Description
This guide to cooking thin steak shows how to turn quick-cooking cuts like skirt or flank into juicy, tender, and flavorful meals. Master heat control, searing techniques, and marinades for perfect results every time—whether you’re using a skillet, grill, oven, or air fryer.
Ingredients
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1½ pounds thin steak (skirt, flank, hanger, or sirloin flap)
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2 tablespoons olive oil
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Salt, to taste
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Black pepper, to taste
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Optional marinade:
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¼ cup olive oil
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2 tablespoons soy sauce
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1 tablespoon lemon juice
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2 garlic cloves, minced
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1 teaspoon smoked paprika
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Instructions
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Pat steaks dry with paper towels and season both sides with salt and pepper.
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(Optional) Marinate steaks in olive oil, soy sauce, lemon juice, garlic, and paprika for 30 minutes to 4 hours in the refrigerator.
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Preheat a cast iron skillet or grill over high heat (about 400°F).
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Add 1 tablespoon of olive oil to the pan.
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Sear steaks for 1–2 minutes per side, flipping every 30–60 seconds to ensure even cooking and a perfect crust.
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Use a meat thermometer to check for doneness (130–135°F for medium-rare).
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Remove from heat and let rest for 5 minutes before slicing.
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Slice against the grain for maximum tenderness. Serve immediately.
Notes
Thin steaks cook quickly—don’t walk away while cooking.
Resting allows juices to redistribute for a juicier bite.
For oven or air fryer methods, sear first or flip halfway to avoid overcooking.
Marinate acidic ingredients briefly to avoid toughening the meat.
- Prep Time: 10 minutes (plus marinating time if using)
- Cook Time: 6 minutes
- Category: Main Course
- Method: Searing, Grilling, or Air Frying
- Cuisine: American
Keywords: thin steak, juicy steak, how to cook thin steak, quick steak dinner, skirt steak recipe, flank steak