Most often we think of steak as associated with a steakhouse – Béarnaise sauce, mushrooms, asparagus spears and double stuffed potatoes. But, when one wants to enjoy a steak at home, it can be much simpler and also much more affordable. One of my favorite steaks to purchase and cook at home happens to be a lesser known skirt steak. Its inexpensive and quick to cook.
|Flavor||7/10||The larger muscle strands of a skirt steak traps flavor along the edges. That means each bite will ensure beefy goodness and keep you wanting more.|
|Tenderness||7/10||If you cook to medium rare or medium, there is still a slight tug, but tender enough to enjoy!|
|Value||10/10||Skirt steaks are excellent value for money. Its one of the cheapest cuts of steak you can find, equivalent to flank steak, roulade or cutlets. It is a few dollars cheaper per pound than sirloin steaks, tri tip and half price to New York strip or ribeye.|
I love stretching a dollar; when the words steak and value are in the same sentence…I’m sold. Oh, and the fact that a skirt steak tastes great, so what else can we learn?
Skirt steaks are actually several muscles as part of the plate and the flank
Inside skirt/ Bavette/ Part of the flank – often 5 to 7 inches wide and 1/4 to 1/2 inch thick
Outside skirt / (front/ plate) Outside Skirt/ (hind/flank) Outside Skirt / Fajita Meat – often 3 to 4 inches wide and 1/2 to 1 inch thick
Best Doneness: Medium Rare or Medium. If you like steak well done, I suggest you pass, as overdone skirt steak will be chewy and tough.
Biggest Challenge: Due to the thin meat, it can be difficult to tell when cooked to proper doneness or temperature
Best Cooking Method: Searing or grilling on high heat. As the grill is warming up, don’t forget to clean off the grates with a grill brush and scraper so there is no off taste, only beefy goodness!
Serving Preparation: Slice thin strips across the grain for best tenderness
Great for: Weeknight meal – little to no prep and cooks very fast
Ready? Its time to enjoy!
- Grill/ BBQ/ Smoker
- Skirt Steak
- Your favorite spice rub or salt & pepper
- Remove membrane by fileting with a sharp knife or pulling off with a paper towel
- Season 30 minutes to 1 hour before with salt, pepper and a little sugar. I tend NOT to marinate steak, as the marinade will steam when cooking on high heat and will not caramelize for flavor.
- Meanwhile, warm up grill/ BBQ/ smoker to high searing heat.
- Sear one side for 5-8 minutes when caramelized
- Flip and sear on the other side for 5-8 minutes when caramelized.
- Remove from grill/ BBQ/ smoker to assess internal temperature . Ideally 120-125F for medium rare or 125-130F for medium.
- Rest at least 15 minutes.
- Serving Preparation: Cut into 3-4 inch sections parallel to the grain. Cut each section ACROSS the grain into thin slices.