tomatoes

Grilled Skirt Steak

This Grilled Skirt Steak is juicy, tender, and delicious. Topped with grilled cherry tomatoes and fresh burrata, it’s a gorgeous centerpiece at family barbecues. No marinating required!

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cooked strips of skirt steak on a beige plate

Recipe for Grilled Skirt Steak

Summer calls for thin slices of medium rare Grilled Skirt Steak. So juicy and full of flavor, this cut of beef reigns supreme! It only gets better when topped with juicy roasted tomatoes, salty burrata, and fresh basil leaves.

Skirt steak is one of the best grilling meats. A beautifully caramelized char surrounds the outside in minutes while the inside becomes tender and juicy over the heat. It’s also just a really great and low-maintenance piece of meat! There’s no need to marinate skirt steak and it’s best when served rare or medium rare, meaning it’s ready to eat in minutes.

I served this grilled steak with roasted cherry tomatoes, burrata, garlic, basil, and balsamic on top for bold Italian flavors and a pop of color. It’s the perfect pairing to Tomato Burrata Salad and Cauliflower Gnocchi on the side!

cooked steak and tomatoes on a white platter topped with fresh basil leaves and white cheese

What’s The Difference Between Skirt Steak vs. Flank Steak?

Both flank and skirt steak are long cuts of beef from around the abdominal area on the cow. While the two are both tough, long, and lean, the differentiating factor comes down to the taste. Skirt steak has a bold, more pronounced flavor and is best when cooked to rare or medium rare, whereas flank steak is rich and lean.

I recommend marinating flank steak to help tenderize it and add flavor. Skirt steak doesn’t need a marinade because it packs in so much flavor. Both cuts can be sliced thin and used in fajitas, tacos, or topped with fresh salsas or chimichurri sauce.

You can buy outside or inside skirt steak – they’re both quite similar! Outside is on the thicker side and won’t shrink as much as an inside skirt will when it cooks.

Do I Have To Marinate Skirt Steak?

You don’t need to for this recipe. The only preparation involved is letting the steak come to room temperature and dressing it in a little oil and sea salt before it hits the grill.

raw cut of skirt steak in brown paper next to white bowls with tomatoes, cheese, oil, garlic, and salt.

How Grill Skirt Steak

Fully preheat the grill to high heat. Aim to keep the grill at a consistent temperature throughout the grilling process.

Depending on the doneness you like (see my cooking tips below), keep cooking the steak until you see your desired temperature on an instant read thermometer.

Place the cherry tomatoes on a sheet pan and dress them in oil and salt. Add the pan to the grill and cook for about 5 minutes. Next, add the garlic and cook until the tomatoes are blistered and the garlic is golden brown.

Serve the sliced steak on a platter along with the burrata, basil, and blistered tomatoes. Drizzle the top with a balsamic glaze and enjoy!

Stovetop Method

Instead of the grill, cook the steak in a large cast iron skillet with some oil over high heat. Cook each side for 2 minutes. Continue cooking and flipping each minute until the internal temperature reaches your desired doneness. Transfer to a plate and allow the steak to rest.

white baking dish with salted red and yellow cherry tomatoes

How Can You Tell When Steak Is Cooked?

The best way to tell if your steak is cooked to your liking is by using an instant read thermometer. Use these temperatures as a guide:

Rare: 125°F
Medium-rare: 135°F
Medium: 145°F
Medium-well: 150°F
Well done: 160°F

Remember that steak continues to cook a little after it comes off the heat. Let it rest on a cutting board when it’s 5 degrees away from being where you like.

close up on cooked steak and tomatoes on a white platter topped with fresh basil leaves and white cheese

What To Serve With Grilled Skirt Steak

These Italian-style grilled steak pieces soak up the flavors of the roasted tomatoes and fresh burrata. It’s such a complimentary dish on its own, so feel free to keep things simple and serve the skirt steak alongside a side salad, like a Kale Caesar Salad or a Shaved Zucchini Salad, and fresh bread.

