Grilled Skirt Steak. When Meat's Raised Right, It Tastes Better Than Anything You've Ever Had. Crowd Cow Local: Farmers market quality at grocery store prices. Skirt steak benefits from fast, hot cooking, and will be tough if overcooked.
Skirt steak is a wonderfully flavorful cut of beef. It's also fabulous on the grill. Lay the skirt steak on the grill so it's directly over the heat source. You can have Grilled Skirt Steak using 12 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Grilled Skirt Steak
- Prepare 1 of Skirt Steak.
- Prepare of Juice of 1 Lime.
- You need 1/2 Cup of Pineapple Juice.
- You need 1/4 Cup of Olive Oil.
- Prepare 3 Cloves of Garlic.
- Prepare of Fresh Mint.
- Prepare of Fresh Oregano.
- Prepare of Black Pepper.
- It’s of Onion Powder.
- It’s of Garlic Salt.
- Prepare of Kosher Salt.
- Prepare of Chili Flakes.
Then cover the grill and let the steak cook until it looks charred on the outside. Skirt steak is an inexpensive cut of beef taken from the diaphragm muscle. It ranks with filet mignon as my favorite juicy and tender cut. The grain runs across the narrow side and so for serving the steak should be cut into serving-size pieces with the grain so that it can then be cut into bites against the grain.
Grilled Skirt Steak step by step
- Combine juices, herbs, garlic, oil and spices. Mix well..
- Place marinade and steak into a large freezer bag. Be sure to get the meat nice and coated. Place in fridge for an hour. Flip bag after 30 minutes..
- Place on a hot grill. The size of the steak will determine the cooking time. I cooked this for 7 minutes on one side and about three on the other side. When it looked like this, I determined it was done..
- Let rest then slice across the grain of the meat. This turned out just fine for me. Juicy and tender..
- Since it cooks so fast, I recommend it be one of the last items going on the grill. Enjoy..
Grilling might just be the best way to cook up a skirt steak. The intense heat gives the succulent and flavorful cut a rich char that's smoky and crisp at the edges. The trick is to get the fire hot enough and dry off any marinade before placing the meat on the grill. The best skirt steaks I've had all come off a grill or an incredibly hot cast iron pan. Skirt steak loves, and needs, intense heat.