Skirt / Flank Steak
TempHigh heat
Time2–3 min per side
Internal130–135°F (54–57°C) medium-rare
Thin cut that cooks fast — don't walk away.
Lower-Temperature Alternatives
| Temp | Time | Outcome |
|---|---|---|
| 120–125°F (49–52°C) | to core | Rare — cool red center, very soft. |
| 130–135°F (54–57°C) | to core | Medium-rare — warm red center, the most common target. |
| 140–145°F (60–63°C) | to core | Medium — warm pink center, firmer bite. |
| 150–155°F (66–68°C) | to core | Medium-well — slightly pink, noticeably firmer and drier. |
| 160°F+ (71°C+) | to core | Well done — no pink, firmest and driest. |
Safety disclaimer: Alternative temperatures above rely on holding the food at that internal temperature for the full time listed, measured only after the food reaches that temperature throughout — not from when cooking started. This is based on published pathogen-lethality science, but deviating from the standard USDA minimum still carries additional risk. Use extra caution — or stick to the USDA minimum — for infants, young children, pregnant people, older adults, and anyone with a compromised immune system. Always verify with a calibrated food thermometer.
Recipes
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