18 Juicy Skirt Steak Recipes Oven-Baked to Perfection

Buttery, beautifully browned, and bursting with flavor—these oven-baked skirt steak recipes are your ticket to easy, impressive dinners. Whether you’re craving quick weeknight meals or hosting a weekend feast, this collection delivers juicy perfection every time. Get ready to fire up your oven and discover 18 mouthwatering ways to transform this versatile cut into something truly special. Let’s dive in!

Garlic Butter Skirt Steak with Roasted Potatoes

Mmm, you know those meals that just hit all the right notes? This garlic butter skirt steak with roasted potatoes is exactly that kind of comforting, flavor-packed dinner you’ll want to make again and again. It’s surprisingly simple but tastes like something from your favorite steakhouse.

Ingredients

• 1.5 lbs skirt steak
• 1.5 lbs Yukon Gold potatoes
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 425°F.
2. Cut the potatoes into 1-inch cubes.
3. Toss potato cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl.
4. Spread potatoes in a single layer on a baking sheet.
5. Roast potatoes for 25-30 minutes until golden brown and crispy, flipping halfway through.
6. Pat the skirt steak completely dry with paper towels while potatoes roast.
7. Season both sides of steak with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
8. Heat remaining 1 tablespoon olive oil in a large skillet over high heat until shimmering.
9. Sear steak for 3-4 minutes per side for medium-rare, or until internal temperature reaches 130°F.
10. Transfer steak to a cutting board and let rest for 5-10 minutes.
11. Reduce skillet heat to medium and melt butter in the same pan.
12. Add minced garlic and cook for 1 minute until fragrant but not browned.
13. Stir in chopped parsley and remove from heat.
14. Slice steak against the grain into thin strips.
15. Drizzle garlic butter sauce over sliced steak.
16. Serve immediately with roasted potatoes.

Crispy roasted potatoes soak up that incredible garlic butter sauce beautifully, creating the perfect bite every time. The skirt steak stays wonderfully tender when sliced against the grain, with a savory crust that gives way to juicy interior. Try serving it family-style on a big platter with a simple arugula salad on the side for a complete meal that feels special but comes together effortlessly.

Oven-Baked Skirt Steak Fajitas

Sometimes you just need a meal that feels like a celebration without all the fuss. These oven-baked skirt steak fajitas deliver big flavor with minimal effort—perfect for busy weeknights when you’re craving something special but short on time.

Ingredients

– 1.5 lbs skirt steak
– 2 tbsp olive oil
– 2 tbsp lime juice
– 1 tsp chili powder
– 1 tsp cumin
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 large red bell pepper
– 1 large yellow bell pepper
– 1 large onion
– 8 flour tortillas

Instructions

1. Preheat your oven to 425°F and position one rack in the center.
2. Pat the skirt steak completely dry with paper towels—this helps achieve a better sear.
3. Whisk together olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper in a small bowl.
4. Brush half of the marinade mixture evenly over both sides of the skirt steak.
5. Slice the bell peppers and onion into 1/4-inch thick strips for even cooking.
6. Toss the sliced vegetables with the remaining marinade mixture in a large bowl.
7. Arrange the marinated vegetables in a single layer on a large baking sheet.
8. Place the baking sheet in the preheated oven and roast for 15 minutes.
9. Remove the baking sheet from the oven and push vegetables to one side.
10. Place the marinated skirt steak in the empty space on the baking sheet.
11. Return the baking sheet to the oven and bake for 8-10 minutes for medium-rare (internal temperature of 130°F).
12. Let the steak rest on a cutting board for 5 minutes—this keeps the juices inside when slicing.
13. While the steak rests, warm the tortillas in the oven for 2-3 minutes until pliable.
14. Slice the rested steak thinly against the grain to ensure tender bites.
15. Serve the sliced steak and roasted vegetables with warm tortillas.

Zesty and satisfying, the skirt steak stays incredibly tender while the peppers and onions caramelize beautifully in the oven. Pile everything into warm tortillas with your favorite toppings for a complete meal that feels restaurant-worthy but comes together effortlessly at home.

Herb-Marinated Skirt Steak with Roasted Vegetables

Now, let’s talk about a dinner that feels fancy but comes together with minimal effort. You know those meals where the oven does most of the work while you relax? This herb-marinated skirt steak with roasted vegetables is exactly that kind of winner. It’s perfect for a weeknight when you want something delicious without the fuss.

