A amazing way to bring some sizzle to your summer barbecues is with this mouthwatering skirt steak recipe. Perfectly marinated and grilled to perfection, it’s a dish that promises to be the star of any cookout.
Why This Recipe Works
- The marinade’s acidity tenderizes the steak, ensuring it’s juicy and flavorful.
- Skirt steak’s natural grain makes it ideal for absorbing marinades and achieving a perfect char.
- Grilling at high heat seals in the juices, creating a delicious crust.
Ingredients
- 2 lbs skirt steak
- 1/2 cup soy sauce
- 1/4 cup olive oil
- 3 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tbsp smoked paprika
- 1 tsp black pepper
Equipment Needed
- Grill
- Mixing bowl
- Whisk
- Tongs
- Meat thermometer
Instructions
Prepare the Marinade
In a mixing bowl, whisk together soy sauce, olive oil, brown sugar, minced garlic, smoked paprika, and black pepper until the sugar is fully dissolved. This concoction is not just a marinade; it’s a flavor bomb waiting to explode on your taste buds.
Marinate the Steak
Place the skirt steak in a large resealable bag and pour the marinade over it. Seal the bag, removing as much air as possible, and massage the marinade into the steak. Let it sit in the refrigerator for at least 4 hours, but overnight is better. Patience is key here; the longer it marinates, the more flavorful it becomes.
Preheat the Grill
Fire up your grill to high heat, aiming for a temperature of about 450°F. A properly preheated grill is crucial for getting those beautiful grill marks and a perfect sear.
Grill the Steak
Remove the steak from the marinade, letting excess drip off. Place it on the grill and cook for about 4 minutes per side for medium-rare, or until the internal temperature reaches 130°F. Resist the urge to move the steak around; let it develop a crust.
Rest and Slice
Transfer the steak to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute, ensuring every bite is succulent. Slice against the grain to maximize tenderness.
Tips and Tricks
- For an extra flavor boost, add a splash of lime juice to the marinade.
- If you’re short on time, even a 2-hour marinade will do, but the longer, the better.
- Letting the steak come to room temperature before grilling ensures even cooking.
- Use a meat thermometer to avoid overcooking; skirt steak is best enjoyed medium-rare.
- Experiment with different woods for smoking to add unique flavors.
Recipe Variations
- Swap soy sauce for Worcestershire sauce for a different umami profile.
- Add a teaspoon of chili powder to the marinade for a spicy kick.
- Try using honey instead of brown sugar for a sweeter glaze.
- For a citrusy twist, incorporate orange zest into the marinade.
- Substitute skirt steak with flank steak if unavailable, adjusting cooking times as needed.
Frequently Asked Questions
Can I cook this recipe indoors?
Absolutely! If you don’t have a grill, a cast-iron skillet over high heat will work just fine. You won’t get the smoky flavor, but you’ll still achieve a delicious crust.
How do I know when the steak is done?
The best way is to use a meat thermometer. For medium-rare, aim for 130°F. Remember, the steak will continue to cook slightly while resting.
Can I freeze the marinated steak?
Yes, you can freeze the steak in the marinade for up to 3 months. Thaw it in the refrigerator overnight before grilling.
Summary
This barbecue skirt steak recipe is a surefire way to impress at your next cookout. With its flavorful marinade and perfect grill marks, it’s a dish that’s as fun to make as it is to eat.