Skirt Steak with Avocado Pesto and Grilled Corn Relish. (2024)

FAQs

How long do you cook skirt steak on the grill? ›

Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side, or broil until charred, 2 to 5 minutes per side. Let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions.

If the fibers of the meat are lined up and long then you have carved it incorrectly and it will be hard to eat. Skirt steak is prized for its flavor but must be cut against the grain of the meat or else it is hard to chew.

Cook it fast with high heat, instead of low heat for slow cooking. Slicing the meat thinly across grain will provide enough tenderization, especially if you don't overcook your skirt steak to make it tough and dry.

Skirt steak has more fat, making it taste even richer and juicier than flank steak. It also has more connective tissue. Flank steak is thicker and wider than skirt steak and a little easier to find in stores.

Place your steaks directly above the coals and sear for 2 to 3 minutes total, per side. With skirt steak, we like to break from standard protocol by flipping frequently to achieve a good crust.

Grilled skirt steak is best cooked to rare or medium rare over high heat for 3 to 4 minutes per side. This will create a beautiful sear without overcooking. From there, cook according to your preference: Rare: 2-3 minutes per side, with an internal temperature of 115-120°F.

Skirt steak needs a nice soak and a quick sear

Even if you've never purchased skirt steak before, you've more than likely eaten it: According to MasterClass, this thin, long cut of beef made up of many muscle fibers is the cut most commonly used to make steak fajitas.

Over-marinating can even pose a health risk. By storing skirt steak for a long time — beyond 3 days — you may invite an unhealthy amount of bacteria to take over the meat. Chances are high that you may get sick if you eat it after this stage.

Slice Against the Grain: When you're ready to serve, make sure you slice your steak against the grain. This shortens the muscle fibers and makes each bite more tender. Rest Your Steak: After cooking, let your steak rest for about 10 minutes.

Season your steak on both sides with kosher salt and freshly cracked black pepper. Usually, you'd let a thick steak sit out at room temperature for about an hour before cooking to take the chill off, but since the skirt steak is so thin, it only needs to sit for about 15 minutes before it's good to go.

What is skirt steak called at the grocery store? ›

Typically, when you buy skirt steak at the grocery store, it'll be labeled as simply "skirt steak." It might also be labeled as "inside skirt" and "outside skirt," however, depending on where exactly in the diaphragm the meat came from.

Because it contains a lot of connective tissue, skirt steak is an excellent candidate for the tenderizing touch of marinades. While cooking briefly over high heat, the seasonings mingle with the meat, creating juicy, savory dishes like grilled balsamic-soy marinated skirt steak and tantalizing kebabs.

The best way to cook Skirt steak is quickly and over high heat. This thin cut is perfect on the grill, seared in a skillet, broiled in the oven, or even cooked in a smoker. You will just need to ensure your Skirt steak temperature is correct to not overcook your meat.

Turn broiler on high. Place steak on rimmed, foil-lined baking sheet. Broil until sizzling and deeply golden brown, about 5 minutes. Flip and continue broiling until medium-rare to medium (130–135°F), about 5 minutes.

Grill the skirt steak over direct heat for 4 minutes per side, or until they begin to lightly develop char marks. Be careful not to overcook, this is a thin cut of meat that will continue to cook after it's taken off the EGG.