Ingredients

– 1.5 lbs skirt steak
– 1/4 cup olive oil
– 3 tbsp red wine vinegar
– 4 cloves garlic, minced
– 2 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme, chopped
– 1 tsp salt
– 1/2 tsp black pepper
– 1 lb baby potatoes, halved
– 2 large bell peppers, sliced
– 1 large red onion, sliced
– 2 tbsp olive oil
– 1/2 tsp salt

Instructions

1. Whisk together 1/4 cup olive oil, 3 tbsp red wine vinegar, 4 minced garlic cloves, 2 tbsp chopped rosemary, 1 tbsp chopped thyme, 1 tsp salt, and 1/2 tsp black pepper in a large bowl.
2. Place 1.5 lbs skirt steak in the bowl, turning to coat it completely in the marinade.
3. Cover the bowl and refrigerate the steak for at least 2 hours or up to 8 hours for maximum flavor penetration.
4. Preheat your oven to 425°F while the steak marinates.
5. Toss 1 lb halved baby potatoes, 2 sliced bell peppers, and 1 sliced red onion with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet.
6. Roast the vegetables at 425°F for 25 minutes until the potatoes are tender and slightly browned.
7. Heat a cast-iron skillet over high heat for 2 minutes until smoking hot.
8. Remove the steak from the marinade, letting excess drip off, and discard the remaining marinade.
9. Cook the steak for 3 minutes per side for medium-rare, or until it reaches 130°F on an instant-read thermometer.
10. Transfer the cooked steak to a cutting board and let it rest for 5 minutes to allow juices to redistribute.
11. Slice the steak thinly against the grain to ensure tenderness.
12. Serve the sliced steak alongside the roasted vegetables.

But the real magic happens when you slice that steak thin against the grain—it practically melts in your mouth. The charred edges from the hot skillet give way to a juicy, herb-infused center that pairs perfectly with the sweet roasted vegetables. Try piling everything over creamy polenta or stuffing it into warm tortillas for a next-day lunch that might even beat the original dinner.

Skirt Steak and Mushroom Bake

Just when you think you’ve tried every steak recipe out there, this cozy bake comes along and changes the game. It combines tender skirt steak with earthy mushrooms in a one-pan wonder that’s perfect for busy weeknights. You’ll love how the flavors meld together while everything bakes to perfection.

Ingredients

– 1.5 lbs skirt steak
– 8 oz cremini mushrooms
– 1 large yellow onion
– 3 cloves garlic
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 tsp smoked paprika
– 1/4 cup beef broth
– 1 tbsp Worcestershire sauce
– 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F.
2. Pat the skirt steak completely dry with paper towels to ensure proper browning.
3. Cut the skirt steak against the grain into 1-inch wide strips.
4. Slice the cremini mushrooms into 1/4-inch thick pieces.
5. Dice the yellow onion into 1/2-inch pieces.
6. Mince the garlic cloves finely.
7. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat for 2 minutes.
8. Season the steak strips with kosher salt, black pepper, and smoked paprika.
9. Sear the steak strips in the hot skillet for 2 minutes per side until browned.
10. Remove the steak from the skillet and set aside on a plate.
11. Add the remaining 1 tablespoon of olive oil to the same skillet.
12. Sauté the diced onion for 3 minutes until slightly softened.
13. Add the sliced mushrooms and cook for 5 minutes until they release their liquid and begin to brown.
14. Stir in the minced garlic and cook for 1 minute until fragrant.
15. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
16. Return the seared steak strips to the skillet, nestling them into the mushroom mixture.
17. Transfer the skillet to the preheated oven and bake uncovered for 15 minutes.
18. Check that the steak reaches an internal temperature of 145°F for medium doneness.
19. Remove from the oven and let rest for 5 minutes to allow juices to redistribute.
20. Sprinkle with chopped fresh parsley before serving. Every bite delivers tender, juicy steak with meaty mushrooms in a rich, savory sauce that’s absolutely irresistible. The skirt steak stays remarkably tender while the mushrooms soak up all the wonderful pan juices. Try serving it over creamy polenta or with crusty bread to soak up every last bit of that delicious sauce.

Spicy Chimichurri Skirt Steak in the Oven

Mmm, picture this: you’re craving that perfect steakhouse-quality meal but want to keep things simple at home. This spicy chimichurri skirt steak bakes up juicy and flavorful right in your oven, making weeknight dinners feel extra special without the fuss.

