FREE 5-Ingredient Recipe EBook
- My Skirt Steak Recipe Is The Cut (And Marinade) You’ve Been Missing
- Ingredients & Substitutions
- How To Cook Skirt Steak
- My Recipe Tips
- Cooking Time Chart
- Skirt Steak Recipe Recipe card
- Serving Ideas
- Recipe Reviews
My Skirt Steak Recipe Is The Cut (And Marinade) You’ve Been Missing
My skirt steak recipe will impress even the pickiest steak eaters! After years of buying flank steak and thinking it was better, I grabbed an outside skirt steak one day, and have been making it on repeat ever since. My whole family is obsessed for several reasons:
- Melt-in-your-mouth tender, juicy steak in flavorful marinade – Not only is this cut much more tender than most to begin with, my skirt steak marinade is the best of all worlds. It’s a blend of sweet, savory, and umami flavors, but more importantly, it tenderizes the steak exceptionally well. And you only need 4 ingredients, plus salt and pepper.
- Foolproof stovetop method – Most of my steak recipes use my trusty stovetop-to-oven method, but since this cut is so thin, the easiest and best way to cook skirt steak is the stovetop alone. A quick sear creates a golden crust with all the juices and flavors locked inside.
- Time chart for your perfect doneness – With my handy time chart below, you never have to overcook (or undercook) your steaks again.
- Family friendly – Even my picky 7-year-old proclaimed it her new favorite dinner recipe the first week, and begged me, “Mama, can you please make it tomorrow?” My husband, who normally wants to stick to more pricy filet mignon , loved it. My 9-year-old cleaned her plate. You get the picture. Give it a try with your family and find out why it’s my best skirt steak recipe!
If you haven’t tried this cut of beef before, make this recipe with me and see what you’ve been missing!
Ingredients & Substitutions
Here I explain the best ingredients for my skirt steak recipe, what each one does, and substitution options. For measurements, see the recipe card .
- Beef Skirt Steak (what kind to get) – I highly recommend getting outside skirt steak , which will be labeled as such. Sometimes I have to ask the butcher for this cut. Although it costs a bit more than inside skirt steak , the difference in tenderness is huge . It’s also usually a bit thicker, which means it’s harder to overcook it. The inside variety is more tough and chewy, but if that’s all you’ve got, it still turns out pretty great with a good marinade like this one. Or if you can find hanger steak , that’s even more tender and can use the same marinade!
- Olive Oil – For the skirt steak marinade and for searing. Avocado oil is a good substitute.
- Coconut Aminos – Adds a sweet, savory, and umami flavor all in one. You can use reduced sodium soy sauce instead, but coconut aminos is my fave because it’s sweeter and less salty.
- Lemon Juice – An acidic ingredient is very important for tenderizing the meat. Lime juice, balsamic vinegar (similar to my balsamic steak marinade ), or really any kind of vinegar will have a similar tenderizing effect, with different flavors.
- Garlic – I prefer fresh minced, but you can use 2 teaspoons of jarred minced garlic as a shortcut.
- Sea Salt & Black Pepper – My rule of thumb is 1 teaspoon of salt and 1/4 teaspoon of pepper per pound of meat. Use a bit less if you opt for soy sauce instead of coconut aminos.
How To Cook Skirt Steak
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
- Make the marinade. In a small bowl, whisk together the olive oil, coconut aminos or soy sauce, lemon juice, garlic, salt, and pepper.
- Marinate the steak. Place the steaks in a large zip lock bag and pour the marinade over them. Seal the bag and move the marinade around to coat well. Marinate in the fridge for at least 3 hours.
- Cook the skirt steak recipe. Remove the steak and pat dry with paper towels. (You can discard any remaining marinade.) Preheat a large cast iron skillet over medium-high heat, then add the oil and the steak. Sear until it reaches your desired doneness — see my time and temp chart below!
- Rest and serve. Transfer the skirt steak to a cutting board and let it rest before slicing. Sometimes I add a squeeze of fresh lemon or sprinkle of parsley.
