Skirt steak is the perfect cut of beef to grill if you’re new to the technique because it cooks quickly and evenly. And if you know me, you know skirt steak is my favorite cut ever because it has amazing flavor and is really reasonably priced. Use it for steak tacos or serve it on its own like I do with this delicious herb sauce. The most important thing about preparing skirt steak is to slice it against the grain. The grain in the skirt steak is obvious-it looks like big lines running across the meat. Cut the slices perpendicular to those lines and you’re left with very tender, flavorful meat.
16-24 oz. skirt steak
2 tbsp. Dijon mustard
2 tbsp. sherry vinegar
1 tbsp. capers, rinsed
2 cloves garlic, peeled and coarsely chopped
1 cup parsley leaves
2/3 cup cilantro leaves
2/3 cup mint leaves
1/2 cup extra virgin olive oil
Kosher salt and freshly ground pepper
additional oil for grilling the steaks
Remove the steaks from the refrigerator 1 hour before cooking and allow them to come to room temperature.
Meanwhile, make the chimichurri sauce: In the bowl of a food processor, combine the Dijon mustard, sherry vinegar, capers, garlic, 1 teaspoon salt and ½ teaspoon pepper. Pulse to combine, scraping down the sides once. Add the herbs and pulse for 10 seconds until the herbs are coarsely chopped. With the motor running, pour the oil in a slow, steady stream and process until the herbs are finely chopped but not pureed. Season to taste with salt and pepper.
Preheat the grill to high heat. If the skirt is still in one long piece, cut it into portions of 6 to 8 inches long. Pat the steaks dry with a paper towel. Brush them with a little olive oil, then sprinkle generously with salt and pepper.
Carefully oil the grill rack with a paper towel that has been folded over and coated with a little oil. Place the steaks on the grill, cover, and cook for 3-4 minutes. Turn, cover, and cook them for another 3-6 minutes. If you like medium rare, they’re done after 6 minutes. For well done, give ‘em 10. Take them off the grill, cover with foil, and allow them to rest for 5-10 minutes. Slice them against the grain and serve with the chimichurri sauce.
For more great tips from Amanda on grilling, see BBQ 101: Holiday Grilling Made Easy.
Amanda Haas is a cookbook author and founder of the website One Family One Meal, a site that provides free recipes, menu plans, and shopping lists to parents who want to cook healthy meals their entire family will love. Her most recent book project is Williams-Sonoma’s Essentials of Roasting, Revised Edition.
The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.