Recipes you want to make.
Skirt steak also benefits from an Asian barbecue sauce that combines both sweet and spicy flavors.
I've made chile-lime clams with tomatoes, spiced lamb burgers, grilled pizza. A spicy marinade, as well as a mixture that features cumin, chiles, and lime juice, also complement this flavorful meat. © 2020 Condé Nast. 2 pounds beef skirt steak (cut into 6-inch pieces). And while this $80 wunderkind has surprised me with its stamina, I've never been willing to test a high-quality steak on it. Skirt steak is a flat, long piece of meat, that although filled with connective tissue and therefore a bit tough, takes on a marinade nicely, with the meat's loose structure allowing for good absorption of flavors. In a large mixing bowl, combine all the marinade ingredients and whisk together thoroughly. And did I mention the price?
Restaurant recommendations you trust. To make slicing simple, be sure to let the meat rest for at least 5 minutes first, and use a sharp knife when cutting.
Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down. Skirt steak is most often grilled and ideal to use when making. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. https://www.thespruceeats.com/salt-pepper-grilled-skirt-steak-recipe-101022 Get our free cookbook when you sign up for our newsletter. I've made due despite my lack of investment in quality equipment. It feels too risky. Here's what happens: You take a pound and a half of skirt steak, cut it into four pieces, and season it with salt and pepper. Too high of a margin of error. Make sure to pat the steaks dry after removing from marinade to assure a nice crust when grilled. Looking for the best dinner recipes? https://www.epicurious.com/recipes/food/views/Marinated-Skirt-Steak-232357
Ad Choices. I lacked confidence in my grilling ability, and feared spending cash on an expensive piece of meat that I would probably accidentally overcook. Skirt steak tends to be a fairly forgiving cut of meat—it's way thinner than a ribeye, so there's no shuffling back and forth between hot and less-hot parts of the grill. And then I met the skirt steak recipe that changed everything. Skirt steak is a juicy, flavorful cut of beef that doesn't need too much fuss, and this grilled skirt steak recipe is perfect for a busy weeknight since the seasonings are simple and preparation and cooking time is quick. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Or you can serve it with a lightly dressed arugula salad, or warm tortillas, chopped onion and cilantro, and a simple salsa. Over the years, I've managed to cook everything from spatchcocked chicken to whole fish on my trusty gas grill. All rights reserved. Cook the steak about 3 minutes per side for medium-rare. Instead of searing it and worrying about whether or not it's still raw inside, you just hit it hot-and-fast on both sides and you know it's done. As far as sauce options go, a simple chimichurri takes the cake. Remove the skirt steak from marinade and pat dry with paper towels. It's amazing what a good shower of salt and a generous amount of freshly cracked black pepper can do for a piece of beef. ), The Spruce Eats uses cookies to provide you with a great user experience. Preheat an outdoor grill or grill pan to high heat.
Or throw together a quick salsa verde or chimichurri to get some herb action in the mix. For many years, I refused to grill steak. Because skirt steak is so thin, it doesn't need too long in the marinade, so 20 minutes to a half an hour will suffice (although you can marinate overnight if desired). https://www.bonappetit.com/story/never-fail-salt-and-pepper-skirt-steak-recipe
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry. It's a hell of a lot more affordable than big ticket cuts of cow like New York strip, rib eye, and tenderloin, and boasts tons of big, mineral-y, beefy flavor. Cover the bowl and let sit at room temperature for 20 minutes. It was purchased in 2012 at Lowe's, and I believe my criteria for purchase were that a) it was cheap, and b) it would turn on. See, my grill is not what you would call "good." Because most skirt steaks are long in length, it is easier to cut each piece into sections before slicing. Be sure to slice against the grain for the tenderest results. Cooking advice that works. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Because it is a tougher, thinner cut of meat, skirt steak benefits from a short cooking time over high heat.
(Nutrition information is calculated using an ingredient database and should be considered an estimate. The steak is excellent by itself, sliced and plated and maybe drizzled with a bit of grassy olive oil. The recipe has never let me down and, come to think of it, neither has my beauty-is-on-the-inside grill—two things that make my summers great. A mixture of soy sauce, garlic, and cayenne pepper make up the marinade, and a nice dose of salt and pepper is added before the meat hits the grill. To revisit this article, select My Account, then View saved stories. Season with freshly ground black pepper and kosher salt. Eight minutes later, you have a juicy piece of meat that tastes like it was grilled on a piece of equipment that doesn't have Mystery Char clinging to the grates and a few fewer parts than it was born with. Grill over medium-high heat for about four minutes per side until the steak is medium-rare. I used to have an irrational fear of grilling steak and messing it up—and then I met the no-fail skirt steak recipe of my dreams. After cooking—and nailing—this skirt steak recipe a few times, I started to wonder why people bothered with those other cuts of steak at all. Let rest for 5 minutes before slicing. Add the skirt steak and toss in the marinade until all the pieces are coated evenly. Once the steak is cooked, it is very important to slice it thinly against the grain; since it is a tough cut of meat, cutting it this way will ensure that each bite is tender and juicy. The one important thing to remember is that it has a little bit more chew than those pricier options, so you will need to make sure that you slice it relatively thinly against the grain before you serve it. It's versatile, delicious, and all the more so for how dead-simple it really is. In my experience of grilling it over the past four years, it's never stuck to the grates...even when maybe I haven't oiled them as much as I should have. To revisit this article, visit My Profile, then View saved stories. By using The Spruce Eats, you accept our, 7 Best Steak Recipes for a Delicious Dinner, The Secret to a Juicy Steak Is Letting It Rest. So, if you find yourself with a grill that's a little more engine-that-could rather than Shinkansen, it's a good cut to choose. Photo by Alex Lau, food styling by Rebecca Jurkevich. I'm talking about this salt-and-pepper steak recipe, and in the preceding clause of this sentence I've already mentioned the entire ingredient list.