Savory and smoky: a step-by-step guide to cooking skirt steak on blackstone
What To Know
- Move the steak to a cooler part of the Blackstone and cook it for a longer period of time.
- Marinating the steak overnight in a mixture of olive oil, lime juice, cilantro, and cumin helps break down the tough fibers and make it more tender.
- Resting the steak allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Are you ready to elevate your grilling game and master the art of cooking skirt steak on a Blackstone? This versatile cut of meat is known for its bold flavor and tender texture, making it a perfect choice for any grilling enthusiast. In this comprehensive guide, we’ll dive into the secrets of cooking skirt steak on a Blackstone, ensuring you achieve mouthwatering results every time.
Choosing the Right Cut
The first step to cooking the perfect skirt steak is selecting the right cut. Look for skirt steaks that are about 1-inch thick and have a deep red color. Avoid steaks with excessive fat or connective tissue.
Preparing the Steak
Before cooking, it’s crucial to trim any excess fat or silver skin from the skirt steak. This will help the steak cook evenly and prevent it from becoming tough. Season the steak generously with your favorite spices, such as salt, pepper, garlic powder, and cumin.
Heating the Blackstone
Your Blackstone should be heated to a high temperature of around 500-550 degrees Fahrenheit. This will create a nice sear on the steak and help lock in the juices. Use a griddle scraper to clean the cooking surface before grilling.
Grilling the Steak
Place the seasoned skirt steak on the hot Blackstone and cook for 2-3 minutes per side, or until it reaches your desired level of doneness. For a medium-rare steak, aim for an internal temperature of 135 degrees Fahrenheit.
Resting the Steak
Once cooked, it’s essential to let the steak rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Slicing the Steak
Slice the skirt steak against the grain into thin strips. This will make the steak more tender and easier to chew.
Serving the Steak
Serve the grilled skirt steak with your favorite sides, such as grilled vegetables, mashed potatoes, or rice. A flavorful chimichurri sauce can also enhance the taste of the steak.
Marinating the Steak (Optional)
For a more flavorful steak, consider marinating it overnight in a mixture of olive oil, lime juice, cilantro, and cumin. This will add extra depth and complexity to the taste.
Using a Meat Thermometer
To ensure the steak is cooked to your desired doneness, use a meat thermometer. Insert the thermometer into the thickest part of the steak to check the internal temperature.
Cooking Over Direct Heat
For a more intense sear, cook the steak directly over the hottest part of the Blackstone. This will create a crispy exterior and a juicy interior.
Cooking Over Indirect Heat
For a more evenly cooked steak, cook it over indirect heat. Move the steak to a cooler part of the Blackstone and cook it for a longer period of time.
Using a Cast Iron Skillet
If you don’t have a Blackstone, you can also cook skirt steak in a cast iron skillet. Heat the skillet over medium-high heat and follow the same cooking instructions as outlined above.
What People Want to Know
Q: What is the best way to tenderize skirt steak?
A: Marinating the steak overnight in a mixture of olive oil, lime juice, cilantro, and cumin helps break down the tough fibers and make it more tender.
Q: How long should I cook skirt steak on a Blackstone?
A: Cook the steak for 2-3 minutes per side for a medium-rare steak. Adjust the cooking time depending on your desired level of doneness.
Q: Why should I let the steak rest before slicing?
A: Resting the steak allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
