The Skirt is King!

One of the most underrated cuts of meat is the skirt steak. We stumbled upon this little jewel, and haven’t looked back. Known as the butcher’s cut, it’s popularity has been hidden to the general public, but the cut still hasn’t become a household name … but it is in ours. Skirt steak is a cut of beef steak from the diaphragm. It is long, flat, and prized for its flavor rather than tenderness, and is often intermixed with flank steak. Though both cuts of meat come from regions of the cow where they do a lot of work and therefore need some extra care and love from marinade to cooking to slicing, they are indeed not the same.

We’ve tried skirt steak with quite a few applications, but this one is our absolute, go-to favorite. Here’s what you’ll need:

Here’s what you’ll do:

  1. Preheat your grill to hot, hot, hot. If that’s not the technical term for your grill, just get it on high.
  2. Coat both sides of the meat with the olive oil.
  3. Shake Grand Slam Seasoning over both sides – the more you add, the better it gets!
  4. Take the skirt to the grill and lay it diagonal across the hot grates, and leave it alone no matter how much it hisses and flares at you.
  5. After 2 minutes, rotate the meat a 1/4 turn.
  6. After 2 minutes, flip the steak over making sure it’s still diagonal across the grates.
  7. After 2 minutes, rotate the meat a 1/4 turn.
  8. After 2 minutes, the steak should be at a very nice medium rare inside with a great crust outside.

Pull the meat off the grill and cover or wrap in aluminum foil for 10 minutes. This will allow the juices to settle back down, and let more of the connective tissue to relax and give it a nice springy texture. Then, cut the steak into three sections and cut each section across the grain. Hit it with a light sprinkle of Grand Slam Seasoning and the lime zest. Serve to your guests with a lime wedge, and soak in the compliments.

Grilled Skirt Steak skirtsteak2 skirt-steak

Additionally

Prefer using charcoal … no problem … it’ll just take longer, but with a few adjustments, you’ll be on your way to a happy mouth:

  1. Get your coals burned down to super hot, but no flame.
  2. Use a hair dryer or other means to blow the loose ash from the hot coals (take caution of hot ash and embers when doing this).
  3. With the hot coals fairly ash-free, place your seasoned skirt steak directly on the coals … yep, no grate … and leave it alone, no matter how much it hisses and smokes (without the gap for air, there should be no flare-ups).
  4. After 4 minutes, use your tongs or other meat-turning device and shake free any coal bits stuck to the meat, flip the skirt steak and place back down on the coals.
  5. After 4 minutes, use your tongs or other meat-turning device and remove the meat from the coals and shake free any coal bits stuck to the meat.

You can now cover or wrap the meat and continue with the instructions as described above … and enjoy!