(You still might want to open a window or briefly turn off your fire alarm if you have a feisty one). This will allow the steak to form a nice crust and cut down on smoke. While your trusty cast iron skillet is getting hot over high heat with a little olive oil, pat your steak dry with a paper towel. Like with grilling, we’re marinating this bad boy, allowing for the steak to sit in the marinade outside the fridge for a good 30 minutes. A larger steak would usually need to rest for 30 minutes, but since our friend skirt is so thin, we don’t need that long. Skirt steak is thin and if cooked longer than 5 minutes, it gets very tough and no amount of drowning it in A-1 can save it at that point.Īfter cooking, don’t let your hunger mess you up and just dive in. If you prefer a very well done steak, I would use a different cut other than skirt, like ribeye for filet. Grill 3 to 4 minutes per side, for a medium rare to medium. Prepare a hot fire in a charcoal or gas grill, we’re talking hot. This way, it will get close to room temperature and help it cook more effectively. Marinate folks! Be sure to let it sit in the marinade outside of the fridge for a good 30 minutes prior to cooking. Since this sauce is made of all uncooked ingredients, it’s super easy and you can quickly throw it together while your skirt steak is marinating. We’re following their lead on this and doing the same. This herby, garlicky, and tangy chimichurri recipe honestly tastes amazing slathered on just about anything, but I think you’d be doing yourself a disservice if you didn’t put it on your skirt steak.Ĭhimichurri is found in Argentinian and Uruguayan cuisines as a table condiment to dollop on grilled meats. Soy sauce adds savoriness, lime juice brings acid, and a lil brown sugar adds beautiful caramelization.Īromatics like green onion, cilantro, garlic and jalapeno join the mix and add delicious freshness and make this marinade amazing. This marinade is inspired by a kalbi (Korean short ribs) marinade, and will add a lot of beautiful flavors to your skirt steak.
It’s the thinness of this cut that makes it the easiest, most foolproof steak to cook at home, especially for the occasional red meat eaters like JD and I. You can eyeball it and get a tasty, browned, pink-inside steak every time. Skirt steak is also a magical cut of meat where you don’t need a meat thermometer to hit a beautiful medium rare. Thank you, delicious fat! Hot and fast cooking will result in a tender, tasty piece of meat. Skirt steak has just enough fat between tissues so as to keep it moist while it’s cooking. The best way to cook it is quickly and over very high heat- either grilled or over a cast iron, like this skirt steak recipe will show. This will cut down on the amount of smoke and help the steak crisp up. After it’s done marinating, remove the steak from the marinade, discard the rest, and pat the steak dry. I marinate for at least 30 minutes but no more than a couple of hours.
#Skirt steak well done temp how to#
Skirt steak with chimichurri How to cook skirt steakīecause of this cut’s looser structure, skirt steak is great to marinate and will take on whatever flavors you choose. Topping sliced skirt steak with a chimichurri is classic. Skirt steak also pairs great with a baked potato, a cold crisp salad or roasted vegetables. Skirt steak is always sliced thin and often served with eggs for breakfast, stuffed into tortillas for skirt steak tacos, in a stir fry and more. Don’t come at me steak nerds, but I say just use your judgment when deciding if any fat needs to be trimmed. Or if you’re like me and go to a chain grocery store and the person working the meat section doesn’t get paid enough to know or care about that ish, that’s fine. If you’re getting your steak from a butcher, they can tell you what cut it is. The inside skirt also generally has a lot of hard fat and membrane that needs to be removed. Looking at it, the outside skirt is longer, wider and about 50% thicker than the inside skirt. There are actually two types of skirt steak- the inside and outside- and they’re pretty similar. The main difference is that in a flank steak the fibers run lengthwise, and in skirt steak, they run along the width of the cut. If you’re wondering what’s the difference between skirt steak vs flank steak, they are actually very similar. It’s a thin, elongated, relatively lean cut that comes from the short plate of the cow, just under the rib section and next to the flank. Although skirt steak is a tough cut due to the number of connective tissues, it is one of the most flavorful cuts of beef. ast-hb-account-login.ast-sticky-above-shrink. How to Cook Skirt Steak - Grilled Skirt Steak Temperature | ThermoPro.
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