Search thousands of recipes reviewed by home cooks like you.

Grilled or Fried Skirt Steak

Grilled or Fried Skirt Steak

  • Prep

  • Cook

  • Ready In

JAYEAST

Skirt steak is an inexpensive cut of beef taken from the diaphragm muscle. It ranks with filet mignon as my favorite juicy and tender cut. It comes in long, narrow strips about 3/4 lb. each. The grain runs across the narrow side and so for serving the steak should be cut into serving-size pieces with the grain so that it can then be cut into bites against the grain.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 581 kcal
  • 29%
  • Fat:
  • 46.5 g
  • 72%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 29.6 g
  • 59%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 905 mg
  • 36%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, stir together the lemon juice and mustard. Trim away most of the fat from the steaks, and rub with the mustard marinade. Place into a resealable bag, and marinate in the refrigerator for at least 1 hour, and up to 24 hours.
  2. Preheat a grill or large skillet for medium-high heat.
  3. Grill or fry steaks for about 5 minutes per side, or to your desired degree of doneness. Remove from the heat, and let the meat rest for 5 to 10 minutes to let the juices settle. Cut each steak along the grain into 3 or 4 pieces. Serve with blue cheese dressing.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

VLADTHEBEERMAN
120
7/12/2005

Great, simple recipe. I skipped the dressing. Also, I didn't have time to marinate for an entire hour and it still came out fabulous.

Jennifer H
68
10/11/2006

This is a great recipe! I used whole grain dijon mustard, marinated it for just 1 hour and it was flavorful and spicy! The blue cheese dressing really added a nice touch. I appreciate the advice on how to cut the meat, as I had never made skirt steak before.

THENEWLINDENS
44
2/8/2007

Great flavor! I didn't have an hour to marinate- so I fried it with the juices and some butter!