Breaking in the Grill With Grilled Skirt Steak
Ah, that time of year in which you dust off the grill, vacuum out the cobwebs, scare away any critters who have taken up residence over the winter (including one black widow, yikes!), clean the grates, turn on the gas, and realize your starter doesn't work.
So you use a match, and for some reason that grill. Will. Just. Not. Get. Hot. Enough.
So you start over with the Weber and some charcoal, and grill a batch of beautiful skirt steak skewers that were marinating the whole time you were futzing with the equipment.
And they are so perfect and delicious that you don't care about the broken starter that needs to get fixed or your close call with a black widow. Like a Homer Simpson thought bubble, all you can think about is skirt steak so goooooood .
Skirt Steak—Perfect for Skewers
Why is skirt steak in particular so good, and so perfect for grilling threaded on skewers? Let me show you:
It's the fat, of course!
What's the Difference Between Skirt Steak and Flank Steak?
Skirt steak is much fattier than flank steak. The way that the fat is marbleized throughout the meat results in a cut that is much more flavorful, and more forgiving when you cook it.
Unlike flank steak, which because it's so lean needs to be cooked rare or it gets too dry, skirt steak can be cooked all the way through without suffering.
You still need to cut the steak across the grain when you cut your strips, but the skirt steak will be tender and flavorful because of the fat.
How to Marinate Skirt Steak
To marinate the skirt steak for this recipe, first cut the steak across the grain into strips. Then marinate the steak strips in a marinade of soy sauce, garlic, ginger, honey, red wine vinegar, and red pepper flakes, from anywhere from 30 minutes to 2 hours before grilling.
How to Cook Skirt Steak
When it's time to grill, thread each skirt steak strip onto a pre-soaked skewer. Lay the skewers on the grill perpendicular to the grill grates, over high direct heat, the hottest part of the grill. Grill for 3 to 4 minutes per side, until the meat is cooked through.
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Grilled Skirt Steak Skewers
For the marinade:
1/3 cup extra virgin olive oil
1/3 cup soy sauce
1/4 cup honey
2 cloves garlic, minced
1 tablespoon red wine vinegar
1 (1-inch) piece ginger, sliced
1/2 teaspoon red chili pepper flakes
1/2 teaspoon freshly ground black pepper
1 1/2 to 2 pounds skirt steak, trimmed of membranes and silver skin
Olive oil, for grill grates
Soak the skewers in water:
If using bamboo or wooden skewers, place them in a dish and cover with water to soak.
Place all marinade ingredients in a small bowl and stir to combine. Set aside.
Cut skirt steak in strips across the grain:
Lay the skirt steak horizontally out on a cutting board. Notice the grain of the steak that goes up and down.
Cut the steak into segments (along the grain of the meat), about 6 to 8-inches long.
Then, with each segment, turn the segment so the grain of the meat runs in a line from left to right, and cut thin strips (1/4 to 1/3-inch thick, 1 1/2-inch wide, 6 to 8-inches long), angling the knife, cutting across the grain.
Marinate the steak slices:
Place the steak slices in a non-reactive bowl or casserole dish. Toss with the marinade to coat. Chill and marinate for at least 30 minutes or up to 2 hours.
Preheat grill, thread skewers:
Preheat your grill, whether charcoal or gas, for high-direct heat. While the grill is preheating, thread the marinated skirt steak strips onto your pre-soaked skewers.
Grill over high direct heat:
When ready to grill, brush the grill grates with olive oil (helps to fold a paper towel, soak the towel in olive oil, and use long handled tongs to hold the soaked paper towel and spread oil on the grates).
You know your grill is hot enough when you can only stand to hold your hand 1 inch above the grill grates for one second.
Working in batches if necessary, lay the skirt steak skewers on the hot grill grates, perpendicular to the grates. Grill for 3 to 4 minutes per side, until cooked through.
Remove from grill and let sit for a few minutes before serving.
|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||0%|
|Total Sugars 4g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|