Grilled Skirt Steak
This cut comes from the plate section of the steer, meaning it has a deep, mineral flavor that holds up well to high-heat charring. Treat it with a simple salt-heavy rub and keep your eyes on the clock; this is a meal that moves from raw to overcooked in a matter of seconds.
Control the heat and watch the grain
Ensure your grill grates are clean and oiled, and take the meat out of the refrigerator 20 minutes before grilling to prevent it from seizing when it hits the fire.
- Heavy-duty tongs
- Charcoal or gas grill
- Sharp chef's knife
- Cutting board with juice groove
What goes in.
- 2 lbskirt steak, trimmed of excess silver skin
- 1 tbspcoarse kosher salt
- 1 tspcracked black pepper
- 2 tbspneutral oil, like grapeseed or canola
Cutting against the grain
Because skirt steak fibers are long and prominent, you must identify the direction they run and slice perpendicular to them. Failing to do this results in a chewy, resistance-heavy mouthful.
The method.
Prep the meat
Pat the steak completely dry with paper towels. Rub the oil over both sides, then coat evenly with the salt and pepper.
Fire the grill
Get your grill to high heat. If using charcoal, pile the coals to one side for a sear zone. You want the grates hot enough that they hiss instantly when the steak touches them.
The sear
Place the steak on the hottest part of the grill. Leave it undisturbed for 2 to 3 minutes until a dark, mahogany crust forms.
Flip and finish
Turn the steak once. Cook for another 2 minutes for medium-rare. The steak should feel firm but yield slightly to the touch.
Rest and carve
Move the steak to a board and let it rest for 5 minutes. Find the grain lines and slice the steak into thin, 1/4-inch strips across those lines.
Other turns to take.
Citrus-Soy Marinade
Soak the steak in a mix of soy sauce, lime juice, and minced garlic for exactly 60 minutes before grilling; longer will make the texture mushy.
Chili-Rubbed
Add 1 teaspoon of ancho chili powder and a pinch of cumin to the dry rub for a deeper, earthier char.
When it doesn't go to plan.
If your steak is too long for the grill, cut it into 6-inch portions before seasoning; it makes handling easier.
Do not walk away from the grill. Skirt steak is thin enough that it can go from perfect to grey-in-the-middle in a single minute.
If the fat flares up, move the steak to the cool zone for a moment to prevent bitter soot from coating the meat.
The ones that keep coming up.
How do I know if it is cooked through?
Use your finger to press the center of the steak. It should feel like the base of your thumb when your index finger is touching your thumb—a slight, springy resistance.
Can I cook this in a pan?
Yes, use a cast-iron skillet over high heat. Ensure the pan is smoking slightly before adding the meat, and use a heavy weight or a second smaller pan to press the steak down for even contact.