Air Fryer Skirt Steak - Cooking Like Kate

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Equipment

Notes

Nutrition Label

–+ servings

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Air Fryer Skirt Steak served on a wood cutting board with arugula and a green sauce

Equipment

Ingredients

1.5-2 lbs skirt steak
1/4 cup soy sauce
2 tbsp Worcestershire sauce
2 tbsp balsamic vinegar
2 cloves garlic minced
1 tsp Dijon mustard
1 tsp smoked paprika
Salt and black pepper, to taste
fresh arugula for serving

Green Sauce:

1 cup fresh parsley leaves roughly chopped
2 shallots roughly chopped
3 cloves garlic
1/2 cup red bell peppers roughly chopped
1 tsp Italian seasoning
Salt and black pepper, to taste
1/3 cup extra virgin olive oil
2 tbsp red wine vinegar

Instructions

Marinating Skirt Steak:

In a bowl, whisk together soy sauce, Worcestershire sauce, balsamic vinegar, minced garlic, Dijon mustard, smoked paprika, salt, and pepper.
1/4 cup soy sauce, 2 tbsp Worcestershire sauce, 2 tbsp balsamic vinegar, 2 cloves garlic, 1 tsp Dijon mustard, 1 tsp smoked paprika, Salt and black pepper, to taste
Place the skirt steak in a resealable plastic bag or a shallow dish and pour the marinade over it.
1.5-2 lbs skirt steak
Seal the bag or cover the dish, and marinate the skirt steak in the refrigerator for 45 minutes or overnight, turning the steak occasionally to ensure even marination.

Green Sauce:

In a food processor, combine parsley, shallots, garlic, red bell peppers, Italian seasoning, salt, and black pepper.
1 cup fresh parsley leaves, 2 shallots, 3 cloves garlic, 1/2 cup red bell peppers, 1 tsp Italian seasoning, Salt and black pepper, to taste
Pulse the ingredients until finely chopped.
With the processor running, slowly drizzle in the olive oil and red wine vinegar until the sauce reaches a smooth consistency.
1/3 cup extra virgin olive oil, 2 tbsp red wine vinegar
Taste and adjust seasoning as needed. Set aside.

Air-Frying Skirt Steak:

Preheat the air fryer to 400°F (200°C).
Remove the skirt steak from the marinade and pat it dry with paper towels. Place the steak in the air fryer basket and cook for 6-8 minutes (or until internal temp reaches 120-125° F) for medium-rare, flipping halfway through. Adjust cooking time based on your desired doneness and the thickness of the steak.
Once cooked, let the steak rest for a few minutes before slicing it against the grain.
Arrange a bed of fresh arugula on each plate. Place slices of air-fried skirt steak on top of the arugula. Drizzle the vibrant green sauce over the steak. Enjoy.
fresh arugula

Video

@cookinglikekate I might be a little biased since it’s my recipe, but this honestly might be the best steak I’ve ever had. And I’ve been to plenty of steakhouses. I think what really makes it stand out is the red pepper vinaigrette I drizzle on top. I could literally eat that stuff by the spoonful. You also can’t beat how quick it is. It takes about 10 minutes to cook on a busy weekday. YES. I usually throw some rice in the rice cooker and suddenly it feels like a full restaurant-quality meal with minimal effort… which is kind of my goal in 2026. #airfryerrecipes #easyrecipe #airfryertiktok #weeknightdinner #highproteindinner ♬ Congratulations (Piano Version) - Kim Bo

Notes

Use a thicker skirt steak if possible for a juicier result in the air fryer.
Pat the marinade off well before cooking to help the steak develop a better crust.
Preheat the air fryer fully so the steak sears quickly and cooks evenly.
Slice the steak very thin against the grain for the most tender texture.
Add extra red wine vinegar to the sauce if you prefer a brighter, tangier finish.
Pulse the sauce lightly if you want more texture instead of a smooth consistency.
Toss the arugula with a drizzle of olive oil to soften its peppery bite.
Finish with flaky salt or fresh cracked pepper right before serving for added depth.

Nutrition