How Do You Cook Beef Skirt Steak

Beef skirt steak smoked low and slow over fire. Prepared in a citrus and garlic marinade, this unproblematic barbecue steak recipe is rich in flavor and easy to make.

Smoked skirt steak is the perfect fashion to savour this underrated beefiness cut. While most people opt for grilling this beefiness gem, charcoal-broil smoking takes the meat's naturally buttery flavors to a new level. The large grain that runs through the beef is beautifully tenderized as nosotros melt it low and deadening over fire, giving you lot a melt-in-the-mouth steak with an outer crunch that's unlike anything else.

Our easy smoked brim steak recipe is much faster than other key beef cuts, needing less than an hour on the smoker earlier we give it a quick sear over loftier heat to lock in the flavour. The steak can so be enjoyed sliced and served on its ain, or as a bulky taco filling.

From how to purchase the best skirt steak and charcoal-broil advice, detect how to smoke brim steak today.

What is Brim Steak?

One of the about flavorful cuts of beef, brim steak comes from the diaphragm region of the steer, and is the muscle that helps the animate being breathe. Because of this placement, it's a well-worked muscle that is boasts large fibers, thick grain, and incredible season.

The term skirt steak refers to two unlike beef cuts:

• the outside skirt, which is the cow's diaphragm muscle
• the inside skirt, which is the transversus abdominis musculus

Because of its substantial amount of connective tissues, brim steak is one of the tougher cuts of meat. Still, if prepared correctly, it tin be a perfectly tender cut of meat that lends itself perfectly to tacos or fajitas, or can fifty-fifty be enjoyed on its own.

How to Fume Skirt Steak

Traditionally, skirt steak is cooked apace over high heat. However, as long equally you take care not to overcook your steak, a smoker tin can exist the perfect tool to create a flavorful and perfect skirt steak. The process will impart the singled-out smoky flavor that will brand your repast incredible.

1. Set up the steak by trimming off backlog fatty forth the surface. Dry brine the steak with kosher common salt and leave the meat in the refrigerator for 3-4 hours.
2. Gear up the marinade and pour into a gallon-sized ziplock bag or airtight container. Add the skirt steak, submerging the meat. Marinate for 30 minutes.
3. Fire upward smoker to 225°F (107°C) and fume brim steak for 45 minutes
4. Finish the steak off by searing over high heat for a few minutes
5. Balance in aluminum foil and piece against the grain to serve

How to Purchase Brim Steak

Beef skirt steak contains thick and tough muscle fibers running throughout the muscle

While two cuts of skirt steak do exist, you volition probable only notice steaks simply labeled "skirt steak" at your grocery store or butcher.

Which Side Are You On?

Brim steak could technically refer to either the exterior skirt or the within skirt, and you lot will most likely only find inside skirt at your grocery store. The outside skirt is thicker and more than compatible in size, so information technology is more sought after by restaurants and other commercial kitchens, leaving primarily inside skirt available for habitation chefs.

Don't Get Outflanked

Although brim steak and flank steak are similar and their names are sometimes used interchangeably, they are two distinct cuts of steak. Your butcher should accept them labeled correctly. While the flank steak can vary in size from one to iv pounds, skirt steak is right around two pounds in weight.

Exterior Skirt vs. Inside Skirt

If you do find a butcher that carries outside skirt, it will be more expensive than inside skirt. The exterior brim is encased in a membrane that needs to exist removed before preparation. A adept butcher will remove this membrane before the sale of the steak.

Inside skirt is thinner and has a more irregular shape. Other than the shape, the two cuts of steak are very similar. You can employ outside brim and inside skirt interchangeably in recipes.

Smoking Wood

The best woods for smoking steak are robust and durable hardwoods like oak, hickory, or mesquite. The thick smoke produced past these woods complements the deep beefy flavors of steak perfectly and can last for the duration of your smoke without needing to exist replenished frequently, if at all.

Quick Tips

1. Considering one side of a skirt steak tends to exist thicker than the other, be sure to test temperature at the steak's thickest point.
2. Always slice your steak against the grain. This volition help break downward the tough fibers in the beef, giving you a beautifully tender steak.

Smoked Skirt Steak

Beef skirt steak smoked low and slow over fire. Prepared in a citrus and garlic marinade, this simple barbecue steak recipe is rich in flavor and easy to make.

Course Principal Course

Cuisine American

Prep Time 10 minutes

Cook Time 50 minutes

Full Time 1 hour

Servings four

• 1 lb skirt steak
• kosher salt

Marinade

• three oranges juice of
• 3 lemons juice of
• 3 limes juice of
• ¼ cup olive oil
• ¼ cup Worcestershire sauce
• 2 tsp red pepper flakes
• 1 tsp ground cumin
• 2 garlic cloves minced

• Dry-alkali your steak, sprinkling information technology with about ½ teaspoon of kosher common salt. Place the unabridged pan in the fridge for 3-4 hours.

• In a medium bowl, whisk together the marinade ingredients.

• Place your skirt steak in a gallon ziplock bag. Pour the marinade into the pocketbook and massage it into the steak, blanket the entire surface of the steak. Button all air out of the pocketbook and refrigerate for at to the lowest degree 30 minutes.

• Discard the marinade and pat your steak dry out. Practice not rinse your steak.

• Liberally apply your dry rub to the entire surface of the skirt steak.

• Burn down upwards your smoker to 225°F (107°C). If you lot are using a charcoal grill, ensure you set up for 2-zone indirect cooking.

• Place your steak on smoker racks and cook until the steak'south internal temperature is 110°F (43°C), about 45 minutes.

• Burn up your grill to at 500°F (260°C), or a cast-iron skillet over high rut. Place skirt steak directly over burn and sear for 1-2 minutes per side, until internal temperature is 130°F (55°C).

• Remove steak from smoker and tent in foil. Rest for 10 minutes.

• To serve, thinly slice the skirt steak against the grain at a 45-degree angle.

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Source: https://theonlinegrill.com/smoked-skirt-steak/

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