Charred and Juicy Skirt Steak (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 whole skirt steak, 1.5-2 pounds
02 -
½ teaspoon kosher salt
→ Marinade
03 -
⅓ cup olive oil or avocado oil
04 -
¼ cup red wine vinegar or sherry vinegar
05 -
3 tablespoons soy sauce
06 -
1 tablespoon Worcestershire sauce
07 -
1 tablespoon Dijon mustard
08 -
4 cloves garlic, finely minced
09 -
1 tablespoon fresh thyme leaves
10 -
1 tablespoon minced fresh rosemary
11 -
1 teaspoon ground pepper
# Instructions:
01 -
Unroll the steak, pat dry, and position the fattiest side up on a cutting board. Using a sharp paring knife, trim away the largest pieces of fat, silverskin, and membrane. Turn the steak over and repeat on the other side. Divide the steak into 3-4 evenly sized pieces.
02 -
Sprinkle kosher salt evenly over the steak pieces and place them into a gallon-sized resealable bag.
03 -
In a small bowl, combine olive oil, red wine vinegar, soy sauce, Worcestershire sauce, Dijon mustard, garlic, fresh thyme, and fresh rosemary. Whisk until emulsified.
04 -
Pour the marinade over the steaks in the resealable bag. Seal the bag tightly, removing as much air as possible. Massage the bag to coat the steaks in the marinade evenly. Lay flat in the refrigerator for at least 2 hours and up to 6 hours, flipping the bag occasionally.
05 -
Thirty minutes before cooking, remove the steaks from the marinade using tongs and let the excess liquid drip off. Place the steaks on a plate or cutting board and allow them to come to room temperature.
06 -
Prepare a grill for high heat or a grill pan or cast iron skillet for medium-high heat.
07 -
Just before grilling, pat the steaks dry and season all over with ground pepper.
08 -
Place the steaks on the grill or skillet in an even layer, leaving 1-2 inches between each piece. If using a grill, leave the lid open. Cook on high heat for 3-4 minutes, or until a deep char forms. Turn the steaks and cook for an additional 2-4 minutes, or until the internal temperature registers 125-130°F.
09 -
Transfer the steaks to a cutting board and rest for 10 minutes to allow the juices to settle. Slice the steaks against the grain into half-inch thick pieces and serve immediately.
# Notes:
01 -
Allowing the steaks to rest after grilling ensures the juices redistribute evenly for maximum tenderness.