How do you make skirt steak not tough?

Cook it fast with high heat, instead of low heat for slow cooking. Slicing the meat thinly across grain will provide enough tenderization, especially if you don't overcook your skirt steak to make it tough and dry.

How long does it take to cook skirt steak?

Skirt steak is a lean, thin cut of meat, which means for the best results you need to cook it hot and fast. You'll only need 3 to 4 minutes per side for a golden brown, crispy crust that gives way to a decadently juicy, pink interior. Ideally, go for rare to medium-rare and no longer.

Is flank steak the same as skirt steak?

What Are the Differences Between Skirt Steak and Flank Steak? Skirt steak has more fat, making it taste even richer and juicier than flank steak . It also has more connective tissue. Flank steak is thicker and wider than skirt steak and a little easier to find in stores.

How long to grill skirt steak on a gas grill?

Since skirt steak is a thin cut of meat, you want a very hot fast cook to sear the meat on the outside without overcooking. On a hot grill you will cook it 3 to 4 minutes per side or until it's your desired level of doneness. You can move it around over the fire to get a nice consistent char on the surface of the meat.

What is the best way to tenderize skirt steak?

It should be marinated or tenderized with a meat mallet and cooked hot and fast on the grill, skillet or stir fried to maximize tenderness. How should you cook skirt steak? Skirt steak should be marinated for maximum tenderness then cooked hot and fast – either grilled, broiled or pan seared.

Do you rinse skirt steak before cooking?

No, you should not rinse steak —or most other meat for that matter. "You should not rinse freshly cut steaks, chops, or even chicken breast,” World Master Chef Fred Tiess tells Southern Living.

What is skirt steak called in the grocery store?

Typically, when you buy skirt steak at the grocery store, it'll be labeled as simply " skirt steak ." It might also be labeled as "inside skirt" and "outside skirt," however, depending on where exactly in the diaphragm the meat came from.

What is skirt steak good for?

Because it contains a lot of connective tissue, skirt steak is an excellent candidate for the tenderizing touch of marinades . While cooking briefly over high heat, the seasonings mingle with the meat, creating juicy, savory dishes like grilled balsamic-soy marinated skirt steak and tantalizing kebabs.

Do you flip skirt steak on grill?

Place your steaks directly above the coals and sear for 2 to 3 minutes total, per side. With skirt steak, we like to break from standard protocol by flipping frequently to achieve a good crust .

Why is my grilled skirt steak tough?

Skirt steak can be a little tough due to the amount of connective tissue , so it needs careful preparation when cooking to maximize tenderness. Skirt steak has a similar beefy flavor as flank steak but is a tougher cut in terms of texture.

Why is my skirt steak always tough?

Typically, leaner cuts like the flank or skirt can be chewy if not prepared correctly . Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.

What to do with tough cooked skirt steak?

Simmer in liquid . Just like for burnt meat, if your meat gets tough and dry then you can simmer it in a little bit of broth for a couple minutes. Don't allow it to overcook again but just allow the liquid to penetrate the meat.

Skirt Steak with Avocado Pesto and Grilled Corn Relish. (2024)

Raise your hand if you want the most delicious dinner tonight.

Because this skirt steak is about to DELIVER.

Funny (or not) story.

For months – wait, no… for YEARS – I have been talking about recreating this amazing skirt steak recipe we had with chimichurri. I’ve wanted to make it each summer. Like, I’ve actually talked about it for so long that the restaurant where we ate it? Doesn’t even exist anymore!

So this was the summer. This was the summer I would bite the bullet and do it.

I tend to only make cuts of beef like flank steak for weeknight dinners because it’s easy and mostly lean and I’m familiar with it. This time, I decided I was going to make a different cut!

And I got up the courage. Actually found it. Made it a few times and figured out my favorite way. It was delish!

I was semi-shocked at how easily I was able to find it at my local store based on my previous attempts. I was never able to find it before! How lucky was I?

Only. Only to realize like two weeks later that the steak we had that I had longed to create? Was hanger steak. Not skirt steak.

Not freaking skirt steak!

I did a quick google search and learned that up until fairly recently, you couldn’t even buy hanger steak at the retail level. All of those years, I figured I was just losing my mind and that maybe I had not looked in the right place. You know, like there was an entire other section where the hanger steak secretly hung out.

Anyhoo. Turns out I still can’t easily find hanger steak. But also turns out that I really love skirt steak! It’s slightly more flavorful and kind of… rich? Yes, rich, that’s the word. Slightly more flavorful and rich than flank steak, which can easily dry out if it’s overcooked even a little bit.

Ingredients

1 (2 pound) piece of skirt steak (about 2-inches in thickness)
1/4 cup olive oil
2 tablespoons brown sugar
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

avocado pesto

4 cups fresh basil
1 avocado
1/2 cup asiago cheese
1/4 cup toasted pine nuts
3 garlic cloves
1/2 to 3/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes

grilled corn relish

3 ears sweet corn, cut from the cob
1/2 red bell pepper, diced
1 shallot, diced
1/4 cup chopped fresh cilantro
1 lime, juiced
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

In a bowl, whisk together the olive oil, brown sugar, garlic, salt and pepper. Place the steak in a baking dish or ziplock bag and pour the mixture over top. Place it in the fridge and let it marinate for at least 30 minutes or even overnight.
I like to remove the steak about 30 minutes before I cook it.
You can grill, broil or pan sear it to your liking. I tend to broil or grill it as I find that easiest. Preheat the broiler in your oven and move the oven rack as close as possible. Place the steak on a broiler pan or baking sheet and broil on each side for about 5 minutes. This usually results in a medium doneness in my oven – but since the edges are thinner, they tend to be more well done.
Allow the steak to rest for 10 minutes before slicing it thinly against the grain. Serve with spoonfuls of the pesto and the corn relish on top!

avocado pesto

To make the pesto, combine the basil, avocado, cheese, pine nuts and garlic in a food processor. Pulse until small crumbs remain, and then with the processor running, stream in the olive oil. Start with the 1/2 cup and add the extra if needed to reach the desired consistency. Add the salt, pepper and pepper flakes and blend again. Taste and season additionally if needed.
As a note, to toast the pine nuts, I add mine to a skillet and heat over low heat. I shake and stir until the are golden and fragrant, about 5 minutes.

grilled corn relish

Stir all ingredients together in a bowl until combined. You can make this a bit ahead of time if needed! It stays great in the fridge for a day or two.

Course: Main Course

Cuisine: American

Did you make this recipe?

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I appreciate you so much!

That is one big plate of flavor.

Skirt Steak with Avocado Pesto and Grilled Corn Relish. (2024)

Ingredients

avocado pesto

grilled corn relish

Instructions

avocado pesto

grilled corn relish

Did you make this recipe?

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