Let the meat rest for 10 minutes before slicing it against the grain. Remove the steaks from the grill and place on a clean platter. Turn and cook for 2 to 4 minutes more for medium-rare. Place the steak on the cooking grate and grill for 3 to 5 minutes, depending on size. Sprinkle with kosher salt just before placing it on the grill. Replace the paper towels as needed.īrush the steaks all over with olive oil. Wrap the meat in paper towels to rid it of excess moisture. Once preheated, adjust the temperature to medium-high for direct grilling. Preheat the grill with all burners on high. Sliced avocado or 1-2-3 Guacamole (see below) Serves 2 Grilling Method: Direct/Medium-High Heat The secret is in my friend Rick Bayless’s tomatillo salsa that is marketed as Frontera Original Guacamole Mix. The 1-2-3 Guacamole is the best guacamole that I have ever had. This is an easy steak dinner since everything except the steak can be set out for assembly just before serving. Nothing beats a steak taco! And my favorite taco combine a tangy and acidic salsa with sliced avocado or guacamole. Elizabeth Karmel How to Grill a Perfect Skirt Steak and 1-2-3 Guacamole Grill a whole skirt steak over a medium-high direct heat for 3-5 minutes a side, depending on the. I see skirt steak carved with the grain in restaurants and among food professionals, and this makes even the outside skirt tough and hard to eat. And this instruction is always mentioned, but in actuality, it is rarely followed. Skirt steak is prized for its flavor but must be cut against the grain of the meat or else it is hard to chew. If the fibers of the meat are lined up and long then you have carved it incorrectly and it will be hard to eat. You will know that you’ve sliced it correctly if the meat texture looks like “honeycomb” with short pockets. Remember, skirt steak is not supposed to be as soft and tender as tenderloin. Slice it across the grain so that it is not tough, but has a good “chew” and a good texture. Most of the time, I grill skirt steak over a medium-high heat, about 550☏, with nothing but olive oil and kosher salt to season it so that I taste all of the natural beef flavor.Īllow a good long time to rest-10 minutes is optimal, 5 minutes minimum.Ĭarve Correctly. If using a temperature controlled grill, reduce the heat to medium-high heat. If you love to marinate, then you should marinate for flavor, not with the goal of tenderizing. I brush all over with a light coat of olive oil and season it with a good portion of kosher salt or a dry spice rub. That way, you reduce the possibility of overcooking since the smaller the piece of food, the less time it takes to cook. I do not cut it into portions as I prefer to grill it in one piece and cut after it is cooked. But if not, it is simple enough to do yourself. Most of the time, the butcher will have done this for you. Make sure the tough membrane is removed, and any fat pockets are trimmed. Preheat with all burners on high or make sure you have gray-ashed charcoal-this is essentialĬheck your steak. Now that you’ve purchased a good quality skirt steak-hopefully, the outside skirt-what do you do with it? Follow these steps and you will have a perfect skirt steak every time. With prices like these, you want to make sure that you know how to grill it. A good friend just paid $24.99 for an outside skirt steak in Los Angeles. However, you may be paying a lot more where you live. 80 cents a pound less than boneless ribeye coming in at $10.07 a pound. I looked up the USDA beef price index for last week, and in a national average skirt steak was only. And these days, skirt steak can be more expensive than boneless ribeye or NY strip or about a dollar less.
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