How to Cook Outside Skirt Steak

How to Cook Outside Skirt Steak: Outside skirt steak is a thin, richly marbled, open-textured strip of beef taken from the flank, specifically from the short rib plate on the outside of the carcass. This gives the cut its name.

Though lesser known in the UK, it’s a classic butcher’s cut: full of flavour, tender when cooked correctly, and exceptional value. In Argentina, where it’s known as entraña, outside skirt steak is highly prized and often grilled over the glowing embers of an asado.

Whether seared quickly over high heat or grilled slowly over coals, outside skirt steak offers deep beef flavour and a satisfying chew, making it a standout choice for steak lovers and barbecue enthusiasts alike.

Outside skirt steak is a thin cut, so it cooks quickly and is ideal when you want maximum flavour with minimal fuss. Best served medium-rare, it typically needs just 5 to 6 minutes in total.

Start by heating a heavy-based pan or skillet until smoking hot. Sear the steak for 90 seconds to 2 minutes on each side to develop a deep, caramelised crust. Then reduce the heat slightly, add a knob of butter and baste for another minute or so, turning once more.

This method ensures the fat renders gently, the outside develops colour and the inside stays tender and juicy. Rest for at least 5 minutes before slicing against the grain to maximise tenderness.

Whether cooked indoors or over hot coals, outside skirt steak delivers exceptional beef flavour with very little effort.

The most reliable way to cook outside skirt steak is with a meat thermometer. For a perfect medium-rare finish, aim for a final internal temperature of 52 to 53°C after resting.

To achieve this, remove the steak from the pan when it reaches around 40°C. The residual heat will continue to cook the steak as it rests, bringing it to the ideal temperature without overcooking.

1. Remove the outside skirt steaks from the fridge and packaging, then allow them to come up to room temperature.
2. Heat a cast iron skillet or quality frying pan over high heat and add a small splash of oil. Once the oil begins to smoke, carefully add the steaks and cook for 90 seconds on one side. Flip and repeat on the other.
3. Reduce the heat to medium and add two knobs of butter. Let the butter foam and brown, then baste the steaks continuously for 2 to 3 minutes, flipping every 30 seconds. Keep an eye on the temperature; if the butter gets too hot it will burn, but if it cools too much it will stop foaming.
4. If using a thermometer, remove the steaks when they reach 40°C. Set aside on a warm plate, pour over the pan butter, and leave to rest for at least 8 minutes.
5. Once rested, carve against the grain and serve immediately.

• Get your pan hot at the start to achieve a deep, caramelised crust. Once you add the butter, reduce the heat to medium or low so it foams and browns without burning.
• For a more traditional approach, take inspiration from Argentina. Season simply with salt and pepper, cook quickly over glowing coals, and finish with chimichurri spooned generously over the top.
• Always rest the steak for at least 8 minutes after cooking. This allows the juices to redistribute and ensures a tender, evenly cooked result.
• Carve against the grain. Outside skirt has a pronounced grain, so slicing across it is essential for a tender bite.
• Don’t overcrowd the pan. If you’re cooking multiple steaks, do so in batches to maintain the high heat needed for a proper sear.
• Pat the steaks dry before cooking. Surface moisture can prevent a good crust from forming.

Try George Ryle’s Outside Skirt Steak Recipe with Shallot Purée and Onion Rings. A simple, flavour-packed way to showcase this underrated cut. Sweet, silky shallots meet rich, beefy steak, with the added crunch of crisp onion rings for good measure.