How to cook skirt steak: skirt steak is widely loved by chefs because of its intense beef flavor. It was first made famous by Mexican and Tex-Mex restaurants in dishes like fajitas and tacos. Now, it’s known for its taste and can be just as pricey as other high-end cuts like ribeye or New York strip. This cut of meat shines because of its rich beefy flavor. With skirt steak, using simple seasoning is best. There are different types of skirt steak. The outside skirt is both tastier and easier to chew. Nowadays, skirt steak can cost more than some fancy cuts. So, learning how to grill it perfectly is key.
A sizzling skirt steak on a grill with perfect grill marks, surrounded by flames and smoke. The steak is juicy and pink in the center, with a crispy charred exterior. In the background, there are grilling utensils and ingredients like peppers and onions. The overall vibe is rustic and summery.
Learn More Recipe: How to Cook Liver
Key Takeaways
- Skirt steak has a rich, beefy flavor and can be more expensive than other premium cuts.
- There are two types of skirt steak – inside and outside, with the outside being more tender and flavorful.
- Skirt steak benefits from a “less is more” approach to seasoning to allow the natural beef flavor to shine.
- Proper grilling and slicing techniques are essential for tender, juicy skirt steak.
- Marinating skirt steak can help tenderize the meat and enhance flavor.
Understanding Skirt Steak
Skirt steak is a long, thin beef cut from the cow’s plate area. This area is right below the rib and between the brisket and flank. It is known for its lean meat that’s full of flavor and cooks fast.
What is Skirt Steak?
Skirt steak is a thin and long cut of meat. It has a clear grain and is from the short plate or diaphragm of the steer. There are two kinds: outside and inside skirt steak. The outside cut is more tender. It’s about 3 to 4 inches wide and 1/2 to 1 inch thick. It is also longer than the inside cut. On the other hand, the inside skirt steak is 5 to 7 inches wide and half as thick. It’s not as tender.
Skirt Steak vs. Flank Steak
Skirt steak and flank steak are both lean, long, and narrow cuts. Skirt steak comes from the diaphragm, which has more tough fibers. Flank steak is from the bottom abdomen. It is thicker and less chewy. If you need to swap skirt with flank steak, you might need to even out its thickness first.
how to cook skirt steak
Prepping the Skirt Steak
First, cut off any extra fat from your skirt steak before grilling. Do this carefully to not lose too much of the meat. You should also take off the tough membrane, which the butcher might have done already.
The Best Marinade
Skirt steak loves marinades. They make the meat juicy, full of flavor, and soft. Try a mix of olive oil, dry sherry, soy sauce, honey, garlic, and crushed red pepper. This blend gives a great taste of sweet, salty, and spicy. Let it marinate for 30 minutes to 24 hours in the fridge.
Grilling Tips for Perfect Skirt Steak
To grill skirt steak well, use very high heat, about 500°F or more. Cook it for 3-5 minutes on each side for a medium-rare to medium finish, based on thickness. Ensure the steak’s internal temperature is 125-135°F. After grilling, let it sit for 5-10 minutes before cutting.
Slicing Skirt Steak Against the Grain
When slicing skirt steak, go against the grain. This means cut across the muscle fibers to make it tender. Start by cutting the meat into large chunks. Then, slice each chunk from top to bottom. This way, you get pieces with a crunchy edge and tender middle.
A sizzling skirt steak searing on a hot grill with distinct char marks, juices bubbling on the surface and a sprinkle of coarse salt and freshly ground black pepper. The edges are slightly caramelized and the meat is medium rare, tender and juicy. Smoke rises from the grill, creating a mouth-watering aroma around the steak. The background is blurred, highlighting the main subject as the star.
Conclusion
Skirt steak has become very popular lately. It used to be not as well known, but now many people seek it for its strong beefy taste. This type of beef is both versatile and budget-friendly. It can be just as good as pricier steaks when you cook it right. Knowing the type of skirt, how to marinate it, cook it quickly over high heat, and cut it the right way will give you a skirt steak that’s juicy and tender every time.
The recipe for Grilled Skirt Steak with Chimichurri Sauce is a great way to enjoy this tasty steak. A 2-pound skirt steak is enough to feed a family or a small group. The marinade, with 2 cloves of garlic, adds a lot of flavor to the meat. You only need to grill it for 4-6 minutes on each side, making the cooking time short6. Aim for medium-rare, when it reaches about 130°F (54°C), for the best, most tender steak.
Serve the skirt steak with fresh salads, grilled veggies, and tasty salsas or guacamole for a wonderful meal. The chimichurri sauce, made with 1 cup of parsley and 1/4 cup of cilantro, plus a bit of red pepper, adds an exciting flavor. This dish, the Grilled Skirt Steak with Chimichurri Sauce, is sure to impress. It shows how amazing skirt steak can be with the right preparation.
Learn More Recipe: How to Cook Pork Ribs
FAQ
What is skirt steak?
Skirt steak is a lean, long cut of beef. It’s found below the rib, part of the cow’s plate section. It’s known for its rich flavor and quick cooking time.
How does skirt steak differ from flank steak?
Skirt steak and flank steak are similar but come from different areas of the cow. Skirt steak is from the diaphragm area and is lean with tough fibers. Flank steak, from the bottom abdominal area, is thicker. Flank steak, sometimes, needs pounding to be as tender as skirt steak.
Why is skirt steak a favorite among chefs?
Chefs like skirt steak for its robust beef flavor and tender texture. It’s great with marinades. Skirt steak has gained popularity, challenging more expensive cuts. Restaurants introducing fajitas helped skirt steak become more recognized.
How should I prepare skirt steak before grilling?
Trim the excess fat off the skirt steak before grilling. Be careful not to over-trim. Removing the tough membrane is important; most butchers do this already for you.
What’s the best way to marinate skirt steak?
Skirt steak benefits greatly from marinades. Try one with olive oil, dry sherry, soy sauce, honey, garlic, and red pepper. Marinate for at least 30 minutes in the fridge. You can also let it sit for up to a day.
How do I grill skirt steak?
Grill skirt steak over high heat, around 500°F. Cook for 3-5 minutes on each side for medium-rare to medium. Ensure the internal temperature reaches 125-135°F. Let it rest for 5-10 minutes after grilling.
How should I slice skirt steak?
Slice skirt steak against the grain for a tender cut. Start by cutting across the fibers in large chunks. Then, cut each chunk into thin slices. This slicing method makes for easier chewing.
Learn More Recipe: How to Cook a Spiral Ham