Skirt Steak Cooking

Skirt steak cooking. Music to my ears as this is easily one of my top cuts of beef.... Why? Because it is so damn beefy, and has a great texture- a bit of chew- it just doesn’t give itself up- and lends itself to hearty marinades and sauces. Follow the tips below and you're home free.

9 Simple tips for great skirt steak cooking:

2. Remove any skin membrane. ( I like this stuff- weird I know, but most don’t – it is chewy and gross.)

3. Tenderize. Not absolute, but it helps. Use a mallet or a heavy frying pan and pound the meat. No joke intended.

4. Marinate. Again, not absolute, but this cut really takes a marinade like this one or a rub like this one.

5. Grill or pan-fry.

6. Do not cook past medium. They get tough. And why would you do that anyway?

7. Rest the steaks. All types. 10 minutes.

8. Slice against the grain.

9. Serve with juices, or a simple pan sauce. (deglaze pan with red wine, add some butter. Game on.)

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