Elevate your bbq game: how to grill skirt steak to tender and flavorful perfection (serious eats)
What To Know
- Place the steak on the hot grill and cook for 2-3 minutes per side for medium-rare, 3-4 minutes per side for medium, or 4-5 minutes per side for medium-well.
- Once the steak is cooked to your desired doneness, remove it from the grill and let it rest for 5-10 minutes before slicing against the grain.
- Use a meat thermometer to check the internal temperature and remove the steak from the grill when it reaches your desired doneness.
Skirt steak, with its bold flavor and affordable price, is a grilling enthusiast’s delight. However, cooking it to perfection can be a challenge. That’s where this comprehensive guide from Serious Eats comes in. We’ll walk you through the essential steps, from choosing the right cut to mastering the grilling technique, ensuring you create a mouthwatering skirt steak every time.
Choosing the Perfect Skirt Steak
The key to a great skirt steak starts with selecting a high-quality cut. Look for a steak that is evenly thick throughout, with a deep red color and minimal marbling. Avoid steaks with excessive fat or connective tissue.
Marinating the Steak (Optional)
Marinating the steak is not essential but can enhance its flavor and tenderness. Use a marinade made with acidic ingredients like vinegar or citrus juice, along with herbs, spices, and aromatics. Marinate the steak for at least 30 minutes, but no longer than 24 hours.
Preparing the Grill
Prepare your grill for high heat, around 450-500 degrees Fahrenheit. Use a charcoal grill or a gas grill with the burners set to high. If you’re using a charcoal grill, wait until the coals are glowing red and covered with a thin layer of ash.
Grilling the Steak
Place the steak on the hot grill and cook for 2-3 minutes per side for medium-rare, 3-4 minutes per side for medium, or 4-5 minutes per side for medium-well. Use a meat thermometer to check the internal temperature, which should reach 130-135 degrees Fahrenheit for medium-rare, 135-140 degrees Fahrenheit for medium, or 140-145 degrees Fahrenheit for medium-well.
Resting the Steak
Once the steak is cooked to your desired doneness, remove it from the grill and let it rest for 5-10 minutes before slicing against the grain. This resting period allows the juices to redistribute, resulting in a more tender and flavorful steak.
Slicing and Serving
Slice the steak against the grain into thin, bite-sized pieces. Serve immediately with your favorite sides, such as grilled vegetables, mashed potatoes, or a simple green salad.
Enhance Your Skirt Steak Experience
Seasoning the Steak
Season the steak liberally with salt and pepper before grilling. You can also add other spices, such as cumin, chili powder, or paprika, to enhance the flavor.
Using a Chimichurri Sauce
Serve the skirt steak with a flavorful chimichurri sauce made with fresh herbs, olive oil, and red wine vinegar. This tangy sauce complements the steak’s bold flavors perfectly.
Pairing with Wine
Pair your grilled skirt steak with a robust red wine, such as a Cabernet Sauvignon or Malbec. The tannins in the wine will balance the steak’s richness, creating a harmonious dining experience.
Frequently Asked Questions
Q: Can I cook skirt steak in a pan?
A: Yes, you can cook skirt steak in a pan on the stovetop. Heat a large skillet over high heat and sear the steak for 2-3 minutes per side. Reduce the heat and cook until the steak reaches your desired doneness.
Q: How do I avoid overcooking skirt steak?
A: Skirt steak is a thin cut that can overcook quickly. Use a meat thermometer to check the internal temperature and remove the steak from the grill when it reaches your desired doneness.
Q: What are the best side dishes to serve with skirt steak?
A: Grilled vegetables, mashed potatoes, and a simple green salad are all excellent side dishes for skirt steak. You can also serve the steak with a chimichurri sauce or a red wine reduction.