Skirt steak with a warm spiced marinade. Cooked quick to medium rare and delicious served with a baked sweet potato and sour cream.
This recipe using the cheaper cut of skirt steak is simple to prepare, nevertheless it packs a flavour punch. At the weekend I bought some beef skirt, though I couldn’t decide what to do with it. Finally, after some consideration, I remembered this recipe.
Skirt steak is cut from the plate, where it’s loose grain allows the marinade to be soaked up well. An effortless dish, the marinade takes minutes to prepare, simply seal it in a bag with the steak and set aside for anything from 4 to 48 hours.
However, if short of time a quick hours marinate is better than none at all. After all, I am as guilty as everyone else of leaving things to the last minute.
Skirt is from a hard working part of the animal, therefore you need to how to both cook and cut it. Firstly, get the pan smoking hot, thereafter place the steak in the hot pan and cook the meat on both sides.
It is important that you don’t cook the steak past medium rare, cooking it any further will result in a tough piece of meat.
Lastly ensure you cut the steak across the grain of the meat, thus breaking down all the hard working muscle. Failing to do this means you may be chewing for some time.
However cut right, you will have the most tender piece of meat to enjoy. This is an inexpensive cut, even so it is full of strong meaty flavour and is easily one of my favourite cuts to cook with.
As a result this is my go to cut for those who enjoy steak, but are budget conscious. For example, I fed my family of 4 this delicious steak dish with trimmings for less than £10.
Some alternative recipe suggestions:
Looking for inspiration for feeding the family mid week, then take a look at our Ultimate Guide to Family Dinners. Full of useful hints, tips and recipes.
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Skirt Steak with warm spice marinade
- 400 g skirt steak
- ½ tsp cumin seeds
- 1 tbsp olive oil
- ½ tbsp sherry vinegar
- juice of half a lime
- ½ long red chilli (de-seeded)
- 1 clove garlic
- 1 tsp dried oregano
- ½ tsp smoked paprika
- salt and pepper
- Heat a non stick pan over a medium heat and toast the cumin seeds. Once they have released their aroma place in a pestle and mortar and grind to a fine powder.
- Add the remaining marinade ingredients to the pestle and mortar and pound to a smooth consistency.
- Pour the marinade into a zip lock bag and place the steak inside. Close the bag and rub the marinade over the steak, taking care to ensure it is completely covered. Place in the fridge and allow to marinade for anywhere between 4 and 48 hours.
- Heat a non stick pan over a high heat and once smoking hot, place the steak in the pan and cook to rare or medium rare (see our meat cooking temperature guide). Take the steak out of the pan and allow to rest for 5 minutes.
- Once rested, slice the meat across the grain and serve.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook
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