Skirt Steak When it comes to cooking delicious, juicy steaks on the grill, many people gravitate towards pricey cuts like ribeye or New York strip. However, savvy grill masters know that some lesser-known cuts can offer even more bold, beefy flavor – and skirt steak is at the top of the list. This thin, flat cut comes from the plate section of the steer and boasts intensely meaty taste in each bite. Yet skirt steak is often overlooked due to its reputation for being tough.

The truth is, when handled properly skirt steak can be incredibly tender and is one of the most versatile grilled steaks you can make. In this blog post, we’ll explore everything you need to know to shop for, prep and perfectly cook skirt steak on the grill every time for the ultimate steakhouse experience at a fraction of the cost. By following these guidelines, you’ll be well on your way to turning this affordable cut into a new family favorite.

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Choosing the Best Skirt Steak

When choosing look for meat that is:

• Deep red/purple in color with visible marbling of white fat throughout. Avoid steaks that are pale in color.
• Cut from the “skirt” section of the flank below the short plate. The cut should be uniformly thin, ranging from 1/4 to 1/2 inch thick.
• Fresh, with no signs of drying or browning around the edges. Pass on packages where the steak is overlapping or folded.

Some key points when selecting skirt steak:

• Grade: Look for USDA Choice or Prime grades for the most tender cuts.
• Source: Ask your butcher to cut it fresh from the full flank if possible. Pre-cut supermarket skirt steaks can be uneven.

Preparing Skirt Steak for the Grill

• Pat steaks dry with paper towels and season generously with salt and pepper on both sides. Let sit at room temperature for 30 minutes before grilling.
• For extra flavor, you can also marinate the steak. Try an acidic marinade with oil, lime juice, garlic, and cilantro. Marinate no more than 2 hours.

Grilling Skirt Steak

• Preheat your grill to high heat, around 500°F. Oil the grates before adding the steaks.
• Grill steak 2-3 minutes per side, flipping only once, for medium-rare doneness. Watch closely to avoid overcooking.
• Allow the steak to rest for 5 minutes before slicing against the grain into thin strips.

Serving and Enjoying Grilled Skirt Steak

Skirt steak is traditionally served in tacos, but also pairs well with:

• Rice and beans
• Grilled vegetables
• Mashed potatoes

For tacos, serve sliced skirt steak with:

• Shredded lettuce, tomato, onion
• Queso fresco or feta cheese
• Fresh cilantro
• Warm corn or flour tortillas

With its bold flavor and low price point, is a grill master favorite. Just be sure not to overcook it for the most tender results.

Alternatives to Traditional Grilling

While grilling over direct high heat brings out skirt steak’s smoky charred flavors, there are some alternate cooking methods you may want to try:

Cast Iron Skillet

• Heat a heavy cast iron skillet over high heat until very hot but not smoking.
• Add just 1-2 tablespoons of high smoke point oil and lay steak strips in a single layer, being careful of splatters.
• Cook for 1-2 minutes per side for medium-rare.

Chimney Starter Grill

• Set up a charcoal chimney starter filled 3/4 full with charcoal.
• Once coals are ashed over, place steak directly on grates over coals.
• Cook 2-3 minutes per side for a slightly smokier version than conventional grilling.

Indoor Stovetop Grill Pan

• Heat a well-seasoned stovetop grill pan over high heat until smoking hot.
• Lightly brush steaks with oil before placing in pan. Cook 2-3 minutes per side.

Common Cooking Mistakes to Avoid

• Overcrowding the grill: Leave space between steaks so they don’t steam instead of charring. Cook in batches if needed.
• Using low heat: won’t char and will end up tough and chewy if cooked under 500°F direct heat.
• Flipping too often: Open-flame grilling requires patience. Flip steaks just once halfway through to prevent overcooking the exterior.
• Poking/cutting steaks to test doneness: This releases juices and steaks will dry out. Use an instant-read meat thermometer instead for best results.

Storing and Freezing Leftover Skirt Steak

• Store leftovers in the fridge wrapped tightly for 3-4 days.
• For longer storage, freeze steaks in portions wrapped in plastic for up to 4 months.
• Thaw overnight in the fridge before reheating in a skillet or oven until warm throughout.

With a little practice, mastering skirt steak on the grill is simple. Just be sure to use high heat and a light touch for maximum tenderness and beefy flavor. Let me know if you have any other questions

FAQs About “How To Cook Skirt Steak On The Grill?”

What cut of beef is skirt steak?

Skirt steak comes from the plate section of beef below the short ribs. It has a distinctive flavor profiles but can be tough if overcooked.

How long should I marinate skirt steak?

For maximum tenderness and flavor, the ideal time to marinate skirt steak is no longer than 2 hours. Any more than this and the acidic marinade can toughen the meat.

What temperature should skirt steak be cooked to?

For the best texture and juiciness, cook skirt steak to an internal temperature of 125°-135°F for medium-rare doneness. This allows it to remain tender and flavorful.

How do I slice skirt steak against the grain?

Cut skirt steak strips across the direction of the muscle fibers at a 45 degree angle to break down the tougher tissues more easily. This makes each bite more tender.

Can skirt steak be substituted for fajitas?

Yes, is an excellent substitute for fajitas meat due to its similar texture and bold beefy flavor once sliced thin. Just be sure not to overcook it.

Conclusion

In conclusion, is one of the most flavor-packed cuts of beef you can cook on the grill, as long as you handle it with care. Follow the tips covered here – select well-marbled steaks, season and cook over very high heat for a short time, avoid overcrowding or flipping excessively – and you’ll be rewarded with tender, char-grilled strips perfect for tacos, fajitas or however else you choose to enjoy them. Although it’s an affordable cut, tastes like a gourmet treat when cooked correctly on the grill. Use this post as your guide to cooking it perfectly every time and soon it may become one of your favorite things to fire up on the backyard barbecue or cooktop. With a little practice, you’ll be grilling mouthwatering like a seasoned pro.