Air Fryer Skirt Steak (Tender & Juicy!)

Sliced medium-rare air fryer skirt steak with a pink center.

Air Fryer Skirt Steak (Tender & Juicy!)

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.

Course Main Course

Cuisine North American

Prep Time 5

Cook Time 10

Marinating+Resting 35

Total Time 50

Servings

Calories 319kcal

Author Emmeline Kemperyd

Ingredients

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

US Customary - Metric

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

This recipe was tested in a Philips HD9252/90 Air Fryer and a Ninja DZ401 DualZone XL Air Fryer. Cooking time can vary with your air fryer model.

Use a meat thermometer to know when the steak is done:

- 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)

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.

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.

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