I put some skirt steaks on the grill tonight. My family really likes skirt steak. We don't have it as often as we used to, as the price seems to be really high, these days.
Marinated the steaks in canola oil, vinegar, lime juice, green onion, salt, and pepper for just a couple of hours.
Got the grill hot - around 800 degrees. Couple that with the oil in the marinade, there will be some flareups. Just need to make sure I control them.
Cooking... Don't cook long on each side.
Flip 'em. Let's do the other side. Sorry about the picture quality - there is a lot of smoke.
Letting them rest about 10 minutes.
Cut it open and take a look at what we have. This is the thickest piece, so I want medium rare.
The nice thing about skirt steak is that some of the pieces are thicker and others thin. If I cook them all the same length of time, I will end up with some pieces mid rare, others mid well, and others somewhere in between.
This turned out really well. You don't want to cook 'em very long on each side - maybe 2 minutes, tops. Make sure to rest the meat after removing from the grill. Meat will continue to cook a little while resting.
This post was edited on 6/16 at 9:45 pm