This Air Fryer Skirt Steak is marinated in a flavor-packed honey-soy marinade that tenderizes the meat while you prep the rest of dinner, then cooks in under 10 minutes. The result? Juicy, tender steak with minimal active cooking time. Total time is 50 minutes, but only 5 minutes of that is hands-on.
Juicy, Tender Steak - In Your Air Fryer!
I love steak, and skirt steak might just be one of my all-time favorites. There's nothing like a good fajita or taco with thin slices of beef, for me it beats a rib-eye every single time.
Cooking a skirt steak without a grill, however, is something I've always found a bit difficult. But not anymore - thanks to my trusty air fryer.
It cooks up quickly - less than 10 minutes! - and the result is outstanding: juicy, tender, and just perfect. The marinade helps with that, and makes sure it is as tender and flavorful as possible.
Just don't forget to cut it against the grain, or it will end up tough however you cook it...
Our Secret Sauce: A Great Marinade
Skirt Steak or Flank Steak?
You can make this recipe with either skirt steak or flank steak. Skirt steak is a bit thinner and often has more fat (meaning, more flavor!) than flank steak. I find them quite similar though, and the marinade and cooking process I use is the same for both.
The Marinade Makes All the Difference
This marinde is created specifically to add amazing flavor - and tenderize the meat. The lemon juice helps with that, so you don't want to skip it. And do use fresh squeezed - not the bottled kind. You can also swap lemon for lime.
As for the seasoning, you can switch up the herbs and use whatever you like and/or have at home. Or choose based on what you will use your skirt steak for - add some ground cumin, chili and cilantro for tacos, for example.
Just Marinate, Cook, Rest & Slice
1. Make the Marinade
Start by making the marinade by mixing together all the ingredients.
2. Marinate
I like marinating in a plastic bag, as it makes it easy to spread the marinade all over the steak. You can also marinate in a bowl, just make sure the entire steak is well covered. It's best to marinate from 30 minutes up to 2 hours - but you can opt for a shorter time as well if you're in a hurry. Just know that it will get a bit less flavor and might not be as tender.
3. Cook
Place in your air fryer and air fry until the internal temperature reaches your desired set point. You want to cook it until it's almost, but not quite, as done as you like it - it will keep cooking as it rests.
This steak pictured below was a bit too big for my air fryer - it's better if you have some space on the sides so the air can circulate. But work with what you've got! If your steak is far too big you can also slice it in half - just make sure to slice against the grain.
4. Rest
When the steak is almost done, remove from the air fryer, wrap in foil, and allow to rest for 5 minutes. This ensures the end result is super juicy and tender, and not overdone.
5. Slice
Slice it up, and make sure you cut it against the grain. This is very important! If you slice it with the grain the result will be very tough.
Expert Tips
Don't skip the marinade! This is what makes the steak so tender and flavorful.
Marinate longer if you can - but not too long. Up to 2 hours is fine, more can make it too soft. If marinating more than 30 minutes you should do so covered in the refrigerator.
Use a meat thermometer. This is the best way to know when your steak is as done as you like it. See the suggested temperatures below!
Do not overcook it. I recommend cooking skirt steak to medium or medium-rare.
Don't skip the rest. This is the best way to get a juicy, tender steak, and also helps ensure it's not overcooked.
Always slice it against the grain! This is the most important thing to remember, slicing with the grain will make it super tough and you will probably not want to eat it at all.
Recommended Internal Temperature
I recommend cooking beef to about 5 degrees below the setpoint and then allowing it to rest covered for at least 5 minutes. The temperature will rise up to 5-7 degrees Fahrenheit (2-3 degrees Celsius) while resting.
| Internal temperature | Rest from | |
| Rare | 120-125°F / 48-52°C | 118-120°F / 46-48°C |
| Medium Rare | 130°F / 54°C | 125°F / 52°C |
| Medium | 140°F / 60°C | 135°F / 58°C |
| Medium Well | 150°F / 65°C | 145°F / 63°C |
| Well Done | 155°F / 68°C | 150°F / 66°C |
Storing, Freezing & Reheating
Storing: Store leftovers in the fridge in an airtight container for up to 4 days.
