1. Cut the skirt steak into smaller pieces, about 2 or 3 in number, each piece being about 5 to 7 inches in length, that is, if your skirt steak comes in a long strip. This will make them fit better inside your pan and make slicing them simpler later.
2. Dry the steaks thoroughly on both sides using paper towels. To help brown the meat’s surface, the surface of the steaks should be very dry. Season both sides of the steaks generously with some salt and pepper.
3. For 3 minutes over high heat, heat a large 12-inch cast-iron skillet pour in the olive oil once the pan is heated.
4. Toss the steak into the pan with tongs, then push down hard on the surface of the steaks a few times for better contact. Depending on how thick your steaks are, sear the first side for about 2 to 4 minutes until browned. Cook for an extra 2 to 4 minutes on the other side. Cook the steak until it achieves a core temperature of 130°F for medium-rare doneness. If necessary, work in two batches.
5. Place the steak on a cutting board and cover loosely with foil, then let them rest for 10 minutes or thereabout before slicing into them.
6. Cut the steak across the grain, let the pieces you cut them into be about ¼-inch thick, and hold your carving knife at an angle of 45 degrees. Place the skirt steak on a platter to serve.

This recipe for stovetop skirt steak yields very flavorful and tender steaks that you and your guests will surely enjoy. The entire cooking time for this recipe is 23 minutes, including a prep time of 8 minutes and a cook time of 15 minutes, meaning that these flavorful steaks get done in very little time.

If you’d like to try more recipe ideas for cooking skirt steak in a pan, then check out this video recipe.