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Skirt Steak

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Skirt_Steak

Skirts Rule

By Michael Welch

This is my go-to meat for last minute “company’s coming” surprises. Skirt steak is a cut of beef steak, from the plate cut just below the ribs. It is a long, flat cut that is prized for its flavor but its real prize winning characteristics are how quickly it cooks on a hot grill and how well it can feed those unexpected crowds. A simple salt and pepper sprinkle and a sharp knife are all you need to turn this long, unusual looking piece of meat into a gourmet supper.

Tip on skirts: A butcher should remove the outer membrane on the beef, also know as silver skin. But if not, be sure to remove this before cooking or you’ll have a tough mouthful. The tip of a sharp knife should help you pull the skin away easily.

Ancho Chili Spiced Skirt Steak

6 garlic cloves, minced

1 tablespoon salt

2 tablespoons ground cumin

2 tablespoons ground coffee

2 tablespoons ancho chili powder

1 tablespoon black pepper

1 tablespoon brown sugar

1/2 cup olive oil

In a small bowl, mash together garlic and salt with the back of a spoon. Mix in the spices. Pour in olive oil and blend until a thick paste forms. Rub mixture on steak, leave for at least an hour before grilling.

This piece originally appeared in our Summer 2012 issue.

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