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Watch Nick show you his favorite way to prepare one of his favorite cuts of steak – Skirt Steak! Skirt steak is a long and narrow steak that comes from the plate or flank of the animal. The skirt can be tough if not prepared correctly, but when compared correctly, few cuts can compete with it for amazing flavor. Once you grill this steak, you can slice and serve with fajitas, on top of Mexican rice, on top of a chopped salad, or any other number of possibilities! Check it out!
Marinate your skirt steak in a dry red wine like Shiraz or Cabernet Sauvignon for 5 minutes. To marinate, place steak in a large zip lock bag and add wine until steak is half covered. (Optional – you can skip this step if you don’t have time.) Click here to see why we only marinate for 5 minutes.
Remove from marinade, pat dry and thoroughly cover skirt steak with Ultimate Steak and Roast Rub on both sides. Let sit at room temperature while grill is preheating.
Heat your grill to a high temperature – 700F if possible. If you have a charcoal grill, you can reach this temperature with a full pile of lit coals. It is hard to reach this temperature with a gas grill, so heat it as high as you can.
Put your skirt steak directly over the heat. You may have to cut the skirt steak into pieces to fit on your grill, because it is a long steak.
Sear for 2 minutes per side at 700F (2.5 minutes at 600F, 3 minutes at 500F).
Remove steak from grill and wrap tightly in aluminum foil. Let sit on counter for 10 minutes. The steak will continue cooking to perfection while it is resting.
Take out of aluminum foil, and slice against grain of the muscle fibers. To do this, slice across the “short” way (with the grain) to make 3-4 inch sections. Once you have these sections, cut against the grain into thin strips. This will make sure you have short muscle fibers in the steak for a more tender steak!
Pour left over juice in aluminum foil over steak for a sauce and enjoy!
