Worcestershire Seared Skirt Steak

We bought a skirt steak the other day, and seeing as though it can be a tough cut if not done right, we decided to try to do it right. The keys are to get a good marinade to help with the sear and to not overcook. We went with a classic few flavours for our marinade…Worcestershire being the main building block. The result was a steak that was juicy and pink on the inside and charred and deep brown on the outside.

We served our steak over Mashed Pumpkin, but it would also go great over Sneaky Mashed Potatoes!

Time: 10 Minutes (plus 60 minutes to marinate)


  • Skirt Steak
  • Olive Oil
  • Worcestershire Sauce
  • Optional: Liquid Smoke


  • Slice your steak into the size pieces you will want, and then trim excess fat as you please.
  • Place your steaks into a zip top bag, and add your oil, Worcestershire, and (optional) liquid smoke. Seal, and set aside for at least an hour to marinate.
  • When you’re ready to cook, spray a little oil in a cast iron pan, and heat.
  • Pat your steaks dry with a paper towel.
  • Place your steaks in hour pan, and sear for about 3 minutes. Then, flip, and sear the other side for another couple of minutes. You’re looking for about 145 degrees internal cook temperature for this cut to keep it tender.
  • When your steak reaches the right temperature and has seared nicely, remove your steak from the heat, and set aside on a cutting board. Allow to sit for a few minutes.
  • Slice your steak thinly on a bias.
  • Plate, devour, and enjoy!

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