Sizzle and Savor Perfect Grilled Skirt Steak with Chimichurri Sauce

Recipe Introduction

Quick Hook

Ever wondered how to prepare skirt steak that's actually tender? Honestly, I used to be terrified of skirt steak. It always seemed so tough and chewy.

But, trust me, this skirt steak marinade recipe changes everything!

Brief Overview

Skirt steak is a thin, flavorful cut of beef. It's popular in Latin American cuisine. Think fajitas and grilled skirt steak with chimichurri .

This recipe is super easy and takes less than an hour. It yields 4 servings.

Main Benefits

This recipe is amazing because of the beef tenderizing marinade . Skirt steak is already quite flavorful. Marinating makes it even better.

It is the perfect showstopper for your summer barbecue. The marinade steak recipes enhance the flavor so much, you would think you were eating in Argentina.

Let's Talk About Skirt Steak

Skirt steak can be tricky. Undercook it and it's tough. Overcook it, and it's really tough. That's why the best way to cook skirt steak is a hot grill.

This recipe will help you become the skirt steak champion of your street.

One time, I completely burnt a skirt steak. My friends still tease me about it!

Marinade Magic

The steak marinated for this recipe includes a simple but effective marinade. It really helps to tenderize the meat. It will add a punch of flavor.

I swear. It includes soy sauce, Worcestershire, and garlic. It's a total flavour bomb.

Slicing Secrets

Knowing how to slice skirt steak is just as important as the cooking part. Always, I mean always slice against the grain.

If you do not, you will end up with tough, chewy steak. No one wants that. Trust me, you got this!

Keep an eye on the skirt steak internal temperature . For medium rare, you are looking at about 130- 135° F. For medium, go for 140- 145° F.

Ingredients & Equipment: Sizzle Like a Pro!

Alright, mate, fancy how to prepare skirt steak that's gonna knock your socks off? Forget complicated recipes! We're keeping it real, simple, and utterly delicious.

Trust me, even if you're a bit of a disaster in the kitchen (we've all been there!), you can nail this.

Main Players: Steak & Stuff

First things first, you'll need:

• 1 lb (450g) skirt steak. Look for a vibrant red color. Avoid anything grey or slimy. Honestly, a good butcher is your best mate here.
• 2 tablespoons olive oil, because everything's better with a bit of the good stuff.
• 2 tablespoons soy sauce. Adds that umami punch.
• 2 tablespoons Worcestershire sauce. Sounds posh, but it's just pure flavor magic.
• 2 cloves garlic, minced. Go hard or go home, I say!
• 1 teaspoon smoked paprika. Smoky goodness alert!
• 1/2 teaspoon black pepper. Freshly ground if you're feeling fancy.

This is steak marinated territory, so we're talking about a beef tenderizing marinade , alright?

Seasoning Secrets: The Flavor Bomb

Now, for the chimichurri. Think of it as the steak's best friend:

• 1/2 cup fresh parsley, finely chopped.
• 1/4 cup fresh cilantro (coriander), finely chopped.
• 2 tablespoons fresh oregano, finely chopped.
• 2 cloves garlic, minced. Yup, more garlic!
• 1/4 cup red wine vinegar. Adds a tangy zing.
• 1/2 cup olive oil. Keeps it all smooth and dreamy.
• 1/2 teaspoon red pepper flakes (optional). For that cheeky bit of heat.
• Salt and pepper to taste. Don't be shy!

If you don't have oregano, a bit of thyme will do in a pinch. Seriously, the goal here is easy skirt steak recipe .

Kit Essentials: Keep it Simple

You don't need a Michelin star kitchen for this:

• Mixing bowls. For mixing, duh!
• Whisk. Gets the marinade all happy.
• Cutting board. Obvious, right?
• Sharp knife. Vital for slicing that steak how to slice skirt steak against the grain .
• Grill (gas or charcoal). Charcoal gives it that authentic taste, but gas is quicker.
• Meat thermometer (optional). But seriously, invest in one! It's how you know you've nailed that skirt steak internal temperature .
• Tongs. For flipping like a boss.