Ingredients

– 1.5 lbs skirt steak
– 1/2 cup fresh parsley
– 1/4 cup fresh cilantro
– 3 cloves garlic
– 1/4 cup olive oil
– 2 tbsp red wine vinegar
– 1 tsp red pepper flakes
– 1/2 tsp salt
– 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the skirt steak completely dry with paper towels to ensure proper browning.
3. Combine parsley, cilantro, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a food processor.
4. Pulse the mixture for 15 seconds until finely chopped but not pureed.
5. Rub half of the chimichurri sauce evenly over both sides of the skirt steak.
6. Place the steak on a wire rack set inside a baking sheet to allow air circulation.
7. Bake for 12-15 minutes until the internal temperature reaches 130°F for medium-rare.
8. Let the steak rest on a cutting board for 5 minutes to redistribute juices.
9. Slice the steak thinly against the grain to maximize tenderness.
10. Serve the sliced steak topped with remaining chimichurri sauce. Seriously, that garlicky, herb-packed sauce against the tender, slightly charred steak creates an incredible contrast. Try serving it over crispy roasted potatoes or stuffing it into warm tortillas for next-level steak tacos that’ll have everyone asking for seconds.

Skirt Steak with Balsamic Glaze and Caramelized Onions

Gosh, sometimes you just need a meal that feels fancy but comes together without the fuss. This skirt steak with balsamic glaze and caramelized onions is exactly that—tender, savory, and perfect for a weeknight dinner that impresses. You’ll love how the sweet onions and tangy glaze balance the rich beef.

Ingredients

– 1.5 lbs skirt steak
– 2 tbsp olive oil
– 1 large yellow onion, thinly sliced
– 1/4 cup balsamic vinegar
– 2 tbsp brown sugar
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cloves garlic, minced

Instructions

1. Pat the skirt steak dry with paper towels and season both sides evenly with salt and black pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat until it shimmers.
3. Add the sliced onion and cook, stirring occasionally, for 15–20 minutes until golden brown and soft.
4. Transfer the caramelized onions to a plate and set aside.
5. Increase the skillet heat to high and add the remaining 1 tablespoon of olive oil.
6. Place the seasoned skirt steak in the hot skillet and sear for 3–4 minutes per side for medium-rare, or until internal temperature reaches 130°F.
7. Remove the steak from the skillet and let it rest on a cutting board for 5–10 minutes to keep it juicy.
8. Reduce the skillet heat to medium-low and add the minced garlic, cooking for 1 minute until fragrant.
9. Pour in the balsamic vinegar and brown sugar, stirring constantly until the mixture thickens into a glaze, about 2–3 minutes.
10. Slice the rested steak against the grain into thin strips.
11. Serve the sliced steak topped with caramelized onions and drizzled with the balsamic glaze.

Here’s why this dish shines: the steak stays incredibly tender when sliced against the grain, while the glaze adds a sticky-sweet kick that pairs beautifully with the soft, savory onions. Try serving it over creamy mashed potatoes or alongside a crisp arugula salad for a complete meal that feels special every time.

Oven-Roasted Skirt Steak with Garlic and Rosemary

Unbelievably juicy and packed with flavor, this oven-roasted skirt steak comes together with minimal effort for maximum payoff. You’ll love how the garlic and rosemary create this incredible crust while keeping the inside perfectly tender. It’s the kind of meal that feels fancy but is actually super approachable for any night of the week.

Ingredients

• 1.5 lbs skirt steak
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the skirt steak completely dry with paper towels on both sides.
3. Rub the olive oil evenly over all surfaces of the steak.
4. Sprinkle the minced garlic and chopped rosemary evenly over both sides of the steak.
5. Season both sides thoroughly with kosher salt and black pepper, pressing the seasonings into the meat.
6. Let the steak sit at room temperature for 20 minutes to take the chill off.
7. Heat an oven-safe skillet over medium-high heat for 2 minutes until hot.
8. Sear the steak for 2 minutes per side until a deep brown crust forms.
9. Transfer the entire skillet to the preheated oven.
10. Roast for 8-10 minutes for medium-rare, or until the internal temperature reaches 130°F on an instant-read thermometer.
11. Remove the skillet from the oven using oven mitts.
12. Transfer the steak to a cutting board and let it rest for 5 minutes before slicing.
13. Slice the steak against the grain into 1/4-inch thick strips.

