Trim all the fat and silver skin. Pick any marinade that strikes your fancy.
The key is the sear. Get the fire as hot as you possibly can, get the meat as close to the coals as you possibly can.
Feeling brave? Blow the ash off, and put the meat right on the coals.
Just S&P alone on a skirt steak is amazing honestly. One of the beefiest flavors going. I suggest sear over hot hot grill, slice AGAINST the grain (Imperative) and just serve it w a salad. See how you like it simple before you marinate or put it in tacos etc.
Some sort of Asian inspired bulgogi tacos is one of my favorite uses for skirt steak.
Marinate it in Bachan's sauce for a couple hours, slice into small pieces, and serve on flour tortillas with some napa cabbage and some ssamjang mayo (mix some ssamjang and mayo together, preferably Kewpie mayo). Simple and delicious. And there are a hundred different items you could throw on the taco as well. Pickled red onion, cilantro, kimchi, tomatoes... It is up to you.
Skirt steak is one of my favorites. All you need is salt and pepper and super high heat. Don’t go much above med rare. The flavor is so good I don’t like covering it up with marinades, although it is beefy enough to stand up to it if you are so inclined
I now know why nobody wanted to buy this skirt steak. It was way too thin and took the wrong exit on the way to the burger grinder. Did half salt n pepper. Half marinade using a recipe posted on this thread. Didn't use an orange because they looked disgusting when shopping for this.
The marinade was ok, not for me but if that was all that was available I would not go hungry. Straight up was my choice, tacos were good but couldn't get a good sear without overcooking because it was so thin. Next time, straight on the coals and a bigger cut! I did like the flavor and texture. Going to be getting after skirt steak a little harder this year.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
+1 Kathryn. I'm a Raichlen fan, enough so to donate $19 a month to have access to his work and Americas Test Kitchen. That was going to be my next stop, thanks for your effort!
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
I would get a hot fire rolling and sear that baby up. I like to use the continuous flip method, and watch that char develop. The meat is think enough that once you have the outside seared to your liking, the inside is cooked plenty.
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