Skirt steak, a flavorful and versatile cut of beef, can be a standout dish when cooked correctly. Here’s a step-by-step guide on how to prepare and cook skirt steak to perfection.
Choosing the Right Cut
Skirt steak comes in two main cuts: the outside skirt steak and the inside skirt steak. The outside skirt steak is generally preferred for its more tender and richer flavor profile[1][4].
Preparing the Skirt Steak
Tenderizing
Skirt steak contains extensive connective tissue, which can make it tough if not tenderized properly. You can tenderize the steak by wrapping it in plastic wrap and gently pounding it with a meat mallet. This helps break up the tissues without flattening the steak[1][4].
Marinating
Marinating is a crucial step in enhancing the flavor and tenderness of skirt steak. Here’s a basic marinade recipe:
Combine ingredients such as extra virgin olive oil, crushed garlic, soy sauce, lime juice, honey (or brown sugar), Italian seasonings, black pepper, and kosher salt in a bowl.
Whisk the ingredients together until well combined.
Place the skirt steak in the marinade, ensuring it is fully coated. Refrigerate for at least 10 minutes or up to 4 hours. Before cooking, let the steak come to room temperature for about 30 minutes[1][4][5].
Cooking Methods
Grilling
Grilling is an excellent way to cook skirt steak, as it allows for a nice char and smoky flavor.
Preheat your grill to high heat, around 550 degrees Fahrenheit.
Grill the steak for 2-5 minutes per side, depending on the thickness and desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F[2][4].
Pan-Sealing
Cooking in a skillet is another effective method for achieving a perfect sear.
Heat a heavy non-stick skillet or cast iron skillet over high heat until it is sizzling hot.
Add 1-2 tablespoons of vegetable oil or butter to the skillet.
Place the skirt steak in the skillet and sear for 2-3 minutes per side for medium-rare, or until it reaches an internal temperature of 130°F[1][2].
Broiling
Broiling is another option for cooking skirt steak.
Place the steak on the rack of a broiler pan, positioning it 3-4 inches from the heat.
Broil for 5-7 minutes, turning about 1 minute before the halfway point. Aim for an internal temperature of 130°F for medium-rare[2].
Smoking and Sous Vide
For more advanced cooking methods, you can use a smoker or sous vide machine.
For smoking, place the marinated steak in the smoker until it reaches about 10°F below the desired internal doneness temperature. Then, sear it in a hot skillet for 2 minutes per side[2].
For sous vide, cook the steak in a water bath at the desired temperature for 2-4 hours. Then, sear it in a hot skillet for 2 minutes per side[2].
Resting and Serving
After cooking, it is essential to let the skirt steak rest to allow the juices to redistribute.
Remove the steak from the heat and let it rest for 5-10 minutes, covering it lightly with foil.
Slice the steak against the grain to ensure tenderness.
Serve warm, with a squeeze of lime juice and a sprinkle of coarse salt if desired[1][2][4].
Most Important Facts About Cooking Skirt Steak
Choose the Right Cut: Prefer the outside skirt steak for better flavor and tenderness.
Tenderize: Use a meat mallet or a marinade to break up the connective tissues.
Marinate: Use a marinade with ingredients like soy sauce, lime juice, garlic, and honey to enhance flavor and tenderness.
High Heat Cooking: Cook the steak over high heat using methods like grilling, pan-sealing, or broiling.
Correct Doneness: Aim for an internal temperature of 130-135°F for medium-rare.
Resting: Let the steak rest for 5-10 minutes before slicing to ensure juiciness.
Slice Against the Grain: Slice the steak against the grain to achieve maximum tenderness.
Serve Immediately: Serve the steak warm, with optional additions like lime juice and coarse salt.
By following these steps and tips, you can ensure that your skirt steak is cooked to perfection every time.
