Simple Skirt Steak

Talk about a weeknight warrior, you don't get any faster than skirt steak. It's a flavorful cut by itself so all it needs is a little salt and pepper (although some coarsely ground fennel, coriander, or nigella seed would be a great addition). The key to great skirt steak lies in the cooking. Even if you're not a fan of rare-ish meat, shoot for medium-rare. As it approaches medium, skirt steak becomes very tough and chewy. Lastly, be sure to slice it is as thinly as possible against the grain — a sharp knife is essential. Yields two generous servings.


  • 1 to 1¼ pounds skirt steak
  • Kosher salt
  • Coarsely-ground pepper


  1. About an hour before you want to cook it, set the steak out to come up to room temperature. Season both sides liberally with salt and pepper; massage it into the meat.
  2. Over a very hot grill or a very hot cast-iron pan with smoking-hot oil, sear the first side of the meat until crispy, deeply browned, and a little charred, about 3 minutes.
  3. Flip and cook another minute or so. You want it to be medium-rare to rare.
  4. Rest under foil for a few minutes before slicing.
  5. To slice, cut long pieces in half or thirds, then rotate 90 degrees so you're slicing perpendicular to the grain. Lay your knife flat against the meat and slice down at a very shallow angle — you want thin, ragged slices.