Skirt steak is hands down one of my favorite cuts of beef, especially when you’re aiming for that perfect balance of tenderness and flavor. This cut is known for its rich, beefy taste and incredible juiciness, making it an absolute delight when prepared right. The key to maximizing the potential of a tender skirt steak lies in the cooking process—get it right, and you’re rewarded with a steak that’s both tender and packed with flavor. Whether you’re grilling it to perfection or giving it a quick sear, tender skirt steak never disappoints. It’s the ideal choice for anyone looking to serve up a meal that’s as tender as it is delicious.
See Also: Crispy Cast Iron Salmon with Rosemary, Sage, and Scallion
Pro Tips for Perfect Tender Skirt Steak
1. Marinate Longer for More Flavor:
- While 2 hours is the minimum, marinating your skirt steak overnight allows the flavors to penetrate deeply, resulting in an even more tender and flavorful steak.
2. Bring Steak to Room Temperature:
- Before cooking, let your steak sit at room temperature for about 30 minutes. This ensures even cooking and helps achieve that perfect sear.
3. Use High Heat for a Perfect Sear:
- Skirt steak cooks quickly, so use high heat on your grill or grill pan to develop a beautiful crust while keeping the inside tender and juicy.
4. Slice Against the Grain:
- Always slice skirt steak against the grain. This shortens the muscle fibers, making each bite more tender and easier to chew.
5. Don’t Skip the Resting Time:
- After cooking, let your steak rest for about 5 minutes before slicing. This helps the juices redistribute, keeping the steak juicy and flavorful.
6. Experiment with Add-Ons:
- For a different flavor twist, try adding a splash of balsamic vinegar or a sprinkle of fresh herbs like cilantro or parsley to the marinade.
These tips will help you make the most of your skirt steak, ensuring every bite is as tender and delicious as possible!
Juicy and Tender Skirt Steak Recipe
Equipment
- Measuring cups and spoons
- mixing bowl
- Whisk or fork (for mixing the marinade)
- Garlic press (optional, for mincing garlic)
- Large resealable plastic bag or shallow dish (for marinating the steak)
- Tongs (for handling the steak)
- Grill or grill pan (for cooking the steak)
- Meat thermometer (optional, to check the steak’s doneness)
- cutting board
- Sharp knife (for slicing the steak after cooking)
Ingredients
- 1/2 cup olive oil
- 1/2 cup soy sauce
- 4 tablespoons lime juice about 2 limes
- 4 tablespoons Worcestershire sauce
- 2 tablespoons honey or brown sugar
- 8 cloves garlic minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes optional, for a bit of heat
Instructions
Combine all ingredients:
- In a mixing bowl, whisk together the olive oil, soy sauce, lime juice, Worcestershire sauce, honey (or brown sugar), minced garlic, cumin, smoked paprika, black pepper, and red pepper flakes.
Marinate the steak:
- Place the 2-pound skirt steak in a large resealable bag or a shallow dish. Pour the marinade over the steak, ensuring it’s evenly coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight for the best flavor.
Cook the steak:
- Preheat your grill or grill pan over high heat. Remove the steak from the marinade, allowing any excess to drip off. Grill the steak for 3-5 minutes per side, depending on the desired level of doneness. Use a meat thermometer if needed (130°F for medium-rare, 140°F for medium).
Rest and serve:
- Let the steak rest for 5 minutes before slicing it against the grain into thin strips. Serve with your favorite sides.
Notes
Marinating Time:
- 2 hours to overnight (the longer, the better for flavor infusion)
Cook Time:
- 6-10 minutes (depending on the preferred doneness and thickness of the steak)
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