Skirt steak is a versatile cut that is great for tacos, sandwiches or just eating with your favorite sides.
You can cook this cut hot and fast on a grill but my favorite method is to sous vide it and then do a quick, hot sear to get a crust.
First step is to marinate the steak.
1/4C Soy Sauce
1/8C Olive Oil
1/8C Worcestershire Sauce
1/8C Hot Sauce
Juice from one lemon
1/8C Brown Sugar
1/8C Rice Wine Vinegar
1/4C Dijon Mustard
Four garlic cloves, pressed
Red Pepper Flakes to taste
Combine all ingredients in a bowl. Whisk well and season to taste. For a more Asian flavor, add some sesame oil, sesame seeds, grated ginger and green onions. For a more Mexican flavor, blend in a few tablespoons of chipotles in adobo. However, I like this marinade as a base for most flavors, and then I make it more fusion with delicious and unique toppings.
Cut the skirt steak into even pieces– about 8″ long. A full skirt steak should make 3-4 8″ pieces. Pour marinade over steak in a non-reactive dish (like a glass Pyrex) and cover tightly. Place in fridge for at least an hour, and up to a day.
Begin by setting up the sous vide with a deep basin of water. Set the machine to 132.5*.
Take the meat out of the marinade and place in a bag to sous vide. I use a vac sealer to get a nice air tight bag for the cook. You can include some of the marinade in the bag, for extra flavor.
Submerge the sealed bag in the sous vide basin and cook for at least 1.5 hours. Longer, and you’ll have more tender steak. I wouldn’t sous vide it for more than 5 hours.
I then remove the meat from the sous vide and take it out of the bag. I pat it dry to get it ready for searing.
I like to sear it on a cast iron surface on my grill for about 1 minute a side to build a nice crust.
When slicing, I cut the 8″ strips into smaller pieces and then spin them the 90 degrees to slice against the grain.
Marinated Skirt Steak
- A grill preheated to 400°.
- A sous vide machine and bag (optional)
- ¼ cup soy sauce or tamari
- ⅛ cup olive oil
- ⅛ cup Worchestershire sauce
- ⅛ cup hot sauce
- ⅛ cup brown sugar
- ⅛ cup rice wine vinegar
- ¼ cup Dijon mustard
- 4 cloves garlic, pressed
- red pepper flakes to taste
- 1 trimmed skirt steak or any other steak for marinating
- Combine all ingredients in a bowl. Whisk well and season to taste.
- Cut the skirt steak into even pieces- about 8″ long. A full skirt steak should make 3-4 8″ pieces.
- Pour marinade over steak in a dish and cover tightly.
- Place in fridge for at least an hour and up to a full day.
If using Sous Vide… (if not, jump to next section)
- Set up sous vide machine with a deep basin of water and preheat to 132.5°.
- Remove meat from marinade and place is a tightly sealed bag.
- Submerge bag in sous vide basin and cook for at least 1.5 hours.
If you’re not using a Sous Vide (and post-sous vide directions)
- Preheat your grill to 400° or higher.
- Remove meat from marinade or sous vide and pat gently dry with a paper towel.
- Sear about 3 minutes per side to build a nice crust. Flip over and repeat searing.
- Allow to rest for 10 minutes. Then slice against the grain and serve.