A Skirt Steak Recipe with a Delicious Asian Twist
Who wants to make dinner after a long day at work? If you are like me, you want something delicious and quick. No one wants to spend the whole night cooking and cleaning up afterwards. A skirt steak recipe might be just what you are looking for speedy weeknight dinners.
Don’t forget Cinco de Mayo is on a Thursday this year. With minimal planning and cooking you could be celebrating with a delicious steak that was cooked in minutes.
Skirt steak is often used in fajitas, tacos, and stir-fry. The skirt steak is known for its flavor rather than it’s tenderness. It is typically marinaded to minimize the toughness and to boost the flavor. It is cooked fast over high heat and sliced across the grain to ensure it is tender.
The skirt steak is a primal cut of beef from the plate. It is long and flat and runs from the 6th to 12th ribs under the short plate. There is an outside and inside skirt. The inside skirt is the transverse abdominus muscle. Did you know that if you experience recurrent back pain your transverse abdominus muscle is probably weak?
Grilling Skirt Steak
I’m using an outside skirt steak that was sent to me by the Holy Grail Steak Company. Skirt steak can be found in most grocery stores, or you can ask your local butcher for a skirt steak, but the skirt steak from Holy Grail Steak might be the best one I’ve eaten. I would prefer to grill a skirt steak over a charcoal or wood fire, but I understand not everyone wants to take the time to fire up a chimney starter to get coals or wood going after working all day. So, I have just the grill for you. I’m cooking on the Spark Precision charcoal grill.
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The Spark grill uses one large charcoal briq, but it heats up as quickly and easy as your gas grill. The Spark grill can be used to grill, smoke, and even make pizza. Once you place the charcoal briq in the drawer, you turn one knob to “Spark” up the charcoal. Pre-set your temperature and you will be grilling and cooking as quickly as you would with a gas grill. Spark makes an everyday briq that burns for 60 to 90 minutes, the quick briq for 30 to 45 minutes, and the low slow briq burns for hours for smoking.
So, I’m going to bring it all together with a quick recipe with a delicious cut of steak and still get the benefits of cooking over charcoal while making a weeknight dinner.
Argentinians would serve their skirt steak with a chimichurri sauce and Mexicans with a salsa. The “twist” combines the flavorful ingredients of Asian cooking like garlic, ginger, lime, fish sauce, and lemongrass with grilling over high heat.
The recipe starts with a marinade that can even be made the night before or in the morning. It took me less than five minutes to put togeter. In a bowl, mix soy sauce, brown sugar, fish sauce, rice wine vinegar, sesame oil, lime zest and juice, smashed garlic, ginger, and lemongrass. Place the marinade in a resealable plastic bag with your skirt steak and marinate for at least 4 hours or as long as overnight. It will be ready to go when you get home from work.
When it’s time to cook, heat your grill to high. Remove the skirt steak from the marinade and pat it dry. Direct grill the skirt steak 3 to 4 minutes a side depending on thickness. Slice the skirt steak across the grain and it’s time to eat.
The variety of sides to serve with skirt steak are only limited by your imagination. To keep with the Asian twist, I served my skirt steak with a quick Asian chimichurri, stir-fry veggies, and rice. I put everything for the chimichurri in the food processor, pulsed it, and added the oil and it was done.
The End Result
I enjoyed the balance of textures created by the tender and juicy inside with the seared outside of the skirt steak. The fresh aromatic ingredients in the marinade produced a steak full of flavor. Each bite was salty, sweet, and had a great umami taste. Each bit left you wanting more skirt steak. Thanks again, Holy Grail Steak!
If you’re celebrating Cinco de Mayo, you can incorporate skirt steak into a taco, burrito, or quesadilla. Skirt steak in a burrito with salsa, avocado, rice, cheese, and a splash of hot sauce is one of my favorites.