I’ve always been a fan of outside skirt steak, and my family loves it when I cook it for them. The dish originated in the United States, specifically in the Southern states, where it’s been a staple for many years.
It’s a simple yet flavorful recipe that’s easy to make and can be served with a variety of sides. I like to serve it with roasted vegetables and a side of rice or potatoes.
The key to making a great outside skirt steak is to cook it over high heat, so the outside gets nice and charred while the inside remains tender. This technique is called ‘grill marking’ and it gives the steak a beautiful texture that’s hard to resist.
When I’m cooking for my family, I like to serve the steak with some grilled peppers and onions, which add a nice sweetness to the dish. My kids love it when I serve the steak with some crispy tortillas on the side, which they use to make little tacos.
Outside skirt steak is also a great option for busy weeknights because it can be cooked in just a few minutes per side. And did I mention that it’s also very healthy?
The steak is lean protein and when you grill it, you get all sorts of nutrients from the veggies too! So if you’re looking for a new recipe to try out, give this one a shot – your family will thank you!
Pan-Seared Outside Skirt Steak with Chimichurri
4.7 from 1123 votes
Outside skirt steak is a flavorful and tender cut when cooked quickly over high heat. This recipe pairs it with a vibrant chimichurri sauce for a bright, herbaceous finish.
1Remove the skirt steak from the refrigerator 30 minutes before cooking to let it come to room temperature.
2Pat the steak dry with paper towels, then rub both sides with olive oil and season generously with salt and pepper.
3Place a cast iron skillet over high heat for 3 to 4 minutes until it is smoking hot.
4Lay the steak in the skillet away from you to avoid oil splatter and cook for 3 minutes without moving it, until a deep brown crust forms.
5Flip the steak using tongs and cook for another 2 to 3 minutes for medium-rare, or until the internal temperature reaches 130°F on a meat thermometer.
6The steak should feel firm but still give slightly when pressed.
7Transfer the steak to a cutting board and let it rest for 5 minutes, tented loosely with foil.
8While the steak rests, combine all chimichurri ingredients in a small bowl and stir until well blended.
9Slice the steak against the grain into 1/4-inch thick strips to ensure tenderness.
10Serve immediately drizzled with chimichurri sauce or with the sauce on the side.
For best results, cook skirt steak to no more than medium-rare; overcooking makes it tough. Slice thinly against the grain for maximum tenderness. Chimichurri can be made up to a day ahead and refrigerated.
Watch Video Of How Pan-Seared Outside Skirt Steak with Chimichurri Works
Outside skirt steak is always a good idea for any occasion – whether you’re cooking for one or ten people.
It’s quick to make and can be served with so many different sides that everyone will find something they like.
Plus, as an added bonus, this recipe works well for family gatherings because everyone gets their own portion and can customize their meal however they want.
❓ Frequently Asked Questions About Pan-Seared Outside Skirt Steak with Chimichurri
Q1: What is outside skirt steak?
Outside skirt steak is a cut of beef that comes from the diaphragm area of the cow. It’s leaner than other cuts and has less marbling, which makes it perfect for grilling or pan-frying.
Q2: How do I cook an outside skirt steak?
To cook an outside skirt steak, preheat your grill or skillet over high heat. Season the steak with salt, pepper, and any other seasonings you like, then place it on the grill or in the skillet. Cook for 2-3 minutes per side, or until the steak reaches your desired level of doneness.
Q3: Can I cook an outside skirt steak in advance?
Yes, you can cook an outside skirt steak in advance and store it in the refrigerator or freezer for later use. To do this, cook the steak as instructed above, then let it cool completely before refrigerating or freezing it.
Q4: What sides go well with outside skirt steak?
A variety of sides go well with outside skirt steak, including roasted vegetables like asparagus or Brussels sprouts, rice or potatoes, and even some grilled peppers and onions.
Q5: Can I use any type of seasonings on an outside skirt steak?
You can use any type of seasonings you like on an outside skirt steak – just be sure not to overpower the flavor of the meat.
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