If you’d rather leave the tomatoes and other toppings off, feel free to slice the grilled steak thin and use it in fajitas, tacos, on salads, or in burrito bowls. Top it with freshly made chimichurri sauce or lime juice for bold flavors!

FAQs About Grilled Skirt Steak

How long do you grill skirt steak? Don’t grill it past medium rare. Otherwise, it will be way too tough.
How do you make skirt steak tender? If you really can’t get past the toughness of skirt steak, you can tenderize it by slicing the meat and marinating it in a citrus marinade for 30 minutes before it cooks. Alternatively, make sure to cook the steak on indirect heat on the grill and tent it in foil as it rests off the heat so it doesn’t dry out.
How to properly slice steak? First of all, don’t cut the meat until it has rested for at least 10 minutes. You want to slice skirt steak “against the grain” (or perpendicular to the muscle fibers) to break apart the muscle fibers so you end up with tender, thin strips.

cooked steak and tomatoes on a white platter topped with fresh basil leaves and white cheese next to toasted bread pieces

These Steak Recipes Are Perfect For Summer Grilling

Did you try this Grilled Skirt Steak? Don’t forget to tell me what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

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4 from 3 votes

Grilled Skirt Steak

This Grilled Skirt Steak is juicy, tender, and delicious. Topped with grilled cherry tomatoes and fresh burrata, it’s a gorgeous centerpiece at family barbecues. No marinating required!

Prep Time5 mins

Cook Time5 mins

Resting Time10 mins

Total Time20 mins

Course: Dinner, Main Course

Cuisine: Italian

Keyword: 20 minute recipe, grill, grilled, grilled recipe, italian, steak

Servings: servings

Calories: 510kcal

Author: Lena Gladstone

Ingredients

Grilled Skirt Steak

2 lbs skirt steak
1 tsp olive oil
1 tsp kosher salt

Grilled Tomatoes and Buratta

1 pint cherry tomatoes
2 balls burrata cheese torn into smaller pieces
5 cloves garlic roughly chopped
8 leaves basil roughly chopped
¼ cup olive oil
1 tbsp balsamic glaze or balsamic vinegar
½ tsp kosher salt for tomatoes
1 tsp flaky sea salt for finishing touch

Instructions

Grilled Skirt Steak

Preheat the grill to high heat.
Pat the steak dry on both sides, brush with olive oil and sprinkle the steak with the salt on both sides.
Clean and oil the grates then place the steak over the hottest part of the grill. Grill 2-3 minutes per side or until the internal temperature reaches 130-135ºF with an instant read thermometer.
Remove the steak to a platter, let it rest for 10-15 minutes before cutting. To serve, first cut the steak into about 6 inch pieces to make it more manageable for cutting and then slice the steak thinly and against the grain.

Grilled Tomatoes and Buratta

Add the olive oil, cherry tomatoes, and salt on a sheet pan. Place it on the grill and allow them to cook for 5 minutes undisturbed with the steak. Add the garlic and stir to combine. Leave it to cook for 5 more minutes until the tomatoes are blistered and the garlic is golden brown.
On the platter with the cut steak, add the grilled tomatoes along with torn burrata pieces and fresh basil leaves. Drizzle the leftover olive oil from the sheet pan with the tomatoes on top and then the balsamic graze. Sprinkle with flaky salt to finish off and enjoy with grilled bread or a side salad.

Notes

Stovetop method: You can cook the steak in a large cast iron skillet over high heat. Preheat the skillet until smoking. Add a little olive oil to coat the pan. Add in the steak and cook for 2 minutes on each side undisturbed. Continue cooking and flipping each minute until internal temp reads 140°F. Transfer to a plate and allow to rest.

Nutrition

How To Cook Ribeye Steak In The Oven

by lena

Learn How To Cook Ribeye Steak In The Oven using the reverse sear technique. Cooking it low and slow achieves the perfect temperature every time and is a great method for those following a low-carb and keto lifestyle!