Perfectly cooked skirt steak should be incredibly tender with a beautiful garlic-rosemary crust that crackles with each bite. The resting time allows those flavorful juices to redistribute throughout the meat, making every slice succulent. Try serving it over creamy polenta or slicing it thin for the most amazing steak tacos you’ve ever made.

Skirt Steak and Sweet Potato Hash Bake

Sometimes you just need a hearty, one-pan meal that comes together with minimal fuss but delivers maximum flavor. Skirt steak and sweet potatoes are a match made in comfort food heaven, and this simple bake transforms them into the perfect weeknight dinner or weekend brunch centerpiece.

Ingredients

– 1.5 lbs skirt steak
– 2 large sweet potatoes
– 1 large yellow onion
– 3 tbsp olive oil
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/2 tsp salt
– 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F.
2. Peel the sweet potatoes and cut them into 1/2-inch cubes.
3. Dice the yellow onion into 1/4-inch pieces.
4. Pat the skirt steak completely dry with paper towels.
5. Cut the skirt steak against the grain into 1-inch wide strips.
6. Toss the sweet potato cubes and diced onion with 2 tablespoons of olive oil in a large mixing bowl.
7. Sprinkle the smoked paprika, garlic powder, black pepper, and salt over the vegetables.
8. Spread the seasoned vegetables in a single layer on a rimmed baking sheet.
9. Roast the vegetables at 400°F for 20 minutes.
10. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
11. Sear the skirt steak strips for 2 minutes per side until browned.
12. Remove the baking sheet from the oven after 20 minutes.
13. Arrange the seared skirt steak strips evenly over the partially roasted vegetables.
14. Return the baking sheet to the oven and bake for 10 more minutes at 400°F.
15. Check that the sweet potatoes are tender when pierced with a fork.
16. Remove the baking sheet from the oven and let rest for 5 minutes.
17. Sprinkle the chopped fresh parsley over the finished dish.
Looking at this finished bake, you’ll love how the sweet potatoes become caramelized and tender while the skirt steak stays juicy with a nice seared crust. The smoky paprika and garlic meld beautifully with the natural sweetness of the potatoes, creating layers of flavor in every bite. Try serving it with a dollop of cool sour cream or alongside a simple green salad for a complete meal that feels both rustic and refined.

Skirt Steak with Red Wine Reduction and Roasted Asparagus

Let’s be real—sometimes you want a restaurant-quality meal without the fancy restaurant price tag. This skirt steak with red wine reduction and roasted asparagus delivers exactly that, with minimal fuss and maximum flavor. You’ll feel like a pro chef pulling this one off.

Ingredients

• 1.5 lbs skirt steak
• 1 lb asparagus
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1 cup red wine
• 1/2 cup beef broth
• 1 tbsp butter

Instructions

1. Preheat your oven to 400°F.
2. Trim the tough ends from the asparagus by snapping them off where they naturally break.
3. Toss the asparagus with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper on a baking sheet.
4. Roast the asparagus for 12-15 minutes until tender and lightly browned at the tips.
5. Pat the skirt steak completely dry with paper towels—this helps achieve a better sear.
6. Season both sides of the steak evenly with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
7. Heat the remaining 1 tablespoon of olive oil in a large skillet over high heat until shimmering.
8. Sear the steak for 3-4 minutes per side until a deep brown crust forms and the internal temperature reaches 130°F for medium-rare.
9. Transfer the steak to a cutting board and let it rest for at least 5 minutes—this keeps the juices inside.
10. Reduce the skillet heat to medium and add the minced garlic, cooking for 30 seconds until fragrant.
11. Pour in the red wine, scraping up all the browned bits from the bottom of the pan.
12. Add the beef broth and simmer until the sauce reduces by half and coats the back of a spoon, about 5-7 minutes.
13. Remove the sauce from heat and swirl in the butter until glossy and smooth.
14. Slice the steak thinly against the grain—this makes it more tender to eat.

Get ready for steak that’s juicy with a peppery crust, balanced by the rich, tangy reduction. The roasted asparagus adds a crisp-tender contrast that soaks up the sauce beautifully. Try serving it over creamy polenta or with crusty bread to catch every last drop of that incredible red wine sauce.

