You know skirt steak as the star of beef fajitas. But this scrumptious cut is no one-hit wonder. Skirt steak is the budget-friendly beef that brings big flavor, particularly when it's marinated and grilled.
Try these diverse preparations, and you'll wonder why you ever spent heaps more on the expensive cuts.
And don't forget to cut skirt steak against the grain. The meat will be so much more tender.
"Skirt steak is the juiciest, most flavorful piece of meat you can put on a grill," says Chef John. With this bitter coffee and sweet cola marinade, the steaks are smoky and subtly sweet. While the steaks are grilling (and then resting for at least 5 minutes), simmer the marinade on the stove, reducing it down to a sauce for spooning over the sliced skirt steak. Watch the video to get some prime skirt steak-grilling tips:
Strips of skirt steak are seasoned with adobo seasoning and grilled or pan-fried in butter and olive oil. Dinner's ready in 20. "These skirt steaks are almost too simple to believe," says LauraT, the recipe submitter. "And they turn out great every single time. So tender and flavorful -- you just can't mess them up! The adobo seasoning is salty, so keep that in mind as you season the steaks."
The miso glaze combines flavorful miso paste with red wine vinegar, brown sugar, garlic, and a dash of cayenne pepper. It's not actually a marinade, so you don’t need to soak the steaks in the fridge. Just let them sit at room temperature for about 30 minutes while you build the fire. Then haul 'em out to the grill!
A Mexican-inspired marinade of toasted cumin seeds, jalapeno peppers, lime juice, cilantro, and olive oil is whirled around in a blender and poured over skirt steaks. "This is a great way to serve skirt or flank steak," says the submitter. "The two-day marinade is worth the wait."
Take 10 minutes in the morning to prep this recipe, then pop it on the grill after work. "Sometimes skirt steak is hard to find," says Boysmom, the recipe submitter. "So if you don't see it out with the other meats, ask your butcher." And if they don't have skirt steak, ask for flank steak. It's a worthy substitution.
Make the quick-and-easy Asian BBQ sauce from scratch: brown sugar, rice vinegar, hot chili sauce, orange juice, soy sauce, fish sauce, and garlic. Thin strips of skirt steak only need a 15-minute soak. Then head to the grill.
Related: How to Cook Steak
Marsala, the slightly sweet fortified wine from Sicily, pairs up with a dollop of ketchup (for its sweet and sour aspect), minced garlic, and rosemary in this super-easy recipe. Let the skirt steak marinate, and then grill over white-hot coals. Dinner's ready in minutes.
See our collection of Skirt Steak Recipes.