Skirt Steak (Hot-Sear, Sliced Thin)
By Lucas Rodriguez · Argentinian Asado Specialist · Updated 2026-05-09
Skirt steak is a 1.5-2 lb diaphragm cut. Sear 2-3 min/side over very high heat, slice paper-thin across the grain. 24g protein, 18g fat per 100g cooked.
Skirt steak is a long, thin cut from the diaphragm of the cow — separated into 'inside skirt' (slightly thicker, more tender) and 'outside skirt' (thicker but more flavorful). A 1.5 to 2 pound skirt steak feeds 3 to 4 adults at $11 to $16 per pound. The cut is thin (less than ½-inch thick), so it cooks fast at very high heat: 2 to 3 minutes per side in a smoking cast iron, total 5 to 6 minutes. A 6-ounce cooked skirt delivers 41g protein, 31g fat, and 425 calories. The grain runs unusually wide and visible — slicing as thin as possible across the grain is essential, otherwise the steak eats stringy. Skirt steak has a strong beefy flavor and high fat content (18g per 100g cooked), making it satisfying despite the thin cut. Pull at 130°F for medium-rare; rest 3 to 5 minutes; slice on a steep angle across the grain into ⅛-inch strips. Serve immediately — skirt steak loses its texture if it cools.
Ingredients
| Ingredient | Protein | Fat | Calories |
|---|---|---|---|
| 6 oz skirt steak cooked (per serving) | 41g | 31g | 425 |
| ½ tbsp butter (per serving) | 0g | 6g | 50 |
| Coarse salt | 0g | 0g | 0 |
| Per serving | 41g | 37g | 475 |
Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.
Instructions
- 1
Salt the steak on both sides 30 to 60 minutes before cooking.
- 2
Heat a cast iron skillet over very high heat until smoking heavily. Add 1 tbsp butter.
- 3
Pat the steak dry. Place in the pan; if too long for the skillet, fold or cut to fit.
- 4
Sear the first side for 2-3 minutes without moving. The thin steak develops crust fast.
- 5
Flip. Sear the second side for 2 minutes, basting with butter in the last 30 seconds.
- 6
Pull at 130°F internal for medium-rare. Don't push past medium (140°F).
- 7
Rest 3-5 minutes on a cutting board (longer than this and it cools too much).
- 8
Slice as thin as possible across the grain on a 45° angle. Pieces should be ⅛-inch thick.
Nutrition per Serving
Frequently Asked Questions
Inside skirt vs outside skirt — which is better?
Both are good for different reasons. Outside skirt (the longer, thicker one) is more flavorful and slightly more tender — it's also more expensive ($14-18/lb) and harder to find in regular grocery stores. Inside skirt (the shorter, thinner one) is more common in retail at $11-14/lb, slightly less flavorful but still excellent. For a recipe like this where you slice thin and eat fast, either works.
Why does my skirt steak come out stringy?
Slicing direction is the most common cause. Skirt has a very wide visible grain pattern, and slicing along the grain produces long stringy bites. Slice across the grain at a steep angle (close to 45°) and as thin as possible. The second cause is overcooking — above 140°F the muscle fibers contract and toughen. Pull at 130°F.
Can I cook skirt steak on a grill?
Yes — and many people prefer it. Heat the grill to its hottest (550°F+) and cook 2 minutes per side. The thin cut cooks fast, so don't walk away. The grilling smoke adds flavor that's harder to get from a stovetop sear. Inside skirt's lower fat content (vs outside skirt) makes flare-ups less of a problem.
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