Why You’ll Love This Recipe

Herbed Skirt Steak is a flavorful and tender cut of beef marinated in a vibrant blend of fresh herbs, garlic, and olive oil. Perfect for grilling or pan-searing, this dish brings out the rich, beefy flavor of skirt steak while adding a fresh, aromatic twist. It’s a quick-cooking protein that’s ideal for weeknight dinners or backyard gatherings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

skirt steak (about 1½ to 2 pounds)
olive oil
fresh garlic
fresh rosemary
fresh thyme
fresh parsley
lemon juice
salt
black pepper
crushed red pepper flakes (optional)

directions

In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, parsley, lemon juice, salt, pepper, and red pepper flakes if using.

Place the skirt steak in a large resealable bag or shallow dish and pour the herb marinade over it. Rub the marinade into the steak to ensure it’s well coated.

Cover and refrigerate for at least 1 hour, preferably up to 6 hours for maximum flavor.

Preheat a grill or skillet over high heat.

Remove the steak from the marinade and let excess drip off.

Grill or sear the steak for about 3-4 minutes per side, or until desired doneness is reached.

Transfer to a cutting board and let rest for 5 minutes.

Slice thinly against the grain and serve immediately.

Servings and timing

This recipe serves 4 people.
Preparation time: 10 minutes
Marinating time: 1–6 hours
Cooking time: 8 minutes
Resting time: 5 minutes
Total time: 1 hour 25 minutes (with minimum marination)

Variations

Swap skirt steak for flank steak if preferred.
Add balsamic vinegar or Dijon mustard to the marinade for added depth.
Use dried herbs if fresh are unavailable, reducing quantities accordingly.
Finish with a sprinkle of flaky sea salt or a drizzle of chimichurri.

storage/reheating

Store leftover steak in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat or enjoy cold in salads or sandwiches.
Avoid microwaving to maintain the meat’s texture and flavor.

FAQs

What is skirt steak?

Skirt steak is a long, thin cut from the diaphragm muscles of the cow, known for its intense beefy flavor and quick cooking time.

Can I cook this in the oven?

Yes, broil the steak on a high rack for 3–4 minutes per side.

How do I keep skirt steak tender?

Marinate well, cook quickly at high heat, and always slice against the grain.

Do I need to trim the steak before cooking?

Remove excess fat or silver skin for better texture and flavor.

Can I freeze the marinated steak?

Yes, freeze it in the marinade for up to 2 months. Thaw in the fridge before cooking.

What sides go well with this dish?

Grilled vegetables, roasted potatoes, or a fresh green salad are great pairings.

Is skirt steak the same as flank steak?

No, but they are similar. Skirt steak is generally more flavorful and thinner.

Can I make this recipe spicy?

Yes, add more red pepper flakes or a bit of chili oil to the marinade.

Can I cook it medium-well?

Skirt steak is best served medium-rare to medium to avoid toughness.

Can I use a cast-iron pan?

Absolutely—it provides a great sear and retains high heat well.

Conclusion

Herbed Skirt Steak is a simple yet impressive dish that highlights the natural richness of beef with a bright, herby marinade. Whether grilled or pan-seared, it’s a fast, flavorful option for any meal. Add your favorite sides and enjoy a delicious, protein-packed centerpiece that’s sure to satisfy.