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sliced steak on a white plate with green sauce on top and roasted tomatoes on the side

Sometimes cooking steak can be very intimidating. Paying a pretty penny on the perfect cut only to end up over-cooking it is so heartbreaking! Learning how to cook steak the right way isn’t only great for your wallet but also benefits your steak-cooking confidence.

To me, ribeye is the perfect cut of steak. The beautiful marbling of fat throughout breaks down and cooks into the meat, making it deliciously tender and flavorful without elaborate seasoning. The flavor only gets even better it’s slow-cooked!

close up of a sliced steak on a white plate with green sauce on top

With the reverse sear method, you’ll learn how to cook ribeye steak in the oven perfectly every time. Mastering this easy technique also means you can easily juicy and tender steak to all of your low-carb and keto meals, like Keto Thai Steak Salad and Asian Lettuce Cups.

How To Buy The Perfect Ribeye Steak

To find the perfect steak of any kind, you really need to start with a good quality, high-grade cut of beef. Here’s what to look for when searching for the perfect cut of ribeye steak:

A thick cut

Look for a steak that’s a minimum of 1 inch thick. You can even go up to 2 or 2 ½ inches like I have in this recipe.

Fatty, but not too fatty

The steak should be bright red, fresh looking, and have a marbling of white fat throughout. This marbling will result in a more tender cooked steak.

Avoid any steak with large pieces of outside fat or gristle running through it. This means there is less actual edible portion of the steak.

Ask the butcher

When all else fails, head to a butcher or the meat counter at your grocery store and ask for their advice. They are more than willing to help you find exactly what you need and point you in the direction of the best steak with the USDA PRIME seal.

raw steak on parchment paper next to salt, thyme, and garlic

Ingredients You’ll Need for simple steak recipe

Ribeye steak – A boneless, 2 to 2 ½ inch thick cut is best for this method. Make sure it has minimal amounts of gristle and is marbled evenly throughout.
Steak seasoning – A thick and juicy ribeye doesn’t need much to help bring out the flavor. A simple seasoning of fresh garlic, sprigs of thyme, and sea salt is all you need before this steak heads into the oven.
Compound butter – Slices of fresh, homemade, and creamy compound butter melt into the steak to add more flavor.
Chimichurri sauce – Homemade chimichurri pairs well with steak, offering it well-rounded flavors from the herbs.
Roasted tomatoes – Make this a meal with a few roasted tomatoes on the side. They will add a natural sweetness and acidity to the dish that is also highly nutritious. Keep them on the vine for a pop of color and elegant presentation.

How To Cook Ribeye Steak In The Oven

Season the steak: Completely pat the steak dry with paper towels, making sure to dab the sides as well. Add the salt, smashed garlic, and thyme to both sides of the steak. Press the seasonings into all areas. If they aren’t sticking, add a little oil to the steak.

Cook the steak: Place the seasoned steak on a cooling rack on top of a cookie sheet. Bake on the middle rack in the oven for about 45 minutes or until it’s at the temperature you like.

Let it rest: Take the cooked steak out of the oven and loosely add a piece of foil over top. Leave it to rest on a cutting board for 15 minutes to help redistribute the juices inside. Meanwhile, preheat your skillet over high heat.

Sear the steak: Once the skillet is hot and smoking, sear both sides of the ribeye in the skillet until a crust forms on each side. Add slices of compound butter and let it sit, covered, for 1 minute while the butter melts into the steak.

Serve and enjoy: Slice the cooked ribeye on a cutting board against the grain to serve to a crowd or leave it uncut. Drizzle with chimichurri sauce, place the roasted tomatoes on the side, and enjoy with your favorite low-carb side dishes.

How Can You Tell A Steak Is Cooked?

The absolute best way to tell if a steak is cooked is by using an instant read thermometer. This will help ensure your steak is just the way you like and not over or undercooked. Use these temperatures as a guide:

Rare: 125°F
Medium-rare: 135°F
Medium: 145°F
Medium-well: 150°F
Well done: 160°F

Remember that steak continues to cook a little after it comes off the heat. Let it rest on a cutting board when it’s 5 degrees away from being where you like.