My Recipe Tips
- Cut the steak to fit your pan. Skirt steak (especially outside skirt steak) is usually pretty long, so it won’t fit into your pan whole. I always cut it crosswise into 2 pieces to fit in my skillet, though sometimes it comes that way from the store.
- My 12-inch cast iron skillet makes the best sear (and can cook both pieces at the same time). If you don’t have one that big, you may need to cut the steak into shorter pieces and cook in batches. But I highly recommend cast iron!
- Marinate overnight if you can, but don’t overdo it. I’ve found that 3 hours is the bare minimum, but for the most tender marinated skirt steak, overnight is better. Just don’t go over 24 hours, or the meat starts to get mushy.
- Preheating your pan is crucial. This ensures a good sear and prevents sticking. You’ll know it’s ready when a drop of water sizzles away instantly.
- Use tongs to flip the steak easily. Since it’s so long and thin, any sort of turner is a challenge.
- Slice thinly against the grain. This means your knife blade goes perpendicular to the muscle fibers, breaking them up and making each bite even more tender. The grain usually runs across in the short direction (look at the lines in my picture above). If you end up with very long slices, you can always cut them shorter afterward, but your main slice direction should always be opposite of the grain.
- Want to cook this skirt steak recipe on the grill? You can use the same marinade I have here, and the timing will be about the same as my grilled London broil . Skirt steak is a little thinner, so it’ll cook 1-2 minutes faster.
Cooking Time Chart
My time chart below will help you cook this skirt steak recipe to the doneness you like — I recommend medium-rare, as shown above. Timing will vary slightly by steak thickness and the pan you use, so I recommend checking the internal temperature with a meat thermometer . I just insert it on the second side, and this one reads super fast, so no overcooking!
*Note: The temperatures above are when you’d remove the skirt steaks from the pan. The temp will rise another 5 degrees as it rests.
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 1/4 cup Olive oil (plus 1 tablespoon additional for searing) ▢
- 2 tbsp Coconut aminos (or low sodium soy sauce) ▢
- 2 tbsp Lemon juice ▢
- 4 cloves Garlic (minced) ▢
- 1 tsp Sea salt ▢
- 1/2 tsp Black pepper ▢
- 1 lb Skirt steak (1/2 inch thick, cut crosswise into 2 large pieces) ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- In a small bowl, whisk together the olive oil, coconut aminos or soy sauce, lemon juice, garlic, salt, and pepper.
- Place the steaks in a gallon zip lock bag and pour the marinade over them. Seal the bag and move the marinade around to coat well.
- Marinate skirt steak in the refrigerator for at least 3 hours, but no more than 24 hours. (The meat can get mushy after that.)
- Remove the steak from the marinade and discard the marinade. Pat the surface dry.
- Preheat a large cast iron skillet over medium-high heat. Once it’s very hot (a drop of water added to it should sizzle away), add a tablespoon of olive oil.
- Add the skirt steak to the pan and sear for 2-3 minutes per side for rare, 3-4 minutes per side for medium rare, 3.5-4.5 minutes per side for medium, 4-5 minutes per side for medium well, or 4.5-6 minutes per side for well done. For a nice sear, due to the short cook time, do not move the steak around except to flip. The time will vary depending on your steak thickness and pan, so use a meat thermometer to be sure – 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.
- Transfer the steak to a cutting board or plate. Tent with foil and rest for 5 minutes . Then, slice thinly against the grain to serve.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/4 pound skirt steak, or 1/4 of entire recipe
- Tips: Check out my recipe tips above to help you make this recipe more easily and get tender results with a nice crust.
- Time chart: See my time and temperature chart for a visual of the times and temperatures to get the doneness level you like.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3-4 days. They taste amazing in tacos or my steak salad !
- Meal prep: Since you need time to marinate anyway, my skirt steak recipe is perfect to prep the day before! If you want to make the marinade more than 24 hours ahead, you can — just wait until the day before to add the steak.