Skirt Steak Tacos with Oven-Roasted Peppers and Onions

Hey, you know those nights when you want something delicious but don’t want to spend hours in the kitchen? Skirt steak tacos are your answer—they come together fast but taste like you put in way more effort. Here’s how to make them with sweet roasted peppers and onions that’ll have everyone asking for seconds.

Ingredients

– 1.5 lbs skirt steak
– 2 tbsp olive oil
– 1 tsp chili powder
– 1 tsp cumin
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 bell peppers, sliced
– 1 large onion, sliced
– 8 small flour tortillas
– 1/2 cup sour cream
– 1/4 cup chopped cilantro
– 1 lime, cut into wedges

Instructions

1. Preheat your oven to 425°F.
2. Toss the sliced bell peppers and onion with 1 tablespoon of olive oil on a baking sheet.
3. Roast the peppers and onions for 20 minutes, stirring halfway through, until they’re tender and slightly charred at the edges.
4. Pat the skirt steak dry with paper towels to help it sear better.
5. Rub the steak with the remaining 1 tablespoon of olive oil.
6. Mix the chili powder, cumin, garlic powder, salt, and black pepper in a small bowl.
7. Sprinkle the spice mixture evenly over both sides of the steak.
8. Heat a large skillet over high heat until very hot, about 2 minutes.
9. Cook the steak for 3–4 minutes per side for medium-rare, or until it reaches 130°F on a meat thermometer.
10. Let the steak rest on a cutting board for 5 minutes to keep the juices inside.
11. Warm the tortillas in the oven for 2–3 minutes while the steak rests.
12. Slice the steak thinly against the grain to ensure it’s tender.
13. Fill each tortilla with sliced steak, roasted peppers, and onions.
14. Top with sour cream, cilantro, and a squeeze of lime juice. Every bite gives you juicy, savory steak with sweet, caramelized veggies and a bright kick from the lime. Try serving them with a side of black beans or extra lime wedges for squeezing over the top—they’re perfect for a casual dinner or feeding a crowd.

Skirt Steak and Broccoli Stir-Bake

Busy weeknights call for something delicious that comes together fast. This skirt steak and broccoli stir-bake is your new go-to—it’s hearty, packed with flavor, and ready before you know it. You’ll love how the savory steak and crisp-tender broccoli soak up that tasty sauce.

Ingredients

– 1.5 lbs skirt steak
– 4 cups broccoli florets
– 2 tbsp olive oil
– 3 cloves garlic
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp cornstarch
– 1/4 tsp red pepper flakes

Instructions

1. Preheat your oven to 425°F.
2. Slice the skirt steak against the grain into 1/4-inch thick strips.
3. Mince the garlic cloves finely.
4. Whisk together the soy sauce, honey, rice vinegar, cornstarch, and red pepper flakes in a small bowl until smooth.
5. Toss the broccoli florets with 1 tablespoon of olive oil on a large baking sheet.
6. Roast the broccoli in the preheated oven for 12 minutes.
7. Heat the remaining 1 tablespoon of olive oil in a large skillet over high heat.
8. Add the steak strips to the hot skillet in a single layer.
9. Sear the steak for 2 minutes without moving it to develop a brown crust.
10. Flip the steak strips and cook for another 1 minute.
11. Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
12. Pour the prepared sauce over the steak and garlic.
13. Stir constantly for 1-2 minutes until the sauce thickens and coats the steak.
14. Remove the roasted broccoli from the oven.
15. Add the saucy steak mixture to the baking sheet with the broccoli.
16. Toss everything together until well combined.

Dig into this right away—the steak stays juicy, the broccoli has a slight crisp, and the glossy sauce brings it all together. Try serving it over fluffy rice or stuffing it into warm tortillas for a fun twist.

Oven-Baked Skirt Steak with Honey Mustard Glaze

Tired of the same old steak routine? This oven-baked skirt steak with honey mustard glaze is about to become your new favorite weeknight hero. You get tender, juicy steak with a sweet and tangy crust without standing over a hot grill.

