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Skirt steak with salt and pepper

25 min • 4 servings •
Andrew Sachs

25 min •     4 servings•

Andrew Sachs

Sliced grilled steak resting on a wooden cutting board next to a stove.

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.

Serves: 4

Ready

  • 2 lbs skirt steak
  • Fresh ground peppercorns, to taste
  • Salt, to taste

    • Set

  • Grill
  • Tongs
  • Cutting board (preferably trenched to catch the juices from the meat)
  • Meat thermometer, optional

    • Go!

  • 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.

    • Recommendations

    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.

    beef skirt skirt steak steak

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