- Reheat: Place the steak in a baking dish, add a splash of broth to the bottom, cover with foil, and warm in the oven at 250-300 degrees F for about 10 minutes. This creates a steamy environment that keeps the meat juicy.
- Freeze: I’m not a big fan of freezing cooked steak, but if you need to, it’ll last up to 3 months in the freezer. It’s pretty handy for soups , sandwiches, salads , or casseroles after thawing.
- Note on nutrition info: These numbers factor in half of the marinade ingredients, because about half is discarded after marinating.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Skirt Steak Recipe
Serving Ideas
There are so many ways to enjoy skirt steak! Here are some ways I’ve served it:
- Tacos – Load up your favorite tortillas with homemade salsa , shredded cheese, guacamole , cilantro, and sliced steak. (If this sounds a lot like fajitas, that’s because I used skirt steak in my steak fajita recipe !)
- Bowls – My family loves turning this skirt steak recipe into a bowl meal (rice for the kids, quick-cooked frozen cauliflower rice for my husband and me). We either pile them high with veggies and a drizzle of chimichurri sauce , or use taco toppings like the ones above. You can also use the steak instead of ground beef in my taco salad !
- Potatoes – If you’re craving comforting vibes, pop some potatoes in the air fryer before you start cooking skirt steak, and your meal will be done around the same time. Or make my lighter baked sweet potatoes or mashed cauliflower .
- Veggies – Since we are cooking this steak on the stove, I usually start roasting asparagus , air frying cauliflower , or pop brussels sprouts in the oven 15-20 minutes before pulling my steak out of the marinade.
Looking for more skirt steak recipes? You can also make my chimichurri steak , sheet pan fajitas , or carne asada using this cut!
Free Printable: Low Carb & Keto Food List
- Want The Keto Cheat Sheet Printable PDF System?
- The Basic Keto Meal Formula
- Understanding Macros
- Keto Food Swaps
- Keto Food List
- Electrolyte Basics
- Keto Diet Types
- Want The Keto Cheat Sheet Printable PDF System?
- Recipe Reviews
Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.
You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System + EBooks (Only $37)
The Basic Keto Meal Formula
Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.
Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.
Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.
| Pick A Protein | Pick A Veggie | Add Fat |
|---|---|---|
| Beef Chicken Pork Eggs Lamb Turkey Fish Shellfish Protein powder Venison | Cauliflower Broccoli Zucchini Leafy Greens Cucumbers Brussels Sprouts Cabbage Asparagus Radishes Bell Peppers Jicama Celery | Butter Avocado Oil Cheese Bacon Avocado Lard Ghee Mayo Nuts MCT Oil |
Understanding Macros
Macros are macronutrients for short. They include fat, protein, and carbohydrates.
You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.
Carbs Are A Limit.
Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.
A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.
“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.
A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.
Protein Is A Goal.
Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].
“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.
Fat Is A Lever.
Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.
A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).
Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.
Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.
“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.
Keto Food Swaps
One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.
So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .
