Smoky Oven BBQ Skirt Steak

5 from 1 vote

Delicious smoky beef flavor that you can achieve inside without a grill. Top with a tangy, sweet, and earthy tomato-based sauce for a traditional sauce. Feel free to grill this as well. I like to serve this with a thinly shaved cabbage salad dressed with a touch of anchovy paste for umami, your favorite vinegar for some acidity to cut the sweet and rich flavors of the beef, a bit of Dijon, and a splash of coconut aminos for balance. Top with a few tomatoes and some sunflower seeds and fresh herbs for a delicious garnish.

Course Main Course

Cuisine American

Keyword american, BBQ, beef, condiment, dairy-free, dinner, easy, egg-free, fast, main, nut-free, protein sparing modified fast, PSMF, sauce, skirt steak

Prep Time 10

Cook Time 8

Total Time 30

Servings

Calories 368kcal

Author Jenny Ross

Ingredients

Steak

1 pound skirt steak
1/2 teaspoon salt
2 tablespoons monk fruit golden, or 3 tablespoons coconut aminos
1/4 teaspoon pepper fresh ground
1/8 teaspoon liquid smoke

Sauce

1/4 cup sugar-free ketchup such as AlternaSweets or Primal Kitchen
2 tablespoons monk fruit golden, or 2 tablespoons coconut aminos
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon granulated garlic
1/4 teaspoon Sriracha optional

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Instructions

Line a rimmed baking sheet with foil and then rub with a bit of avocado oil to prevent sticking. Lay the steak on top of the foil and season with salt, pepper, monk fruit, and liquid smoke. Let stand for 15 minutes at room temperature.
While the steak marinates, stir together the sauce ingredients in a pot and set aside and preheat the oven’s broiler.
Broil steak on high for 3-4 minutes per side. Remove from oven and allow the steaks to rest for 10 minutes before slicing against the grain.
While the steak rests, drain any juices from the pan into the saucepan. Bring to a boil and simmer for 10 minutes, or until ready to serve the steak. Adjust seasoning as desired with salt, pepper, or sweetener

Notes

You can also cook this on the stovetop. Heat a large cast iron pan over medium-medium high. When hot, add a bit of avocado oil and when the oil is hot, add the skirt steak, pressing to ensure good contact with the pan for the best sear. Cook for about 3 minutes per side for medium-rare, or until desired doneness. Let the steak rest for 10 minutes before slicing against the grain for the most tender result.

Protein:Energy Ratio: 2.45

Nutrition