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skirt steak with a warm spice marinade

Skirt steak with a warm spiced marinade. Cooked quick to medium rare and delicious served with a baked sweet potato and sour cream.

This recipe using the cheaper cut of skirt steak is simple to prepare, nevertheless it packs a flavour punch. At the weekend I bought some beef skirt, though I couldn’t decide what to do with it. Finally, after some consideration, I remembered this recipe.

Skirt steak is cut from the plate, where it’s loose grain allows the marinade to be soaked up well. An effortless dish, the marinade takes minutes to prepare, simply seal it in a bag with the steak and set aside for anything from 4 to 48 hours.

However, if short of time a quick hours marinate is better than none at all. After all, I am as guilty as everyone else of leaving things to the last minute.

Skirt is from a hard working part of the animal, therefore you need to how to both cook and cut it. Firstly, get the pan smoking hot, thereafter place the steak in the hot pan and cook the meat on both sides.

It is important that you don’t cook the steak past medium rare, cooking it any further will result in a tough piece of meat.

Lastly ensure you cut the steak across the grain of the meat, thus breaking down all the hard working muscle. Failing to do this means you may be chewing for some time.

However cut right, you will have the most tender piece of meat to enjoy. This is an inexpensive cut, even so it is full of strong meaty flavour and is easily one of my favourite cuts to cook with.

As a result this is my go to cut for those who enjoy steak, but are budget conscious. For example, I fed my family of 4 this delicious steak dish with trimmings for less than £10.

Some alternative recipe suggestions:

If you like steak then try our Bavette Steak with Salsa Verde, our Sirloin Steak with Lemongrass or our Sirloin Steak with Mushroom & Madiera.

Looking for inspiration for feeding the family mid week, then take a look at our Ultimate Guide to Family Dinners. Full of useful hints, tips and recipes.

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Skirt Steak with warm spice marinade

Skirt steak with a warm spiced marinade. Cooked quick to medium rare and delicious served with a baked sweet potato and sour cream.
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 10 minutes
Marinade: 2 days
Total Time: 2 days 20 minutes
Servings: 2 servings
Calories: 380kcal


  • 400 g skirt steak


  • ½ tsp cumin seeds
  • 1 tbsp olive oil
  • ½ tbsp sherry vinegar
  • juice of half a lime
  • ½ long red chilli (de-seeded)
  • 1 clove garlic
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • salt and pepper


  • Heat a non stick pan over a medium heat and toast the cumin seeds. Once they have released their aroma place in a pestle and mortar and grind to a fine powder.
  • Add the remaining marinade ingredients to the pestle and mortar and pound to a smooth consistency.
  • Pour the marinade into a zip lock bag and place the steak inside. Close the bag and rub the marinade over the steak, taking care to ensure it is completely covered. Place in the fridge and allow to marinade for anywhere between 4 and 48 hours.
  • Heat a non stick pan over a high heat and once smoking hot, place the steak in the pan and cook to rare or medium rare (see our meat cooking temperature guide). Take the steak out of the pan and allow to rest for 5 minutes.
  • Once rested, slice the meat across the grain and serve.


This cut of beef has a great taste and whilst it is called skirt steak, you might also find it called hanger steak which is a similar type of cut and if you’re French Onglet.
It’s delicious quickly seared in a very hot pan, but it has to be prepared properly. First remove all excess fat and sinew as this will only toughen the meat once cooked. This steak cut should only be cooked rare or medium rare any longer will make it a chewy piece of meat.
Once the steak has been cooked and rested, it is important to cut across the grain rather than with the grain. Cutting across the grain breaks down the muscle fibres in the meat and makes it easier to eat.
Nutrition Facts
Skirt Steak with warm spice marinade
Amount Per Serving
Calories 380 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 7g44%
Cholesterol 126mg42%
Sodium 135mg6%
Potassium 620mg18%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 44g88%
Vitamin A 353IU7%
Vitamin C 17mg21%
Calcium 20mg2%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Main Course
Cuisine : British
Keyword : Steak
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Shared with CookBlogShare where you will also find recipes by fellow food bloggers.

Recipe Rating

Eb Gargano | Easy Peasy Foodie

Friday 9th of March 2018

I love the sound of that marinade! Very much up my street. There are so many fab cuts of steak, but sadly not people know about these more economical but more unusual cuts - which can still taste great if cooked right!! Thanks for linking it up to #CookBlogShare :-) Eb x


Tuesday 20th of March 2018

Thank you Eb, I couldn't agree more. I love using cheaper cuts of meat, in fact I use this same marinade with Bavette steak which all my family love to eat. Just a case of taking a bit of extra care on cooking it right. Lesley x


Wednesday 7th of March 2018

Looks like a great recipe and it's so good to know how to prepare the rarer (and cheaper) cuts of meat.


Tuesday 20th of March 2018

Thank you Mandy. We've used skirt steak here but I've also used Bavette and its simply a case of not over-cooking the steak and making sure it's sliced up right. I love these cuts as they've so much flavour.

Monika Dabrowski

Friday 23rd of February 2018

I just love your marinade, it would work with so many other things too, for example chicken - I don't eat red meat so would use the marinade with chicken:)


Thursday 1st of March 2018

Hi Monika, thank you very much and yes it works perfect with chicken too as I've tried it. Lesley x