2 white plates holding steak and roasted tomatoes

Recipe Tips

Make sure the ribeye has come to room temperature before cooking. Take it out of the fridge and leave it on the counter for 30 minutes to 1 hour. Letting it come down in temperature prevents the meat from seizing and ensures it cooks evenly.
Use a meat thermometer. This will help you with accuracy in making sure the steak is cooked perfectly without any guessing.
Preheat your skillet before adding the steak. You’ll want the oil in the skillet to be smoking to get the best crust possible.
Let the steak rest for 15 minutes once it comes out of the oven. This step is very important as it helps redistribute the juices right back into the steak. To keep the steak from going cold as it’s resting, loosely add a tent of foil on top.
Slice against the grain for the best results. This ensures each piece is juicy and tender and not tough or chewy.

close up of a sliced steak on a white plate with green sauce and roasted tomatoes on the side

Frequently Asked Questions

All the answers to your questions are below:

Can I use the oven method with different cuts of meat?

You can cook other cuts of steak in the oven if you don’t have a ribeye. T-bone, New York strip, or filet mignon can all be cooked using this same method.

Can I cook this simple steak recipe only in a cast iron skillet?

You need to use a cooling rack over a cookie sheet to first cook the steak in the oven. Cooking it completely in a cast iron will dry out the meat and make the crust much less tender.

Does steak get more tender the longer you cook it?

This depends on the type of meat you’re cooking. Steaks with less fat become chewy and tough when cooked longer but tougher cuts of meat will actually be more tender as the fat and collagen have time to break down and absorb into the meat.

Which steak is most tender?

The most tender steak is usually filet mignon however it doesn’t have a high-fat content, resulting in a completely different flavor than a delicious and fattier ribeye. It’s all about personal preference! I am all about a ribeye.

Sliced steak on a white plate next to roasted tomatoes

What To Serve With This Simple Steak Recipe

Steak is such a versatile protein that pairs so well with many different side dishes. I especially like these low-carb sides to compliment the juicy ribeye:

More Meaty Dinner Recipes

If you enjoyed this steak recipe, you’ll love these other high protein favorites:

If you’ve mastered How To Cook Ribeye Steak In The Oven, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

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4.48 from 82 votes

How To Cook Ribeye Steak In The Oven

Prep Time 5 minutes

Cook Time 45 minutes

searing 5 minutes

Total Time 55 minutes

Servings 4 servings

Calories 230kcal

Author Lena Gladstone

INGREDIENTS

Ribeye Steak

2 boneless ribeye steak, 1 ½" – 2" thick
12 sprigs thyme, 3 per side
8 cloves fresh garlic, peeled and smashed
generous amount of sea salt
compound butter, sliced
1/2 cup chimichurri sauce

Roasted Tomatoes

1 lb campari tomatoes
1 ½ tbsp olive oil
½ tsp sea salt

INSTRUCTIONS

Oven Cooked Ribeye Steak

Very Important Tip: Make sure your steak has come to room temperature before cooking. Leave it uncovered on the counter for 30 minutes to 1 hour.
Preheat the oven to 275°F. Season the steak with salt, smashed peeled garlic, and a few sprigs of thyme per side. Placing a cooling rack on a cookie sheet and lay the steak on top. Bake in the oven on the middle rack for 30-45 minutes (thinner steak will take 30 minutes, thicker will bake for 45 minutes) or until it’s at the temperature you like.
Remove the steak from the oven and allow it to rest for 15 minutes. Keep it warm by placing a loose piece of foil over top. Bake tomoatoes whilesteak rests.
While the steak is resting, heat a cast iron skillet or grill over high heat. Sear the steak for 3-7 minutes per side, depending on how well done you like your steak.
When it's done, add a few slices of compound butter on each steak. Transfer the steak from the pan to a cutting board. While preparing to serve, slice the meat against the grain to your desired thickness, or leave it uncut. Add to a plate, then drizzle with fresh chimichurri sauce and add the roasted tomatoes on the side

Roasted Tomatoes

Preheat the oven to 450°F.
Add the tomatoes to a baking dish or a cast iron skillet. Drizzle with olive oil and season with sea salt.
Bake for 15 minutes while the steak rests. Let cool for about 5 minutes before eating.