Ingredients

– 1.5 lbs skirt steak
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/4 cup Dijon mustard
– 3 tbsp honey
– 2 tbsp soy sauce
– 2 cloves garlic, minced
– 1 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the skirt steak completely dry with paper towels on both sides.
3. Rub the steak with olive oil, making sure to coat all surfaces evenly.
4. Season both sides of the steak generously with kosher salt and black pepper.
5. Place the steak on a wire rack set over a baking sheet to allow air circulation.
6. Whisk together Dijon mustard, honey, soy sauce, minced garlic, and apple cider vinegar in a small bowl.
7. Brush half of the honey mustard glaze evenly over the top of the steak.
8. Bake the steak at 400°F for 8 minutes for medium-rare.
9. Flip the steak carefully using tongs and brush with the remaining glaze.
10. Return the steak to the oven and bake for another 6-8 minutes until it reaches 130°F internal temperature.
11. Remove the steak from the oven and let it rest on a cutting board for 10 minutes.
12. Slice the steak against the grain into thin strips before serving.

Let this steak rest properly—it makes all the difference in keeping those juices locked in. The honey mustard glaze caramelizes into a sticky-sweet crust that contrasts beautifully with the savory, tender meat underneath. Try serving it sliced over a bed of arugula with shaved Parmesan for an easy steak salad that feels fancy but comes together in minutes.

Skirt Steak and Zucchini Casserole

Now, if you’re craving something hearty but don’t want to spend hours in the kitchen, this skirt steak and zucchini casserole is your new best friend. It’s the kind of comfort food that feels fancy but comes together with minimal effort. You’ll love how the flavors meld together while everything bakes to perfection.

Ingredients

– 1.5 lbs skirt steak
– 2 medium zucchinis
– 1 yellow onion
– 3 cloves garlic
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 cup heavy cream
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp dried oregano

Instructions

1. Preheat your oven to 375°F.
2. Cut the skirt steak against the grain into 1-inch strips.
3. Slice the zucchinis into 1/4-inch thick rounds.
4. Dice the yellow onion into 1/2-inch pieces.
5. Mince the garlic cloves.
6. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
7. Add the steak strips and cook for 3-4 minutes until browned on all sides.
8. Remove the steak from the skillet and set aside.
9. Add the remaining 1 tablespoon of olive oil to the same skillet.
10. Sauté the diced onion for 4-5 minutes until translucent.
11. Add the minced garlic and cook for 1 minute until fragrant.
12. Layer half of the zucchini slices in a 9×13 inch baking dish.
13. Spread the cooked steak evenly over the zucchini layer.
14. Top with the onion and garlic mixture from the skillet.
15. Arrange the remaining zucchini slices over the top.
16. Pour the heavy cream evenly over the entire casserole.
17. Sprinkle the salt, black pepper, and dried oregano over the surface.
18. Combine the mozzarella and Parmesan cheeses in a small bowl.
19. Spread the cheese mixture evenly over the casserole.
20. Bake uncovered for 35-40 minutes until the cheese is golden brown and bubbly.
21. Let the casserole rest for 10 minutes before serving. For the juiciest results, always slice skirt steak against the grain—this breaks up the tough muscle fibers. Don’t skip letting the casserole rest after baking; it allows the cream to thicken and the flavors to settle. When testing for doneness, look for the zucchini to be tender when pierced with a fork but still holding its shape. Finally, you’ll be rewarded with tender steak nestled between creamy zucchini layers, all topped with that perfect golden cheese crust. For a fresh twist, serve it with a simple arugula salad dressed with lemon vinaigrette to cut through the richness.

Skirt Steak with Roasted Cherry Tomatoes and Basil

Brace yourself for a dinner that’s as easy as it is impressive. This skirt steak with roasted cherry tomatoes and basil comes together in under 30 minutes, making it perfect for a busy weeknight or a last-minute gathering. You’ll love how the juicy steak pairs with the sweet, burst tomatoes and fresh basil.

Ingredients

– 1.5 lbs skirt steak
– 1 pint cherry tomatoes
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1/4 cup fresh basil leaves
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp balsamic vinegar

