Skirt steak is a flavorful, thin cut of beef prized for its rich, beefy taste. While many think this cut is tough, the secret lies in how you cook it – and yes, you can absolutely cook skirt steak in the oven to juicy, tender perfection. If you’re wondering how to cook skirt steak in the oven, this guide will walk you through everything you need to know for a mouthwatering result.
What Is Skirt Steak?
Skirt steak comes from the diaphragm muscle of the cow, just below the rib section. It’s long, narrow, and thin-usually about 1/2 to 1 inch thick. There are two types: the outside skirt, which is more tender and flavorful, and the inside skirt, which is a bit tougher. Because of its thinness and muscle structure, skirt steak cooks quickly and benefits from high heat to develop a crispy crust while keeping the inside tender.
Preparing Skirt Steak for the Oven
Before cooking, preparation is key to unlocking skirt steak’s full flavor and tenderness:
– Bring to Room Temperature: Remove the steak from the fridge about 30 to 45 minutes before cooking. This helps it cook evenly.
– Season Generously: Salt the steak on both sides and rub it in. Salt draws out moisture that then reabsorbs, improving texture and helping create a crust.
– Optional Marinade or Tenderizing: Skirt steak can be marinated or gently pounded with a meat mallet to break up connective tissue and further tenderize it.
How to Cook Skirt Steak in the Oven: Step-by-Step
Ingredients
– 1 to 2 skirt steaks (about 1 pound each)
– Salt and pepper
– Olive oil or cooking spray
– Optional: minced garlic, steak seasoning, or herbs
Instructions
- Preheat the Oven: Set your oven to 450°F (230°C) for a high heat that crisps the exterior quickly. Alternatively, some recipes suggest 400°F (200°C) for a slightly gentler bake.
- Prepare the Baking Sheet: Lightly spray or brush a rimmed baking sheet with oil or cooking spray to prevent sticking.
- Season the Steak: Right before cooking, add pepper and any other seasonings you like. Brush the steak with olive oil and minced garlic if desired.
- Bake the Steak: Place the skirt steak on the baking sheet and slide it into the middle rack of the oven. Cook for about 5-6 minutes on the first side until a golden-brown crust forms. Flip the steak and cook for another 4-5 minutes.
- Check Doneness: Use a meat thermometer to check the internal temperature. For medium-rare, remove the steak at 120-125°F (49-52°C) as it will continue to cook while resting. Medium is around 130-135°F (54-57°C).
- Rest the Steak: Transfer the steak to a plate and loosely tent with foil. Let it rest for 5-10 minutes to allow juices to redistribute.
- Slice Against the Grain: Skirt steak has a visible grain running width-wise. Slice thinly against the grain to maximize tenderness.
Tips for Perfect Oven-Cooked Skirt Steak
– High Heat Is Crucial: Because skirt steak is thin, cooking it quickly at high heat prevents it from drying out and helps develop a flavorful crust.
– Don’t Overcook: Aim for medium-rare to medium doneness. Overcooking can make the steak tough and chewy.
– Rest Before Slicing: Resting is essential to keep the steak juicy and tender.
– Cutting Against the Grain: Always slice against the grain to shorten muscle fibers and improve tenderness.
– Optional Marinades: Marinating can add flavor and help tenderize, especially if you have the inside skirt steak or want extra zest.
Serving Suggestions
Oven-cooked skirt steak pairs wonderfully with:
– Roasted vegetables
– Fresh salads
– Mashed potatoes
– Rice or quinoa bowls
– Chimichurri or basil sauce for a fresh, herby kick
Summary
Cooking skirt steak in the oven is straightforward and yields delicious results when done right. The key is high heat, proper seasoning, and resting the steak before slicing thinly against the grain. Whether for a quick weeknight dinner or a special occasion, oven-cooked skirt steak offers a juicy, flavorful meal everyone will enjoy.
Enjoy your perfectly cooked skirt steak!