Freezing: Freeze leftovers for up to 3 months. Slice before freezing, so it thaws faster.
Eating Leftovers: I recommend eating leftovers cold, as reheating can dry the steak out. Serve leftovers cold with a side of potatoes, on top of a salad, or in sandwiches or wraps. You can also use them in a stir-fry or to make fajitas or tacos.
Reheating: If you still want to reheat leftovers, do it in the air fryer. 1 minute for slices, 4-5 minutes for a whole skirt steak.
What to Serve With It
More Quick & Easy Air Fryer Recipes
Recipe
Air Fryer Skirt Steak (Tender & Juicy!)
Print RateIngredients
- 1.5 lb skirt steak
- ¼ cup cooking oil canola oil /rapeseed oil or other neutral oil
- 2 tablespoon dark soy sauce
- 3 tablespoon lemon juice approximately 1 lemon
- 2 tablespoon liquid honey or microwave solid honey
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced garlic
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 1 teaspoon ground black pepper
- ½ teaspoon salt
Instructions
- Plac all ingredients except steak in a small bowl and mix well.¼ cup cooking oil, 2 tablespoon dark soy sauce, 3 tablespoon lemon juice, 2 tablespoon liquid honey, 1 tablespoon Worcestershire sauce, 1 tablespoon minced garlic, 1 teaspoon dried basil, 1 teaspoon dried rosemary, 1 teaspoon ground black pepper, ½ teaspoon salt
- Place skirt steak in a plastic bag and pour over the marinade. Mix to cover the whole steak.1.5 lb skirt steak
- Marinate for at least 30 minutes and up to 2 hours. If marinating more than 30 minutes, place in the refrigerator and bring back out 30 minutes before cooking. If marinating 30 minutes or less you can keep it in room temperature.
- When it's time to cook, preheat the air fryer by running it at 400℉ (200℃) for 5 minutes.
- Remove the steak from the marinade and place it in the air fryer basket. Air fry 3-5 minutes at 400℉ (200℃), then flip it and air fry 3-5 minutes more. 6-10 minutes is generally good to get it to medium rare, depending on the thickness, but the exact cook time will depend on your air fryer.
- When the steak is done, remove from the air fryer and wrap in aluminium foil. Rest 5 minutes, then place on a chopping board and slice thin against the grain.
Video
Notes
-
- Rare: 120-125°F (48-52°C) (rest from 118-120°F / 46-48°C)
- Medium rare: 130°F (54°C) (rest from 125°F / 52°C)
- Medium: 140°F (60°C) (rest from 135°F / 58°C)
- Medium-well: 150°F (65°C) (rest from 145°F / 63°C)
- Well done: 155°F (68°C) (rest from 150°F / 66°C)
Storing, Freezing & Reheating
Storing: Store leftovers in the fridge in an airtight container for up to 4 days. Freezing: Freeze leftovers for up to 3 months. Slice before freezing, so it thaws faster. Eating Leftovers: I recommend eating leftovers cold, as reheating can dry the steak out. Serve leftovers cold with a side of potatoes, on top of a salad, or in sandwiches or wraps. You can also use them in a stir-fry or to make fajitas or tacos. Reheating: If you still want to reheat leftovers, do it in the air fryer. 1 minute for slices, 4-5 minutes for a whole skirt steak.Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Recipe FAQ
You can, but I recommend using it, even if you don't have time for the full 30 minute marinating time. The acidic lemon juice in the marinade helps tenderize the meat - not to mention all the amazing flavor it adds!
Look at your meat, and you will see lines running through it - this is the grain! Slicing "against the grain" means you slice perpendicular to them, not parallell to them. This makes the meat so much more tender!
Yes, definitely! The second best option is to make it on the grill - grill over high heat 3-5 minutes per side, then rest as suggested in the recipe.
You can also fry it stove top, 3-5 minutes per side in a skillet over medium-high temperature
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