Instructions

1. Preheat your oven to 400°F.
2. Pat the skirt steak completely dry with paper towels to ensure a good sear.
3. Season both sides of the steak evenly with kosher salt and black pepper.
4. Toss the cherry tomatoes with 2 tablespoons of olive oil on a rimmed baking sheet.
5. Roast the tomatoes in the preheated oven for 15 minutes, or until they start to burst and caramelize.
6. Heat the remaining 2 tablespoons of olive oil in a large cast-iron skillet over high heat until shimmering.
7. Place the seasoned skirt steak in the hot skillet and cook for 3 minutes without moving it to develop a deep brown crust.
8. Flip the steak and cook for another 3 minutes for medium-rare (130°F internal temperature).
9. Transfer the cooked steak to a cutting board and let it rest for 5 minutes to allow juices to redistribute.
10. While the steak rests, add the minced garlic to the same skillet and cook for 30 seconds until fragrant.
11. Pour the balsamic vinegar into the skillet to deglaze, scraping up any browned bits from the bottom.
12. Slice the rested steak thinly against the grain to ensure tenderness.
13. Arrange the sliced steak on a platter and top with the roasted cherry tomatoes.
14. Drizzle the balsamic pan sauce over everything.
15. Tear the fresh basil leaves by hand and scatter them over the top just before serving.
The skirt steak stays wonderfully tender when sliced against the grain, while the roasted tomatoes add a sweet, jammy contrast. Serve it over creamy polenta or with crusty bread to soak up every bit of the flavorful pan sauce.

Oven-Braised Skirt Steak in Red Sauce

Dinner just got a whole lot easier with this oven-braised skirt steak. You’ll love how the slow cooking makes the meat incredibly tender while the rich red sauce develops deep, complex flavors. It’s the kind of hands-off meal that feels fancy but requires minimal effort from you.

Ingredients

– 2 lbs skirt steak
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 1 large yellow onion
– 4 cloves garlic
– 1/2 cup red wine
– 28 oz canned crushed tomatoes
– 1 tsp dried oregano
– 1/2 cup beef broth

Instructions

1. Preheat your oven to 325°F.
2. Pat the skirt steak completely dry with paper towels.
3. Season both sides of the steak evenly with kosher salt and black pepper.
4. Heat olive oil in a large oven-safe Dutch oven over medium-high heat until shimmering.
5. Sear the steak for 3 minutes per side until deeply browned.
6. Transfer the steak to a plate and set aside.
7. Reduce heat to medium and add diced yellow onion to the same pot.
8. Cook onions for 5 minutes until softened and translucent.
9. Add minced garlic and cook for 1 minute until fragrant.
10. Pour in red wine, scraping up all the browned bits from the bottom of the pot.
11. Simmer the wine for 2 minutes until reduced by half.
12. Stir in crushed tomatoes, dried oregano, and beef broth.
13. Return the seared steak to the pot, nestling it into the sauce.
14. Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven.
15. Braise for 2 hours until the steak is fork-tender.
16. Remove from oven and let rest for 10 minutes before slicing against the grain.
Zesty and falling-apart tender, this steak shreds beautifully with just a gentle pull of your fork. The rich tomato sauce clings to every strand, making it perfect for stuffing into warm tortillas or piling over creamy polenta. Leftovers become incredible steak sandwiches the next day—if you’re lucky enough to have any left!

Skirt Steak with Roasted Garlic Mashed Potatoes

Back when I first tried this combo, I couldn’t believe how perfectly the flavors worked together. You get this juicy, savory steak paired with the creamiest, most comforting mashed potatoes. It’s the kind of meal that feels fancy but is totally doable on a busy weeknight.

Ingredients

– 1.5 lbs skirt steak
– 4 large russet potatoes
– 1 head garlic
– 1/2 cup heavy cream
– 4 tbsp unsalted butter
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F.
2. Cut the top 1/4 inch off the garlic head to expose the cloves.
3. Drizzle the garlic with 1 tablespoon olive oil and wrap tightly in aluminum foil.
4. Roast the garlic for 40 minutes until the cloves are soft and golden brown.
5. Peel the potatoes and cut them into 1-inch cubes.
6. Place the potatoes in a large pot and cover with cold water by 2 inches.
7. Bring the water to a boil over high heat, then reduce to a simmer.
8. Cook the potatoes for 15-20 minutes until they are fork-tender.
9. Drain the potatoes completely and return them to the hot pot.
10. Squeeze the roasted garlic cloves from their skins into the potatoes.
11. Add the heavy cream, butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the potatoes.
12. Mash the potato mixture until smooth and creamy.
13. Pat the skirt steak dry with paper towels on both sides.
14. Season the steak generously with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
15. Heat the remaining 1 tablespoon olive oil in a large skillet over high heat until shimmering.
16. Cook the steak for 3-4 minutes per side for medium-rare (130°F internal temperature).
17. Transfer the steak to a cutting board and let it rest for 5 minutes.
18. Slice the steak against the grain into 1/2-inch thick strips.
Zesty garlic flavor infuses every bite of those creamy potatoes, while the steak stays wonderfully tender when sliced properly. The contrast between the rich mashed potatoes and the bold, beefy steak makes this dish truly special. Try serving it with a simple arugula salad to balance out the richness.

