Sizzling Skirt Steak
with a Chipotle Salsa
Fire up the grill and savour the last few days of summer with this mouthwatering skirt steak recipe that’s ready in under 25 minutes.
As the sun reluctantly starts to bid farewell to us, I find myself unwilling to let go of those cherished sun-soaked days. Instead, I’m holding onto summer’s vibrant spirit with a sensational steak bite recipe that promises to set your taste buds ablaze. Pair it with my Crispy Chilli Sizzle Potatoes with Gooey Garlic Aioli or indulge in the exquisite flavours of a Burrata Salad with Grilled Nectarines & Pickled Shallots for the ultimate culinary celebration of the season.
What Is Skirt Steak?
Skirt steak, hailing from the cow’s diaphragm muscle, is celebrated for its robust flavour and delicate marbling. Its elongated, flat structure prioritizes flavour over tenderness, making it an ideal pick for grilling or searing. This budget-friendly cut boasts a slightly higher fat content, forgiving slight overcooking and yielding superior flavour. Skirt steak provides an opportunity to opt for grass-fed and higher welfare options without the premium cost associated with more conventional cuts. Embrace the culinary versatility and affordability of this underrated gem, perfect for elevating your dining experience
Why Is Skirt Steak My Preferred Cut?
Is it a Braai or a BBQ?
Whether you call it a braai or a BBQ, one thing’s for sure: there’s nothing quite like the aroma of steak sizzling on the grill. These cooking methods both bring out the unique flavours of the meat. However, the term “braai” originates from South Africa and often involves an open wood fire, while BBQ is a term widely used in the US and usually involves a charcoal or gas grill. No matter what you call it, the result is a delicious steak dinner that’s hard to resist.
As Billy Joel once sang, we didn’t start the fire. But it’s easier than it seems! The secret to a fantastic grilled steak dinner lies in the fire. A perfect blaze can turn your steak recipe from good to great. So, how do you achieve this? Opt for hardwood lump charcoal for a hotter, cleaner burn. Arrange your charcoal in a pyramid for better airflow and faster heating. Light it up, let it burn until it’s covered with white-grey ash, and spread the coals out.
How Do You Like Your Skirt Steak?
We all have a preference when it come to our steak. From rare to well-done, here’s a quick steak grill guide:
- Rare: 120-130°F, about 2-3 mins per side.
- Medium Rare: 130-135°F, about 3-4 mins per side.
- Medium: 135-145°F, about 4-5 mins per side.
- Medium Well: 145-155°F, about 5-7 mins per side.
- Well Done: 160°F and above, about 8-10 mins per side.
*Remember, these are guidelines.
Once you’ve mastered the fire and know your desired steak cooking temp, it’s time to grill! Sear the steak over high heat for about 2-3 minutes per side, then move it to the cooler side of the grill to finish cooking. The result? Perfectly grilled skirt steak that is sure to impress.
How Delectable Was Your Steak ?
If you’ve given this recipe a try, we’d love to hear about your experience! Please share your thoughts in the comments, rate the dish, and be sure to tag your mouthwatering photo with #theculinarycartel on Instagram so we can savour what you’ve created.
Frequently Asked Questions
Why should I let my steak rest after grilling?
This allows the juices to redistribute within the meat, ensuring a juicier and more flavourful steak! When it’s time to cut, slice against the grain for maximum tenderness.
How do I achieve the perfect grill marks on my steak?
To get achieve grill marks, preheat your grill to high heat and oil the grates. Place the steak diagonally on the grates for a few minute then rotate it 90 degrees to create cross hatch marks.
How can I check the steak’s doneness without cutting it open?
You can use a meat thermometer to check the internal temperature.
For rare, it should be around 125°F (52°C), medium-rare 135°F (57°C), medium 145°F (63°C), medium-well 155°F (68°C), and well-done 160°F (71°C).
Skirt Steak vs. Flank Steak?
Skirt steak and flank steak are both cuts of beef that come from the abdominal area of the cow. Skirt steak is located near the diaphragm, while flank steak is cut from the lower abdominal muscles.
Sizzling Summer Skirt Steak
- Total Time: <25 minutes
- Yield: Serves 2
Description
Fire up the grill and savour the last few days of summer with this mouthwatering skirt steak recipe that’s ready in under 25 minutes.
Ingredients
- 500g steak (skirt)
- 1/2 red onion
- 1 lime
- 1 large ripe tomato
- 1 tsp chipotle
Instructions
Preparing the BBQ
(If cooking your steak on a grill or cast iron pan, skip this step.)
- Dump your charcoal into your BBQ. Create a hole in the middle of the pile and add your firelighters. I use 2-3 for my fire, but check your box for detailed instructions for your brand. (Forgot the firelighters?- see our FAQs for some alternative hacks)
- Light your firelighter, and once it’s burning, arrange a pyramid of coals over the flame using a pair of tongs. Make sure to leave gaps for air circulation so the fire can breathe. When all the coals are lit and have turned ashy grey, you are ready to cook. You want a screaming hot fire for this type of steak cut.
- Prepare your sauce. Slice the tomato in half and grate it on the coarse side of your box grater until only the tomato skin remains. Scoop the flesh into a sieve and allow the excess liquid to drain into a mixing bowl.
- Finely dice the red onion, then place it into a small bowl and toss it with the lime juice. Set it aside.
Cooking:
- On the BBQ:
- Once your coals are ready, place your grill onto your BBQ. Drizzle your steaks with oil and season them generously with salt and pepper. Put the steaks over the hottest part of the fire and cook on both sides for about 1:30-2 minutes on each side, depending on the thickness of your cut, for a pink medium rare.
- Cook a little longer if desired for medium/medium well. A skirt steak cooked to 45C when tested with a meat thermometer, will rest to an internal temp of 48-50C.
- Remove the steak from the fire and set it aside to rest in a warm spot for 5 minutes. A warming drawer is perfect for this.
- On the stovetop:
- Heat a cast iron or stainless steel pan on the gas for about 5 minutes. Lower the heat slightly, then drizzle your steaks with oil and season them well with salt and pepper. Add the oiled steak to the pan.
- Cook on both sides for about 1:30-2 minutes on each side, depending on the thickness of your cut, for a pink medium rare. Cook a little longer if desired for medium/medium well. A skirt steak cooked to 45C when tested with a meat thermometer, will rest to an internal temp of 48-50C.
- Remove the steak from the pan and set it aside to rest in a warm spot for 5 minutes. A warming drawer is perfect for this or a gently warmed, then turned-off oven.
- While the steak rests, finish the sauce. Add the sieved tomato flesh to the red onion and lime mixture. Stir in the chipotle paste, finely chopped herbs, and olive oil. Finish with a generous pinch of salt and pepper to taste.
- Slice the steak at an angle, arrange it on a platter, drizzle the sauce over it, and serve.
- Prep Time: 15-20 minutes
- Cook Time: 2-5 minutes
- Category: Mains
- Method: Grill
- Cuisine: Mexican
