoes
- Garlic bread or cornbread
- Sauteed peppers and onions
- Leafy salad with vinaigrette
Leftover steak keeps well refrigerated for 3-4 days. Sliced steak is fantastic for quick weeknight meals like fajitas, stir fry, or pasta dishes.
Cooking Tips for Perfect Skirt Steak
- Always slice skirt steak against the prominent grain. Cutting with the grain makes it chewy.
- Resist cutting into the steak to check for doneness. Use an instant read thermometer instead.
- Let the meat rest before slicing to retain juices and prevent drying out.
- Skirt steak can go from medium-rare to well-done very quickly. Use a thermometer and err on the rare side.
- Higher oven heat leads to better searing and caramelization. We recommend at least 450°F.
- Consider adding smoke flavor by using a smoker box or wood chips in foil.
Common Questions About Cooking Skirt Steak in the Oven
What is the best oven temperature for cooking skirt steak?
We recommend preheating your oven to 450-500°F. High heat helps sear the exterior of the meat for great flavor while cooking the interior evenly.
How long should I cook skirt steak in the oven?
Cook for 6-10 minutes per 1-inch thickness of steak. Use a meat thermometer to confirm doneness – 145°F for medium-rare.
Can you cook frozen skirt steak in the oven?
It’s best to thaw skirt steak completely before cooking. Attempting to cook frozen steak may result in uneven cooking.
What is the best way to sear a skirt steak before oven roasting?
Use a hot skillet on the stovetop. Cook for just 1 minute per side to quickly brown, then transfer to a hot oven to finish cooking.
Should skirt steak be marinated before cooking in the oven?
Marinade is highly recommended but optional. It infuses the meat with lots of flavor and helps tenderize it.
What are the best side dishes to serve with oven-cooked skirt steak?
Some fantastic pairings include roasted potatoes, sautéed veggies, green salad, rice pilaf, or crusty bread.
The Takeaway on Cooking Skirt Steak in the Oven
Cooking skirt steak in a hot oven delivers flavorful, juicy, and tender results every time. Be sure to marinate for maximum flavor and slice against the grain before serving. In less than 30 minutes, you can enjoy incredible steakhouse-quality beef from this value cut. Ditch the grill for oven-cooked beef skirt steak served with chimichurri or your favorite marinade – it’s sure to become a go-to dinner!
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. It’s important to know the direction of the grain (the natural lines of muscle fibers) in the steak before you cut it.
For skirt, the grain goes along the length, so remember that and find it before you put your blade on it. Keep an eye on the grain because it can change from one side to the other. If it does, you may need to turn the piece and change the direction of the grain from one end to the other.
- Cut Against the Grain: Cut the skirt steak across the grain with a sharp knife, like a carving knife or chef’s knife. This means cutting across the muscle fibers instead of along them.
- Thin slices—aim for a thickness of 1/4 to 1/2 inch Thin steak will help the meat stay tender and make it easier to chew.
- Cut all the way across the cut, going from one end to the other. To get even slices, make sure to keep the thickness and angle the same.
- Serve right away—after slicing, move to a platter or individual plates. For the best taste and texture, serve it right away while it’s still warm. You can also cut it up and make a Steak Pot Pie.
How Long to Cook Skirt Steak
It only takes about 13 to 15 minutes. You can use the same method to cook other cuts, like our Pork Steaks in the Oven. If you like your meats to be crispy on the outside, this is a kitchen trick you will probably use again and again. Let it sit on the sheet pan for a while, and the juices will make the bottom crust different.
In the same way as with chuck steak, don’t leave this in for too long; it will be way too chewy.
- Dry the steak with paper towels and season it with salt and pepper.
- Put into a ziplock bag or container. Top with olive oil and Worcestershire sauce.
- Put skirt steak in the fridge for at least an hour to marinate. or up to overnight for deeper flavors.
- The steak should be taken out of the fridge 20 minutes before cooking so it can warm up. Turn your oven broiler to high.
- Place the rack in the oven 5 to 6 inches away from the flame. (I don’t like it to be too close because it makes it more likely that grease will fly everywhere and start smoking.) ).
- Line your baking sheet with aluminum foil and put a wire baking rack on top of it. Place your skirt steak on the wire rack.
- After 7 minutes on the broiler, carefully flip the steak over and cook for another 7 minutes.
- Take Melt-in-Your-Mouth Steak out of the oven, cover it with foil, and let it rest for a few minutes. Then, cut it across the grain into thin slices.
Not like How to Cook Tri Tip in Oven, this doesn’t take long at all!! If you cook it for too long, it will dry out and get chewy fast. To keep it tender and juicy, broil it at high heat for a short time. Then, it’s important to cut it the right way after it’s done and has rested!
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.
This one takes about the same amount of time as our Ham Steak in Oven does. Not much. There are times when I want a different sauce, but here is a simple mix of olive oil and spices that I often use. 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.
Sliced potatoes in the oven should be cooked in a separate pan before or while this is cooking. This will make a simple, inexpensive meal.
