← Back to Search Results
Spicy Skirt Steak

Photo by: Joseph DeLeo
Comments: 0


This pleasantly spiced, juicy steak is a treat anytime. But when I serve it with scrambled eggs and home-fried potatoes, it becomes the linchpin for a lively Sunday brunch. This is the original expandable brunch when you think of steak as an accordion. I have served a skirt steak to as few as four and as many as ten. If unexpected guests show up, I just slice the meat thinner. If it is not a spontaneous occasion, however, I parboil a quarter of a pound of potatoes per person the day before and marinate the steak overnight. I also make sure I have at least two eggs per person on hand and Champagne or a chilled light red wine such as Beaujolais.

Yield: Serves 4 to 6


  • 1 or 2 skirt steaks (1 to 1½ pounds total)
  • 2 sprigs of fresh thyme
  • 1 tablespoon dry sherry
  • 1 tablespoon sherry vinegar
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • 1 canned chipotle chili pepper plus 1 teaspoon of the juice
  • ¼ cup dry white wine
  • ¼ cup vegetable oil
  • Salt, to taste


1. Pat the steak or steaks dry; cut in half crosswise, and place in a nonreactive dish or gallon-size Ziploc plastic bag.

2. Combine the thyme, sherry, vinegar, lemon juice, cumin, chili powder, chipotle pepper and juice, wine, and oil in a blender or food processor and blend to purée. Pour over the steak and cover the pan or seal the bag. Refrigerate for 8 hours or overnight.

3. Remove the steak from the refrigerator and allow it to come to room temperature. Preheat the broiler or prepare coals for grilling.

4. Broil or grill the steak until seared and nicely browned on one side, about 3 minutes. Turn and cook for 2½ minutes more for medium-rare or 3 minutes for medium. Transfer the steak to a cutting board, cover loosely with aluminum foil, and let rest for 5 minutes.

5. Cut the meat on the bias across the grain into ¼-inch-thick slices. The meat will look rarer than it is. Sprinkle with salt before serving.


To cut cooked skirt steak or flank steak across the grain, angle the knife slightly horizontally to cut at a slant instead of vertically.

© 1997 William Rice

Note from Cookstr's Editors

Nutritional information is based on 6 servings, using 1 1/2 lbs of skirt steak, and includes 1/8 teaspoon of added salt per serving.


Nutritional Information

Nutrients per serving (% daily value)

285kcal (14%)
15mg (2%)
3mg (4%)
5mcg RAE (0%)
56mg (19%)
5g (23%)
20g (30%)
374mg (16%)
3mg (16%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Explore Cookbooks on Cookstr

the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
cook-with-jamie Cook with Jamie
by Jamie Oliver
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
martin-yans-china Martin Yan's China
by Martin Yan
west-coast-cooking West Coast Cooking
by Greg Atkinson
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-provence-cookbook The Provence Cookbook
by Patricia Wells
lidias-italy Lidia's Italy
by Lidia Bastianich
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
Already a member? Click here to Log In

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools

By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Click here to Sign Up

Forgot your password? Click here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?