Best way to prepare skirt steak?
I just bought some skirt steak at the Farmer's Market. Being as it was organic, cruelty free, etc. it was ridiculously expensive, so I especially don't want to ruin it or end up with a middling meal. Please help me find the best way to prepare skirt steak to bring out its fullest potential. Thanks!
jfood makes over 50lb's of skirt steaks each summer for friends and each time he gets great reviews. The preparation he uses takes advantage of the full flavor of the steaks. But in fairness jfood does not know the geneology of the meat (he buys all his beef from a local grocer) so he will give you what he does and you can decide if the price you paid might be too high for this prep.
If you have a jarred marinade named Wasabiyaki in your grocer buy a bottle. Cut the skirt into 4" lengths and place both in a freezer bag. Place in the fridge for up to 7 hours. Then jfood cranks up the Weber and cooks on each side for 3 minutes.
jfood really likes the terriyaki and full flavor together.
depending on your farmer's market, your skirt steak is likely from grass-fed (rather than corn fed) beef, which is leaner and more tender, and a little quicker to cook. keep an eye on it for that reason. grass fed beef is wonderful, and well worth the price, just be careful not to overcook it.
skirt steak is one of my favorite cuts. i'm with jfood on the marinate and grill method. i can't speak to his bottled marinade, but i love making fresh marinades for my skirt steak. it's a cut that i think goes really well with something peanut/lime/chile based, but simpler stuff like olive oil, garlic, and herbs are fine too. play around, or, if you need more marinade tips, post here or poke around on the boards.
Skirt steak is a favorite of mine, and really lends itself best to marinades and grilling. There are many different marinades you can purchase, or make yourself. I like olive oil, lime juice, dried cumin, fresh chopped cilantro, Tequila, chopped garlic, salt and pepper. Throw it all into a zip lock bag with the meat and marinate for several hours.
Grill just a few minutes on each side, and after resting, slice very thinly. Delcious and flavorful.
Good Skirt Steak is SO good, I celebrate it by sprinkling it generously with kosher salt and some olive oil, letting it sit at room temp for a couple hours, then tossing on a hot grill, (or a hot cast iron pan) flipping it to get crusty on both sides---- then I take them off and let them rest in a pan under a foil tent... Cut across the grain tossed in the accumulated and rendered juices...
Believe it or not, that herby oil 'Dietz & Watson Hoagie Dressing' is great drizzled on at the table as a condiment...