Grilled Skirt Steak Recipe: Marinade, Serving Tips Included
Most people buy skirt steak once, chew on it for twenty minutes, and never buy it again. That’s a shame, because skirt steak has more beef flavor than almost any other cut. It just punishes small mistakes. Too long on the grill, and it turns into shoe leather. Slice it the wrong way, and you might as well be eating boot laces. But get it right, and you’ve got a charred, juicy, seriously beefy piece of meat that costs less than ribeye and cooks in about five minutes. I’ll walk you through the whole thing, including one tool that makes the difference between guessing and knowing: a wireless meat thermometer. No more cutting into the steak to peek. Skirt Steak vs. Flank Steak People swap these two all the time, but they’re not the same. Skirt steak comes from the diaphragm area. It’s long, thin, and has a loose, open grain. The fat runs through the meat in visible veins, which is why it tastes so beefy. There are two types: outside skirt (better, more marbled) and inside skirt (a bit tou...
