Put raw beef skirt steak in the baking pan and 4 simple staples to get a meal so delicious your husband will be begging for more.

This 5-ingredient oven beef using raw beef skirt steak is my go-to when I walk in the door at 5:30, everyone’s hungry, and I don’t want to babysit a skillet. You literally lay the skirt steak out on a baking pan, whisk together four pantry staples, and let the oven do its thing. The result is juicy, caramelized beef with that steakhouse smell drifting through the house—exactly the kind of meal that makes your husband circle back for seconds and ask if there’s any left for tomorrow’s lunch.

Serve this oven skirt steak sliced thin across the grain with roasted potatoes or a quick sheet-pan of broccoli and carrots (you can even roast them on a second rack while the steak cooks). It’s also amazing piled into warm tortillas with a squeeze of lime, or over a simple salad with ranch or vinaigrette for an easy work-lunch situation. Don’t forget something to soak up the juices from the pan—garlic bread, rice, or mashed potatoes all work really well.

Servings: 4

1 1/2 to 2 pounds raw beef skirt steak

Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil for easier cleanup if you like.

Lay the raw beef skirt steak flat on the rimmed baking sheet in a single layer, spreading it out so it isn’t folded over itself. If the pieces are very long, you can cut them into 2–3 shorter sections so they fit better.

In a small bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, and garlic powder until well combined.

Pour the mixture evenly over the skirt steak on the baking sheet. Use the back of a spoon or clean hands to spread it so the entire surface of the meat is coated. Flip the steak pieces once so both sides are covered, then arrange them back in a single layer.

If you have 10–15 minutes to spare, let the coated steak rest at room temperature to take the chill off and soak up more flavor. If not, you can go straight to the oven.

Place the baking sheet on the middle rack and bake for 10–14 minutes, depending on the thickness of your skirt steak and how done you like it. Start checking around 10 minutes. The juices will sizzle and the edges will start to brown.

For extra color and flavor, switch the oven to broil on high for the last 2–3 minutes, watching closely so the garlic and marinade don’t burn.

Use an instant-read thermometer to check doneness: about 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Remember the temperature will rise a few degrees as it rests.

Transfer the steak to a cutting board and let it rest for 5–10 minutes so the juices redistribute. Don’t skip this step—it’s the difference between juicy slices and dry meat.

Slice the skirt steak thinly against the grain (you’ll see the long muscle fibers—cut across them, not parallel). Spoon any juices from the pan over the sliced meat and serve right away.

You can tweak this simple 5-ingredient base a bunch of ways without making it complicated. For a little sweetness and extra caramelization, whisk 1–2 teaspoons of brown sugar or honey into the marinade. If your crew likes heat, add a pinch of red pepper flakes or a few shakes of hot sauce. Swap garlic powder for onion powder or use half and half for a slightly different flavor. Olive oil can be replaced with canola or another neutral oil if that’s what you have on hand. For a more fajita-style vibe, toss thick strips of bell pepper and onion with a drizzle of oil and salt on a second baking sheet and roast them at the same time, or add them to the pan with the steak for the last 10–12 minutes, watching so they don’t overcook. Leftovers keep well in an airtight container in the fridge for up to 3–4 days and are great in quesadillas, salads, or grain bowls. Food safety tips: Always start with fully thawed skirt steak for even cooking; if it’s been frozen, thaw it in the refrigerator, not on the counter. Pat the meat dry before seasoning if it’s very wet so it browns better. Wash your hands, utensils, and any surfaces that touch the raw beef or marinade. Use a separate cutting board for raw meat if possible, and never reuse marinade that has touched raw beef unless you boil it for at least 1–2 minutes. Cook the steak to at least 130°F (54°C) for medium-rare and let it rest; if serving anyone who is pregnant, elderly, or immunocompromised, consider cooking closer to 145°F (63°C). Refrigerate leftovers within 2 hours of cooking.