I have never used skirt steak before but got curious about it and ventured into an unknown realm. Adriano’s butcher had some secreted out the back and was surprised at the request because it is not a popular cut here. It is very flavorful but can be tough. The secret is to let it marinate for a while with a wet rub on it and the steak will tenderize nicely. It also must be grilled hot and fast and mustn’t be overcooked. Why the butcher had some out the back if he thought no one would buy it was never revealed. But maybe he buys entire cows at a time and there is a skirt steak in each beast and he can’t send it back. That’s right – only one skirt steak per cow, but it’s big. You would think this would make it rare and expensive but that was not the case. Maybe he was happy to see the back of it.
Make up a strong marinade with heaps of flavour and leave it for between four and six hours. Shorter and it will remain too tough but longer and it will break down too far and turn to mush. Just right and you will feel like Goldilocks eating Mama bear’s porridge. Except this steak is far superior in terms of taste than any porridge a bear could make. Once it is grilled, slice it like in the photo and serve with whatever you normally eat steak with. You may never go back to fillet steak again.
- 2 lb/500g skirt steak
- 1 teaspoon chilli powder
- 2 teaspoon ground cumin
- 1 tsp garlic-infused oil
- 4 teaspoons Worcestershire sauce
- 1 teaspoon coarse salt
- 1 teaspoon sugar
- 1 teaspoon freshly ground black pepper
- ½ teaspoon allspice
- ½ teaspoon cayenne pepper
- 2 tablespoon white vinegar
- 2 tablespoon vegetable oil
- Trim fat from steak and cut it into serving pieces.
- Mix together chilli powder, salt, cumin, garlic oil, Worcestershire sauce, vinegar, cayenne, sugar, black pepper, allspice, and oil and rub all over meat.
- Place steak in a resealable plastic bag and marinate for up to 4 hours.
- Prepare grill for medium-high heat.
- Cook steaks until medium rare.
- Remove from grill and cut across grain into thin strips.