Sauteed Skirt Steak
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This pan-seared skirt steak is a fantastic option for those seeking a protein-rich, satisfying meal that fits perfectly into a balanced diet. By using a quick marinade of savoury Worcestershire sauce, the lean beef develops a deep, umami flavour without the need for sugary rubs or heavy sauces. It is a brilliant example of how simple techniques and high-quality ingredients can create a delicious, restaurant-style main course at home.
As a diabetes-friendly dish, this recipe focuses on lean protein and efficient cooking methods. Skirt steak is prized for its intense beefy flavour and thin profile, which allows it to cook rapidly over a high heat. Serve these succulent slices alongside a crisp green salad or roasted Mediterranean vegetables for a nutritious, low-carbohydrate dinner that the whole family will enjoy.
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Ingredients for Sauteed Skirt Steak
1.4kg skirt steak, cut into 8 pieces
1 1/2 tablespoons Worcestershire sauce
1 tablespoon oil
How to make Sauteed Skirt Steak
Preheat oven to 232°C.
Brush steak with Worcestershire and marinate 15 minutes.
Lightly pat steaks dry and season well with salt. Heat 1/2 tablespoons of oil in each of 2 (12-inch) nonstick or heavy skillets over moderately high heat until hot but not smoking, then sauté steaks in batches, without crowding, 3 minutes on each side for medium-rare. Transfer steaks to a platter and let stand, loosely covered, 5 minutes.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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17 janvier 2026 | Publié à l'origine
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UK recipe editors
Examiné par des pairs
UK recipe editors
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