Skirt Steak
August 28, 2025 • 0 comments
This juicy and tender skirt steak recipe will soon become a family favorite. It’s coated in a tangy, sweet, and savory marinade, then pan-seared to perfection.
- Prep Time:
- Cook Time:
- Servings: 8
Ingredients
- 2 lbs. Skirt Steak
- 1 tsp black pepper
- 1/2 tsp salt
- 2 tsp Italian seasoning (dry)
- 3 cloves garlic minced
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 TBS lime juice
- 2 TBS honey
Directions
INSTRUCTIONS
- Tenderize the meat by placing it on a cutting board, covering it with plastic wrap, and pound with a meat mallet.
- Whisk together all the remaining ingredients in a bowl until combined.
- Place the meat in the marinade and let it chill for at least 10 minutes in the freezer or up to 4 hours in the refrigerator. Before cooking, leave it at room temperature for 30 minutes.
- Heat the iron skillet until sizzling hot, and place the steak in it. Sear for 2-3 minutes per side.
- Rest the cooked steak on a cutting board for 10 minutes before slicing.
- Slice the steak against the direction of the fiber, squeeze some lime on top, sprinkle with some coarse salt, and serve warm.
Notes
TO STORE: Store leftover steak in the fridge for up to 4 days. Store it in an airtight container or wrap it tightly with aluminum foil.
TO FREEZE: Wrap the fully cooled steak in foil, place it in a freezer bag, and freeze for up to 2 months. Let it thaw before reheating.
TO REHEAT: Reheat the steak in a preheated oven at 250F until the internal temperature reaches 110F. It can also be reheated on the stovetop with a splash of water to lightly steam the meat.
Recipe by: Armen Liew
