One of my favorite cuts of beef is the skirt steak. Its generally more tender and flavorful than flank steak, due to its higher fat content, and usually cheaper too. The best way to cook it is over a really hot grill for 1-2 minutes per side, or until barely on the cooked side of rare. Beware over cooking, or you will get something resembling shoe leather.
Almost any marinade will do, but something acidic will help to tenderize the meat. Below is my favorite recipe for preparing skirt steak, adapted from something I saw in an Alice Waters cookbook. Anchovies and garlic make a surprising marinade, but one that adds flavor and just the right amount of saltiness to the meat. For those who cringe at the thought of anchovies, get over it – grilling mellows the flavor and adds a smokiness to the whole thing, leaving no discernible anchovy flavor.
Anchovy Garlic Grilled Skirt Steak
- 2 pounds skirt steak
- 1 2oz jar of salted anchovies in olive oil
- 6 garlic cloves
- 1/2 cup olive oil
- salt and pepper
1) Remove the anchovies from the oil and roughly chop. Peel the garlic. Add the anchovies and garlic to a food processor and pulse briefly – don’t over do it or the blend will turn into a paste. Add the olive oil, and the oil from the anchovy jar, a touch of salt and a good amount of pepper. Pulse again briefly.
2) Lay the skirt steak out on a baking sheet. Spoon 1/2 of the anchovy garlic marinade over the skirt steak and rub into the meat. Flip the steaks and repeat with the remaining marinade. Let the meat rest for 1 hour.
3) Turn on your grill to high and let heat for 15 minutes. You want it to be really hot when you add the steak. Once heated, add the skirt steak and cook for about 2 minutes. Flip the meat and cook for another 2 minutes. Be sure not to over cook, or the meat will come out tough. Remember, skirt steak is very thin and will continue cooking once you remove it from the grill, so if it looks a little underdone when you take it off, don’t worry.
4) Slice the skirt steak against the grain into small strips. Add some parsley for garnish, if desired, and serve immediately. I like serving it with just a simple salad – this meat really stands out well on its own.
