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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Take the skirt steak out of the fridge 30 minutes before cooking. Pat it completely dry with paper towels.
Rub the steak all over with the avocado oil.
Season both sides with the kosher salt and black pepper.
Heat a grill or cast iron skillet over high heat until very hot - a grill should be ripping hot, a skillet should just begin to smoke.
Lay the steak down and sear without moving it for 2 to 3 minutes, until a deep brown crust forms.
Flip the steak and sear the second side for 2 to 3 minutes. If grilling, slide it to a cooler zone if flare-ups jump up.
Check the internal temperature in the thickest part and pull at 125 to 130F for medium rare.
Move the steak to a board and rest for 5 minutes.
Find the direction of the long muscle fibers and slice the steak thin, straight across the grain, on a slight angle.
Sprinkle the sliced steak with flaky sea salt and serve.
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Pull early - skirt is thin and keeps cooking as it rests. Pulling at 125-130F lands medium rare. Don't take skirt past medium; it turns chewy.
Slicing against the grain is the most important step in the whole recipe. With the grain, even wagyu skirt is chewy; across the grain, it is tender.
Wagyu skirt renders a lot of fat. On a grill, keep a cooler zone for flare-ups. Indoors, open a window and run the vent fan, and pour off rendered fat between steaks.
No marinade needed - wagyu skirt is marbled and beefy enough that salt and pepper is all it wants.
Regular skirt steak works the same way with a flaky-salt finish mattering even more; inside skirt or flank steak also take to this method, with flank needing an extra minute a side.
What is the ideal internal temperature for medium rare?
The ideal internal temperature for medium rare is 125 to 130F.
Why is it important to slice against the grain?
Slicing against the grain ensures tenderness, as slicing with the grain can make the steak chewy.
Can I use a different type of oil?
Yes, any neutral high-smoke-point oil such as refined canola or light olive oil can be used.
What should I do if there are flare-ups while grilling?
If there are flare-ups, slide the steak to a cooler zone on the grill.
How should I store leftovers?
Refrigerate sliced leftovers in an airtight container for up to 3 days. Skirt is excellent cold over a salad.
