How to Grill a Perfect Skirt Steak

Skirt steak is one of the unsung heroes of the world of beef. An economical cut, skirt steak also cooks in a flash, making it a great time saver as well. When cooked and sliced properly, skirt steak is tender, juicy, succulent and full of rich beef flavor. A perfect skirt steak is incredibly easy to achieve, as long as you follow a few simple rules.

Skirt Steak Rule #1 - Preparation

Skirt steaks are a relatively low maintenance cut of beef, but depending on how your butcher trims them, they can have quite a bit of external fat. The fat on skirt steaks actually grills up crisp and delicious, so you can leave it on if you prefer, but if you want a leaner skirt steak, simply trim away any excess fat. Make sure that your meat is at room temperature before you cook it, as throwing a cold steak on a hot grill will cause the meat to seize and toughen. Pat the meat dry with a paper towel to help a crisp crust form faster. Finally, be sure to season your skirt steak well with salt and pepper. Skirt steak is a great cut for marinades as well, but no matter what else you do to it, salt it before grilling!

Skirt Steak Rule #2 - Hot Grill and Patience

Whether you're grilling indoors or out, a HOT grill is one of the most important factors in cooking a perfect skirt steak. A hot grill will crisp the fat, creating beautiful grill marks and a delicious crust, whereas a grill that is too cool might cause the meat to steam rather than sear. Skirt steaks are naturally very thin (usually no more than a half-inch thick), so they're easy to overcook while trying to achieve a good sear if your grill isn't smoking hot. Place dried, seasoned skirt steaks on a hot grill and leave them for a full two minutes, without touching or moving them at all. Set a timer if you must, to remind yourself not to move or check them. After two minutes, flip the skirt steaks and cook for two more minutes on the other side (again, without moving or flipping). This should give you a perfect medium rare skirt steak (for rare, cook steaks only 90 seconds per side). Remove the steaks from the grill and let them rest on a cutting board for five minutes before slicing, to ensure that all the juices stay inside the meat.

Skirt Steak Rule #3 - The Right Cut

For maximum tenderness, how you slice a skirt steak is just as important as how you cook it. Skirt steaks come from the abdominal region, and are naturally long and narrow; depending on your butcher, your skirt steak could be 10 inches long or two feet long, but it will not be more than 4-5 inches wide. The grain in skirt steak runs width-wise, and if you slice with the grain, you'll end up with a very chewy piece of steak. However, slicing lengthwise can be unwieldy if you're working with a two foot long steak. Instead, cut the skirt steak crosswise (with the grain) into pieces that are approximately three inches long, then cut each of these pieces against the grain, resulting in manageable, tender strips. Bon Appetit!