The beef skirt steak is from the plate section of a cow. The plate is just below the brisket and in front of the flank. The steaks are cut from either side of the rib cage, inside and outside. They also have some viscera or connective tissue that may need to be removed before the steak is cooked. These steaks are best when cooked briefly over a high temperature to rare or medium-rare. Anything past that and they will become inedible and chewy. You may also braise them for several hours in a liquid of some sort, as in the case of Ragù alla Bolognese, which is traditionally made with skirt steak.
- 1 beef skirt steak
- 1/4 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp sea salt
- 1/4 tsp white pepper
Grilled Beef Skirt Steak: Cumin, Coriander, White Pepper, and Sea Salt
- Acquire a beef skirt steak. The butcher will be able to cut a skirt steak to whatever size you need. He should also be able to remove the connective tissue if there is any. Many people recommend marinating the skirt steak. That’s fine if you want to. I chose not to for this recipe because I didn’t think it was necessary.
- Season the skirt steak. The seasoning that I chose for this recipe is a combination of spices that go well with fajitas. This is one of the best things you can make with your grilled skirt steak. You can grill some peppers and onions right alongside the steak. You could even grill the tortillas for a few seconds before you make the fajitas.
- Grill the skirt steak over high heat. Fire up the grill to high. If you are using charcoal, use about half a chimney full and get them really hot. Pile them about two lumps high in the middle right where you will be cooking the steak. The skirt steak should be getting a little crispy on the bottom as it grills. After about four or five minutes, flip it over to grill the other side.
- Finish grilling the skirt steak. After four more minutes, use a digital thermometer to check and see how it’s doing. You are looking for an internal temperature of no more than 125 degrees Fahrenheit. Remove the skirt steak and let it rest uncovered for eight minutes. Slice it thinly across the grain. Eat immediately. Don’t forget the guacamole!
Tips & Tricks
- Check the steak for any connective tissue or silverskin before you cook it. It’s much easier to remove at that point.
- The grill should be hot enough to crisp up the outside of the skirt steak before it cooks the inside of the steak. It’s easier to avoid over-cooking the steak when the grill is really hot. If the outside is getting too crispy and the inside is still too raw, you can move it off to the side to finish the inside. But if the inside is almost done and the outside is still grey and unappetizing looking, you’re stuck.
- The skirt steak is a heavily striated piece of meat. These grains are easy to spot when it’s raw. Slice the steak thinly across the grain for best results.