Grilled Skirt Steak
Skirt steak can be a difficult cut to decipher at first. Sometimes confused with flank because of its similar properties, there are really two distinct cuts from the diaphragm of the steer. The outside skirt steak is from the plate section, below the rib and between the brisket and flank, and usually comes with the membrane still attached, which needs to be trimmed before cooking. Inside skirt comes from the flank—it’s narrower and thinner than the outside skirt, and comes with the membrane removed.
Grilled Skirt Steak
- 1 outside skirt steak cut in half, membrane removed
- Zesty Moose Garlic Infused Olive Oil
- Zesty Moose No Moosteak Grill n’ Rub
- Zesty Moose Garlic Basil Parmesan Finishing Butter (prepared)
- parsley for garnish
Preparation:
Trim and remove the membrane before cooking. Skirt Steak needs intense heat so get your grill heated up to 700 degrees. The grill provides the best surface area for this very long steak—my piece of skirt actually had to be cut in three pieces.
Brush both sides of the steak with The Zesty Moose Garlic Infused Olive Oil.
Generously season both sides of the Flank Steak using The Zesty Moose No Moosteak Grill n’ Rub. Mix 3 tsp. of our Garlic Basil Parmesan Finishing Butter Blend with ½ stick of softened unsalted butter, set aside.
Over this blazing heat, a skirt steak will sear in a matter of minutes on each side, while finishing medium rare to medium on the inside. You don’t want to cook the skirt over medium, or you’ll start running into the off-putting chewiness factor.
Slicing The Skirt Steak:
Like any steak, once the skirt is done grilling, it’s going to need a ten-minute rest.Then comes the second most important part of skirt steak success: the slicing. We already know meat should be cut against the grain but this couldn’t be more true for skirt steak; its long muscle fibers will be incredibly chewy if not cut properly. To slice the steak, first cut each piece of skirt into a three-to-four-inch section with the grain. Then, slice each of those sections into thin strips about ¼-inch thick against the grain. This will ensure you have the shortest muscle fibers, creating nothing but a tender, flavorful steak.
Serve the sliced Skirt Steak with a dollop of Garlic Basil Parmesan Finishing Butter and garnish with a little parsley.
Serves 4
Total Time: 20 min.
Prep Time: 15 min.
Cook Time: 5 min.