How to Panfry Skirt Steak

grilled skirt steak, mexican cuisine
A skirt steak sits on a white plate flanked by avocado and lime. (Image: bonchan/iStock/Getty Images)

Skirt steaks are a cut of beef from the diaphragm section of the cow. Typical features of this cut include a strong beef flavor and a grainy texture. Cuts of skirt steaks are typically long and thin. When panfrying skirt steaks, choose a cut of beef that is approximately 3/4-inch thick. Cook the skirt steak on the pan only until it reaches medium since well-done skirt steaks have a tough and chewy texture.

Step 1

Cut the skirt steak in half so it fits well in your skillet and trim off any excess fat with a sharp knife.

Step 2

Mix the spicy mustard and lemon juice in a small bowl.

Step 3

Place the steaks in a shallow container and pour the mustard-lemon marinade over the meat. Cover the container with plastic wrap and place it in your refrigerator.

Step 4

Take the steaks out of the marinade after 1 to 2 hours. Discard any excess marinade.

Step 5

Heat a cast-iron skillet to medium on your stove, and lightly cover the surface of the pan with canola oil.

Step 6

Set the skirt steaks into the preheated frying pan. Use a spoon to baste the steaks with the pan juices several times during cooking to help the meat retain its moisture.

Step 7

Fry the steaks on each side for approximately 3 minutes for medium-rare doneness. Cook for 4 minutes on each side if you want it to reach medium doneness. For medium-rare, the internal temperature taken with a meat thermometer will be between 130 and 135 degrees Fahrenheit. Medium steaks have an internal temperature of 140 to 145.

Step 8

Remove the skirt steaks from the heat, and set them on serving dish. Allow the meat to rest for at least 5 to 10 minutes before serving

Things You'll Need

  • 1/3 cup spicy mustard

  • 2 tbsp. lemon juice

  • 1 1/2 lb. skirt steak

  • Plastic wrap

  • 2 tbsp. canola oil

  • Cast-iron skillet

  • Meat thermometer

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