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
- 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.
- 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.
- Combine the Chimichurri ingredients together and let stand for at least 30 minutes before serving.
- Bring the skirt steak to room temperature before grilling.
- Bring the grill up to grilling temperature.
- Cook skirt steak to desired temperature.
- Remove the skirt steak and cover for 5 minutes before slicing against the grain.
- Top skirt steak with chimichurri or simply serve it on the side.
- Season steak with salt and pepper to taste.
- (Optional) garnish steak with flaky salt for a classy appearance.
- Enjoy.
