Top Rated Skirt Steak Recipes

Daikon Ramen with Skirt Steak
This noodle dish has the consistency and flavor profile of ramen noodles without the, well, ramen. Don’t get me wrong, I used to eat the instant stuff in college; it’s salty and addictively tasty, but has the nutritional value of cardboard. Whenever you eat, it’s important to ask yourself, “Is this food going to make me feel good? Is it what my body needs to get me through the day?” If the answer is no, ditch it. By swapping in the daikon here, you’re replacing the empty noodles with a root vegetable that’s rich in vitamin C and low in calories and carbohydrates. If I had only known in college! — Ali Maffucci, Insprialized
View Recipe
5
Grilled Mahimahi Recipe
Braised with an exotic blend of spices and then fried to a perfect crisp, this delicious shaved skirt steak is perfect for that special weekend dinner with friends or family.
View Recipe
5
skirt steak
Try Marc Murphy’s Grilled Skirt Steak With Chimichurri recipe from Kingside restaurant.
View Recipe
4.5
Skirt steak is a great choice for entertaining because it is one of the beefiest, most flavorful cuts of meat and usually quite affordable.  The one caveat is that skirt steak requires a bit of tenderizing ahead of time. This recipe uses wine, a natural tenderizer, to help break down the tough fibers in the meat. Rioja Pairing: The deep beefiness of this cut of meat really calls for a red wine.  The tertiary aromas of leather and cigar present in many aged Riojas such as a Gran Reserva, would be an excellent complement to this dish.  You could certainly serve this with the wine used for the marinade.
View Recipe
4
Skirt Steak
Making cheap steak tender and delicious is easy to do — all you need to have is the right marinade. This Asian-inspired dish will cause your budget-friendly skirt steak to melt in your mouth.This recipe is courtesy of Morton Salt.
View Recipe
4
Skirt Steak, Mango, and Muenster Quesadilla
I get cynical responses when I tell people about this recipe, but once they taste the flavor combination, they're usually convinced. Make sure to slice the mango really thin, and if you're keen on substituting a different cheese in for this recipe know this: Muenster is king when it comes to quesadillas.  Click here to see Quesadillas to Suit Every Taste.
View Recipe
4
Best Ancho Skirt Steak Quesadilla
Quesadillas are one of my favorite things in the world to make (I've said it before, I always have ingredients for them on hand. They're quick, easy, cheesy, and tasty, and I always pair them with three of my all-time favorite accoutrements: salsa, guac, and crema. Weekdays, weekends, dinner, as a snack, I could eat these every day (I sometimes do). Making the best quesadillas in the world requires just a few easy steps. Stay true to my trinity of quesadilla truisms and you can't go wrong. One, always use flour tortillas and be sure to steam them before putting them in the pan or on the flattop. Two, make sure there's a thin, even coating of refried beans and cheese on the insides of the tortillas for cohesion (if you're making homemade refried beans, I love you, but most often I have to cop to doctoring up store-bought stuff). Three, use a super hot pan and be ready to flip. A few other secrets to take your quesadilla to the next level? Freshly made salsa and guac, and cheesy, onion-and-hot-sauce-fortified refried beans for truly tasty cohesion. Oh, don't ever overstuff them, and always let them rest for a few minutes before quartering. P.S. If you can get your hands on some freshly made tortillas, do it. I brought these back from Texas and froze them. Game-changing. Click here to see Quesadillas to Suit Every Taste.
View Recipe
4
Taken from the Bison’s short plate, the skirt steak is a tender cut of meat that is lower in costs than other cuts. Simple seasonings such as lemon zest, garlic, and red pepper flakes add a mild flavor to this grilled steak, letting bison’s natural and rich flavor speak for itself. 
View Recipe
3.333335
Steak
“I love skirt steak, because it’s quick-cooking and extremely flavorful. It’s especially good when rubbed with cumin, garlic, and lime, and then grilled and served with this herb-packed chimichurri sauce. While this is not a traditional chimichurri, it’s similar to a roasted red pepper version I sampled years ago in Buenos Aires. It’s great on steak, but it works well on just about any grilled meat, poultry, fish, or vegetables.” — Anna Watson Carl, author of The Yellow Table CookbookReprinted with permission from The Yellow Table, published in 2015 by Sterling Epicure, an imprint of Sterling Publishing Co., Inc. © Anna Watson Carl. Photography by Signe Birck
View Recipe
3.2
Skirt Steak Arepas
I like bold flavors that highlight the freshness of ingredients — especially when grilling, it is important to have a flavorful marinade and use the grill to sear in all of that awesome flavor. By respecting ingredients and using seasoning and flavors I am familiar with from Mexico and all over South America, I am able to create healthy dishes that are equally as beautiful as they are satisfying.
View Recipe
3.2
Mongolian Skirt Steak
Executive Chef Kevin Long (from the kitchens of Red Lantern Restaurant and Lounge in Boston’s Back Bay neighborhood) cooks his skirt steak over a wood-burning grill. Serve this steak recipe with traditional Mongolian togarashi-dusted fried sweet potatoes and wild mushrooms. Click Here to See More Skirt Steak Recipes
View Recipe
2.833335
Tacos meet the classic Argentinean combo of skirt steak and chimichurri. The addition of grilled yellow squash adds bulk and nutrition to these tacos, while arugula-basil chimichurri and goat cheese crema add unique flavor.
View Recipe
1