How to Prepare Yummy Grilled Skirt Steak

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Grilled Skirt Steak Or, try cooking directly on hot coals. Skirt steak is a wonderfully flavorful cut of beef. It's also fabulous on the grill. You can cook Grilled Skirt Steak using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Grilled Skirt Steak

  1. You need 1 of Skirt Steak.
  2. It's of Juice of 1 Lime.
  3. You need 1/2 Cup of Pineapple Juice.
  4. It's 1/4 Cup of Olive Oil.
  5. It's 3 Cloves of Garlic.
  6. You need of Fresh Mint.
  7. Prepare of Fresh Oregano.
  8. Prepare of Black Pepper.
  9. You need of Onion Powder.
  10. You need of Garlic Salt.
  11. Prepare of Kosher Salt.
  12. Prepare of Chili Flakes.

Grilling might just be the best way to cook up a skirt steak. The intense heat gives the succulent and flavorful cut a rich char that's smoky and crisp at the edges. The trick is to get the fire hot enough and dry off any marinade before placing the meat on the grill. This will give you the deepest sear.

Grilled Skirt Steak step by step

  1. Combine juices, herbs, garlic, oil and spices. Mix well..
  2. Place marinade and steak into a large freezer bag. Be sure to get the meat nice and coated. Place in fridge for an hour. Flip bag after 30 minutes..
  3. Place on a hot grill. The size of the steak will determine the cooking time. I cooked this for 7 minutes on one side and about three on the other side. When it looked like this, I determined it was done..
  4. Let rest then slice across the grain of the meat. This turned out just fine for me. Juicy and tender..
  5. Since it cooks so fast, I recommend it be one of the last items going on the grill. Enjoy..

Skirt steak is an inexpensive cut of beef taken from the diaphragm muscle. It ranks with filet mignon as my favorite juicy and tender cut. Kosher salt and fresh ground black pepper Skirt steak can be a difficult cut to decipher at first. Sometimes confused with flank because of its similar properties, there are really two distinct cuts from the diaphragm of the steer. The outside skirt steak is from the plate section, below the rib and between the brisket and flank, and usually comes with the membrane still attached, which needs to be trimmed before cooking.