Skirt steak has become more popular and often costs more than before. It cooks quickly because it is thin, and it contains fat and marbling, though it is not as tender as cuts like ribeye. It is commonly used for fajitas, carne asada tacos, steak sandwiches, or breakfast plates. For best results, the target doneness is medium-rare at about 135°F. Cooking to medium or higher usually makes the steak tough and chewy. To prevent overshooting, cook until at least 125°F but no higher than 130°F, then remove immediately from the heat. An instant-read digital meat thermometer helps reach precise temperatures. High heat for a short time is recommended to sear the steak without overcooking.
"For most people, the ideal temperature for a skirt steak is 135 degrees Fahrenheit, as cooking it to medium or higher will usually result in a tough and chewy bite."
"To ensure that the final temperature of a skirt steak never soars above 135 degrees Fahrenheit, it's imperative to let the meat cook to a temperature of at least 125 degrees Fahrenheit (but no higher than 130 degrees Fahrenheit), before removing it immediately from the grill or heat source."
"Skirt steaks are wonderful because they cook quickly and have a delicious amount of fat and marbling, although they are not generally as tender as other fattier cuts of beef like a ribeye. As such, the steaks are often used for fajitas or carne asada tacos, sliced for steak sandwiches, or even piled onto a hearty breakfast plate of steak and eggs."
"Due to the thinness of the cut, skirt steaks need minimal cooking time. This is particularly true for those who prefer their steaks medium-rare, as the slender skirt is dangerously easy to overcook. Evidently, the ideal way to cook the steak is to sear it over very high heat for a brief amount of time."
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