Skirt Steak and Bell Pepper Bake

Haven’t you been craving something hearty and simple that practically cooks itself? This skirt steak and bell pepper bake is your new weeknight hero. You just toss everything together and let the oven do the work while you relax.

Ingredients

– 1.5 lbs skirt steak
– 2 large red bell peppers
– 1 large yellow bell pepper
– 1 large green bell pepper
– 1 large yellow onion
– 3 cloves garlic
– 3 tbsp olive oil
– 2 tsp salt
– 1 tsp black pepper
– 1 tsp smoked paprika
– 1/2 tsp dried oregano

Instructions

1. Preheat your oven to 400°F.
2. Slice the skirt steak against the grain into 1-inch wide strips.
3. Cut all bell peppers and the onion into 1-inch pieces.
4. Mince the garlic cloves.
5. Place the steak strips, bell peppers, onion, and garlic in a large mixing bowl.
6. Drizzle the olive oil over the ingredients in the bowl.
7. Sprinkle the salt, black pepper, smoked paprika, and dried oregano evenly over everything.
8. Toss everything with your hands until all ingredients are evenly coated with oil and seasonings.
9. Spread the mixture in a single layer on a large baking sheet.
10. Roast in the preheated oven for 18-22 minutes, until the steak reaches 145°F internally and the peppers are tender with slightly charred edges.
11. Remove the baking sheet from the oven and let it rest for 5 minutes before serving. Keep those steak juices for extra flavor!
12. Transfer to a serving platter. Knife-tender steak mingles with sweet, roasted peppers in this colorful bake. The smoky paprika adds depth while the onions caramelize into sweetness. Serve it over creamy polenta or stuff it into warm tortillas for a completely different meal.

Oven-Finished Skirt Steak with Creamy Horseradish Sauce

Now, picture this: you’ve got a perfectly cooked skirt steak with a crispy crust and tender interior, all finished in the oven for that restaurant-quality result. Paired with a zesty creamy horseradish sauce that cuts through the richness, this dish is surprisingly simple to master at home. You’ll wonder why you ever bothered with complicated steak recipes before.

Ingredients

– 1.5 lbs skirt steak
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 cup sour cream
– 2 tbsp prepared horseradish
– 1 tbsp lemon juice
– 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the skirt steak completely dry with paper towels on both sides.
3. Rub 2 tablespoons of olive oil evenly over the entire surface of the steak.
4. Sprinkle 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper evenly over both sides of the steak.
5. Heat a large oven-safe skillet over high heat for 2 minutes until very hot.
6. Place the seasoned skirt steak in the hot skillet and sear for 2 minutes without moving it.
7. Flip the steak using tongs and sear the other side for exactly 2 minutes.
8. Transfer the entire skillet to the preheated 400°F oven immediately.
9. Roast the steak for 6-8 minutes for medium-rare, checking with a meat thermometer until it reaches 130°F.
10. Remove the skillet from the oven using oven mitts and transfer the steak to a cutting board.
11. Let the steak rest undisturbed for 5 minutes to allow juices to redistribute.
12. While the steak rests, combine 1/2 cup sour cream, 2 tablespoons prepared horseradish, 1 tablespoon lemon juice, and 1/4 teaspoon garlic powder in a small bowl.
13. Whisk the sauce ingredients together until completely smooth and well combined.
14. Slice the rested steak against the grain into 1/4-inch thick strips.
15. Arrange the sliced steak on a serving platter and serve immediately with the creamy horseradish sauce.

This steak delivers a beautiful contrast between the crispy, seasoned exterior and the juicy, pink interior that melts in your mouth. The horseradish sauce provides a cool, tangy kick that perfectly complements the rich beef flavor. Try serving it sliced over a bed of arugula for a complete meal, or stuff it into warm tortillas with some caramelized onions for incredible steak tacos.

Summary

Whether you’re a seasoned grill master or new to skirt steak, these oven-baked recipes promise juicy, flavorful results every time. We hope this collection inspires your next delicious meal. Try one (or several!) and let us know your favorite in the comments below. Don’t forget to share these tasty ideas with fellow food lovers by pinning this article on Pinterest!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.