Keto Swaps For Breakfast
| Instead Of This… | Eat This |
|---|---|
| Pancakes | Almond flour pancakes or coconut flour pancakes |
| Oatmeal | Keto oatmeal with hemp seeds |
| Cinnamon rolls | Fathead cinnamon rolls |
| Cereal | Keto nut granola |
| Muffins | Almond flour muffins or coconut flour muffins |
| Donuts | Almond flour donuts |
| Scones | Almond flour scones |
| High-sugar smoothies | Smoothie with berries or avocado |
| Hash browns | Cauliflower hash browns |
| Breakfast casserole | Breakfast casserole with no potatoes |
| Egg whites | Whole eggs |
| Turkey bacon | Bacon |
| Waffles | Chaffles |
Keto Swaps For Bread
| Instead Of This… | Eat This |
|---|---|
| Bagels | Fathead bagels |
| English muffin | Almond flour English muffin |
| White bread | Keto white bread |
| Multigrain bread | Coconut flour bread with seeds |
| Tortillas for wraps | Coconut flour tortillas |
| Corn taco shells | Cheddar cheese taco shells |
| Burger buns | Oopsie rolls , portobello mushroom caps |
| Breadsticks | Cauliflower breadsticks |
| Biscuits | Almond flour biscuits |
| Cornbread | Almond flour cornbread |
| Croutons | Parmesan crisps |
| Rice | Cauliflower rice , konjac rice |
Keto Swaps For Meals & Side Dishes
| Instead Of This… | Eat This |
|---|---|
| Breaded wings | Crispy air fryer wings (unbreaded) |
| Low-fat meat & poultry | High-fat cuts, or cook low-fat cuts with fat |
| Mashed potatoes | Mashed cauliflower |
| Roasted potatoes | Roasted or fried radishes |
| Tacos | Taco salad |
| Pizza | Fathead crust , chicken crust , or cauliflower crust pizza |
| Lasagna | Eggplant lasagna |
| Potato salad | Cauliflower “potato” salad |
| French fries | Jicama , rutabaga , or zucchini fries |
| Tater tots | Cauliflower tots |
| Wraps | Lettuce wraps , almond flour tortillas |
| Sushi | Naruto-style or homemade rice-free sushi |
| Breaded chicken or fish | Breaded cuts with almond flour or pork rinds |
| Spaghetti | Zoodles , spaghetti squash , shirataki noodles, kelp noodles |
Keto Swaps For Snacks & Sauces
| Instead Of This… | Eat This |
|---|---|
| Nachos | Cheese crisps |
| High-sugar fruit | Berries & other keto fruits |
| Crackers | Almond flour crackers |
| Hummus | Cauliflower hummus |
| Soft pretzels | Fathead pretzels |
| Popcorn | Puffed cheese |
| Granola bars | Grain-free granola bars |
| Jam | Sugar-free berry chia jam |
| Sweet fruity yogurt | Full-fat plain Greek yogurt with berries |
| Sweet salad dressing | Ranch , blue cheese , or plain vinaigrette |
| Ketchup | Mustard and/or sugar-free ketchup |
| BBQ sauce | Sugar-free BBQ sauce |
| Sweetened peanut butter | Natural, sugar-free nut butters |
| Light mayo | Avocado oil mayo |
| Maple syrup | Sugar-free, maple flavored syrup |
| Potato chips | Zucchini chips , pepperoni chips , pork rinds |
Keto Swaps For Cooking & Baking
| Instead Of This… | Eat This |
|---|---|
| Sugar | Monk fruit or allulose |
| Powdered sugar | Powdered monk fruit or allulose |
| White flour | Almond or Coconut flour (use in tested recipes) |
| Making baked goods soft/chewy | Xanthan gum, flax seed meal, psyllium husk powder |
| Breadcrumbs | Pork rinds or almond flour |
| Margarine | Butter, coconut oil, or ghee |
| Vegetable oil | Olive or avocado oil |
| Bananas | Banana extract |
| Chocolate chips | Sugar-free chocolate chips |
| Cornstarch or flour roux | Xanthan gum or gelatin powder (used at the end) |
| Simple syrup | Dissolve monk fruit allulose blend in water over heat |
Keto Swaps For Drinks
| Instead Of This… | Eat This |
|---|---|
| Lemonade | Water with lemon |
| Soda | Flavored sparkling water |
| Milk | Almond milk, coconut milk, heavy cream |
| Latte | Butter coffee |
| Coffee creamer | Heavy cream |
| Sweet wine | Dry wine |
| Beer | Ultra light beer |
| Mixed drinks | Hard liquor with soda + lemon |
If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .
Keto Food List
When looking for a keto cheat sheet printable, the most-requested information is a keto food list.
The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!
Foods To Eat On Keto
- Leafy greens – Such as spinach, chard, and lettuce.
- Above-ground veggies – Such as peppers, zucchini, and cauliflower.
- Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
- Natural meats – Such as beef, lamb, and pork.
- Berries – Such as raspberries, blackberries, and strawberries.
