Grilled Skirt Steak with an Olive Oil Marinade
Grilled skirt steak is one of my favorite weeknight dinners. Briefly marinate it, then quickly grill, slice across the grain, and dinner is served!
Servings 6 servings
Calories 232kcal
Ingredients
- 1 ½ lb. skirt steak
Rub:
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon hot pepper sauce
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
Instructions
- 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 together the rub ingredients. Rub the mixture on both sides of the steak, massaging the rub well into the meat.
- Let the meat marinate at room temperature for 30 minutes.
- Preheat your grill on medium-high heat.
- Grill the steak about 3 minutes per side for medium-rare (2 minutes per side on a dual-contact grill).
- Let the meat rest for 5 minutes before slicing.
- Make sure to slice it thinly against the grain, as shown in the video below. Cut each piece crosswise into 3 or 4 smaller pieces, then rotate each of the smaller pieces 90 degrees, and then slice it. This way you'll be cutting the tough muscle fibers, making the meat easier to chew.
Video
Notes
The CDC recommends cooking meat, poultry and eggs thoroughly.
When it comes to a skirt steak, because the muscle fibers run along the width of the cut, this means that you can't just slice it as you normally would. Instead, you need to cut it into few manageable pieces, then rotate each one 90 degrees and then slice. This way, you'll be cutting the meat across the grain, not with the grain.
Nutrition
Calories: 232kcal | Protein: 23g | Fat: 16g | Saturated Fat: 5g | Sodium: 510mg