Grilled Skirt Steak
I never had used this part of beef before on grill because it is often labelled here in New Zealand as a stewing or casserole meat, meaning it’s a tough cut of beef but after I saw this online where bloggers constantly post recipes about how tender and tasty they are I was intrigued and attempted to make one at home. On the day I totally got convinced I decided to go to the supermarket to look for this meat, it was not that hard to find it as it is most supermarkets here and the good part it’s a very cheap cut and the most expensive I saw was NZ$15.00 a kilogram, that’s have the price compared to its expensive counterparts. The price and the looks of it made me hesitant whether this will turn out as I expected, tender, juicy and tasty, just the grain of the meat intimidates me reminding me it’s like a thin section of silverside. That hesitation ended after I successfully made it and I can’t agree more with the blog posts I had seen, this was the best steak I had, it was tender, juicy and absorbs a lot of flavour and in my honest opinion overall it’s better than rib eye, top strip or tenderloin. This is freakin awesome!
But you don’t cook it just like that, there are lots of methods to achieve that tender juicy meat and thanks to this websites (Tasty Kitchen, Noshon, and Fine Cooking) as they served as my guide on how I prepared my perfectly cooked skirt steak.
There are the important tips I got from them:
- Always marinate it with acid, citrus or vinegar for several hours as this breaks down the tough fibres, salt also acts as a natural tenderizer.
- Before you grill, make sure the meat is completely dry. If you need a towel to dry it out do so. Also make sure the meat is in room temperature not directly coming from the refrigerator.
- Grill the meat on a really high heat source, make sure your grill is very hot before placing that meat on top, grilling time will be only 2-3 minutes on each side and it will be medium rare anything longer will yield a very tough meat.
- Let it rest for 15 minutes before cutting so the juices are not wasted and redistributed back to the meat.
- Slice them thinly against the grain.
One once you keep those in mind, your grilled skirt steak will be always perfectly cooked!
- 1 kg skirt steak
- ⅓ cup soy sauce
- ¼ cup lime juice
- 3 tbsp honey
- ½ cup olive oil
- 1 tsp ground cumin
- ½ tsp cayenne pepper
- 3 pcs shallots
- 3 cloves garlic
- In a blender combine oil, soy sauce, shallots, garlic, lime juice, cayenne, cumin, and honey then process until it becomes a smooth liquid. Place in a zip lock bag together with your skirt steak, let it marinate in room temperature for 2 hours.
- Prepare a very hot grill pan, make sure it smokes even before using them.
- Remove the skirt steak from the zip log bag, drain and pat it dry with heavy paper towels. It should be totally dry before you drop it on that hot grill.
- Now place your steak on the grill then still on high heat cook steaks for 1-3 minutes on each side. 1 to 1½ minutes would be rare and this will be the most tender preparation, 1½ -3 minutes will be medium rare, still tender but good for those who don’t want to see blood in their meat.
- Once cooked to your likeness place meat in aluminium foil, wrap them to keep the heat and let it rest for 15 minutes.
- Remove from foil reserving he juices then thinly slice it across the grain, place in a serving platter then pour reserved juice on top then serve.