Skirt Steak Bbq: Cooking Time And Temperature Guide

Skirt steak is a thin, tough cut of beef that is best cooked rare to medium-rare over high heat for 3 to 5 minutes per side. This will create a beautiful sear without overcooking. The internal temperature of the steak should be 130-135°F for medium-rare and 135-145°F for medium. It is important to let the steak rest for at least 5 minutes before slicing it against the grain to ensure a tender bite.

How to get the perfect crust

Skirt steak is a rich and beefy cut of meat that has become a favourite among chefs. It is best cooked hot and fast to get a good crust. Here are some tips to achieve the perfect crust on your skirt steak:

Choose the Right Cut

Skirt steak comes from the diaphragm muscles of the cow and is usually quite thin. It contains a lot of tough fibres, so it is important to cut against the grain to achieve a tender bite. When buying skirt steak, ask for the outside cut, which is more tender than the inside cut. The outside skirt steak is smaller and more uniform in size, and has a richer flavour and better texture.

Prepare the Meat

Before grilling, trim any excess fat from the steak to avoid flare-ups and remove any tough pieces of membrane. You can also trim off any extra fat while the steak is still cold, using a sharp knife and working slowly to avoid removing too much meat.

Seasoning

Season the steak generously with salt and pepper on both sides. You can also brush the steak with olive oil before seasoning. If you want to add more flavour, you can marinate the steak in a mixture of olive oil, garlic, lemon juice, and spices like cumin, paprika, and red pepper flakes. However, if you do marinate the steak, make sure to pat it dry before placing it on the grill to get a good sear.

Grill Temperature and Timing

Preheat your grill to a high temperature, ideally between 450°F and 550°F. Place the steak directly above the coals and sear for 2 to 3 minutes per side for a medium-rare steak, or 3 to 5 minutes per side for a medium steak. For the best crust, break from the standard protocol by flipping the steak frequently.

Resting and Slicing

After grilling, let the steak rest for at least 5 minutes before slicing. This allows the juices to redistribute and ensures a juicy steak. When slicing, cut the steak against the grain—perpendicular to the direction of the muscle fibres—to ensure a tender bite.

Marinade ingredients

There are a variety of ingredients that can be used to make a marinade for skirt steak. Here is a list of ingredients that can be used, grouped by type:

Oils

• Olive oil
• Extra virgin olive oil
• Neutral oil

Sauces

• Soy sauce
• Worcestershire sauce
• Lemon juice

Spices and Seasonings

• Salt
• Black pepper
• Cracked black pepper
• Red pepper flakes
• Cumin
• Aleppo pepper
• Smoked paprika
• Sweet paprika
• Onion powder
• Garlic powder
• Paprika
• Dried oregano
• Ground coriander
• Dried thyme
• Dried dill weed
• Dried parsley
• Red pepper flakes
• White pepper

Fruits and Fruit Juices

• Lemon
• Lime
• Pineapple
• Apple cider vinegar
• Balsamic vinegar
• Red wine vinegar

Other

• Minced garlic
• Shallots
• Dijon mustard
• Brown sugar
• Meat tenderizer

How to grill skirt steak

Skirt steak is a flavourful, affordable, and quick-cooking cut of beef that's perfect for grilling. Here's how to grill it to perfection:

Preparation

Before grilling your skirt steak, there are a few important preparation steps to follow. Firstly, let the steak reach room temperature by removing it from the refrigerator and leaving it uncovered for around 30 minutes. This helps the steak cook more efficiently and evenly.

Next, trim any excess fat from the steak to avoid flare-ups during grilling. You should also remove any tough pieces of membrane from the steak; this is a step that your butcher may have already done for you.

Seasoning

Skirt steak benefits from a good marinade or seasoning. A marinade will not only add flavour but can also help to tenderise the meat. If you're short on time, a simple seasoning of salt and pepper will also work. However, if you do have time, try marinating the steak in a mixture of olive oil, garlic, lemon juice, and spices like cumin, paprika, and red pepper flakes. You can also add fresh herbs like basil, scallions, and thyme for an herby twist.

For the best results, place the steak in a resealable bag or container with the marinade and leave it in the refrigerator for 30 minutes to 24 hours. If you're short on time, 30 minutes at room temperature will also work.

Grilling

When it comes to grilling skirt steak, the key is to cook it hot and fast. Preheat your grill to a high temperature, around 400-550°F for direct heat. If you're using a charcoal grill, make sure you have grey-ashed charcoal.

Before placing the steak on the grill, lightly oil the grill grates to prevent sticking. You can also pat the steak dry with paper towels to remove any excess marinade, which will help you achieve a deeper sear.

Place the steak directly over the heat source and grill for 3-5 minutes on each side for a medium-rare steak. If you prefer your steak more well done, add a minute or two to the cooking time, but be careful not to overcook it. Skirt steak is best enjoyed rare to medium-rare to ensure the meat remains tender.

Resting and Slicing

Once your steak is grilled to your desired doneness, transfer it to a wire rack or cutting board and let it rest for at least 5 minutes. This allows the juices to redistribute, ensuring a juicy and tender steak.

When it comes to slicing skirt steak, it's important to cut against the grain. This helps to shorten the muscle fibres, making the meat more tender and easier to chew. To locate the grain, look for the long lines running along the surface of the meat. Cut perpendicular to these lines into thin slices.

Serving

Skirt steak is delicious served as a traditional steak, or you can get creative and use it for steak tacos, fajitas, or steak sandwiches. It pairs well with sides like grilled corn salad, potato salad, grilled watermelon, or a summer berry salad. Enjoy!

How to carve skirt steak

Skirt steak is a long ribbon-shaped cut of beef that is rich in flavour and juicy. It is important to cut skirt steak correctly to ensure it is tender and not tough or chewy.

First, locate the grain of the meat. The grain refers to the long lines you see running across the meat's surface. These are the muscle fibres that require extra work to break down when chewing.

To carve the steak, place it on a cutting board with the grain running lengthwise in front of you. Use a sharp knife to cut across the grain of the meat, perpendicular to the muscle fibres. The thickness of the slice is a matter of personal preference, but most people prefer 1/4 to 1/2-inch thick slices.

For a carving hack, cut the steak into 4-inch pieces and rotate one of the chunks so that one cut edge faces you, and the other faces away from you. Slice the steak from north to south, ensuring that two of the slices have a crusty edge along their entire length.

Sides and sauces to serve with skirt steak

Skirt steak is a flavourful cut of meat that is best served rare to medium-rare. It is a thin cut of meat that cooks quickly and is best cooked hot and fast.

Sides to serve with skirt steak

• Grilled corn salad or grilled corn on the cob
• Mustard potato salad
• Grilled watermelon or mango
• Summer berry salad
• Potatoes with whipped feta
• Blooming onion
• French fries
• Sweet mashed potatoes
• French onion soup
• Green beans
• Potato rosti
• Grilled asparagus
• Garlic bread
• Quinoa salad
• Mac and cheese
• Roasted Brussels sprouts
• Coleslaw
• Sweet corn
• Parmesan polenta
• Baked sweet potatoes
• Greek salad
• Roasted tomatoes
• Grilled peaches
• Rice
• Noodles
• Chinese broccoli
• Cipollini onions
• Avocado
• Guacamole
• Salsa
• Tortillas
• Scallion salsa
• Sourdough tortillas
• Green bean salad
• Panzanella
• Fruit and green tomato salsa
• Poblano-corn sauce and salsa
• Pinto beans
• Paprika butter
• Shiso-shallot butter

Frequently asked questions