SKIRT STEAK TIPS
  • Always let your skirt steak come to room temperature before you start cooking.
  • Allow your grill to get hot before placing the skirt steak on the grill.
  • Steak Temperatures
    • Rare: 125°–130°F
    • Medium Rare: 130 °F–140°F
    • Medium: 140°F–150°F
    • Medium Well: 150°F–160°F
  • Once the skirt steak is cooked to your desired temperature, remove from the grill and cover for 5 minutes to rest before slicing the steak against the grain for maximum tenderness.

HERB MARINATED SKIRT STEAK SIDE IDEAS
Rice, Potatoes, Mixed Vegetables, Salad

INGREDIENTS
  • Memphis Marinades Herb Dry Marinade Mix
  • Water, beer, or coffee for marinade
  • Skirt Steak

Chimichurri

  • 1 cup parsley, finely chopped
  • 4–5 cloves garlic, finely chopped
  • 1–2 red Fresno chiles deseeded and finely chopped
  • 1.5 tbsp fresh oregano, finely chopped
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 tsp salt

 

INSTRUCTIONS

  1. Mix one cup (8oz) of water, beer, or coffee with a ¼ cup (2oz) of Memphis Marinades Herb Dry Marinade. Stir well and let stand for 5 minutes before adding to 5 pounds of meat.
  2. Mix marinade mix and meat together in a container and then place in the fridge for at least 2 hours and up to 24 hours.
  3. Combine the Chimichurri ingredients together and let stand for at least 30 minutes before serving.
  4. Bring the skirt steak to room temperature before grilling.
  5. Bring the grill up to grilling temperature.
  6. Cook skirt steak to desired temperature.
  7. Remove the skirt steak and cover for 5 minutes before slicing against the grain.
  8. Top skirt steak with chimichurri or simply serve it on the side.
  9. Season steak with salt and pepper to taste.
  10. (Optional) garnish steak with flaky salt for a classy appearance.
  11. Enjoy.