Skirt Steak

(2) Skirt Steaks ~ 1 lbs each 

Flavorful, long, and thin cut of beef.  Known for its strong beefy flavor and chewy texture.

How to cook skirt steak 

- Prep

Take steak out of the fridge 20–30 min before cooking.

Pat dry

Season generously with salt + pepper (Optional: garlic powder, smoked paprika, or a quick lime/soy marinade for 15–30 min)

- Heat

Use a cast iron pan or grill

Heat until very hot (almost smoking)

Add a little high-smoke oil (avocado, canola)

- Cook

Sear 2–3 minutes per side

Don’t move it—let that crust form

Aim for medium-rare (skirt steak gets chewy if overcooked)

- Rest

Rest 5 minutes (important!)

- Slice

Slice against the grain, thin slices

Finish with flaky salt or a squeeze of lemon