Between the marinating and exact cooking, the resting and proper slicing, steak might not be the first cut of meat we turn to on a weeknight (hmm, chicken thighs — again?).
Skirt steak, however, messes with that preconception because it has all the things going for it that we seek for a midweek dinner: minimal prep, lightning-fast cooking, big flavor and a reasonable price tag.
Like flank, hanger and flap meat, all of which also come from well-exercised muscles, skirt steak delivers a good chew but isn't tough, if prepared and sliced properly. And, because skirt steak is so thin, it quickly reaches its optimal doneness, which is rare or medium-rare. By the time the outside is seared brown, you can bet the inside is ready, which means no futzing with a meat thermometer or internal temperatures.
The only essential instruction for cooking skirt steak is that you want a hot, dry environment so that the outside browns to deliciousness and the muscles don't have enough time to tighten and toughen.
To get a good char, you'll want to rid the meat of moisture and cook it over high, unrelenting heat — like in a hot cast-iron skillet, under the broiler or on the grill. If there's liquid or the pan isn't hot enough, the steak will steam and end up gray and flabby.
The key to weeknight steak dinner is quick-cooking skirt. Image: Stacy Zarin Goldberg So, here's your go-to recipe: Pat the steak dry, generously salt and pepper, drizzle with olive oil, sear over high heat for 3 minutes per side. Let rest a few minutes. Thinly slice it against the grain.
Just like that, skirt steak delivers deep, buttery, mineral flavor. It tastes like all-caps BEEF.
When thinly sliced — always against the grain — it is tender enough that it doesn't need the help of a marinade. Plus, a liquid marinade can inhibit that delicious browning. (Why marinate a steak for 15 or 30 minutes when, on its own, the meat can be great and ready in fewer than 10?)
Instead, incorporate flavor in punchier ways that don't mess up the optimal cooking environment (reminder: dry, hot).
For instance, cook the steak naked, then let it soak in a piquant sauce. As the steak rests, its juices mix with the dressing, giving the dish even more moxie. You can do this with just about any liquid marinade, sauce or salad dressing that you think complements steak: Below, find a deep red chimichurri, smoky with paprika and spicy from red pepper flakes.
Another option is to brush the steak with a thick glaze. Skirt steak has lots of nooks and crannies on the exterior for glaze to settle into and caramelize when it's hit by heat.
If you go this route, you'll want to cook the steak at a slightly lower temperature (medium-high) to avoid burning. Your glaze could simply be a slick of harissa or barbecue sauce. Or, try a favorite of mine, Gochujang-Honey Skirt Steak, a mixture of gochujang and honey, that creates a spicy, sweet and umami-packed glaze with just two ingredients. Could you add grated garlic and ginger? Sure, but it's not necessary. Soy sauce? Yes, but not much, as it'll add too much moisture.
With steak this flavorful and quick-cooking, why bother?
SKIRT STEAK WITH RED CHIMICHURRI AND PEPPERS
Total: 25 minutes
4 servings
Skirt steak is so quick-cooking, don't bother with a marinade. Instead, let the steak rest in a red chimichurri sauce, the earthy, smoky counterpart to the green, herb-based chimichurri sauce. As the steak rests, its juices settle into the spiced sauce, which is also great on eggs, toast, beans, shrimp — you get the idea.
Storage Notes: Refrigerate in an airtight container for up to 3 days.
Ingredients
1 pound skirt steak
Kosher salt
1/3 cup red wine vinegar
3 tablespoons extra-virgin olive oil, divided
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1 garlic clove (about 1 teaspoon), grated
1 shallot, peeled and thinly sliced crosswise
2 medium red bell peppers, thinly sliced
1/4 cup coarsely chopped parsley
Steps
Cut the skirt steak into 5 to 6-inch pieces. Pat dry and season with 1 teaspoon of salt.
In a large bowl, stir together the red wine vinegar, 2 tablespoons of the olive oil, the paprika, red pepper flakes, cumin, garlic and shallot. Season with 1 teaspoon of salt.
Heat a large cast-iron skillet over high heat until lightly smoking. Pat the steak dry again, then drizzle with the remaining tablespoon of the olive oil. Add the skirt steak and cook, undisturbed, until charred, 2 to 3 minutes per side.
Transfer the steak to the chimichurri and toss to coat.
Reduce the heat to medium-high, and add the peppers. Season with salt, and cook, tossing occasionally, until tender and charred in spots, 3 to 5 minutes. Transfer the peppers to the chimichurri.
Thinly slice the steak against the grain. Stir the parsley into the peppers. Serve the steak topped with the with peppers and chimichurri.
(From recipe developer Ali Slagle.)
Gochujang-Honey Skirt Steak. Image: Stacy Zarin Goldberg
Total: 20 minutes
4 servings
Skirt steak is so thin that simply glazing its exterior will give you lots of flavor in each bite. Gochujang, a Korean fermented chile paste, blended with honey makes an ideal glaze, delivering sweet, spicy and umami in just two ingredients. It settles into the nooks and crannies of the meat and caramelizes once it hits the hot, hot heat.
Storage Notes: Refrigerate in an airtight container for up to 3 days.
Ingredients
1 pound skirt steak
1 teaspoon kosher salt, plus more to taste
3 tablespoons gochujang
3 tablespoons honey
1 tablespoon canola oil
Steps
Cut the skirt steak into 5- to 6-inch pieces. Pat dry and season with the salt.
In a shallow bowl, stir the gochujang and honey together until combined. Add the skirt steak and coat with the mixture.
Heat the oil in a large cast-iron skillet over medium high heat until lightly smoking. Add the steak and cook, undisturbed, until charred, 3 to 4 minutes per side.
Transfer the steak to a cutting board to rest for a few minutes, then thinly slice against the grain. Season with to taste with salt, if desired.
(From recipe developer Ali Slagle.)
Feature Image: Stacy Zarin Goldberg
This article originally appears on The Washington Post
