Why You’ll Love This Skirt Steak Recipe
When you take a bite of this charred skirt steak, you’ll instantly understand why it’s a favorite at gatherings. The smoky flavor from the grill combined with a zesty marinade creates an unforgettable taste experience.
I love how tender and juicy the meat turns out, and the slight char adds a perfect texture. It’s quick to prepare, making it ideal for weeknight dinners or backyard barbecues.
Plus, it’s versatile; you can serve it as is or in tacos, salads, or sandwiches. Trust me, once you try this recipe, you’ll be hooked and enthusiastic to share it with everyone!
Ingredients of Skirt Steak
When it comes to making a delicious charred skirt steak, the right ingredients can make all the difference. You want to gather everything before you begin, so you can flow through the cooking process without a hitch. Trust me, nothing’s worse than hunting for that last ingredient when your grill is fired up and ready to go.
So, let’s plunge into what you’ll need to whip up this mouthwatering dish!
Ingredients for Charred Skirt Steak:
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 4 scallions, washed and cut in half
- 2 cloves garlic
- 1/4 cup lime juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 3 tablespoons dark brown sugar (or Mexican brown sugar)
- 2 lbs inside skirt steaks, cut into 3 equal pieces
Now, let’s talk about these ingredients a bit more. The olive oil and soy sauce are your flavor base, while scallions and garlic add a lovely aromatic kick.
Lime juice brightens everything up, giving it that zesty punch that dances on your palate. And don’t skip on the brown sugar; it caramelizes beautifully on the grill, creating that irresistible char.
If you’re feeling adventurous, you can play around with the spices a bit—maybe add some smoked paprika or even a splash of your favorite hot sauce for an extra layer of flavor. The great thing about this recipe is its flexibility; you can adjust the marinade to suit your taste.
How to Make Skirt Steak
Alright, let’s plunge into the delicious world of making charred skirt steak. First things first, you want to start with that beautiful marinade. Grab your 1/2 cup of olive oil and 1/3 cup of soy sauce, and toss them into a blender.
Then add in the 4 halved scallions, 2 cloves of garlic, and 1/4 cup of lime juice to give it that bright kick. Don’t forget the spices—throw in 1/2 teaspoon of red pepper flakes for a little heat, along with 1/2 teaspoon of ground cumin to warm things up.
Finally, add in 3 tablespoons of dark brown sugar (or Mexican brown sugar, if you’re feeling fancy). Blend it all up until it’s smooth and dreamy. Seriously, you might just want to dip a spoon in there and taste it; I know I do.
Now, let’s get that skirt steak ready. You have 2 lbs of inside skirt steak, cut into 3 equal pieces. Place those lovely pieces into a large heavy-duty zip-top bag, and pour in that glorious marinade.
Seal the bag tight, giving it a gentle shake to make sure everything gets coated. Now, here’s the tough part—let it marinate in the refrigerator for at least 1 hour. I know, waiting is the hardest part, but trust me, it’ll be worth it.
Once the hour is up, remove the steak from the bag and pat it dry with paper towels. This step is essential because we want that gorgeous char, and moisture won’t help us with that.
Next, heat up your charcoal grill until the coals are a lovely grey ash. If you’re like me, you might be tempted to blow on them to clean off the ash—just be careful not to blow them right off the grill.
Place the steaks directly onto the hot coals for just 1 minute per side. Yes, you read that right—just a minute! Once they’re done, wrap them in a double thickness of aluminum foil and let them rest for 15 minutes.
This resting time allows the juices to redistribute, making every bite succulent. Enjoy the fruits of your labor, and remember, you just turned a simple steak into a grilling masterpiece.
Skirt Steak Substitutions & Variations
After mastering the art of marinating and grilling skirt steak, you might be curious about some alternatives or variations to spice things up.
For a similar flavor profile, try flank steak or hanger steak; both are great substitutes.
If you’re in the mood for something different, consider marinating chicken or pork tenderloin in the same lime marinade.
You can also experiment by adding different herbs or spices, like cilantro or smoked paprika, to the marinade.
Each option brings its own twist, allowing you to enjoy diverse flavors while still embracing that delicious, grilled essence.
Happy cooking!
Additional Tips & Notes
While grilling skirt steak can be a rewarding experience, a few additional tips can enhance your results.
First, always let your steak rest after cooking; this helps retain those delicious juices. I also recommend using a meat thermometer to achieve your preferred doneness—medium-rare (130°F) is ideal for skirt steak.
For extra flavor, consider adding fresh herbs, like cilantro, to the marinade. And don’t skip the patting dry step; it guarantees a great sear.
Finally, slice against the grain to keep the meat tender. Trust me, these little tips can make a big difference in your grilling game!