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.
I love skirt steak, glad you had a chance to try it! Your marinade sounds delicious with those great flavors!
I think skirt steak is eaten a lot more in the USA but not much here in New Zealand.
Suzanne
I do hope that mine will look as delicious as your. The picture has a wonderful light and the meat is made just like I like it.
Thanks, Marta. As long as you marinate it long enough, it will taste great.
Suzanne
Suzanne, your steak is literally cooked to perfection and your marinade sounds like a dream… Love the earthy choice of allspice – perfect for this time of year! Isn’t grilling the best – can’t beat the convenience.
And men love to grill on the BBQ so that’s a bonus and lets us get on with the rest of the meal.
Suzanne
Hi Suzanne, I’ve cooked skirt steak but not like that before. It really does look like eye fillet. I would love to give this a try. Love the marinade ingredients – must be very tasty xx
It was super tasty, Charlie. It was the first time I had ever tried skirt steak and was impressed.
Suzanne
Hi Suzanne! What a lovely recipe for the skirt steak…and picture speak for itself. Very tempting and delicious looking! Thank you for sharing and have a lovely day!
You’re welcome, Sandra. You have a great day too.
Suzanne
Skirt steak is terrific, but it’s became pricey in the US. It’s a great cut for Mexican, Texas-Mex dish called fajitas – a dish that’s become very popular in US during the last 20 years or so. It’s a cut that responds well to a marinade, and the one you suggest here is perfect. Really nice recipe – thanks.
I Googled skirt steak and saw that it was popular in the US even though we don’t really use it much here. I think it would always need to be marinated.
Suzanne
Oh, we love skirt steak. We use it for Mexican fajitas with added grilled peppers and onions. It is so nice to be able to cook it so quickly! Yours looks delish! And…it’s inexpensive!
I will have to try it for fajitas now that I have discovered it.
Suzanne
This is spectacular Suzanne. I love this steak. I’m a huge fan of asian sauce on beef. You nailed this big time. I am craving steak big time now.
Thanks, Kim. I hope you are able to eat the steak and that all is well with you.
Suzanne
Skirt steak is hard to find at my favourite market. I wish more butchers sold them! I’ve only used them when making beef salads but I will give this recipe a go sometime. Thanks for sharing!
It’s not usually on show in butchers around here. They keep it behind the scenes for when they are asked for it. It’s a new discovery for me.
Suzanne
Once the skirt steak became the favored cut for fajita the price sky rocketed around here. They do have marvelous flavor and your marinade looks like a winner!
Ah, that’s why there are differing opinions about the price over there. Some are remembering what it used to cost. It’s relatively cheap here as it’s not a popular cut.
Suzanne
Such a great cut of meat and spurns perfect with those flavours
You can probably try different marinades with just as good a result. It’s a matter of experimenting but always make sure there is an acid present to break down the tough fibres.
Suzanne
This looks and sounds great. I have only ever used skirt steak once, it was for slow cooking and then I pulled it apart. Will have to give it a marinade next time. Thanks for the idea – I bet it is an affordable cut since no one wants to eat it.
Marinating it is great if you want the cooking to be quick.
Suzanne
I like all the flavors in your marinade and your picture is so hard to look away from. So perfectly prepared–you can see how tender the meat is.
Thanks, Jean. The marinade did make the meat tender even though it is not naturally so.
Suzanne
Oh, I gotta try that. I am sure my husband (the meat eater here) will love it. And yes, skirt steak is cheap.
Skirt steak seems to be different prices in different places. Here it is average price but not popular.
Suzanne
This looks so yummy ! I adore meal like this ! Really nice post!
Thanks, Vera. It was yummy.
Suzanne