Briefly marinated in an olive oil mixture and quickly grilled, it’s the perfect cut for meat lovers! While I enjoy tender cuts of beef such as fillet mignon, ribeye steak, or New York Strip, the big beefy flavor of some tougher cuts such as flat iron steak, London broil, and flank steak is sometimes even more pleasing. I love grilling a skirt steak because it’s easy and stress-free. As long as you marinate it (just briefly) and grill it quickly, you’ll be rewarded with a steak that might be a bit chewy but is very flavorful.
Storing Leftovers
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Skirt steak: Most weigh 1.5 to 2 pounds. They are readily available in most grocery stores. Olive oil: Used for the marinade. This flavorful oil, combined with vinegar and spices, adds great flavor to the meat. Red wine vinegar: The vinegar helps break down the meat fibers. I also like its sharp flavor. Hot pepper sauce: It doesn’t make the steak spicy. It simply adds an extra layer of flavor. It contains vinegar, too, so that’s another tenderizing ingredient. To season: Kosher salt, black pepper, onion powder, garlic powder, smoked paprika, and ground cumin.
One spice that I didn’t mention here but I really like is chili powder. Sometimes, all I use for the marinade is olive oil, vinegar, salt and pepper, a teaspoon of garlic powder, and a tablespoon of chili powder. It’s delicious! Cut the steak in half crosswise into two parts. This will make the ultra-long steak easier to handle and help it better fit on your grill. In a small bowl, mix the marinade ingredients. Rub the mixture on both sides of the steak, massaging the marinade into the meat. Let the meat marinate at room temperature for 30 minutes. Let the steak rest for 5 minutes before slicing. Slice the steak across the grain and serve.
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It’s also excellent with salads, such as cucumber tomato salad, arugula salad, asparagus salad, and broccoli salad. In the photo below, I served it with the simplest salad of lettuce, tomatoes, and ranch dressing: Reheat them gently, covered, in the microwave at 50% power. Sliced leftovers are also delicious cold in a steak salad or served with quick pickles. In fact, I prefer to eat them cold, as reheating takes the steak from medium-rare to medium-well. In the photo below, I served it cold with leftover roasted green beans (also served cold, like antipasti):