- Avocados
- Unsweetened nut milks – Such as almond milk and coconut milk.
- Almond flour and coconut flour
- Eggs
- Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.
Foods To Avoid On Keto
- White flour & sugar
- Rice & grains – Such as barley, wheat, and corn.
- Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
- Cereal
- Processed food – Such as granola bars, candy
- Most fruit – Such as apples, bananas, and grapes
- Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
- Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
- Starchy veggies – Such as peas, carrots, and beets.
- Potatoes – Such as sweet potatoes and white potatoes.
That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:
Get The Keto Cheat Sheet System PDF (Only $37)
Electrolyte Basics
Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.
For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .
The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.
Here’s your keto diet cheat sheet for getting electrolytes from food:
| Sodium | Magnesium | Potassium |
|---|---|---|
| Bone broth Boullion cubes Bacon Salted nuts Pickles | Seaweed Seeds Nuts Avocado Leafy greens | Potassium chloride Avocado Bone broth Spinach Broccoli Mushrooms Beef Pork |
Keto Diet Types
People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.
Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.
Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!
- Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
- Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
- Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
- Low Carb – Up to 50-100g net carbs daily, less strict.
For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)
Skirt Steak Recipe
Sizzle up my juicy skirt steak recipe with a flavorful 4-ingredient marinade! It’s quick, easy, and next-level tender.
Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/skirt-steak/
Ingredients
- 1/4 cup Olive oil (plus 1 tablespoon additional for searing)
- 2 tbsp Coconut aminos (or low sodium soy sauce)
- 2 tbsp Lemon juice
- 4 cloves Garlic (minced)
- 1 tsp Sea salt
- 1/2 tsp Black pepper
- 1 lb Skirt steak (1/2 inch thick, cut crosswise into 2 large pieces)
Instructions
- In a small bowl, whisk together the olive oil, coconut aminos or soy sauce, lemon juice, garlic, salt, and pepper.
- Place the steaks in a gallon zip lock bag and pour the marinade over them. Seal the bag and move the marinade around to coat well.
- Marinate skirt steak in the refrigerator for at least 3 hours, but no more than 24 hours. (The meat can get mushy after that.)
- Remove the steak from the marinade and discard the marinade. Pat the surface dry.
- Preheat a large cast iron skillet over medium-high heat. Once it’s very hot (a drop of water added to it should sizzle away), add a tablespoon of olive oil.
- Add the skirt steak to the pan and sear for 2-3 minutes per side for rare, 3-4 minutes per side for medium rare, 3.5-4.5 minutes per side for medium, 4-5 minutes per side for medium well, or 4.5-6 minutes per side for well done. For a nice sear, due to the short cook time, do not move the steak around except to flip. The time will vary depending on your steak thickness and pan, so use a meat thermometer to be sure – 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.
- Transfer the steak to a cutting board or plate. Tent with foil and rest for 5 minutes . Then, slice thinly against the grain to serve.
Maya’s Recipe Notes
Serving size: 1/4 pound skirt steak, or 1/4 of entire recipe
- Tips: Check out my recipe tips above to help you make this recipe more easily and get tender results with a nice crust.
- Time chart: See my time and temperature chart for a visual of the times and temperatures to get the doneness level you like.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3-4 days. They taste amazing in tacos or my steak salad !
- Meal prep: Since you need time to marinate anyway, my skirt steak recipe is perfect to prep the day before! If you want to make the marinade more than 24 hours ahead, you can – just wait until the day before to add the steak.
- Reheat: Place the steak in a baking dish, add a splash of broth to the bottom, cover with foil, and warm in the oven at 250-300 degrees F for about 10 minutes. This creates a steamy environment that keeps the meat juicy.
- Freeze: I’m not a big fan of freezing cooked steak, but if you need to, it’ll last up to 3 months in the freezer. It’s pretty handy for soups , sandwiches, salads , or casseroles after thawing.
- Note on nutrition info: These numbers factor in half of the marinade ingredients, because about half is discarded after marinating.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)
