Skirt steak with salt and pepper

Skirt steak is a terrific and distinctive cut of beef with a really nice rich nutty flavor that needs little seasoning. The steaks are thin and long and they cook fast over a high heat. Best of all, skirt delivers a wallop of flavor for a fraction of the price of some more popular cuts.

Serves: 4


  • 2 lbs skirt steak
  • Fresh ground peppercorns, to taste
  • Salt, to taste


  • Grill
  • Tongs
  • Cutting board (preferably trenched to catch the juices from the meat)
  • Meat thermometer, optional


  1. Preheat grill on high for 10 to 15 minutes.
  2. Cut steaks into smaller strips that will fit in the grill.
  3. Dust steaks with pepper.
  4. Place steaks on grill.
  5. Flip the steaks when the first side is looking done (aprox 5 minutes) and cook for another 3 minutes or so.
  6. To test remove a steak from direct heat and insert a meat thermometer into the middle of the steak. For medium rare the temperature should be 135º F. (See below for more info).
  7. If the meat has not reached your desired temperature remove the thermometer and return the meat to the grill. Repeat the temperature test after a minute or two.
  8. Basically the meat should be seared on the outside edges and nice and pink in the middle.
  9. When done remove the steaks from grill and sit for 10 minutes on a trenched cutting board. This is a great time to finish your vegetables, toss your salad and finish your meal. I don’t tent because the meat continues to cook and it will head towards medium instead of medium rare. If you leave the thermometer in you will see that the un-tented meat will continue to cook and hit 140º F before starting to cool which is perfect.
  10. Cut into thin slices, sprinkle with salt (preferably smoked salt) and serve.

What you should know

Here’ the scale to cook to your desired preference.

  • Rare - 125º F to 135º F
  • Medium rare - 135º F to 145º F
  • Medium - 145º F to 150º F
  • Well done - 150º F to 160º F
  • Dog Food - 160º F and above

Using a meat thermometer will make it easy to cook perfect steaks every time. If you cut the steak to take a peak you will let all the favor carried in the juices run out. Also bear in mind that a steak continues to cook after you remove it from the grill so while it may look perfect it will end up over done. A meat thermometer gives you full control to deliver juicy, perfectly cooked and beautiful steaks to the table every time.

Re: Skirt steak with salt and pepper

I love skirt steak. Thanks for sharing a recipe that lets the natural flavor stand out. Too many skirt streak recipes drown a perfectly great cut of beef in marinade.

Re: Skirt steak with salt and pepper

Quite simply as good as it gets.

It’s crazy to think that so many of us would choose an expensive fillet or “fashionable” cut of meat over this. Skirt is packed with flavour and really doesn’t need anything more than simple seasoning (as Andrew’s recipe suggests).

Perfect for a quick supper… elegant enough for a dinner party.

Re: Skirt steak with salt and pepper

I couldn’t agree more. I tried this skirt steak recipe and was surprised how fast it cooks. it is so much easier than an expensive thick new york strip. And that nutty skirt steak flavor is just amazing. Thanks. This is my new favorite cut of beef.

Re: Skirt steak with salt and pepper

Beef prices are going up. Thanks for this skirt steak recipe. Quicker, cheaper and tastier — what could be better. Also, i love that often my guests have never tasted skirt. They think it is a fancy expensive cut of beef.

Re: Skirt steak with salt and pepper

Wow this was easy to cook. It grills super fast. I cooked it under the broiler as it is winter and it took about 5 minutes a side. perfect.

Re: Skirt steak with salt and pepper

Great recipe. Skirt steak is so easy to cook.

Re: Skirt steak with salt and pepper

Hey Andrew, ever since having this at your place some years ago, I’ve been trying to find the cut in the UK. If you ask for skirt, you get flank… or, more often, a blank look. Do you know if this has any other names? Where exactly in the animal does it come from?


Re: Skirt steak with salt and pepper


You are correct that skirt steak should not be confused with flank steak. Skirt steak is long, flat, and prized for its nutty flavor. Skirt comes from the plate section which is right next to the flank. Hence the confusion.

Skirt steak is generally less expensive than other cuts of equal quality. Unfortunately in my neighborhood the cut has caught on and the butchers who were once weary of carrying the cut, now charge a premium for it.

As for other names for skirt steak, I have occasionally heard it referred to as flap, plate and short plate. If your British butcher still does not know what you are talking about ask him for the cut of beef that he takes home to his family. Skirt is famous for being the delicious leftover cut that the butchers take home at the end of the day.

Re: Skirt steak with salt and pepper

Thanks Andrew, I’ve recently found a good butcher near by, so I’ll give it another go. I’ve just had some short rib from him. It’s the first time I’ve cooked it as it is difficult to find here - ‘twas very tasty and melt in the mouth.

Re: Skirt steak with salt and pepper

Next time you get short rib, try this korean galbi recipe. Next to skirt steak it is one of our favorites.

Re: Skirt steak with salt and pepper