The term skirt steak refers to a cut of beef steak, that comes from the area between the ribs and hip or a cow - It is the diaphragm muscle which lies between the abdomen and chest cavity.A long, flat cut that is prized for its flavor rather than tenderness.To minimize their toughness skirt steaks are either grilled or pan-seared very quickly or cooked very slowly.Because of their strong graining - skirt steak is sliced across the grain for maximum tenderness. To aid in tenderness and flavor, they are also often marinated.
This is a cut of steak that holds up to a good marinade and is very flavorful.The trick is to cook it very quickly or go the other extreme and braise it for a long time, otherwise it will be pretty tough and chewy.For a medium rare steak it takes about five minutes on a hot cast iron skillet , maybe six; cook it until it doesn’t feel soft any more. Let it rest for a couple of minutes before slicing.
- Olive Oil - 2 tbsp
- Garlic - 2 cloves chopped fine
- Red pepper flakes - 1/2 tsp
- Lime juice - 1.5 tsp
- soy sauce - 2 tbsp
- vegetable oil - 1 tsp
- Italian herbs - 1/2 tsp (optional , I used dried Oregano and Parsley)
- Skirt Steak - 1 - 1.5 lb piece leave it whole
Add all the ingredients into a ziplock bag or sealable container and allow to marinate for few hours or overnight.
Remove the steak from the refrigerator an hour before cooking it.
Heat a cast iron skillet on high until it is almost smoking.
Add 1 tsp of vegetable oil and spread it around.
Remove the steak from the marinade and place it on the hot pan and grill for 4 minutes without disturbing.
Flip over and grill for an additional 2 or 3 minutes.
Let it rest for few minutes - then slice against the grain and serve with roasted vegetables.