Right, that's all the kit. Now, let's get cooking this grilled skirt steak with chimichurri ! It is one of the best marinade steak recipes .

Also it's a type of marinated beef recipes .

Alright, let's get grilling! Today, we're tackling how to prepare skirt steak like a pro. Forget tough, chewy steak. We're going for melt-in-your mouth deliciousness, perfect for a summer BBQ or a quick weeknight dinner.

Sizzling Skirt Steak: The Secret's in the Prep

Honestly, the prep is where the magic happens. We're talking about a proper beef tenderizing marinade that'll transform your skirt steak.

Think of it like giving your steak a spa day before the heat! You can also try different Marinade Steak Recipes too.

Prep Steps for Skirt Steak Perfection

• Essential mise en place: Get all your ingredients measured and chopped. Minced garlic, soy sauce, Worcestershire sauce, olive oil, smoked paprika, and pepper all ready to go. Having everything prepped beforehand makes cooking so much smoother.
• Time saving organization tips: Mix the marinade in a ziplock bag. That way, you can just toss the steak in and seal it up. Easy peasy! Make the chimichurri sauce ahead of time.
• Safety reminders: Raw meat, be careful! Wash your hands and any surfaces that come into contact with the raw steak.

The step-by-step Guide to Grilling Skirt Steak

This is where we turn that prepped steak into something truly special. It is also easy skirt steak recipe .

1. Marinate, Marinate, Marinate: Whisk your olive oil, soy sauce, Worcestershire sauce, minced garlic, smoked paprika, and black pepper together. Get that steak in the bag, squeeze out the air, and let it soak for at least 30 minutes , but up to 4 hours in the fridge. This infuses it with flavour and helps tenderize it. I find soy sauce to be the secret for steak marinated .
2. Chimichurri Time! Mix chopped parsley, cilantro, oregano, minced garlic, red wine vinegar, olive oil and red pepper flakes together in a bowl. Let it sit. Flavors get better with time. Trust me on this one. Some would like Grilled skirt steak with chimichurri .
3. Get that Grill HOT! Aim for 450- 500° F (230- 260° C) . You want a good sear. Brush the grates with oil to stop sticking.
4. Grill Baby, Grill: Take the steak out of the marinade and let any extra drip. Put it on the grill. Cook for 3- 4 minutes per side for medium rare ( 130- 135° F or 54- 57° C ). Or 4- 6 minutes for medium ( 140- 145° F or 60- 63° C ). Use a meat thermometer!
5. Rest and Relish: Get it off the grill and let it sit for 5- 10 minutes . It's like letting the steak chill out. Then, slice it against the grain into thin strips. This makes all the difference.

Pro Tips for Skirt Steak Glory

Here's some extra wisdom from yours truly, after many, many grilled skirt steaks!

• Don't overcook it! Best way to cook skirt steak is until it's medium rare. If it's well done, it’s no fun.
• Slicing: How to slice skirt steak is to remember to slice against the grain! It breaks down the muscle fibers.
• make-ahead magic: The chimichurri can be made a day or two in advance. Also check Skirt steak internal temperature .

Recipe Notes for How to Prepare Skirt Steak Perfectly

Let's talk recipe notes, shall we? These are the bits that make all the difference. Like knowing that time your mum added a splash of vinegar to the gravy.

It just worked .

Serving Suggestions Show It Off!

Plating and presentation, guys, is all about the vibes . Honestly, a simple wooden board with the sliced grilled skirt steak with chimichurri scattered artfully looks amazing.

Or, you could be fancy. Arrange it on a warm platter, drizzling that gorgeous chimichurri over the top.

Need sides? Grilled skirt steak loves company. Think roasted sweet potatoes, a simple green salad, or even creamy mashed potatoes.

And don't forget the beverages! A crisp Argentinian Malbec or a cold beer would be perfect. You know? Keep it chill.

Storage Tips Keep It Fresh!

Refrigeration is key. Leftover steak marinated in chimichurri? Pop it in an airtight container. It will last for about 3 days. Just make sure it's properly chilled.

