Grilled skirt steak that is cooked to perfection, thinly sliced and served over creamy polenta with roasted vegetables. This is the perfect meal to impress your guests with.
Skirt steak has become an increasingly popular meat the last 5-10 years. It’s more affordable than the likes of a filet mignon or a New York strip steak and still has plenty of flavor. The key to making and serving up a successful grilled skirt steak is temperature, time and how you slice it, just like in this grilled skirt steak Char Siu recipe.
SKIRT STEAK MEAL – This recipe as a whole was intended for family or friends gathering. It is definitely more of a restaurant style dish and perfect for impressing your guests.
WHAT IS SKIRT STEAK
Skirt steak is a thin cut of meat that comes from the plate section of the cow and is traditionally thought of as a tougher cut of meat. The plate is on the lower chest area of the cow in between the brisket and the flank.
Current market costs for skirt steak is $11.89 per pound and will fluctuate a little bit in the summer time because it’s such a popular steak to grill.
CHEF TIPS: Always figure about 8 ounces per serving so essentially 1 pound of skirt steak will feed 2 people. However if you are serving tacos than 1 pound will feed 4.
HOW TO GRILL SKIRT STEAK
The best way to cook a skirt steak is grilling it over high heat or searing it on a flat top over high heat. Here is how to grill it.
STEP 1: Preheat your grill to high heat (450° to 550). CHEF NOTE: High heat will ensure your skirt steak is marked, cooked and will give you the best opportunity for it not to stick to the grill.
STEP 2: Brush the skirt steak with oil and season it with sea salt and pepper. The oil will help lubricate the steak so it won’t stick on the grill. CHEF NOTE: If you are looking for a grilled skirt steak marinade than try using a mojo marinade if making tacos, or a soy red wine marinade.
STEP 3: Add the steak to the hot grill and cook it for 3 minutes before flipping it over and cooking for another 2 to 3 minutes give you a total skirt steak grill time of 6 minutes. CHEF NOTE: Remember that skirt steak is very thin and will cook extremely quickly, so this cooking time will give you a perfect medium-rare internal temperature. If you over cook skirt steak it will become very tough.
STEP 4: Remove the steak from the grill and rest on a cutting board for 2 to 3 minutes. CHEF NOTE: Always rest your meat as it will allow the juices to suck back into the steak making it even more juicy.
STEP 5: Using an extremely sharp knife, slice the steak on an angle and as thin as you possibly can. CHEF NOTE: This video does a great job showing how to cut it.
- Let the steak cook! Do not be so antsy to think it is burning so you need to flip it as soon as possible. Remember the first thing a steak wants to do on any hot surface is stick. If you want you can cook it for 4 -5 minutes on the first side and only 1-2 minutes on the second side. This will give you darker grill marks on one side.
FREQUENTLY ASKED SKIRT STEAK QUESTIONS
Is there another name for skirt steak? NO. When purchasing it from your butcher or grocery store simply ask for skirt steak.
Is skirt steak and flank steak the same? No, the skirt steak comes from the plate area of the cow while the flank steak comes from the cow. Flank steak is a bit thicker and less marbled, but also tougher.
What is the closest thing to skirt steak? The closest cut of meat that resembles look, texture and flavor would be a flank steak, but are still visibly different.
Which is tougher inside or outside skirt steak? Every cow has 2 skirts to it and the outside skirt steak is much more flavorful and marbled while the inside skirt is not. The inside skirt is still delicious, but the outside is where it’s at.
Why is skirt steak so expensive? Believe it or not this used to be a pretty cheap cut of meat, but as it’s gotten more popular over the last 10 years it has gone up in price but is still reasonable as it relates to other cuts of meat.
This grilled skirt steak recipe is really easy and great to serve up to anyone, I know you will love it!
SERVING SKIRT STEAK
I served this grilled skirt steak recipe with some creamy polenta and some simple roasted vegetables. Honestly the steak would go great with just polenta but hey fresh veggies are in abundance in the summer time so feel free to get creative and mix and match vegetables to your liking.
STORING AND FREEZING: The best way to store skirt steak is un cut and in a plastic bag or container. Reheat quickly on a grill and slice and serve. If you freeze it is best to thaw, reheat and finely chop and put into a soup or stew.
*If you’re loving this skirt steak recipe then you absolutely have to check out this Roasted Ribeye Don Vito Style and be sure to drop me a comment below and a rating if you’ve had the chance to make this amazing bread recipe*
Grilled Skirt Steak Recipe with Creamy Polenta
For the Polenta:
For the Vegetables:
- 2 tablespoons of olive oil
- 2 cups of cherry tomatoes
- 1 bunch of garlic scapes
- 1 bunch of thinly shaven asparagus
- 1 thinly shaven fennel bulb
- 2 cups of baby arugula
- 10 cooked crispy slices of Pancetta
- Kosher salt and fresh cracked pepper to taste
For the Steak:
- 2 pound skirt steak
- 1 tablespoon of olive oil
For the Garnishes
- fresh basil leaves
- fresh oregano leaves
- reduced balsamic vinegar
- crumbled blue cheese
- Polenta: prepare 1 recipe for polenta
- Vegetables: Coat all the vegetables in olive oil, season them with salt and pepper and spread out on sheet pans lined with parchment paper and roast in the oven on 375° for 10 to 15 minutes or until the tomatoes begin to blister and the asparagus and fennel begin to brown.
- Steak: Coat the steak with olive oil, season with salt and pepper and cook on a hot grill (450° to 550°) for 2 minutes on each side. Once it is done grilling let the steak rest for a few minutes before thinly slicing it against the grain.
- To Plate: Place down a healthy scoop of creamy polenta followed up with some arugula leaves, shaved asparagus, shaved fennel, roasted tomatoes, roasted garlic scapes and crispy pancetta. Top off with the thinly sliced skirt steak, fresh herb leaves, a few drops of reduced balsamic vinegar, and blue cheese crumbles.
- This recipe as a whole was intended for family or friends gathering. It is definitely more of a restaurant style dish and perfect for impressing your guests.
- Always figure about 8 ounces per serving so essentially 1 pound of skirt steak will feed 2 people. However if you are serving tacos than 1 pound will feed 4.
- Grilling on high heat will ensure your skirt steak is marked, cooked and will give you the best opportunity for it not to stick to the grill.
- Always rest your meat as it will allow the juices to suck back into the steak making it even more juicy.
- This video does a great job showing how to cut it.