If you prefer, spoon a fresh sauce, such as chimichurri, over the grilled meat just before serving it. Cook steak for 15 minutes; uncover and flip. Skirt steak is one of the fastest and most versatile steaks to cook. The best way to get a skirt steak tender is to cook it quickly at a high temperature to break down the fat and seal in the natural juices. Cook 30 minutes. It cooks up easily, quickly, and can be sliced to feed 4 to 6 people—or more if you use the meat in fajitas, sandwiches, or as part of a summer dinner salad.They run anywhere from 12 to 24 ounces, so they easily feed from 2 to 6 people. Flank skirt, thick skirt and thin skirt are all delicious and definitely worth a try, but here we’re focussing on Jamie’s favourite – feather steak (also known as flat iron steak). Sear steak and flip every 3 to 5 minutes. Make sure you cook it right with our step-by-step for perfect steak. Then, get a cast-iron skillet—Rach's preferred pan of choice, but any skillet will do—nice and hot over medium-high heat.

Because skirt steak is taken from an area of muscle that is used often, it is known to be a tough cut of meat. Leaving the inside a bit rare will help ensure tenderness and flavor. Because it's long and thin, you can season the steak simply before grilling it quickly over high heat. It cooks up easily, quickly, and can be sliced to feed 4 to 6 people—or more if you use the meat in fajitas, sandwiches, or as part of a summer dinner salad.They run anywhere from 12 to 24 ounces, so they easily feed from 2 to 6 people. If the outside is getting too crispy and the inside is still too raw, you can move it off to the side to finish the inside. 5. Both skirt steak and flank steak beg for high heat and searing for a short amount of time. Serves 4) Skirt Steak/Marinade 1/4 Cup Canola Oil 2 Limes, Juiced 4 Cloves Garlic, finely minced 2 lbs Skirt Steak Kosher Salt Fresh Cracked Pepper 1 Tablespoon Chili Powder 1 Teaspoon Cumin Powder. Rub steak with oil and season with salt & pepper 2. 4. 3. The grill should be hot enough to crisp up the outside of the skirt steak before it cooks the inside of the steak. Full of beautiful flavour, texture and fat marbling, feather steak is a good size to leave you satisfied. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Although skirt steak toughens as it is cooked, if prepared properly, it can be a remarkably tender piece of beef. Skirt steak is a wonderfully flavorful cut of beef.It's also fabulous on the grill. Baste with juices. That’s why broiling or grilling are such great techniques to use for these cuts. Check the steak for any connective tissue or silverskin before you cook it. Skirt steak is the long, boneless portion of the cow's diaphragm. Add water to the skillet as needed to keep steak moist. It absorbs flavors well, so consider marinating the meat in flavorful ingredients, such as herbs, garlic, and chili powder.

Ask your butcher to remove the tough sinew right in the middle of it, and you’ll be ready to go. The skirt steak is cut from the area of the steer that lies between the brisket and the flank steak on the abdomen of the steer. Skirt steak is a wonderfully flavorful cut of beef.It's also fabulous on the grill. The grill should be hot enough to crisp up the outside of the skirt steak before it cooks the inside of the steak. How To Cook Skirt Steak. Cut steak into 3 equal pieces to fit in pan. Remember skirt steak is thinner than flank steak and will take significantly less time to cook.


In general, Rach says, if you're just going to cook a piece of steak you bring it to room temperature, pat it dry and season it well. It’s much easier to remove at that point.

It’s easier to avoid over-cooking the steak when the grill is really hot. How to cook skirt steak or flank steak. Continue cooking until slightly firm, hot, and lightly pink in the center, about 15 minutes.