Grilled or Fried Skirt Steak Perfection

Name: Grilled or Fried Skirt Steak Perfection
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 kg g skirt steak (trimmed); 2 tbsp olive oil (extra virgin); 1 tsp salt (to taste); 1/2 tsp black pepper (freshly ground); 3 cloves garlic (minced); 1 tbsp soy sauce (optional); 1/4 cup lime juice (freshly squeezed); 1/4 cup soy sauce; 2 tbsp brown sugar (packed); 1 tbsp chili powder

30 min 4 servings Medium

All Recipes

Discover the secrets to perfectly grilled or fried skirt steak, juicy and full of flavour.

Prep

10 min

Cook

15 min

Total

30 min

Servings

Difficulty

Medium

Skirt steak is a beloved cut of beef known for its rich flavour and tenderness when cooked correctly. This recipe focuses on two popular methods: grilling and frying, each bringing out the steak's unique character. Grilling imparts a smoky essence, ideal for those who love outdoor cooking. Frying, on the other hand, offers a deliciously caramelized crust, perfect for indoor preparation. No matter your choice, this recipe guarantees a succulent steak every time. If you're a steak enthusiast looking for a reliable method to cook skirt steak to perfection, this recipe is for you. With simple steps, you'll achieve a deliciously tender and flavourful result that your family and friends will love.

Instructions

Prepare the marinade

In a bowl, combine lime juice, soy sauce, brown sugar, and chili powder. Mix well until the sugar is dissolved.

Marinate the steak

Place the skirt steak in a large resealable bag or container. Pour the marinade over the steak, ensuring it is well-coated. Seal and refrigerate for at least 2 hours, or up to 24 hours for more flavour.

Pro tip: Turn the bag occasionally for even marination.

Prepare to cook

Remove the steak from the refrigerator about 30 minutes before cooking to bring it to room temperature. Pat the steak dry with paper towels, then rub with olive oil, salt, and pepper.

Grill the steak

Preheat the grill to high heat (about 230°C or 450°F). Place the steak on the grill and cook for 3-4 minutes per side for medium-rare, or until the desired doneness is reached. Use a meat thermometer to ensure the internal temperature reaches 55°C (130°F) for medium-rare.

Pro tip: Let the grill preheat thoroughly to ensure a good sear.

Fry the steak

Heat a cast-iron skillet over high heat until smoking. Add a small amount of oil to the pan, then add the steak. Cook for 3-4 minutes on each side for medium-rare, or until the desired doneness is reached.

Pro tip: Press the steak gently with a spatula for even searing.

Rest and serve

Transfer the cooked steak to a cutting board and let it rest for 5 minutes. Slice against the grain and serve immediately.

Pro tip: Resting allows the juices to redistribute for a juicier steak.

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Tips & Tricks

Ensure your steak is at room temperature before cooking for even doneness.
Always rest the steak for maximum juiciness.
Use a hot cast-iron skillet for the best sear.

Frequently Asked Questions

Is skirt steak better grilled or fried?

It depends on your preference. Grilling adds a smoky flavour, while frying provides a caramelized crust. Both methods yield delicious results.

How many calories are in a serving of skirt steak?

A serving of this skirt steak recipe has approximately 350 calories.

How long should I cook skirt steak?

Cook skirt steak for about 3-4 minutes per side for medium-rare, depending on thickness.

What temperature should skirt steak be cooked to?

For medium-rare, the internal temperature should be 55°C (130°F). Adjust for desired doneness.

How do you ensure skirt steak is tender?

Marinate the steak and ensure it's cooked quickly over high heat. Let it rest before slicing against the grain.

Serving Suggestions

Serve your perfectly cooked skirt steak with a fresh salad or roasted vegetables for a balanced meal. Pair with a robust red wine, like a Cabernet Sauvignon, to complement the steak's richness. For make-ahead convenience, marinate the steak up to 24 hours in advance and refrigerate. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.

Nutrition per serving

350

Calories

30g

Protein

24g

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