August 15, 2019 • 0 comments
Skirt steak is a cut of beef steak that is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with flank steak, a generally similar adjacent cut nearer the animal's rear quarter. Skirt steak has even more intense beefy flavor than flank steak. It does contain more tough muscles than flank steak, though, so should only be cooked to rare or medium-rare for the most tender texture. Some say skirt Steak is butter in meat form. Rich and full of flavor, if you’ve never had Skirt Steak, I urge you to try some soon. It can be prepared with a marinade to give it some extra flavor. If you want to keep things simple, it’s not necessary. That’s up to you. A marinade recipe is following below. You can also mix it up, adding your favorite flavor combos.
1 pound skirt steak
2 tablespoons extra virgin olive oil
3 teaspoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 teaspoons rice vinegar
If using a marinade, mix all ingredients together in a zip-top bag, add skirt steak, coat well and marinate refrigerated until ready to cook. Marinate for at least 30 minutes if time allows.
In an iron skillet over medium-medium high heat place the skirt steak. Slightly press down to create sear. For medium-rare, cook for 3 minutes. Flip steak and cook for an additional 3 minutes. If more done steak is desired cook for longer.
Let steak rest about 10 minutes, then cut thin slices against the grain.