Raw British beef skirt steak on a wooden board with rosemary and salt.

Quick-cook steak

High-Heat Beef Skirt Steak with Lime, Garlic and Herbs

Published 07 October 2026 · Updated 08 October 2026

Beef skirt is a thin, richly flavoured cut that rewards a properly hot pan and a quick sear. Slice this lime, garlic and herb version across the grain for a tender bite. Allow 35 minutes: 7 minutes to prepare, 15 minutes to marinate, up to 8 minutes to cook and 5 minutes to rest. The 22-minute prep time includes marinating; heat the pan while the steak marinates. Editorially reviewed; not kitchen tested by The Black Farmer.
Serves 2
Prep 22 min
Cook 8 min
Total 35 min

Ingredients

  • Beef - Skirt — 340g

    Beef – Skirt (340g)

    1 x 340g pack

    Pat very dry; cut into two shorter pieces if needed

    £15.40

Adds 1 items across 1 products — £15.40 total.

Pantry ingredients such as oil, salt and herbs are not included.

Other Ingredients You'll Need

  • Lime juice — 2 tbsp
  • Garlic — 2 cloves, finely grated
  • Neutral oil — 1 tbsp
  • Fresh coriander — small handful, chopped
  • Fine salt and black pepper — to taste

Method

Make the marinade

Mix lime juice, garlic, oil, coriander, salt and pepper. Coat the skirt steak and refrigerate for 15 minutes. Heat the pan during the final few minutes of marinating.

Heat the pan or grill

Use a heavy frying pan, griddle or barbecue. Heat it until very hot. Wipe off excess marinade so the steak sears rather than steams.

Sear quickly

Cook the steak for about 2–4 minutes per side, depending on thickness and preferred doneness. Use a thermometer if you want a precise check; whole-cut beef should be seared on all surfaces.

Cooking temperature: Very hot pan or grill

Rest and slice

Rest for 5 minutes. Identify the direction of the grain, then slice thinly across it on a slight angle. Serve immediately with the pan juices and extra lime.

Cooking time: 5 min

Serving Suggestion

Serve in warm flatbreads, with salad and pickled onions, or alongside grilled vegetables and dressed leaves.

Frequently Asked Questions

How do you cook beef skirt steak?

Cook it hot and fast in a very hot pan, griddle or barbecue. A short sear keeps this thin, richly flavoured cut juicy; resting and slicing across the grain make it easier to eat.

How long does skirt steak take to cook?

Usually about 2–4 minutes per side, depending on thickness and heat. Use the appearance and an instant-read thermometer as guides rather than relying on time alone.

Why is my skirt steak tough?

It may have been overcooked, cooked over insufficient heat or sliced with the grain. Dry the surface, use high heat, rest the steak and slice thinly across the grain.

Can I cook it in a frying pan?

Yes. A heavy frying or cast-iron pan works well. Heat it thoroughly before adding the steak and ventilate the kitchen because high-heat searing can smoke.