Skirt steak on the grill or on the stovetop. Either way this is a dinner you'll certainly enjoy.
This is not the tenderest cut of meat, but it certainly is tasty when prepared the right way. There are two cuts, inside and outside. The inside is the better of the two therefore a little more expensive. Be careful not to confuse skirt steak with flank steak. They are distinctly different cuts of meat from different areas of the cow. Skirt comes from the plate while flank is cut nearer the animal’s rear quarter.
1 – 1½ lb skirt steak
½ cup olive oil maybe a little more
1 lime or ½ lemon squeezed
2 gloves garlic pressed or chopped fine
1 shallot chopped
Freshly ground pepper to taste
Combine all ingredients in a plastic bag. Set the bag in the refrigerator for 1 -3 hours.
Heat a grill pan to medium-high on your stovetop. You’ll know the temperature is right when water droplets sprinkled across the pan sizzle and evaporate instantly.*
Remove steak from the marinade and set on hot pan. Discard marinade. Grill meat 3 minutes per side. Longer cooking will create tough and chewy meat.
Transfer meat to a cutting board and drape with aluminum foil. Let rest for 5 minutes.
To serve, either slice meat thin on the cross-grain or in larger portions.
*This recipe may also be cooked on an outdoor grill preheated to medium-high. Follow the cooking directions as listed above.
Have a great weekend. I'll be back Monday. Until then...