Fresh skirt steaks should be kept in your refrigerator or frozen for long term storage.
Frozen skirt steaks should be kept frozen until you’re ready to cook them, then thawed.
For thawing tips, please read Defrosting Food for Maximum Flavor
Skirt steaks are most often grilled (especially as fajitas) or cut into pieces and sauteed, but they can also be braised or dried to make beef jerky. They’re usually sliced thinly against the grain to make their long muscle fibers less chewy. Letting them rest for about 5-10 minutes after grilling, before you slice them, will help them stay juicy and flavorful.
Skirt steaks are often marinated for several hours before grilling, sauteing in order to introduce additional flavor. Skirt steak marinades often involve lime juice, but you can use other citrus juices, vinegars, or oil as a base for your marinade.
Basic Oil Marinade Recipe & Technique
How to Tell Steak Doneness by Feel
Flank, Hanger & Skirt Steak Recipes
Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above