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Skirt steak is one of my favorite cuts, and cooking it sous vide brings out its full flavor while delivering consistent results. Below you’ll find background on skirt steak, helpful equipment, a marinade, and a straightforward sous vide method to make a tender, flavorful steak every time.
What is Skirt Steak?
Skirt steak comes from the plate section of the cow. It’s a long, flat cut prized more for its rich beefy flavor than for tenderness. Because of its texture, skirt steak is often marinated or briefly tenderized before cooking.
The name “skirt steak” has been used for over a century. Historically it was less common and frequently used for fajitas, but its popularity grew in the late 20th century as cooks recognized its bold flavor.
Skirt steak is excellent for fajitas, stir-fries, or simply served with rice or vegetables. It responds well to marinades and bright sauces like chimichurri.
There are two varieties: the outside and the inside skirt. The outside skirt is generally more desirable—tender with a finer grain—while the inside skirt is wider and can be chewier. If you have the inside skirt, consider pounding it lightly to help tenderize before cooking.
WHAT’S THE DIFFERENCE BETWEEN SKIRT STEAK AND FLANK STEAK?
Skirt and flank steaks look similar—both are long and flat—but they come from different parts of the cow. Skirt steak is from the plate and typically has a deeper beef flavor. It’s thinner and cooks faster than flank steak. Flank comes from the flank section and has a coarser texture. For bold flavor and quick cooking, I prefer skirt steak.
SKIRT STEAK MARINADE
The marinade below both flavors and helps tenderize the meat. It only needs a few hours to infuse the steak, but you can marinate longer if desired. Always marinate before sealing for sous vide to get the best flavor penetration.
Equipment
- Sous vide machine — an immersion circulator is ideal for precise temperature control.
- Container or large pot — useful for holding water and the sous vide unit; a dedicated container is handy for bigger cuts.
- Vacuum sealer and bags or heavy-duty freezer Ziploc bags — if using Ziploc, use the water displacement method to remove air before sealing.
Sous Vide Skirt Steak Marinade and Recipe
Pin Recipe
Ingredients
- 2/3 cup olive oil
- 1/2 cup fresh orange juice
- 1/3 cup fresh lime juice
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 3 tbsp apple cider vinegar
- 4 cloves minced garlic
- 1 lb Skirt Steak
- Salt and pepper to taste
Instructions
For the Marinade
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Combine the olive oil, orange juice, lime juice, soy sauce, Worcestershire sauce, apple cider vinegar, and minced garlic in a bowl and whisk until blended.
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Place the steak and marinade in a resealable bag, refrigerate, and marinate for 3–6 hours for best flavor.
For the Steak
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Set up your sous vide immersion circulator in a pot or container and heat the water to 130°F (54°C) for a medium-rare finish. Adjust the temperature if you prefer a different doneness.
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Remove the steak from the marinade and transfer it to a fresh vacuum bag or a heavy-duty Ziploc. If using a Ziploc, use the water displacement method to remove air.
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Submerge the sealed bag in the preheated water and cook for 2–3 hours. This window gives tender, evenly cooked results without overcooking the skirt steak.
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When finished, remove the bag from the water, take the steak out, and pat it very dry with paper towels.
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Heat a cast-iron skillet until smoking hot, season the steak with salt and pepper, and sear for about 30 seconds per side to develop a crisp crust. Let rest briefly, slice against the grain, and serve.
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Enjoy!
For more sous vide inspiration, consider exploring additional recipes and cookbooks to expand your technique and flavor ideas.