What To Know
- Combine the ingredients in a bowl and place the skirt steak in the marinade.
- Place the steak on the prepared baking sheet and place it in the broiler.
- If you don’t have a broiler, you can also cook skirt steak on a gas grill.
Craving a succulent, flavorful steak that doesn’t break the bank? Look no further than skirt steak! This affordable cut is known for its rich, beefy taste and can be easily cooked to perfection on a broiler. In this comprehensive guide, we’ll delve into the secrets of how to cook skirt steak broiler to achieve mouthwatering results.
Choosing the Right Skirt Steak
The key to a great skirt steak is selecting a high-quality cut. Look for steaks that are:
- Well-marbled: The fat content adds flavor and tenderness.
- Deep red in color: This indicates freshness.
- At least 1 inch thick: Thinner steaks will overcook quickly.
Marinating the Skirt Steak
Marinating the skirt steak is optional but highly recommended. It helps tenderize the meat and infuse it with flavor. Here’s a simple marinade:
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon minced garlic
- 1 teaspoon ground cumin
Combine the ingredients in a bowl and place the skirt steak in the marinade. Refrigerate for at least 30 minutes, or up to overnight.
Preparing the Broiler
Preheat your broiler to high. If using a gas broiler, adjust the flame to medium-high. Line a baking sheet with foil for easy cleanup.
Cooking the Skirt Steak
1. Remove the Steak from the Marinade: Pat the steak dry with paper towels.
2. Season the Steak: Season the steak liberally with salt and pepper.
3. Place on the Broiling Pan: Place the steak on the prepared baking sheet and place it in the broiler.
4. Broil for 3-4 Minutes: Cook the steak for 3-4 minutes per side, or until it reaches your desired doneness.
Doneness Guide:
- Rare: 125-130°F internal temperature
- Medium-Rare: 130-135°F internal temperature
- Medium: 135-140°F internal temperature
- Medium-Well: 140-145°F internal temperature
- Well-Done: 145°F and above internal temperature
Resting the Steak
Once the steak is cooked, let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and juicy steak.
Slicing and Serving
Slice the steak thinly against the grain. Serve immediately with your favorite sides, such as roasted potatoes, grilled vegetables, or a chimichurri sauce.
Tips for Perfect Skirt Steak Broiler
- Don’t Overcook: Skirt steak is a thin cut that can easily overcook. Use a meat thermometer to ensure you achieve the desired doneness.
- Use a Sharp Knife: A sharp knife will help you slice the steak thinly and cleanly.
- Experiment with Marinades: Try different marinades to find the one that suits your taste buds.
- Serve with a Sauce: A flavorful sauce, such as chimichurri or salsa, can enhance the taste of the steak.
How to Cook Skirt Steak Broiler on a Gas Grill
If you don’t have a broiler, you can also cook skirt steak on a gas grill. Here’s how:
1. Preheat the Grill: Preheat the grill to high heat.
2. Season the Steak: Season the steak liberally with salt and pepper.
3. Grill the Steak: Place the steak on the grill and cook for 3-4 minutes per side, or until it reaches your desired doneness.
4. Rest the Steak: Let the steak rest for 5-10 minutes before slicing and serving.
Conclusion
Mastering the art of how to cook skirt steak broiler is a culinary skill that will impress your friends and family. By following these steps, you can create a juicy, flavorful steak that will become a favorite in your household.
Popular Questions
Q: What is the best way to marinate skirt steak?
A: Use a marinade that contains an acidic ingredient, such as lime juice or vinegar, to help tenderize the meat. Marinate the steak for at least 30 minutes, or up to overnight.
Q: How long should I cook skirt steak on the broiler?
A: Cook the steak for 3-4 minutes per side, or until it reaches your desired doneness. Use a meat thermometer to ensure accuracy.
Q: What is the best way to slice skirt steak?
A: Slice the steak thinly against the grain to ensure tenderness. Use a sharp knife for the best results.
