Cooking Skirt steak in the oven is a great choice for preparing your favorite Skirt steak tacos or Skirt steak churrasco. Broiling Skirt steak in the oven provides similar results to grilling when you can’t get outside. Typically, a Skirt steak is a very thin, long piece of meat. If you wish, cut the steak into 3-4 sections for individual portions to make it easier to carve after cooking. Select a Skirt steak marinade for the oven or a delicious seasoning. If you have a Skirt steak marinade for the oven, it’s best to wait until your steak is thawed to apply. Marinating while defrosting can make the surface texture of the meat mushy. We recommend thawing in the refrigerator for at least 24 hours. Once thawed, remove your steak from the refrigerator approximately 30-40 minutes before cooking to allow the steak to come to room temperature.
If you choose to use a marinade, place your steak in a bowl or resealable plastic bag and add the marinade. Use enough marinade to cover the meat completely or and be sure to turn the steak a few times while marinating. Your marinade recipe should tell you how long to marinate your Skirt steak. For the sake of food safety, always refrigerate the meat while marinating. Before cooking, remove your Skirt steak from the marinade and allow excess marinade to drain away. If you do not want to marinate your Skirt steak, season it as desired; we recommend using Kansas City Steak Original Steak Seasoning. For more information, visit our How to Cook Steak in the Oven page.
Set your oven to “broil” and preheat for 10 minutes.
To cook your seasoned or marinated Skirt steak to the proper temperature in the oven, follow the directions below:
- Place your Skirt steak in the oven to broil on the rack of a broiler pan, and position the broiler pan in the oven so that the surface of the steak is 3-4 inches from the heat. Broil to desired doneness, according to the Measuring Doneness and Cooking Times Chart listed below.
- For the perfect medium-rare Skirt steak (recommended) broil in the oven for 5-7 minutes, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- After removing from the oven, rest your Skirt steak for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time (this is called “carryover cooking”). The final temperature will read 135°F.
- To check the degree of doneness, use a meat thermometer to measure the internal temperature of your Skirt steak.
- Resting Skirt steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- Make sure your carving knife is sharp (See our Expert Tips for How to Sharpen a Knife and Expert Tips for How to Carve a Steak).
- Take a good look at your Skirt steak and note which direction the fibers are running. Slide your knife back and forth across those fibers – across the grain – cutting your Skirt steak into slices. Keep each slice no more than ¼ inch thick.
- To make each bite extra tender, hold your knife blade at a 45° angle; this is called “cutting on the bias.” Cutting against the grain this way exposes more surface area in each fiber and keeps the fibers from being stacked directly on top of each other in each slice of meat, further weakening the bonds that hold them together.
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