On Sunday, we hosted a barbecue for our immediate family. We grilled all the regulars: hot dogs, burgers and ribs. The star of the show, though, were the skirt steaks.
Skirt steaks are meaty, flavorful, tender, inexpensive and simple to prepare. They are long and thin, versatile and take practically no time on the grill. Because of their shape, they cook quickly and create a beautiful crust.
Here are five simple tips for preparing the perfect kosher skirt steak:
1. Kosher skirt steaks tend to be salty, so use rubs and marinades that are salt-free
Be careful to use rubs and marinades that contain no extra salt or you will have a very salty piece of meat. If you are sensitive to the saltiness, my friend, Linda, suggests soaking the skirt steak in water and changing the water several times before marinating.
2. Bring skirt steak to room temperature before grilling
Bringing the meat to room temperature before cooking allows the meat to cook more evenly.
3. Skirt steaks love intense heat
Preheat your grill or grill pan and cook your skirt steak on high temperature
4. Allow steak to rest for at least 5 minutes before slicing
By letting the cooked meat rest, the moisture lost in cooking is reabsorbed, yielding a more tender and juicy steak.
5. Slice your finished steak on the diagonal in very thin slices
Slice steak against the grain on a diagonal. I use a serated all-purpose knife for this task. Thinly sliced skirt steak is delicious and beautiful, allowing for maximum tenderness and flavor
juice of a lemon
splash of oil
squeeze of mustard
a few rosemary or basil leaves, julienned
garlic cloves minced or garlic powder
coarsely ground pepper
Place skirt steak in a glass container. Splash, squeeze and sprinkle marinade ingredients right over skirt steak, coating both sides. Marinate for at least 30 minutes, with fattier side up. Once marinated, bring to room temperature.
Preheat broiler to 500 degrees F or set grill to highest temperature. Place steak on grill or under broiler with fattier side closest to heat source. Cook for 3-5 minutes on each side.
Transfer to a cutting board and allow meat to rest for 5 to 10 minutes. Slice thinly across the grain on the diagonal, and serve.