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Butteryum food blog recipes

Alton's Skirt Steak

Patricia Reitz

The next time you're tempted to pass up a skirt steak at the grocery store because you're not sure how to cook it, grab it and make this tasty recipe by Alton Brown.  The steak bathes in a flavorful marinade for an hour, then cooks in less than 5 minutes - doesn't get much easier than that.  Alton cooks his steak directly on hot coals, but I cooked mine in a searing hot cast iron skillet which worked beautifully.  I'll definitely be making this again.  

For another great skirt steak recipe (it’s actually my favorite), check out my killer marinated skirt steak. 

Items used to make this recipe:

Alton's Skirt Steak

Printable Recipe

serves 2-4


  • 2 pounds skirt steak, cut into 3 or 4 equal pieces

  • 1/2 cup olive oil

  • 1/3 cup soy sauce

  • 4 scallions, roughly chopped

  • 2 large cloves garlic

  • 1/4 cup lime juice

  • 1/2 teaspoon crushed red pepper flakes

  • 1/2 teaspoon ground cumin

  • 3 tablespoons dark brown sugar


  1. Trim excess fat and silver skin from skirt steak.

  2. Combine all ingredient except the flank steak in a blender or food processor and puree.

  3. Place trimmed skirt steak in a zip top bag, pour in the marinade.

  4. Squeeze as much air out of the bag as possible and close.

  5. Knead the bag in your hands to distribute the marinade all over the steak pieces; place in the fridge for 1 hour.

  6. Remove steak from marinade and pat dry.

  7. Cook in a searing hot cast iron skillet for 1-2 minutes per side; remove from skillet and cover with foil; rest for 15 minutes before slicing across the grain.

adapted from Alton Brown