The skirt steak is cut from the flank area of the cow, which is between the ribs and the hip. The cut is the diaphragm muscle and is packed with flavor. You may choose to marinate the steak in the refrigerator prior to cooking it on the stove because the cut is relatively tough. A simple concoction of equal portions of red-wine vinegar, ketchup, Worcestershire sauce and brown sugar, added to oil, with salt and pepper, suits the steak well. Leave it in the fridge overnight for a tender steak.
Preheat the oil in a pan on high heat. Ensure the pan is hot by flicking it with water. The water should immediately sizzle.
Place the meat away from you in the pan. Lower the heat to medium high. Flip the steak after four minutes.
Cook the other side for four minutes if you want rare. Add one minute for medium-rare, another minute for medium, and so on. You will notice that the meat is rare when juice just begins to form on the surface of the steak.
Measure the temperature by inserting a meat thermometer into the middle of the steak. For rare, the temperature should be 120 degrees Fahrenheit. Medium-rare is 10 degrees higher, medium is 10 degrees higher, and so on. Do not eat meat that is under 120 degrees Fahrenheit.
Sheri Lamb has been a reporter since 2006 in community newspapers throughout Canada. While she has covered virtually every beat associated with community newspapers, Lamb specializes in sports. In addition to her skills as a reporter, Lamb holds a certificate in computer programming. She also runs a small catering company.