Skirt steak, it’s a delicious meat. You’ve most likely experienced this if you have ever eaten a classy fajita somewhere. As you can see from my fancy picture below, it comes from the plate of the cow. The fine folks over at Friends and Farms turned me on to this great meat.
Skirt steak is really ideal and I have used it in the past for dishes, but I’ve never gone in depth about it. The real trick to this cut of meat is cooking it fast and marinating it. You don’t want to overcook this meat. It can become tough rather fast and the flavor will be lost. I recommend a medium rare for this. Another important trick to this is cutting this against the grain in thin cuts. This will maintain tenderness. Be mindful not to over season this meat. It has enough flavor on its own. All you need is some salt & pepper.
The nice thing about skirt steak is, when you cook it to medium rare and you have leftovers, I highly recommend re-heating in a pan with some butter. It reheats fabulously and will stay tender. You can make yourself a high end steak sandwich this way.
Recipe
1 Skirt Steak (Cut into thirds)
2 Tbsp. Olive Oil
1 Tbsp. Salt
1 Tbsp. Pepper
1 Onion, sliced
Cut the meat into thirds. Marinate the meat with the olive oil, salt, and pepper for 2 hours.
Slice your onion so you have nice long pieces. This can be accomplished by first cutting the onion in half (after you’ve peeled it) and then slicing it parallel to the grain of the onion one time through.
Set your onions onto a baking sheet and toss them in a little bit of oil.
Get your grill nice and hot, it’s critical for your grill to be at the right temperature to cook this steak.
Put your baking sheet with the onions onto the grill. You should see them starting to sizzle almost immediately. Once they start sizzling move them onto your top rack and allow them to cook a little longer there. You want to cook them just enough to get the sharp bite of the onion flavor out of the onions. You want to maintain the crispness of the onions and the underlying savory flavor.
Set your steak onto the grill, cook each side for about 3-5 minutes depending on how rare you like it. Take it off the grill and let it sit for about 5-10 minutes, this will allow all the juices to be retained inside the meat. If you cut your meat immediately after you take it off the grill, you will lose a lot of the juice from the meat.
Now cut your meat against the grain in nice slices and plate.
You don’t really need any sort of sauce for this but if you want one, I always like A1 or a nice creamy horseradish sauce.
Enjoy!
- 1 Skirt Steak (Cut into thirds)
- 2 Tbsp. Olive Oil
- 1 Tbsp. Salt
- 1 Tbsp. Pepper
- 1 Onion, sliced
- Cut the meat into thirds. Marinate the meat with the olive oil, salt, and pepper for 2 hours.
- Slice your onion so you have nice long pieces. This can be accomplished by first cutting the onion in half (after you’ve peeled it) and then slicing it parallel to the grain of the onion one time through.
- Set your onions onto a baking sheet and toss them in a little bit of oil.
- Get your grill nice and hot, it’s critical for your grill to be at the right temperature to cook this steak.
- Put your baking sheet with the onions onto the grill. You should see them starting to sizzle almost immediately. Once they start sizzling move them onto your top rack and allow them to cook a little longer there. You want to cook them just enough to get the sharp bite of the onion flavor out of the onions. You want to maintain the crispness of the onions and the underlying savory flavor.
- Set your steak onto the grill, cook each side for about 3-5 minutes depending on how rare you like it. Take it off the grill and let it sit for about 5-10 minutes, this will allow all the juices to be retained inside the meat. If you cut your meat immediately after you take it off the grill, you will lose a lot of the juice from the meat.
- Now cut your meat against the grain in nice slices and plate.
- You don’t really need any sort of sauce for this but if you want one, I always like A1 or a nice creamy horseradish sauce.
- Enjoy!
