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Borrowing from the Brazilian Churrascarias who do skirt steak the best! Since skirt steak is known for it depth of flavor rather than its tenderness, the key here is simplicity. Skirt steak needs nothing more than kosher salt and a very hot grill to transform this typically tough, lean cut of meat into a tender and flavorful bite that will have you coming back for seconds and thirds!
Ingredients
Ingredients
1.5 pounds skirt steak
1 tbsp kosher salt
Preparation
Preparation
Pat the steak dry and sprinkle 1/2tbsp of salt on each side, leave the meat to marinate in the salt, at room temperature, for 1 hour
Preheat a gas grill to 500°F
Place the skirt steak on the hottest part of the grill and close the lid, set the timer for 3 minutes
Open the lid, flip the steak, and close the lid, set the timer for 3 minutes. The goal is to achieve a dark sear on the exterior and a pink center.
Sprinkle with sea salt and enjoy!
Sprinkle with sea salt and enjoy!
To carve such a long piece of steak, cut against the grain by slicing the meat on an angle into bite size portions approximately 1/4 inch thick.
Top with chimichurri and serve alongside roasted vegetables, onions, potatoes or simply enjoy with a fresh arugula salad and lemon Dijon dressing.
Nutrition Corner
Nutrition Corner
As with all red meat, nutritionally, these are powerhouses of protein, B12, iron and zinc. But they also contain saturated fat in varying amounts depending on the cut of meat. As a rule of thumb, aim for leaner cuts of beef and enjoy red meat in moderation.
Skirt steak is a lean cut of beef and contains 22 - 25 grams of protein in a 3 ounce serving along with 185 - 200 calories and 10 grams total fat, of which 4 grams are saturated (equivalent to 20% Daily Value of saturated fat (based on 2,000 calories a day)).
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