We’re obsessed with the smoky spice of sriracha! This Sriracha Marinated Skirt Steak highlights the flavorful sauce in a spicy-sweet, smoky, tender, and absolutely delicious simple dish!
Skirt steak is an often overlooked cut of meat, but can be a perfect addition to your weekly menu. It cooks quickly and has amazing beef flavor. It’s also tremendously tender if cooked and cut properly. It plays well in tacos or can stand on its own.
What do you think of skirt steak? Do you cook it often? Or do you shy away from it? If you tend to avoid this cut, let this dish be the one to change your mind!
Prepping Your Skirt Steak
A skirt steak needs to be trimmed to make it easier to cook and nicer to eat. Carefully cut off large areas of fat that can cling to both sides of the steak. It doesn’t need to be perfect and you want a little fat to remain, but you do want to remove all large pieces. This fat will not fully render down in the short time the steak is on the heat. If you are grilling, excess fat could cause flare-ups.
Here is a great article from Weber Grills on properly preparing skirt steaks, complete with helpful images.
Marinades can be quick and easy flavor bombs for any cut of meat. This one calls for only a few simpl ingredients. A quick whisk and you are done! Coat the meat and let it hang out for at least 30 minutes to soak in all that flavor. The steak can stay in its marinade bath for up to 4 hours in the refrigerator. The longer it marinates, the more flavor is pulled to the interior of the meat.
Cooking Your Sriracha Marinated Skirt Steak
Choose the stovetop or the grill and follow the same timing and flipping instructions. In 6 minutes, your steak will be a perfectly seared medium-rare. Skirt steak likes this the best, but you can cook it to medium if you prefer. The longer it cooks, the less tender it could be so bear that in mind!
For medium-rare, you’re looking for an internal temperature of 130-135 degrees F. When it hits that mark, pull it from the pan or grill, tent it loosely with foil, and let it rest for 10 minutes to allow the juices to settle. Slice it thinly across the grain for perfectly tender bites.
Beware of splattering if you are cooking this inside. Avoid some of this by letting excess marinade drip off before adding the steak to your hot skillet. No matter what, it will splatter a little when the liquid hits the hot oil, so stand back and be sure to gently lay the steak into the pan.
Serving Your Steak
This steak is wonderful on its own alongside fresh summer veggies. It is equally delicious in a taco. A couple of slices inside a warmed corn tortilla, topped with cilantro and onions – makes our mouths water every single time!
Try serving your Sriracha Marinated Skirt Steak with a side of Spicy Cilantro Slaw. It’s a match made in heaven!
Or put these on some toasted bread for an amazing sandwich. There are so many possibilities!
There’s Always Room for Dessert
You know we always like a little something sweet to go with our meal. Here are some perfect summer desserts to try:
- Simple Fresh Strawberry Pie
- Fresh Blueberry Pie
- Ginger Peach Crisp with Ginger Whipped Cream
- Banana Blueberry Cookies
Sriracha Marinated Skirt Steak
- 1/2 cup vegetable oil
- 1/4 cup sriracha
- 1 tablespoon lime juice from 1 lime
- 1 teaspoon lime zest
- 1/2 teaspoon coarse kosher salt or 1/4 teaspoon table salt
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 2 pounds skirt steak about 1/2-inch thick, trimmed and cut into 4 large pieces
- Marinate: Whisk together the oil, sriracha, lime juice, jalapeno, lime zest, salt, cumin, and paprika. Place the skirt steak in a large dish and cover with the marinade, turning the meat to coat all sides. Cover and refrigerate for at least 30 minutes and up to 4 hours.
- Cook: Heat a cast-iron or other heavy pan over medium high heat. Remove the steak from the marinade. Add a tablespoon of vegetable oil and carefully place the steak into the pan. Cook for 3 minutes on one side, then turn and cook for another 3 minutes. When the internal temperature reaches 130-135 degrees F., remove from the pan and allow to rest for 10 minutes.
- Serve: After the meat has rested, cut across the grain into 1/4-inch slices. Serve immediately.
- This can also be grilled over medium-high heat. If you are grilling, you can leave the steak whole. Follow the same timing and flipping instructions.
- If your steak is thinner or thicker, it may need more or less time.
- These instructions will give you a medium-rare skirt steak, which is ideal for this cut of meat. (It can be tough if cooked too long.) But it’s your dinner, so your rules! Cook it longer if you like it to be more done.
- Always be sure to cut it across the grain for the most tender result.