Grilled Skirt Steak
Marinating the skirt steak is one of the easiest ways to transform the drab meat into a tasty grilled masterpiece. While a store-bought marinade is convenient, most are loaded with sugar, sodium, and other unnecessary ingredients. The following ingredients are great alternatives for those pressed for time, but are rich in flavor. For example, garlic, balsamic vinegar, and chili sauce can turn a boring piece of meat into something spectacular in less than 30 minutes.
Lemon juice and olive oil add flavor and moisture to the steak. For a subtle umami taste, try Worcestershire sauce. A little bit of fresh garlic is always welcome, but jarred will do. Italian seasoning is another great choice, as it contains a blend of spices and herbs. Pepper, salt, and red pepper are also optional, but can add a nice kick to the steak. While marinating, try to keep the marinade short. The skirt steak will absorb the flavors much faster than other cuts of meat, so keep it simple.
This marinade works well with skirt steak, although marinating it overnight is overkill for this thin cut of beef. A half to one-hour marinade is the right amount, as it gives the steak a rich flavor. Honey helps caramelize the outside of the steak, and lime juice enhances the flavor. Grilling skirt steak over high heat is best for medium rare or medium-rare. It takes approximately six to seven hours to cook the skirt steak.
Once the marinade has soaked the skirt steak in the marinade, prepare the grill. Before grilling, make sure to get the best grill marks on the bottom side. Grill the skirt steak until it reaches an internal temperature of 130 degrees Fahrenheit. The steak will rise to medium-rare when rested. Avoid overcooking the skirt steak as it will get tough. You can also choose to grill the steak to medium-rare or medium, depending on your preference.
To make a marinade for grilled skirt steak, combine olive oil, soy sauce, garlic, red wine vinegar, and ground black pepper. Marinate the skirt steak for at least thirty minutes before grilling. After grilling, leave it to rest for at least 10 minutes to lock in the juices. If you have left-over marinade, you can store it in the refrigerator for up to five days or freeze it for up to five months. Once cooked, discard the marinade.
The ideal cooking time for skirt steak depends on its thickness and the desired doneness. For this reason, it is recommended to remove the steak from the refrigerator at least 45 minutes before cooking. It is seasoned on both sides and placed on a plate. A meat thermometer should be used to measure the internal temperature. The steak should be removed from the oven when it reaches 130 degrees Fahrenheit or its desired doneness. It is best to cook it in two batches if possible.
When cooking skirt steak, you should remember to cut it against the grain. Otherwise, you will end up with tough meat. When slicing it, you should look for short, even pockets and a honeycomb-like texture. Ensure that you don’t leave any long fibers on the meat as this will indicate that you’re chopping it incorrectly. To make sure you’ve cooked the skirt steak correctly, read the following tips.
Preheat the oven to 450 degrees. Season the skirt steak liberally. Place it on the middle rack. Cook for 5 to 6 minutes. Flip it over after about four minutes to form a crisp crust. When the skirt steak reaches desired temperature, insert a digital meat thermometer into the thickest part. A steak should be cooked to a medium-rare internal temperature when it reaches this temperature. But don’t forget to check the temperature before serving!
Before cooking, marinade the skirt steak. While 24 hours is a good time, it’s too much for such a thin cut of beef. Using a good marinade will improve the flavor of the meat. Honey is also useful to caramelize the steak’s exterior. Once cooked, the skirt steak is ready to serve. The steak can be served warm or cold. To make it more delicious, try seasoning the skirt steak with salt, pepper, or butter.
The ideal cooking time for skirt steak is one to three minutes longer than for flank steak. A skirt steak cooked on the grill will reach 135 degrees Fahrenheit when rested. This is because the meat is not covered during the resting process, so the temperature will rise. Then, the skirt steak should rest for 5 minutes before serving. This resting time helps retain the juices of the meat. Then, remove the steak from the grill and slice it into thin slices. If serving immediately, it is advisable to cover the steak with aluminum foil for at least 5 minutes.
For the ultimate flavor and tenderness, grill skirt steak to medium-rare doneness. This thin cut of beef cooks quickly, so it’s important to blast the steak with plenty of heat. A two-zone fire is ideal, as this maximizes heat under the meat. Also, remember to allow at least 10 minutes of resting time after grilling. Then, slice the steak against the grain to achieve the best texture.
To grill skirt steak, use neutral high-heat cooking oil. Trim the skirt steak to your desired size and season. Use a sharp knife or have a butcher do it for you. Pat the skirt steak dry with paper towels to allow the seasoning to contact the meat and help it brown more evenly. Next, add the marinade and allow it to sit for 15 minutes. You can marinate it for as long as 12 hours.
Grilled skirt steak is a delicious and versatile cut of meat. The buttery texture of this meat makes it ideal for marinating and grilling. Grilled skirt steak will become meltingly tender when grilled to perfection. It’s also a cost-effective alternative to hanger and flank steak. To add a little flare to your dish, garnish it with fresh chopped chives. Make your dinner special with this delicious steak.
For the best results, marinate the skirt steak for at least 30 minutes before grilling. Then, add additional sauce to compliment the steak. If you choose to marinate the skirt steak, use a mixture of garlic and herb chimichurri sauce. Add chopped fresh herbs, red wine vinegar, and soy sauce for a spicy touch. This is an easy recipe for grilled skirt steak. You’ll be amazed at the results!
The first step in grilling skirt steak is to make sure the grill is very hot. The skirt steak should be seared evenly without overcooking it. A medium-rare to medium-well steak should be grilled for approximately three to four minutes per side. Once it’s done, place it on a plate covered with foil and rest for 10 minutes before serving. Then, cut it thinly across the grain.
There are several ways to prepare grilled skirt steak. The steak is usually marinated for 30 to 45 minutes before grilling, but marinating for 24 hours is overkill for a thin cut of beef. The marinade adds flavor and honey caramelizes the outside of the steak while it cooks, which is a desirable feature of this type of steak. Grilling a skirt steak is a great way to impress guests with a flavorful and tender cut of beef. Regardless of whether you prefer a rare or medium rare steak, you will want to cook it over HIGH heat to avoid it from drying out too much.
A skirt steak can come as a single long strip or as two or three smaller pieces. Choosing one cut will make slicing it easier and more convenient. The steak should be wiped dry thoroughly after preparing it. This will allow the juices to redistribute throughout the steak. Also, cut the steak against the grain. This is important because the skirt steak has long fibers and should be cut against the grain to keep it tender.
Before cooking the skirt steak, you should decide whether to buy the inside or the outside portion. The outside skirt has less fat and is more tender than the inside skirt. Typically, you’ll find the inside skirt cut in stores. The outside skirt is thinner and contains more fat and membrane. Many restaurants serve the latter cut, but you should know that both are equally delicious and make the preparation process much easier. The key to successful grilling of skirt steak is to know when to grill it.
The steak is not meant to be cooked beyond medium-rare. It can be cooked in two batches, depending on the thickness. When cooked properly, a skirt steak should reach a temperature of 130°F, which is about medium. It is best to serve it at this level for best flavor and texture. The steak should also be served hot or warm. If you prefer, you can even serve the steak at room temperature.