The Skirt Steak! The Skirt Steak is a lean cut of meat that comes from the diaphragm muscles of the cow. It has an intense beefy flavor and should be grilled hot and fast and sliced thin against the grain. Marinades work very well with Skirt Steak.

Skirt Steak

$25.00

Cooking Technique:

Michael Harlan Turkell published a classic steakhouse recipe for cooking Skirt Steak on the Serious Eats website.

Marinade:

½ Cup of Dijon Mustard

4 tbsp Champagne Vinegar

2 tbsp chopped rosemary needles

1 tsp black pepper

Trim all membrane and silver skin off the Skirt Steak.

Mix marinade ingredients together and pour on top of Skirt Steak in a plastic zip lock bag. Refrigerate for 3 to 4 hours.

Prepare grill with a hot and cold side.

After 3 to 4 hours in the marinade pull the Skirt Steak out and scrape off excess marinade.

Place the steak on the hot side of the grill and sear off both sides over high heat until the center of the Skirt Steak reaches a temperature of 115-120 degrees. If the steak is getting too much char on the hot side of the grill move it to the cooler side until it is done.

Rest the steak for 5 minutes and slice thinly against the grain to serve.

Skirt Steak

Cooking Techniques