Skirt Steak Recipe for Crepes 

How to Cook Skirt Steak

steak and egg crepes with bearnaise sauce

Seeking a new skirt steak recipe? Try our steak crepes with bearnaise sauce recipe, which includes an easy skirt steak marinade. 

The skirt steak is a flat piece of meat that comes from the diaphragm of the cow.

Although it's a thin cut of meat—making it extremely easy to grill—it's also very flavorful. Its size makes it an ideal cut for crepes, especially when served with poached eggs and bearnaise sauce! 

Ingredients for Skirt Steak Marinade:

  • ½ cup of canola oil
  • 2 tbsp of soy sauce
  • 2 tbsp of apple cider vinegar
  • ½ tbsp of brown sugar
  • ½ tsp of freshly ground black pepper
  • 1 garlic clove, smashed

Ingredients for For Steak Crepes:

Mix all the marinade ingredients together in a small bowl. Place steak inside a 1-gallon resealable plastic bag and pour over steak. Seal bag and place inside refrigerator. Marinate for thirty minutes to an hour.

Meanwhile, make crepes according to directions in How to Make Crepes and cover to keep warm. If you made your crepes ahead of time, wrap them in foil and reheat in a 325-degree oven for about 10 minutes or until warmed.

Poach eggs by pouring each one into a skillet filled with simmering water (brought to a boil and then reduced to a simmer). Do this slowly by first breaking each egg into a small, tempered bowl and slowly pouring the egg into the simmering water. Swirl the egg white with a fork over the yolk so that it doesn't float away. Once all of the eggs are placed in the water, let simmer for 6 minutes, or until yolks are cooked to your preference.

Meanwhile, make your bearnaise sauce. Keep it warm by placing it in a double boiler over a saucepan of hot water.

Next, remove steak from refrigerator and plastic bag. Heat your favorite grill or cast iron grill pan to high heat. Grill steak for 3-4 minutes on each side or until medium. Remove from heat and cut into 4 equal pieces.

Assemble crepes: Fold crepes into triangles. Lay two crepes on first serving dish. Top crepes with one piece of steak and one egg. Ladle 3 tbsp of bearnaise sauce over crepes. Top with chopped parsley. Repeat with remaining crepes and serve immediately.

Yield: 4 servings

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