Recipe

Rustic Skirt Steak Recipe

A decadent, indulgent skirt steak with crisp edges, a punchy garlic marinade, and a spoonable charred shallot butter that tastes like a steakhouse decided to be cool about it.

By Matt Campbell

•

4.8

A sliced skirt steak on a wooden cutting board with charred crust, topped with melting shallot herb butter, with a cast iron skillet in the background

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Skirt steak is the weeknight flex. It is fast, it is beefy, it loves high heat, and it rewards you with those crisp, browned edges that make everyone hover near the stove just to check on things. The catch is it can turn chewy if you treat it like a thick steak. The fix is simple: a quick marinade, a ripping hot pan or grill, and slicing it against the grain like you mean it.

This rustic skirt steak recipe goes full indulgent with a charred shallot butter that melts into the hot slices and turns the whole situation into a glossy, savory, slightly sweet masterpiece. It tastes fancy, but the ingredients are normal-people normal. You do not need a culinary degree, just a little confidence and a good timer.

Skirt steak marinating in a bowl with garlic, citrus, and herbs on a kitchen counter

Why It Works

Big flavor, low drama: A short marinade adds depth fast without turning the meat mushy.
Decadent finish: Charred shallot butter gives you steakhouse vibes at home, with zero complicated sauces.
Crisp edges, juicy center: Skirt steak loves high heat and quick cooking, and the method here leans into that.
Tender bites every time: Clear slicing guidance so you do not accidentally make beautiful leather.

Pairs Well With

Storage Tips

Fridge: Cool leftovers quickly, then store steak in an airtight container for up to 3 days. Store any extra butter separately if you can.

Freezer: Freeze sliced steak (best in a single layer, then bagged) for up to 2 months. The butter can be frozen too, wrapped tightly, for up to 3 months.

Reheat without drying it out: Warm steak in a skillet over medium-low with a splash of beef broth or water and a lid for 1 to 2 minutes, just until heated. Or eat it cold in a salad, which is honestly a power move.

Leftover ideas: Steak tacos, steak and eggs, chopped steak fried rice, or a toasted sandwich with melty provolone and the last smear of shallot butter.

Common Questions

What makes skirt steak chewy?

Two things: overcooking and slicing with the grain. Skirt steak is thin and full of long muscle fibers. Cook it hot and fast, then slice against the grain into thin strips.

How long should I marinate skirt steak?

For this recipe, 30 minutes to 4 hours is the sweet spot. Consider it a rule of thumb: longer marinades with citrus and vinegar can start to make the surface a little mealy, especially on thinner pieces.

Is this better on a grill or cast iron?

Both work. A grill gives you smoky char. A cast iron skillet gives you aggressive browning and an easy way to char the shallots in the same pan. Choose your own adventure.

What internal temperature should I aim for?

For medium-rare, pull it at 125°F to 130°F, then rest so carryover heat brings it to about 130°F to 135°F. Because it is thin, it climbs fast. If you prefer medium, pull at 135°F to 140°F.

What if my skirt steak is really long?

Cut it into 2 to 3 pieces before cooking so it fits your pan or grill and you can keep the sear strong. Crowding steals heat and char.

Can I use flank steak instead?

Yes. Flank is thicker and may need an extra minute or two per side. Same rules: hot cooking surface, do not overcook, slice against the grain.

Inside vs outside skirt steak?

Outside skirt steak is usually more tender and a little thicker, so it can be easier to hit a perfect medium-rare. Inside skirt tends to be thinner and can cook faster. Either works here, just start checking early.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cast iron skillet or grill
Tongs
Mixing bowl or zip-top bag (for marinating)
Instant-read thermometer (optional, but very helpful)
Cutting board and sharp knife

I love cooking things that feel a little wild but still behave. Skirt steak is exactly that friend. It shows up with big energy, cooks in minutes, and if you treat it right, it tastes like you planned dinner days ago. The first time I made a butter moment for steak, I was trying to rescue a batch that looked great but tasted flat. I charred some shallots in the same pan, mashed them into butter with a pinch of salt, and suddenly everyone at the table went quiet in that very specific way that means it is working. Now I make it on purpose.