NOTES

To tell the steak is done: Use an instant read thermometer and these temperatures to cook the steak to your liking:

Rare: 125°F
Medium-rare: 135°F
Medium: 145°F
Medium-well: 150°F
Well done: 160°F

Make sure the ribeye has come to room temperature before cooking. Take it out of the fridge and leave it on the counter for 30 minutes to 1 hour. Letting it come down in temperature prevents the meat from seizing and ensures it cooks evenly.

Preheat your skillet before adding the steak. You’ll want the oil in the skillet to be smoking to get the best crust possible.

Let the steak rest for 15 minutes once it comes out of the oven. This step is very important as it helps redistribute the juices right back into the steak. To keep the steak from going cold as it’s resting, loosely add a tent of foil on top.

Slice against the grain for the best results. This ensures each piece is juicy and tender and not tough or chewy.

DID YOU MAKE THIS RECIPE?Be sure to post + tag @lenaskitchenblog on Instagram & use #lenaskitchenblog!

Nutrition Facts

How To Cook Ribeye Steak In The Oven

Amount Per Serving (4 g)

Calories 230 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 6g38%

Trans Fat 0g

Polyunsaturated Fat 5g

Monounsaturated Fat 1g

Cholesterol 38mg13%

Sodium 363mg16%

Potassium 61mg2%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 4g4%

Protein 11g22%

Vitamin A 24IU0%

Vitamin C 47mg57%

Calcium 11mg1%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

One-Pot Mediterranean Chicken and Orzo

by lena

This recipe for One-Pot Mediterranean Chicken and Orzo combines tender stuffed chicken thighs with tomatoes, cheese, and pasta. It’s creamy, satisfying, and ready within 40 minutes!

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3 white plates with cooked Mediterranean chicken, pasta, and tomatoes.

I’m a big fan of one-pot meals. Less dishes to clean, more flavors to play with, and they always make a big batch. They’re a total win-win for those of us with busy lives.

This recipe is no exception! The beautiful flavors of the Mediterranean are mixed and baked together in the oven to bring you a super satisfying, comforting, and unique dinner.

You can never go wrong when dinner is made with chicken, cheese, and pasta. Every bite is a creamy, tangy, and delicious mix of quality ingredients that won’t weigh you down. It’s a hearty meal the whole family will love.

This special Mediterranean recipe only takes 40 minutes from start to finish and is a must-try when the chilly days hit, just like my Zuppa Toscana Soup. Enjoy it while it’s hot or for lunch the next day!

What is Mediterranean chicken with orzo?

This dinner has all of the Meditteranean flavors you love. A simple and creamy filling is spread on top of flattened chicken thighs, then rolled together and seared to infuse all of the wonderful flavors together. Afterward, just throw the rest of the ingredients in a large pot and let the oven work its magic.

When it’s done, you end up with a creamy and satisfying chicken and pasta dinner!

Large pink pot full of cooked Mediterranean chicken, tomatoes, creamy sauce, and pasta.

Ingredients you need

This recipe is special because it allows you to get creative. You can make it easy on yourself and use up any ingredients or leftovers you have on hand. Alternatively, go all out and add more fancy options!

This is what you need:

Chicken thighs
Sea salt
Boursin and Parmesan cheese
Onion
Marinated artichokes
Roasted bell peppers in oil
Capers
Lemons
Chicken stock
Orzo pasta
Tomatoes
Basil

Raw chicken on a place, artichokes on a cutting board, and various ingredients in small bowls

How to make Mediterranean Chicken and Orzo

Make this recipe in a dutch oven, oven-safe pot, or a large oven-safe skillet or cast iron pan. It’s quite easy to throw together and can be baked in the oven, slow cooker, or Instant Pot.

