Skirt steak with salt and pepper
Skirt steak is a terrific and distinctive cut of beef with a really nice rich nutty flavor that needs little seasoning. The steaks are thin and long and they cook fast over a high heat. Best of all, skirt delivers a wallop of flavor for a fraction of the price of some more popular cuts.
- 2 lbs skirt steak
- Fresh ground peppercorns, to taste
- Salt, to taste
- Cutting board (preferably trenched to catch the juices from the meat)
- Meat thermometer, optional
- Preheat grill on high for 10 to 15 minutes.
- Cut steaks into smaller strips that will fit in the grill.
- Dust steaks with pepper.
- Place steaks on grill.
- Flip the steaks when the first side is looking done (aprox 5 minutes) and cook for another 3 minutes or so.
- To test remove a steak from direct heat and insert a meat thermometer into the middle of the steak. For medium rare the temperature should be 135º F. (See below for more info).
- If the meat has not reached your desired temperature remove the thermometer and return the meat to the grill. Repeat the temperature test after a minute or two.
- Basically the meat should be seared on the outside edges and nice and pink in the middle.
- When done remove the steaks from grill and sit for 10 minutes on a trenched cutting board. This is a great time to finish your vegetables, toss your salad and finish your meal. I don’t tent because the meat continues to cook and it will head towards medium instead of medium rare. If you leave the thermometer in you will see that the un-tented meat will continue to cook and hit 140º F before starting to cool which is perfect.
- Cut into thin slices, sprinkle with salt (preferably smoked salt) and serve.
What you should know
Here’ the scale to cook to your desired preference.
- Rare - 125º F to 135º F
- Medium rare - 135º F to 145º F
- Medium - 145º F to 150º F
- Well done - 150º F to 160º F
- Dog Food - 160º F and above
Using a meat thermometer will make it easy to cook perfect steaks every time. If you cut the steak to take a peak you will let all the favor carried in the juices run out. Also bear in mind that a steak continues to cook after you remove it from the grill so while it may look perfect it will end up over done. A meat thermometer gives you full control to deliver juicy, perfectly cooked and beautiful steaks to the table every time.