Try this air fryer skirt steak with chimichurri—it’s the easiest way to get juicy, tender steak without firing up the grill. Quick, flavorful, and a perfect weeknight dinner!
What is Skirt Steak?
It’s a delicious cut of beef from below the rib. It’s divided into two simple cuts: the inside and outside skirt. The outside skirt, cut from the outer part of the rib, is the more tender of the two and is often preferred. Meanwhile, the inside skirt, taken from the inner side, can be more tough and is better suited for stir-fry. So, if you want succulent and tender skirt steak, look for the outside skirt if you can find it!
Key Ingredients
- Chimichurri: Chimichurri is a classic pairing for steak. Use store-bought chimichurri or make your own using finely chopped parsley, minced garlic, extra-virgin olive oil, red wine vinegar, and kosher salt.
- Skirt Steak: For consistent results, go with inside skirt steak—it’s usually easier to find at the grocery store and cooks more evenly. Look for a ½ to ¾-inch thick steak with good marbling for extra flavor.
- Olive Oil: A quick brush of olive oil flavors and keeps the steak from sticking to the air fryer basket.
- Spice: Keep it simple—season generously with kosher salt and coarse black pepper.
How to Make Air Fryer Skirt Steak
The full recipe with measurements is in the recipe card below.
For the Chimichurri
Step 1: Combine the shallots, chilies, garlic, parsley, and cilantro in a mixing bowl. Add the lemon juice and salt; stir to combine. Slowly pour in the olive oil while stirring the mixture. Cover the bowl and refrigerate until you’re ready to serve.
Cook the Skirt Steak in the Air Fryer
Step 1: Pat the skirt steak dry with a paper towel to remove excess moisture. Then, coat the steak with olive oil, salt, and black pepper.
Step 2: Preheat the air fryer to 400℉ (204℃). Arrange the steak into the basket and cook for 6-8 minutes, flipping the steak halfway through.
Prep Tip
You can cook the whole skirt steak at once or cut it in half and cook it in batches—it all depends on the size of your air fryer.
Step 3: Transfer the steaks to a cutting board and let them rest for 5–10 minutes. Then, slice the steak into strips against the grain using a sharp knife.
Expert Tips
- Remove excess moisture. Pat the skirt steak dry with paper towels before seasoning—removing excess moisture helps the oil and spices adhere, giving you a nice sear in the air fryer.
- Crank up the heat. Skirt steak is lean, so cook it over high heat. Whether cooking on the grill or in the air fryer, hot and fast is the way to go for the best-tasting skirt steak.
- Let it rest. Don’t skip the resting time! After cooking, let the steak sit for about 5-10 minutes so the juices can redistribute for a juicy, flavorful steak.
If you enjoy air fryer skirt steak, try more air fryer recipes!
Serving Suggestions
Discover how to make perfectly cooked skirt steak with an air fryer when grilling isn’t an option. And while you sacrifice some of the smokiness and grill marks, this delicious, no-mess meal more than makes up for it.
- Asparagus, Corn on the Cob
- White Rice, Brown Rice, Vegan Mexican Rice, Quinoa, Rice Pilaf, Chimichurri Rice
- Avocado Cucumber Tomato Salad, Cucumber Carrot Salad, Shirazi Salad
- Chimichurri Sauce with Cilantro, Chipotle Lime Sauce, Skhug, Horseradish Cream Sauce, Lemon Dill Aioli, Bone Marrow Butter, Chimichurri Aioli
- Roasted Potatoes
- Corn Tortillas
What To Do With Leftovers
- Refrigerate: Store leftovers in an airtight container for 3-4 days.
- Freeze: Let the steak cool, then wrap it tightly with plastic wrap and place it in a freezer-safe container or bag. Skirt steak will freeze for 2-3 months.
- Thaw: Defrost the steak in the refrigerator overnight.
- Reheat: Warm leftover steak in the microwave or air fryer at 350℉ (176℃) for 3 minutes.
- Repurpose: Slice the leftover steak and add it to a corn tortilla, along with fresh pico de gallo and top it with ancho aioli, serrano crema or BBQ aioli. Serve it as fajitas with sautéed peppers and onions. Add it to a salad with greens like romaine, spring mix, or arugula. Or, use it up to make quesadillas or nachos.
Frequently Asked Questions
What’s the difference between skirt steak and flank steak?
This article from Cook’s Illustrated breaks down the difference well. Skirt steak and flank steak are popular cuts of beef, and while they look similar, they have some differences. Skirt steak is a flat cut from the diaphragm muscle of the cow known for its intense beefy flavor.
Flank steak is a lean cut taken from the abdominal muscles of the cow, with a milder flavor than skirt steak. It also has less fat, making it an excellent option for those who prefer leaner protein.
Both steaks cook best over high heat for a short period, and you can use them to make family-favorite meals like fajitas, stir-fries, and tacos like carne asada tacos.
More Steak Recipes:
Air Fryer Skirt Steak
- 1 cup parsley leaves, finely chopped
- 4 garlic cloves, minced
- ⅓ cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon kosher salt
- 1 pound skirt steak, cut in half
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon coarse black pepper
- Combine the ingredients for the chimichurri in a small bowl and set it aside while you prepare the steak.
- Pat the skirt steak dry with a paper towel to remove excess moisture. Then, coat the steak with olive oil, salt, and black pepper.
- Transfer the steaks to a cutting board and let them rest for 5–10 minutes. Then, slice the steak into strips against the grain using a sharp knife.
- Remove excess moisture. Pat the skirt steak dry with paper towels before seasoning—removing excess moisture helps the oil and spices adhere, giving you a nice sear in the air fryer.
- Crank up the heat. Skirt steak is lean, so cook it over high heat. Whether cooking on the grill or in the air fryer, hot and fast is the way to go for the best-tasting skirt steak.
- Let it rest. Don’t skip the resting time! After cooking, let the steak sit for about 5-10 minutes so the juices can redistribute for a juicy, flavorful steak.