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Looking for incredible steak without breaking the bank? A skirt steak brings amazing taste to your dinner quickly. If you're a cooking beginner or just trying new beef options, figuring out skirt steak cooking will transform your everyday meals.
Why You'll Love It
While everyone rushes for filet or ribeye, beef skirt steak delivers stronger flavor at a lower cost. Check out our marinade to make it even more tender. This versatile cut works in everything from salads to tacos.
Basic Ingredients
- Oil: Just enough for a good sear
- Pepper: Freshly ground works best
- Salt: A generous amount of kosher salt
- Fresh Meat: Look for good marbling throughout
How To Make Skirt Steak
- Slice and Serve:
- Find the grain direction - those tiny lines in the meat. Cut against these lines at a slight angle. Keep your slices thin, about pencil-width, and get them to the table immediately while warm.
- Let It Rest:
- This part's crucial - put your cooked steak on a board and loosely cover with foil. Wait the full 10 minutes. Your meat needs this time to keep all its tasty juices inside.
- Time to Cook:
- Put your meat in carefully - you should hear an immediate sizzle. Press down slightly so it makes full contact with the pan. Cook for 3-4 minutes until you see a rich brown crust, then turn and cook about 3 more minutes for medium-rare.
- Fire Up The Pan:
- Heat your largest cast iron pan until it's really hot - around 3-4 minutes on high heat. Add just enough oil to lightly cover the bottom. When you notice tiny smoke wisps, you're all set to start cooking.
- Get It Ready:
- Completely dry the meat with paper towels - this really matters for getting that beautiful brown crust. Season both sides well with salt and pepper, lightly pressing the seasonings into the meat.
- Prep Your Meat:
- Remove steak from the refrigerator 30 minutes before cooking. If it's too long, cut into 5-7 inch sections. This helps everything cook evenly and makes pan handling easier.
Understanding This Cut
Many home cooks pass right by this cut, but skirt steak shows its true value when prepared well. Found beneath the ribs, it comes in two varieties: outside (naturally more tender) and inside (benefits from tenderizing). Both types deliver fantastic flavor when you cook them correctly.
Steak Cut Differences
Confused about which cut to pick? Flank steak runs wider and thicker, while skirt steak comes long, thin and packs stronger beef flavor. Either works in most dishes, but our marinade pairs perfectly with skirt steak's natural texture.
Nailing The Technique
Quick cooking with intense heat creates the tastiest beef skirt steak. Get your skillet extremely hot, cook it quickly, and don't let it go too long. Aim for medium-rare to keep all the juiciness - usually about 3-4 minutes each side will do it.
Boosting The Taste
Mix together some olive oil, garlic and fresh herbs for a simple but effective skirt steak marinade. Let it soak just 30 minutes - going longer can make the texture too mushy. Make sure to wipe it dry before cooking to achieve that delicious brown exterior.
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Serving Suggestions
After mastering skirt steak cooking, try using it different ways. Thinly slice it for tasty tacos, top your favorite salad with it, or pair it with some roasted veggies. And don't toss the leftovers - they make awesome sandwiches for lunch tomorrow.
Frequently Asked Questions
- → How to cook it best?
Hot pan works great. Quick both sides. Don't move it much. Watch for brown crust. Keep it simple.
- → When's it medium rare?
Use meat tool check. Want bout 130 hot. Pink in middle good. Let it rest though. Don't cut quick.
- → Why let it rest?
Keeps juice inside. Five minutes good. Don't cut too soon. Worth the wait. Makes better meat.
- → Want to soak it first?
Can if you want. Salt pepper's fine. Quick soak works too. Don't need much else. Meat's good plain.
- → How to cut it right?
Cross the lines way. Thin slices best. Sharp knife helps. Look for meat grain. Makes it tender.
- → Getting too tough?
Don't cook too long. Watch the heat good. Cut right way sure. Let rest enough. Fresh meat helps.
- → Taking it places?
Cook there if can. Keep it wrapped. Don't cut early. Take sharp knife. Worth the work.
- → Need it faster?
Room temp first. Pan real hot start. Don't crowd meat. Quick rest fine. Still needs some time.
- → Making big batch?
Cook in parts. Keep first bits warm. Don't crowd pan. Watch times good. Rest each piece.
- → Want more flavor?
Garlic butter helps. Fresh herbs good. Sea salt works. Even lime fresh. Don't hide meat taste.
- → Pan not hot enough?
Heat longer first. Watch for smoke. Drop water test. Use good pan. Cast iron's best.
- → Meat too bloody?
Cook bit longer. Check with tool. Cut to see. Trust your eyes. Better bit rare.
Conclusion
Love this? Try thick ribeye next. Or make flat flank steak. Both cook quick and hot.