Freezing is an option, especially if you made a big batch of marinade. The skirt steak marinade recipe freezes well.

Wrap the steak tightly in cling film, then foil, before freezing. It should last up to 2-3 months. To reheat, defrost overnight in the fridge and then pan-fry or grill until heated through.

Variations Get Creative!

Want to try some dietary adaptations? No problem. For a gluten-free version, use tamari instead of soy sauce. Simple swap!

Seasonal ingredient swaps are fun too. Instead of regular parsley in the chimichurri, try using mint during the summer months.

Gives it a fresh twist. Marinade Steak Recipes are like a blank canvas, honestly.

Nutrition Basics Feel Good Food!

This recipe, in a nutshell? About 450 calories per serving. Mostly protein and healthy fats. Perfect for a balanced meal.

And that chimichurri? Packed with vitamins and antioxidants. So yeah, it's delicious and good for you. The best way to cook skirt steak is always the one that makes you happy.

So, there you have it. All the little extras to make your easy skirt steak recipe a success. Now go forth, get grilling, and have a brilliant time! Don't forget how to slice skirt steak , against the grain! Beef tenderizing marinade is important for a cut like this, but the technique is king.

Happy cooking. And if you get the skirt steak internal temperature right. You're on to a winner!. You've got this!

Frequently Asked Questions

I'm a bit of a newbie, so what is skirt steak and why is it so popular?

Skirt steak is a thin, flavorful cut of beef from the diaphragm muscle of the cow. Think of it as the working class hero of the steak world - it's got a lot of flavour for a reasonable price! It's popular because it cooks quickly, takes marinades really well, and is perfect for dishes like fajitas and tacos.

Plus, when cooked right, it's wonderfully tender and juicy, a bit like the culinary equivalent of a good cuppa.

How to prepare skirt steak so it's not tough as old boots? I've had some chewy experiences!

The key to tender skirt steak is twofold: don't overcook it, and slice it against the grain. Aim for medium rare to medium (use a meat thermometer if you're unsure - better safe than sorry!). After cooking, let the steak rest for 5-10 minutes before slicing.

Then, look for the direction of the muscle fibers and cut perpendicular to them. Think of it like cutting a pizza - you want to slice across the strands, not along them!

What's the best way to marinate skirt steak, and how long should I leave it?

A good marinade can really elevate your skirt steak game. The best marinades include a combination of oil, acid (like vinegar or citrus juice), and seasonings. Soy sauce and Worcestershire sauce are good starting points.

Marinate for at least 30 minutes to allow the flavors to penetrate, but don't go overboard 4 hours is plenty. Any longer and the acid might start to break down the meat too much, turning it a bit mushy (nobody wants that!).

Can I cook skirt steak in the oven if the weather is rubbish and I can't fire up the grill?

Absolutely! While grilling gives a lovely char, you can definitely cook skirt steak in the oven. Preheat your oven to a high temperature (400-450°F or 200-230°C). Sear the steak in a hot skillet on the stovetop for a minute or two per side, then transfer the skillet to the oven and cook for another 5-8 minutes, depending on your desired doneness.

Remember to let it rest before slicing! You might miss a bit of the smokiness, but you'll still end up with a delicious meal.

How long does cooked skirt steak last in the fridge, and any tips for reheating it?

Cooked skirt steak will keep in the fridge for 3-4 days. To reheat it without drying it out, try warming it gently in a skillet with a little bit of oil or broth. You can also microwave it, but do so in short bursts and add a little moisture to prevent it from becoming rubbery. Sliced skirt steak also freezes well.

Portion it into freezer bags and it can last up to 2-3 months in the freezer, a handy way to enjoy it another time!

I'm watching my waistline - what are the nutritional considerations when preparing skirt steak?

Skirt steak does have a decent amount of fat, but it's also a good source of protein, which can help you feel fuller for longer. To keep things lighter, trim off any excess fat before cooking and use olive oil sparingly. Consider pairing it with plenty of vegetables or a light side salad to balance the meal.

And remember, portion control is key enjoy your skirt steak in moderation as part of a balanced diet!