Skirt steak is an affordable cut of beef that’s widely available, even outside of a full-service butcher’s shop. If you’ve struggled to get good results with this type of steak before, don’t give up on it just yet. Trying a traditional broiling method to soften the meat and keep it juicy can transform almost any type of skirt steak into a delicious meal.
You can broil skirt steak even if you plan to use it for another dish like tacos or sandwiches. Broiling the meat first will ensure it’s soft and ready to slice up for any other dish you have in mind. Make sure you’re getting the best results with these tips for broiling steak.
Why Broil Skirt Steak?
While there are many positives to skirt steak, such as its flavor and cost, this cut does tend to come out a little on the tough side. Most cooking methods that work well for other types of steak will only leave the skirt steak hard to cut and even harder to chew. Broiling is a cooking method in which you transmit heat to the meat you’re cooking with the help of a flavorful liquid. This ensures even cooking, helps soften the meat, and keeps it from drying out during exposure to a hot and direct source of heat.
Choosing the Right Cut
Most grocery stores will label all skirt steaks the same way. However, there are actually two types of steak that are both considered a skirt cut. The outer or outside skirt is slightly more tender and will have a smoother grain texture on the surface. The inner skirt is tougher and has a more pronounced grain, but it will still benefit from broiling.
Look for a skirt steak that is relatively thinly sliced and has an even thickness throughout the entire cut. There shouldn’t be too much fat on this particular cut, but if there is, you can trim it yourself before cooking.
Preparing the Skirt Steak
Skirt steak tends to come with a layer of connective tissue along one side of the meat. Use a very sharp knife to start lifting this clear to whitish material away from the meat, then take hold of it with a paper towel and pull. Continue this process until the membrane is all gone. Trim off any bits around the edges that look like they might be gristle or connective tissues as well.
Marinating the meat is recommended to add flavor and further tenderize the steak before broiling. Use a marinade that contains either an acidic or enzymatic ingredient to soften the meat. You can use this marinade as the flavorful liquid for broiling your skirt steak so there’s no need to mix up anything else the day of cooking.
Marinate the steak overnight if possible, but for at least four hours before broiling. Keep the steak in the refrigerator the whole time it is marinating for safety.
Broiling Techniques
Broil generally requires a broiling element in your oven. You’ll switch the oven onto the broil setting and place the steak on a baking dish or cast iron pan, covered with liquid, before cooking it right under the broiling element.
You can wrap the baking dish in aluminum foil before adding the meat and liquid for easier clean-up. If your oven doesn’t have a broiling element, you can use a toaster oven or simply set the oven to 450 degrees F and give the steak about three times as long to cook.
Tips and Tricks for the Best Broiled Skirt Steak
- Don’t add too much salt to the marinade or cooking liquid since broiling concentrates the sodium.
- Preheat your broiler to high and give it about 10 minutes to come up to temperature before cooking.
- Watch out for overcooking. It doesn’t take long for the direct heat of the broiler to cook the meat, and it won’t do a lot of browning before risking dryness or toughness.
- Cook just one skirt steak at a time to avoid uneven cooking. You can keep the cooking liquid in the pan between steaks and discard it at the end.
- Keep some sturdy grilling tongs close at hand since you’ll need to flip the skirt steak at least once during the broiling process. Using a fork doesn’t work as well because there’s a chance of the liquid splashing back.
Recipe Variations
Experiment with different marinades and cooking liquids to add your own twist to this broiling recipe. Skirt steak pairs well with many savory and sweet combinations, including chimichurri sauce, Asian flavors, pineapple juice based mixtures, and other options.
You can also try adding some extra spices for flavor right before broiling, such as sprigs of whole rosemary laid over the meat. Slice an onion or lemon and layer the slices under the meat for a flavor boost that doesn’t require a lot of extra effort.
Broiled Skirt Steak Recipe
The next time you get a great deal on skirt steak, whip out this easy broiling recipe and wow everyone with the great results. They won’t be able to guess you used such an affordable cut of beef once you add plenty of flavor and juiciness with the right cooking method.
Ingredients
- ½ cup olive or vegetable oil
- ½ cup soy sauce
- ¼ cup of orange juice
- 2 tablespoons of brown sugar, light or dark
- 1 tablespoon of chopped fresh ginger
- ½ teaspoon of red pepper flakes
- 1 garlic clove, minced
- ¼ teaspoon cracked black pepper
- 2 lbs of skirt steak, cleaned and trimmed
Instructions
1. Mix all of the marinade ingredients together in a glass container with a lid or a plastic bag. Place the trimmed skirt steak in the marinade and let it sit overnight in the refrigerator, or for at least 4 hours.
2. Preheat your broiler or preheat your oven to 450 degrees F. Wrap your baking sheet in aluminum foil or grease your cast iron pan. Add your skirt steak to the pan, stretched out as flat as possible, and then pour the marinade over the meat.
3. Place at the highest rack setting, right under the broiler element. Broil on high for four to five minutes per side, flipping once. When the internal temperature of the meat reaches at least 135 degrees F for medium done, remove and let the meat rest for five minutes. Slice and serve alongside your favorite side dishes.
Notes
Thicker skirt steaks will take longer, as will steaks cooked with a hot oven rather than direct exposure to the broiling element. Consider flipping the steak more often if you’re planning to use the oven since it’ll take longer to cook and lose more moisture over time.
Conclusion
A broiled skirt steak is a juicy, delicious dinner you can whip up on any weeknight in under 30 minutes. Simply remember to start your marinating process the night before and you’re ready to create a flavorful meal without the grill or long and slow cooking methods. Skip the slow cooker this time since your broiler can transform skirt steak into a tender dish with just a few minutes of cooking.
Broiled Skirt Steak
Ingredients
- ½ cup olive or vegetable oil
- ½ cup soy sauce
- ¼ cup of orange juice
- 2 tablespoons of brown sugar light or dark
- 1 tablespoon of chopped fresh ginger
- ½ teaspoon of red pepper flakes
- 1 garlic clove minced
- ¼ teaspoon cracked black pepper
- 2 lbs of skirt steak cleaned and trimmed
Instructions
- Mix all of the marinade ingredients together in a glass container with a lid or a plastic bag. Place the trimmed skirt steak in the marinade and let it sit overnight in the refrigerator, or for at least 4 hours.
- Preheat your broiler or preheat your oven to 450 degrees F. Wrap your baking sheet in aluminum foil or grease your cast iron pan. Add your skirt steak to the pan, stretched out as flat as possible, and then pour the marinade over the meat.
- Place at the highest rack setting, right under the broiler element. Broil on high for four to five minutes per side, flipping once. When the internal temperature of the meat reaches at least 135 degrees F for medium done, remove and let the meat rest for five minutes. Slice and serve alongside your favorite side dishes.
