What Is Skirt Steak?

Skirt steak is the cut of meat that comes from the diaphragm of the cow. This is a highly used muscle which means that it will typically be tougher with more connective tissue than a less used muscle like the tenderloin. Typically skirt steak can be used for fajitas, but it also eats well on it’s own if you cook it right.

Marination

One of the best ways to tenderize a skirt steak is marination. The meat is so versatile and can be flavored in many different ways. When choosing a marinade it’s best to pick something with meat tenderizing properties. Pineapple is a great choice as an ingredient because one of the enzymes in it, bromelain, is an excellent meat tenderizer.

Cooking

Unlike thicker cuts of steak it can be hard to rely on monitoring internal temperature when cooking skirt steak because the meat is so thin that it’s hard to accurately take a temperature. The USDA recommends cooking all beef to a minimum internal temperature of 145 °F with a minimum resting time fo 3 minutes to ensure food safety.

Cutting

A great way to increase the tenderness of this lean, fibrous cut is to slice the steak into thin pieces against the grain, or perpendicular to the long muscle fibers. The thinner the steaks are sliced, the easier it will be to chew the muscle fibers apart giving a more tender eating experience.

Print Recipe

Skirt Steak with Chimichuri

A juicy, quick steak packed with flavor.

Cuisine

American, Cuban

Prep Time

5 minutes

Cook Time

5 minutes

Passive Time

24 hours

Servings

Ingredients

Skirt Steak

• 3 cups mojo a traditional cuban sauce found in the latin section at the grocery store
• 1 skirt steak
• 1 Tablespoon Montreal Steak Seasoning
• 1 Tablespoon Butter

Chimichuri

• 1 Bunch Cilantro
• 1 Bunch Parsley
• 2 Tablespoons Minced Garlic
• 1 Tablespoon Lime Juice
• 1/2 Teaspoon Red Pepper Flakes
• 1/2 Cup olive oil
• 2 Tablespoons Apple Cider Vinegar

Cuisine American, Cuban Prep Time 5 minutes Cook Time 5 minutes Passive Time 24 hours Servings Ingredients Skirt Steak 3 cups mojo a traditional cuban sauce found in the latin section at the grocery store 1 skirt steak 1 Tablespoon Montreal Steak Seasoning 1 Tablespoon Butter Chimichuri 1 Bunch Cilantro 1 Bunch Parsley 2 Tablespoons Minced Garlic 1 Tablespoon Lime Juice 1/2 Teaspoon Red Pepper Flakes 1/2 Cup olive oil 2 Tablespoons Apple Cider Vinegar

Instructions

Skirt Steak

1. Place the steak and the mojo in a ziploc bag, making sure the steak is fully covered by the sauce. Refrigerate overnight.
2. Before cooking remove steak from bag and cut into pieces that will fit into your pan. Sprinkle both sides of the meat with the seasoning.
3. In a hot pan (heated empty on high heat to about 400F, about 1-2 minutes) melt the butter. Sear the seasoned steak on each side until the outside is browned. Your steak thickness will determine the time. For a 1 cm steak 1 minute on each side worked well for medium rare. Cook longer on each side for more well done.
4. Let the steak rest for 3-5 minutes after cooking and then slice AGAINST the grain for maximum tenderness.

Chimichuri

1. Combine all ingredients in a blender. Blend for 2-3 minutes or until smooth. Drizzle on your plate or spoon over the top of your steak.