Here’s how to do it:

Make the filling: Brown the onions with some oil in your oven-safe dish. Next, combine them with the cheeses, lemon zest, capers, onions, chopped artichokes, and chopped roasted peppers.
Prepare the chicken: On a cutting board, pound the chicken thighs with a meat tenderizer. Season with salt on both sides. Add in 1 heaping tablespoon of filling on the chicken and roll it up, securing each piece with a toothpick.
Sear the chicken: Preheat the oven to 400ºF. In the same pan, add a little more oil and sear the chicken on all sides (3 minutes per side). Turn off the heat.
Add the rest: Add the orzo pasta, chicken broth, salt, tomatoes, lemon juice, and the remaining cheese filling on top of the chicken.
Bake: Cover the dish with a lid and bake in the oven for 10 minutes. Afterward, remove the lid and bake for an additional 8 minutes. When it’s done, sprinkle with some fresh basil and serve.

Slow cooker instructions

Begin with recipe steps 1, 2, and 3 in a skillet on the stovetop. Add the chicken, broth, salt, tomatoes, lemon juice, and remaining cheese filling into the bowl of a slow cooker and stir together. Cover with a lid and cook on High for 4 to 5 hours or on Low for 7 to 8 hours.

Add the orzo to the pot in the last 15 minutes of cooking. Remove the lid and serve once the pasta is cooked to your liking.

Instant Pot instructions

Turn the Instant Pot to Saute mode and brown the onions, add to the filling, and mix well. When it’s ready, add a tablespoon to each flattened chicken thigh, roll and secure, the sear for 3 minutes per side in the Instant Pot again.

Turn off Saute mode and add the orzo, chicken broth, salt, tomatoes, and a squeeze of lemon juice on top of the chicken. Lock the lid in place, turn the steam release knob to the Sealing position, then set to pressure cook on High for 10 minutes.

Quick-release any remaining pressure when it’s done, then remove the lid. Give it a quick stir, add any remaining cheese filling, mix, and enjoy!

Helpful recipe tips

Searing the chicken before cooking it with the pasta will seal in more flavor. Sear each piece for around 3 minutes per side.
Is your chicken rolling apart after you’ve added the filling? Secure each piece by piercing the top with 1 or 2 toothpicks. Just make sure to remove them before serving.
Chicken should be cooked to an internal temperature of 165ºF (or 75ºC). Using a meat thermometer is the easiest way to check this.

Recipe variations and substitutions

You can use chicken breasts instead of the thighs if that’s all you have. They can be flattened and rolled in the same way as the thighs, and cooked for the same amount of time.
Substitute orzo for any other kind of pasta. Small, bite-sized pieces are best!
Alternatively, use rice or quinoa instead of orzo.
Add in kalamata olives, sun-dried tomatoes, or raw spinach for more authentic flavors.
Need more protein? Include a can of chickpeas when you add in the broth and pasta.

Large pot with cooked Mediterranean chicken, sauce, tomatoes and pasta with basil on top.

Storing leftovers

Leftover Mediterranean chicken can be stored in an airtight container in the fridge for up to 2 days. Make sure any leftovers have come down to room temperature before storing them away so they can stay as fresh as possible.

Reheat the leftovers in a 350ºF oven until warmed through or for a few minutes in the microwave.

White plate with a piece of Mediterranean chicken, surrounded by pasta, sauce, and tomatoes.

More Mediterranean recipes

Join me in my love for Mediterranean food by trying these recipes:

If you give this One-Pot Mediterranean Chicken and Orzo recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture, tag it with #lenaskitchenblog on Instagram. I love seeing what you come up with!

Print Recipe

5 from 8 votes

One-Pot Mediterranean Chicken and Orzo

This recipe for One-Pot Mediterranean Chicken and Orzo combines tender stuffed chicken thighs with tomatoes, cheese, and pasta. It’s creamy, satisfying, and ready within 40 minutes!

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Dinner, Main Course

Cuisine: Mediterranean

Keyword: chicken, dinner, easy dinner, easy meal, mediterranean, weeknight dinner, weeknight meal

Servings: servings

Calories: 961kcal

Author: Lena Gladstone