Tender Grilled Skirt Steak Recipe

Sink your teeth into a culinary delight with this mouthwatering recipe for Charred and Juicy Skirt Steak. Elevate an ordinary meal into a gourmet experience with this tender and flavorful marinated skirt steak. Infused with a rich blend of olive oil, red wine vinegar, soy sauce, and aromatic herbs, this recipe is sure to tantalize your taste buds.

Transforming an affordable cut into a show-stopping dish has never been easier. The secret lies in the bold flavors of the marinade that not only tenderize the meat but also impart a depth of taste that will leave you craving for more. Whether you’re planning a quick weeknight dinner or a leisurely weekend gathering, this recipe promises steakhouse-quality results at a fraction of the cost.

Impress your guests with minimal effort and maximum flavor by mastering the art of cooking the perfect skirt steak. With its versatility and ability to pair with a variety of side dishes, this Charred and Juicy Skirt Steak recipe is a must-have in your culinary repertoire. So, fire up the grill or heat up the skillet and get ready to savor every charred and juicy bite of this delectable dish.

Quick Benefits

• Transforms an affordable cut into a restaurant-worthy centerpiece with minimal effort
• Quick prep with big flavor payoff
• Works perfectly for weeknight dinners or weekend gatherings
• Budget friendly—transforms an inexpensive cut into something spectacular

Why You’ll Love This Tender Grilled Skirt Steak Recipe Recipe

• Affordable Luxury:
• Quick and Flavorful:
• Versatile and Adaptable:
• Impressive Results:
• Savory and Balanced:

Ingredients for Tender Grilled Skirt Steak Recipe

Main Ingredients

• 1 whole skirt steak, 1.5-2 pounds
• ½ teaspoon kosher salt

Marinade

• ¼ cup red wine vinegar or sherry vinegar
• 4 cloves garlic, finely minced
• 1 tablespoon Dijon mustard
• 3 tablespoons soy sauce
• 1 teaspoon ground pepper
• 1 tablespoon fresh thyme leaves
• 1 tablespoon minced fresh rosemary
• ⅓ cup olive oil or avocado oil
• 1 tablespoon Worcestershire sauce

Pro Tips for Tender Grilled Skirt Steak Recipe

For the best results, marinate your skirt steak for at least 2 hours but no longer than 6 hours to avoid over-tenderizing the meat. The marinade not only adds flavor but also tenderizes the steak, making it juicy and flavorful. Remember to slice the steak against the grain to ensure tenderness in each bite by shortening the muscle fibers.

When cooking skirt steak, let it come to room temperature before cooking to ensure even doneness. Whether grilling or using a stovetop method, aim for medium-rare doneness for optimal juiciness. Always allow the steak to rest for 10 minutes before slicing to retain its juices. You can also repurpose the leftover marinade into a quick sauce by boiling it for 2 minutes and reducing it to a slightly thickened consistency for added flavor. These pro tips will help you achieve a restaurant-quality charred and juicy skirt steak every time.

How to Make Tender Grilled Skirt Steak Recipe

Step 1: Step 01

Lay out the steak, dry it, and place the fattiest side facing up on a cutting board. Trim off excess fat, silverskin, and membrane using a sharp paring knife. Flip the steak and repeat the trimming process. Cut the steak into 3-4 evenly sized pieces.

Step 2: Step 02

Evenly sprinkle kosher salt over the steak pieces and transfer them to a gallon-sized resealable bag.

Step 3: Step 03

Combine olive oil, red wine vinegar, soy sauce, Worcestershire sauce, Dijon mustard, garlic, fresh thyme, and fresh rosemary in a small bowl. Whisk until well combined.

Step 4: Step 04

Add marinade to steaks in a resealable bag, seal tightly, remove air, massage to coat evenly. Refrigerate flat for 2-6 hours, flipping occasionally.

Step 5: Step 05

Remove steaks from marinade using tongs 30 minutes before cooking. Let excess liquid drip off, then place steaks on a plate or cutting board to come to room temperature.

Step 6: Step 06

Preheat a grill to high heat or a grill pan/cast iron skillet to medium-high heat.

Step 7: Step 07

Prior to grilling, dry off the steaks and season with ground pepper.

Step 8: Step 08

Arrange steaks on a grill or skillet, ensuring space between each piece. Grill on high heat until a deep char forms, about 3-4 minutes. Flip steaks and continue cooking until internal temperature reaches 125-130°F, for 2-4 minutes.

