Remember when skirt steak used to be cheap? Those were the good old days.
But with the rise of Mexican and Latin American cuisines that favor skirt steak over other cuts of beef, skirt steak is not really an “economical cut” anymore.
So, when cooking this cut, better make the most of your money, and make sure you cook it perfectly!
Inside Skirt Steak VS Outside Skirt Steak
Though most grocery stores and recipes label skirt steak as just “skirt steak,” there are actually two types of skirt steak: the inside skirt and the outside skirt.
These steaks may look similar at first glance, but the inside skirt is usually narrower and more irregularly shaped, while the outside skirt is thicker and wider.
Moreover, between the two, the outside skirt is more tender and flavorful than the inside skirt.
Of course, it won’t be a melt-in-your-mouth type of tender, but it still has a better texture than the inside skirt steak!
That said, if given the chance, I always choose outside skirt steak.
Don’t have this option? No worries!
With the recipe below, you’ll get perfectly grilled skirt steak that’s tender and flavorful, whether you use inside or outside skirt steak.
🍴Tips to Keep in Mind When Cooking Skirt Steak
Keep these tips in mind when cooking skirt steak to have perfectly cooked steak each time.
Marinating is the Key: Skirt steak’s forte isn’t tenderness but flavor. So, marinate with the goal of adding flavor to the meat and not to tenderize it.
Fast, High-Heat Cooking: Skirt steaks are thin, so you want them to have a good sear in a short time. Overcooking skirt steak will make it tougher than usually preferred, so aim for a medium rare (130°F internal temperature) to medium (140°F internal temperature).
Slice Against the Grain: Skirt steaks are very fibrous in texture. To make each bite more tender, cut against the grain.
🍽️ What to Serve With Grilled Skirt Steak
Since it’s very easy to grill skirt steak, I also often pair this dish with simple sides like grilled corn on the cob, mashed potatoes, fries, or vegetable salad!
Pretty much anything pairs well with a perfectly cooked grilled skirt steak, so just consider your preferences and complete your meal with your preferred sides!
Easy-to-Follow Grilled Skirt Steak Recipe
This grilled skirt steak recipe is so easy that you’re guaranteed to nail it even if this is your first time cooking steak!
Ingredients
For the Steak:
- 2 pounds of skirt steak (trimmed)
- Kosher salt and black pepper
For the Marinade:
- 1/3 cup of olive oil
- 1/4 cup of soy sauce
- 1 tablespoon of red wine vinegar
- 3 cloves of garlic (minced)
- 1 teaspoon of crushed red pepper (adjust to taste)
- 1/4 cup of fresh parsley (finely chopped)
- Lemon zest
- Fresh juice of half a lemon
Instructions
- Pat the skirt steak dry and season both sides generously with salt and pepper. In a medium bowl, combine all the marinade ingredients, including olive oil, soy sauce, red wine vinegar, minced garlic, fresh parsley, and fresh lemon juice. Add the lemon zest and crushed red pepper as well (if using), then mix everything.
- Add the skirt steak in a resealable plastic bag or a shallow container that you can seal airtight. Pour the marinade into the plastic bag or container. Completely seal the bag or container, and slightly massage the bag or shake the container to ensure every part of the steak is well coated. Allow the skirt steak to marinate for 30 minutes to 2 hours. Make sure to remove the steak from the fridge 30 minutes before grilling.
- Preheat the grill to high heat, and allow it to heat up while your steak finishes up marinating. Brush the grill grates lightly with oil, just to ensure the steak doesn’t stick.
- Remove the skirt steak from the marinade, letting excess marinade drip off. Once the steak is relatively dry, cook it on the preheated grill.
- Grill each side of the skirt steak for about 3 to 4 minutes. This usually results in medium-rare doneness, the ideal doneness level for skirt steak. You can cook it for longer but try not to exceed medium doneness, as the skirt steak can become tough if overcooked.
- Allow the steak to rest on a clean cutting board for about 5 minutes before slicing it against the grain. Serve the sliced skirt steak with your favorite side dishes!
Notes
Image credit to ©little_lao_kitchen.
Featured image credit to ©cooksillustrated.
