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Skirt Steak – One of My All-Time Favorite Cuts of Meat
Hello there friends, today I am going to show you how to make the best skirt steak you’ve ever made! I use a grill pan but you can certainly do it on a Grill or a Barbeque. Make sure to let your Skirt Steak marinate for a while so it can soak up all those wonderful flavors!
This is one of my all-time favorite cuts of meat. It’s incredibly flavorful and, when cooked properly, extremely tender. One of the keys to skirt steak perfection is to cook it quickly over high heat. This allows the outside of the steak to get nice and caramelized while keeping the inside juicy and pink. Another important tip is to let the skirt steak rest for at least 5 minutes before slicing into it. This allows the juices to redistribute throughout the steak, making it even more delicious. Trust me, following these simple tips, will result in the best skirt steak you’ve ever made
What is the difference between Skirt Steak and Flank Steak?
Skirt steak is a long, flat cut of beef that comes from the belly area known as the plate, just behind the brisket. It’s well-marbled and full of flavor, making it a favorite for grilling. Skirt steak is a delicious and popular cut of meat, but it’s also important to know how to cook it properly in order to enjoy its full potential.
Flank steak is another popular grillable beef cut that comes from the primal flank area located behind the plate where the skirt steak is located. Flank steak is long and flat, with a robust flavor. However, flank steak has less marbling than skirt steak, which means it can be less tender. For this reason, flank steak benefits from being cooked slowly over low heat.
What side dishes pair well with Skirt Steak?
For a classic steakhouse meal, serve with roasted potatoes and buttery Asparagus Tips. For a lighter summertime meal, pair skirt steak with a fresh green salad with Vinaigrette Dressing and fresh Green Beans. And for a heartier winter meal, try serving with Garlic Mashed Potatoes or even a creamy Macaroni and Cheese. No matter what time of year it is, there’s always a perfect side dish to accompany your delicious steak. So don’t be afraid to be adventurous as well. Creamy Garlic Shrimp or Shrimp Sambuca would be unexpected but exciting side options as well.
What wines pair well with Skirt Steak?
This delicious steak is a flavorful, versatile cut of meat that pairs well with a variety of wines. For a classic steakhouse experience, try pairing it with a cabernet sauvignon or merlot. If you’re looking for something a bit lighter, try a Pinot Noir or Sangiovese. If you’re looking for something a little different, try an earthy pinot noir or a rich malbec. For something truly unique, pair skirt steak with a sparkling wine or rose.
How do you slice Skirt Steak?
When slicing skirt steak, it’s important to pay attention to the grain of the meat. Cutting with the grain will result in tougher, less tender slices of steak, so be sure to cut in thin stripes sliced against the grain for the best results. When slicing, it’s important to remember that the grain runs along the length of the steak, so you’ll need to adjust your slicing accordingly.
What are some ways Skirt Steak is used?
Skirt steak is a cut of beef that is typically used for grilling or stir-frying. It is a popular steak in Mexican, Chinese, and Brazilian restaurants. It is often used in dishes such as fajitas or carne asada, where it is thinly sliced and served with grilled vegetables and tortillas. It is also used in tacos al carbon or in burritos. This versitile steak is often used and delicious in stir-fries or cubed for kebabs.
When shopping for skirt steak, look for a piece that is bright red in color and has a small amount of fat marbling. It is best cooked quickly over high heat so that it remains juicy and flavorful.
Delicious Skirt Steak
You can find the items below used in making this dish at our online store!
Ingredients
I ½ to 2 pounds Skirt Steak
For the Marinade:
- 5 whole Garlic Cloves
- 3 to 4 Thyme Sprigs
- 3 to 4 Rosemary Sprigs
- ¼ cup Sherry Vinegar
- ½ cup Garlic, Tuscan Herbs or Extra Virgin Olive Oil
- ¼ cup Soy Sauce
- ¼ cup Worcester sauce
- Black Pepper and Salt to taste
For the Chimichurri Sauce:
- 1 tablespoon Garlic chopped
- 1 tablespoon Parsley chopped
- 1 tablespoon Cilantro chopped
- 1 tablespoon Oregano chopped
- ½ cup Garlic, Tuscan Herbs or Extra Virgin Olive Oil
- ¼ of a Scotch Bonner Pepper cut into very, very small dice
- Salt & Pepper to Taste
Instructions
For the Marinade:
- In a lasagna pan big enough to host the steak side by side. Smash the garlic cloves with a chef’s knife, tear the leaves of the fresh herbs, add the remaining ingredients and marinate the meat for about 3 hours.
For the Chimichurri Sauce:
- Mix allthe ingredients and if you have the time let it rest for a couple hours.
- Preheat you grill or grill pan, when hot cook the steaks to your liking. Give it a few minutes to rest and serve with the Chimichurri sauce.
Video
Please share this recipe with friends and family! Thank you!
