How To Make The Best Skirt Steak | Chef Jean-Pierre

skirt steak

🥗Healthier: flank steak

💰Cheaper: chuck steak

Flank steak is leaner, while chuck is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with higher smoke point.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt is lower in fat and adds creaminess.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides acidity with a different flavor profile.

Marinate skirt steak in olive oil, garlic, lime juice, cumin, salt, and black pepper for at least 30 minutes.

Preheat grill or skillet over high heat until very hot.

Remove steak from marinade and shake off excess.

Grill or sear steak for 3-4 minutes on each side for medium-rare.

Check internal temperature; it should reach 130°F (54°C).

Remove steak from heat and let rest for 5-10 minutes.

Slice steak against the grain into thin strips.

Serve with warm tortillas, topped with onion, bell pepper, and fresh cilantro.

Add avocado slices and a dollop of sour cream if desired.

Garnish with lime wedges for squeezing over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens