Table of Contents
Skirt steak is one of my favorite cuts of beef, and sous vide is one of the best ways to cook it. Below you’ll find an easy, flavorful sous vide skirt steak recipe with a simple marinade that tenderizes and enhances the meat’s natural taste.
What is Skirt Steak?
Skirt steak is cut from the plate section of the cow. It is long and flat, prized more for its bold beefy flavor than for tenderness. Historically used for dishes like fajitas, skirt steak has grown in popularity because of its intense flavor and versatility.
There are two varieties: outside skirt and inside skirt. The outside skirt is generally more desirable—it’s slightly more tender and less coarse. The inside skirt is wider and thinner, and can be chewier. If you buy an inside skirt, consider tenderizing it before cooking.
Skirt steak is excellent for fajitas, stir-fries, or served simply with rice and vegetables. It also responds very well to marinades and finishes like chimichurri.
What’s the difference between skirt steak and flank steak?
Skirt and flank are often confused because both are long, flat cuts. The key differences are origin and texture: skirt steak comes from the plate and offers a richer, more intense beef flavor. It’s typically thinner and cooks faster than flank steak. Flank comes from the flank area and has a different grain and mouthfeel. For deep flavor, I prefer skirt steak.
Skirt Steak Marinade
A good marinade helps tenderize skirt steak and adds bright, complementary flavors. The recipe below makes enough for about one pound of skirt steak and benefits from a few hours of refrigeration—3 to 6 hours is ideal.
Equipment
- Sous vide immersion circulator (Anova, Joule, or similar).
- Container or large pot for the water bath. A dedicated container is useful for larger cuts but a sturdy pot works fine.
- 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
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
- Combine olive oil, orange juice, lime juice, soy sauce, Worcestershire sauce, apple cider vinegar, and minced garlic in a bowl and whisk until blended.
- Place the steak and marinade in a resealable bag or vacuum bag. Refrigerate and marinate for 3–6 hours.
For the Steak
- Preheat your sous vide to 130°F (54°C) for medium-rare. Adjust temperature slightly for preferred doneness.
- Remove the steak from the marinade and transfer to a clean vacuum bag or heavy-duty Ziploc. Seal, removing as much air as possible.
- Submerge the sealed steak in the water bath and cook for 2–3 hours.
- When finished, remove the bag, take out the steak, and pat it dry with paper towels.
- Heat a cast-iron skillet or grill to very high heat. Sear the steak about 30 seconds per side just to develop a brown crust. Season with salt and pepper to taste.
- Slice against the grain and serve immediately. Enjoy!
If you enjoy sous vide cooking, consider exploring cookbooks and recipe collections to expand your techniques and ideas.