Skirt steak is a perfect cut of beef for summer grilling.
This beefy cut is very flavorful lending itself well to a marinade. and when grilled on a high direct heat takes incredibly little time.
In fact, by the time both sides are seared well it is usually done to a recommended medium rare. It may take as little as 2 to 3 minutes per side, especially if your steak is fairly thin.
While it is very flavorful it is not the most tender cut of meat, so overcooking will cause it to be tough.
When serving you want to be sure to cut fairly thin slices against the obvious grain running through it.
While marinating meat will add flavor, it will not make a tough cut more tender, which is why it is important not to overcook it and to slice against the grain. Here are a few more tips…
Salt skirt steak at least 15 minutes before cooking, and if you want to add additional flavor, marinate for a minimum of 30 minutes, but preferably overnight.
Skirt steak’s coarse texture will absorb flavors like a sponge.
Before cooking, pat dry with a paper towel to remove excess, and brush lightly with olive or canola oil if you like.
The combinations of simple marinades are numerous, but here are several you might want to try…
1. To make Carne Asada, marinate skirt steak with garlic cloves, jalapeño, cilantro, and fresh squeezed lime and orange juice.
2. Try balsamic vinegar, brown sugar, garlic cloves, and Worcestershire sauce.
3. Soy sauce is great on its own or paired with brown sugar or chili paste.
4. Mirin rice wine, soy sauce, grated fresh ginger, and grated fresh garlic.
Always let it rest covered for about 10 minutes before serving.
