Transform your grill or pan into a steakhouse: how to master skirt steak, serious eats style

If you’re craving a juicy, flavorful cut of meat that’s perfect for grilling, pan-searing, or stir-frying, look no further than skirt steak. This underrated cut packs a punch of umami and can be cooked to tender perfection with the right techniques. In this comprehensive guide, we’ll show you everything you need to know about how to cook skirt steak serious eats.

Choosing the Right Skirt Steak

The key to a great skirt steak starts with selecting a high-quality cut. Look for steaks that are about 1/4 to 1/2 inch thick, with a good amount of marbling throughout. Choose steaks that are bright red in color and have a slight amount of firmness when pressed.

Marinating for Maximum Flavor

Marinating skirt steak is a great way to enhance its flavor and tenderness. You can use a simple marinade made with olive oil, soy sauce, garlic, and herbs, or you can experiment with more complex marinades that include ingredients like citrus juice, honey, or spices. Marinate the steak for at least 30 minutes, but no longer than 24 hours.

Seasoning for Sizzle

Before cooking, season the skirt steak generously with salt and pepper. You can also add other spices, such as cumin, chili powder, or paprika, to taste. Be sure to season both sides of the steak.

Cooking Skirt Steak to Perfection

Grilling

1. Preheat your grill to high heat.
2. Clean and oil the grill grates.
3. Grill the skirt steak for 2-3 minutes per side, or until it reaches your desired level of doneness.
4. Let the steak rest for 5-10 minutes before slicing and serving.

Pan-Searing

1. Heat a large skillet over high heat.
2. Add a thin layer of oil to the skillet.
3. Season the steak and place it in the skillet.
4. Sear the steak for 2-3 minutes per side, or until it reaches your desired level of doneness.
5. Let the steak rest for 5-10 minutes before slicing and serving.

Stir-Frying

1. Heat a large skillet or wok over high heat.
2. Add a thin layer of oil to the skillet or wok.
3. Season the steak and cut it into thin strips.
4. Add the steak strips to the skillet or wok and stir-fry for 2-3 minutes, or until they are cooked through.
5. Serve the steak strips immediately.

Slicing for Tenderness

To ensure the most tender results, slice the skirt steak against the grain. This means cutting perpendicular to the long, visible muscle fibers. By cutting against the grain, you’ll break down the tough connective tissues and make the steak easier to chew.

Serving Suggestions

Skirt steak is a versatile cut of meat that can be served in a variety of ways. Try it with:

• Chimichurri sauce
• Salsa verde
• Grilled vegetables
• Rice
• Noodles

The Art of the Perfect Sear

The perfect sear is the hallmark of a well-cooked skirt steak. To achieve a beautiful sear, make sure your grill or pan is hot enough before adding the steak. Don’t overcrowd the pan, as this will prevent the steak from searing properly. And don’t move the steak around too much during cooking, as this will also inhibit the formation of a good sear.

Avoiding Overcooking

Skirt steak is a lean cut of meat, which means it can overcook quickly. To avoid overcooking, use a meat thermometer to check the internal temperature of the steak. For a medium-rare steak, the internal temperature should be 135 degrees Fahrenheit. For a medium steak, the internal temperature should be 145 degrees Fahrenheit. For a medium-well steak, the internal temperature should be 155 degrees Fahrenheit.

Frequently Asked Questions

Q: How long should I marinate skirt steak?

A: Marinate skirt steak for at least 30 minutes, but no longer than 24 hours.

Q: What is the best way to season skirt steak?

A: Season skirt steak generously with salt and pepper. You can also add other spices, such as cumin, chili powder, or paprika, to taste.

Q: How do I know when skirt steak is cooked to perfection?

A: Use a meat thermometer to check the internal temperature of the steak. For a medium-rare steak, the internal temperature should be 135 degrees Fahrenheit. For a medium steak, the internal temperature should be 145 degrees Fahrenheit. For a medium-well steak, the internal temperature should be 155 degrees Fahrenheit.

Q: Why is my skirt steak tough?

A: Skirt steak can be tough if it is overcooked or if it is not cut against the grain. Be sure to cook the steak to the proper internal temperature and slice it against the grain for the most tender results.

Q: What are some good side dishes to serve with skirt steak?

A: Skirt steak can be served with a variety of side dishes, such as chimichurri sauce, salsa verde, grilled vegetables, rice, or noodles.