Are you craving a delicious steak dinner but don’t want to spend hours in the kitchen or break the bank? Look no further! Skirt steak is the perfect solution for a quick, flavorful, and budget-friendly meal that can be whipped up in no time. Whether you're planning a cozy weeknight dinner or a special date night, this easy skirt steak recipe will impress your taste buds and leave you satisfied. In this blog, we'll guide you through the simple steps to achieve tender, juicy skirt steak every time, without the need for a marinade. Let's dive in!
Why You’ll Love This Recipe
Quick and Easy: With just 4 simple steps, you can have a delicious steak dinner ready in under 15 minutes.
Budget-Friendly: Skirt steak is an inexpensive cut of beef, making it perfect for those looking to enjoy a steak dinner without the high cost.
Flavorful: Despite being an affordable cut, skirt steak is packed with rich, beefy flavor that will delight your palate.
Versatile: This steak can be served in a variety of ways, from tacos and sandwiches to salads and stir-fries, making it a versatile addition to your meal rotation.
What is Skirt Steak?
Skirt steak, known as "fraldinha do diafragma" in Portuguese, is a long, thin cut of beef that comes from the diaphragm muscles of the cow. It is known for its robust beefy flavor and slightly chewy texture. There are two types of skirt steak: outside and inside. The outside skirt steak is longer, more tender, and less coarse, while the inside skirt steak is wider, thinner, and tougher. Despite its toughness, skirt steak can be incredibly tender and juicy when cooked properly.
Ingredients
1½ pounds skirt steak, trimmed of excess fat and cut into half crosswise (preferably outside skirt steak)
1 tablespoon vegetable oil
½ to 1 tablespoon coarse salt
Freshly ground black pepper to taste (optional)
1 lime (or more for extra flavor)
Step-by-Step Instructions
Step 1: Tenderize the Meat
Skirt steak can be a bit tough, so tenderizing it is key to achieving a tender result. If you haven’t bought it pre-tenderized, here’s how to do it:
1.Let the chilled meat sit at room temperature for about 20-30 minutes before cooking.
2.Place the steak on a cutting board and cover it with plastic wrap or place it in a plastic bag.
3.Pound the steak with a meat mallet or frying pan until it is about ½ inch thick or less. Be generous with your pounding—this step can make a significant difference in the tenderness of your steak.
Step 2: Cook with Coarse Salt
While marinades and rubs can enhance flavor, coarse salt is the best way to season and cook skirt steak. Here’s how:
1.Rub both sides of the steak with vegetable oil.
2.Spread about ½ to 1 tablespoon of coarse salt on a large cast-iron griddle or skillet, creating a thin layer.
3.Heat the griddle on medium-high heat. When it’s sizzling hot, place the steak on top of the salt.
4.Sear the steak for about 2-3 minutes on one side, then flip and cook for another 1-2 minutes for rare to medium-rare. Avoid overcooking, as this can make the steak tough.
5.Use a metal spatula to scrape off any excess salt that hasn’t melted.
Step 3: Let the Steak Rest
After cooking, place the steak on a cutting board and tent it with foil. Let it rest for at least 3-5 minutes. This allows the juices to redistribute, ensuring a juicy and tender steak. If desired, sprinkle with black pepper and squeeze lime juice over the top for added flavor.
Step 4: Slice Against the Grain
To ensure tenderness, it’s crucial to slice the steak against the grain. Here’s how:
1.Identify the direction of the muscle fibers.
2.Using a sharp knife, cut the steak crosswise to the fibers into thin, bite-sized strips.
3.Serve the steak strips on their own or topped with your favorite sauce, such as chimichurri.
Skirt Steak vs. Flank Steak
While both skirt and flank steak are long, lean cuts of beef, they come from different parts of the cow and have distinct characteristics. Skirt steak has a stronger beefy flavor and is slightly tougher, while flank steak is thicker, wider, and more tender. When cooking, remember that skirt steak should be cooked quickly over high heat, whereas flank steak can handle a bit more time.
Tips for Perfect Skirt Steak
Marinate or Not? While marinating can enhance flavor, it’s not necessary. If you choose to marinate, don’t exceed 20 minutes for inside skirt steak to avoid a mushy texture.
Pound It Out: Tenderizing with a mallet is essential for tenderness, regardless of whether you marinate.
High Heat, Quick Cook: Cook skirt steak at high temperatures for a short time to prevent toughness.
Rest and Slice: Always let the steak rest before slicing against the grain to ensure the best texture.
What to Serve with Skirt Steak
Skirt steak is incredibly versatile and pairs well with a variety of sides. Here are some ideas:
Breakfast: Serve with sliced avocados and sunny-side-up eggs.
Lunch or Dinner: Pair with chimichurri sauce, air fryer asparagus, or smashed potatoes. Other options include air fryer Brussels sprouts, yuca fries, or zucchini fries.
Leftovers: Use leftovers to make tacos, sandwiches, quesadillas, or nachos.
How to Store
Store leftovers in an airtight container in the fridge for up to 2-3 days. Alternatively, freeze for up to 2 months.
Conclusion
Skirt steak is a culinary gem that offers a perfect balance of flavor, affordability, and ease of preparation. With this easy recipe, you can enjoy a delicious steak dinner any night of the week without the hassle. Whether you're cooking for yourself or for a loved one, this dish is sure to become a staple in your household. So go ahead, give it a try, and savor the delightful taste of tender, juicy skirt steak.
FAQs
Q: Do I have to marinate skirt steak?A: While marinating can enhance flavor, it’s not necessary. If you choose to marinate, don’t exceed 20 minutes for inside skirt steak to avoid a mushy texture.
Q: What’s the best way to cook skirt steak?A: The best method is pan-searing in a sizzling hot griddle or cast-iron skillet.
Q: How do I make skirt steak tender?A: Pound it with a mallet, cook quickly over high heat, let it rest, and slice against the grain.
Q: Can I use flank steak instead?A: Yes, but pound it to an even thickness and consider marinating to enhance flavor.
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