What Is Skirt Steak—and How Do You Cook It?
Skirt steak is a thin, flavorful cut with a distinctive grain—the visible lines running through the meat. It’s well suited to a hot grill or skillet, and it’s a familiar choice for fajitas and stir-fries. But there’s no reason to stop there. (Beef - It's What's For Dinner)
For fall, we’re pairing it with roasted vegetables and an apple cider–Dijon sauce. You’ll season the steak, sear it in a skillet, and make the sauce while the meat rests. No overnight marinade required for this recipe.
There’s one technique worth remembering: slice skirt steak thinly against the grain. That means cutting across the visible muscle fibers rather than following them—an especially important step with this cut. To learn how to identify the "grain" of a cut of beef, visit our post here. Cutting with or against the grain. (Beef - It's What's For Dinner)
Skillet Skirt Steak with Apple Cider–Dijon Sauce and Roasted Fall Vegetables
Sweet potatoes and Brussels sprouts roast in the oven while you cook the steak on the stovetop. A splash of apple cider, a spoonful of Dijon, and a little butter turn the browned bits in the skillet into a savory-sweet sauce.
Serves: 4
Estimated total time: About 50 minutes, starting with thawed steak
Equipment: Large baking sheet, heavy skillet, and instant-read meat thermometer
Ingredients
For the steak
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1½ pounds Generations Beef skirt steak, fully thawed
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1 tablespoon avocado or canola oil
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1 teaspoon kosher salt
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½ teaspoon black pepper
For the roasted vegetables
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1 pound sweet potatoes, peeled and cut into ½-inch cubes
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1 pound Brussels sprouts, trimmed and halved
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2 tablespoons olive oil
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½ teaspoon kosher salt
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¼ teaspoon black pepper
For the apple cider–Dijon sauce
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¾ cup apple cider—the beverage, not apple cider vinegar
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1 tablespoon Dijon mustard
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1 teaspoon apple cider vinegar
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1 tablespoon unsalted butter
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1 teaspoon fresh thyme leaves, or ¼ teaspoon dried thyme
Shopping tip: Our skirt steak is sold in different weight ranges, with one steak per package. Choose one larger package or combine smaller packages to reach approximately 1½ pounds for this recipe. (Generations Beef -All Natural Wagyu Beef)
Instructions
1. Get the vegetables roasting.
Heat the oven to 425°F. Toss the sweet potatoes and Brussels sprouts with the olive oil, salt, and pepper. Spread them in a single layer on a large baking sheet, placing the sprouts cut-side down where possible. Use two baking sheets if the vegetables are crowded.
Roast for 25–35 minutes, turning halfway through, until the sweet potatoes are tender and the vegetables have browned edges.
2. Prepare the steak.
While the vegetables roast, pat the steak thoroughly dry with paper towels. Cut it into shorter sections as needed to fit your skillet, then season both sides with salt and pepper.
Take a moment to notice the direction of the grain before cooking. You’ll use those lines as your guide when it’s time to slice.
3. Sear and rest.
Heat a heavy skillet over medium-high heat. Add the oil, then place the steak in the skillet without crowding it. Work in batches as needed.
Begin checking after about 2 minutes per side; many pieces will take roughly 2–4 minutes per side, but thickness and pan temperature will affect the timing. Reduce the heat if the outside is browning too quickly.
Use a thermometer rather than the clock to determine when the steak is ready. USDA guidance is to cook beef steaks to 145°F before removing them from the heat, followed by at least a 3-minute rest. Transfer each finished piece to a clean cutting board and loosely tent with foil. Let the final batch rest for about 5 minutes while you make the sauce. (FoodSafety.gov)
4. Make the cider sauce.
Reduce the skillet heat to medium and carefully spoon off excess fat, leaving about a teaspoon behind. Add the apple cider slowly and scrape up the browned bits from the bottom of the pan.
Simmer for approximately 4–6 minutes, or until the cider has reduced by about half. Stir in the Dijon, apple cider vinegar, and thyme. Remove from the heat and stir in the butter. Taste and adjust the seasoning.
5. Slice and serve.
Look for the lines running through each piece of steak. Position your knife to cut across those lines, not parallel to them, and slice approximately ¼ inch thick. Follow the grain of the meat rather than assuming you should cut across the steak’s long edge. (Beef - It's What's For Dinner)
Arrange the sliced steak beside the roasted vegetables and spoon the warm cider sauce over the top.
More Ways to Put Skirt Steak on the Table
One recipe is a good place to start. Here are four more dinner ideas to plan around your next package.
Game-day steak sandwiches. Serve thinly sliced, freshly cooked skirt steak on toasted rolls with sautéed onions, provolone, and a little horseradish sauce. Cut the sandwiches into smaller portions for a game-day spread.
Fall fajita night. Season the steak with chili powder, cumin, and garlic before cooking. Slice and tuck into warm tortillas with sautéed peppers and onions. Add roasted butternut squash for an autumn twist.
Harvest steak bowls. Start with rice or farro, then add sliced steak, roasted sweet potatoes, baby spinach, and crumbled blue cheese. Finish with your favorite vinaigrette.
Loaded baked potatoes. Split hot baked potatoes and top them with sliced steak, sautéed mushrooms, cheddar, and sour cream. Serve with a green salad for a hearty supper.
Saving leftovers? Refrigerate them within two hours, use within 3–4 days, and reheat leftovers to 165°F. (Food Safety and Inspection Service)
Try a New Cut. Plan a Few Great Dinners.
Our skirt steaks arrive vacuum-packaged and frozen, making it easy to put one package on this week’s menu and keep a few more in the freezer for another meal. (Generations Beef -All Natural Wagyu Beef) When you’re ready to cook, thaw in the refrigerator rather than on the counter. (FoodSafety.gov)
Start with a cozy cider-sauce supper. Plan steak sandwiches for the weekend. Save another package for fajita night.
Take advantage of our fall skirt steak special: 40% of our usual retail on all cuts.
Good beef. A hot skillet. Something new for supper.
Shop Generations Beef Skirt Steak → Click Here to Buy
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