Step 9: Step 09

Place the steaks on a cutting board and let them rest for 10 minutes to allow the juices to redistribute. Slice the steaks against the grain into half-inch thick pieces and serve promptly.

Storage Tips

Once the charred and juicy skirt steak is cooked and ready to be stored, it’s crucial to handle it properly to maintain its flavor and texture. To store the finished dish, allow the steak to cool to room temperature, then transfer it to an airtight container or wrap it tightly in aluminum foil. Refrigerate the skirt steak promptly within 2 hours of cooking to keep it safe for consumption. The cooked skirt steak can be stored in the refrigerator for up to 3-4 days. If you plan to consume it later, consider slicing the steak before refrigerating to help with portioning and reheating.

When reheating the stored skirt steak, it’s best to do so gently to prevent overcooking and maintain its juiciness. You can reheat the steak in a preheated oven at a low temperature or quickly warm it in a skillet over medium heat. To keep the steak from drying out, consider adding a splash of beef broth or a drizzle of the leftover marinade while reheating. Enjoy the leftover charred and juicy skirt steak in sandwiches, salads, tacos, or as a flavorful protein addition to various dishes.

Ingredient Substitutions

For ingredient substitutions in this recipe, you can replace the red wine vinegar with sherry vinegar for a slightly different but equally delicious acidic component in the marinade. Similarly, if you prefer a milder flavor, you can swap the Dijon mustard with whole grain mustard or even a touch of honey mustard for a subtle sweetness. These substitutions will slightly alter the flavor profile but will still result in a tasty and juicy skirt steak.

If you need to make this recipe gluten-free, you can substitute the soy sauce with tamari or coconut aminos. These alternatives will provide the same umami depth without the gluten content. Additionally, for a different herbaceous note, you can swap the fresh thyme and rosemary with dried herbs like Italian seasoning or Herbs de Provence in adjusted quantities. These substitutions will still infuse the steak with aromatic flavors, enhancing its overall taste.

Serving Suggestions

For a stunning presentation, serve the charred and juicy skirt steak sliced thinly against the grain on a large platter. Garnish with a sprinkle of fresh herbs like parsley or chives for a pop of color. Pair this flavorful dish with roasted garlic mashed potatoes and a side of blistered cherry tomatoes for a complete and satisfying meal that will impress your guests.

For a more casual serving suggestion, create a build-your-own taco station with the marinated skirt steak as the star ingredient. Set out warm corn tortillas, bowls of tangy salsa, creamy avocado slices, pickled onions, and a zesty lime crema. Let everyone assemble their own delicious skirt steak tacos with their favorite toppings, creating a fun and interactive dining experience for gatherings and parties.

FAQs for Tender Grilled Skirt Steak Recipe

Can I marinate the skirt steak for longer than 6 hours?

Avoid marinating the skirt steak for longer than 6 hours as excessive acid exposure can actually toughen the meat by breaking down proteins too much. Stick to the recommended marinating time for the best results.

Can I cook the skirt steak indoors if I don’t have access to a grill?

Yes! You can use a grill pan or a cast-iron skillet over medium-high heat to achieve similar caramelization and charred flavors. Make sure the pan is hot before adding the steak to get a nice sear.

How do I know when the skirt steak is cooked to my desired doneness?

Use an instant-read thermometer to check the internal temperature. For medium-rare, aim for 125-130°F. Allow the steak to rest for 10 minutes before slicing to let the juices redistribute for a juicy result.

Why is it important to slice skirt steak against the grain?

Cutting against the grain shortens the muscle fibers, resulting in more tender and easier-to-chew slices of skirt steak. Look for the direction of the muscle fibers and cut perpendicular to them for the best results.

Conclusion

In conclusion, mastering the art of preparing a Charred and Juicy Skirt Steak is not only achievable but also immensely rewarding. The blend of flavors from the marinade elevates this humble cut of meat into a succulent and mouthwatering dish that is sure to impress your family and guests alike. Whether grilled outdoors or seared indoors, the result is always a beautifully charred crust with a juicy and tender center.

Don’t be intimidated by the simplicity of this recipe; it’s designed to bring out the best in the skirt steak with minimal effort. The marinade’s magic lies in its ability to tenderize and infuse the meat with depth of flavor, making every bite a delightful experience. So, next time you’re looking for a quick yet impressive meal, remember the key to success lies in preparing a Charred and Juicy Skirt Steak that will leave everyone at the table satisfied and asking for seconds.