Skirt steak is a very flavorful cut of meat, but it can be a bit tough, so you want to marinate it and cook it hot and fast to only about medium rare! I had a pleasant surprise when I opened this package from Salmon’s Meat products. There were TWO three foot long skirt steaks in there!
Here’s one folded in half:
Here’s what you’ll need for the marinade:
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 Tbsp fish sauce
- 2 Tbsp rice vinegar
- 1 tsp sesame oil
- 1/4 cup vegetable oil
- 4 cloves garlic minced
- 1 inch piece of ginger, minced
- Zest of a lemon
- Zest and juice of a lime
Mix all ingredients together in a bowl. Place the skirt steak in a Ziploc bag and pour in the marinade. Pop it in the fridge and let it sit for at least four hours, or like I do… overnight.
Next you’ll want to make the chimichurri. Here’s what you’ll need:
- A bundle of green onions (at least 4)
- 1 shallot
- 4 garlic cloves
- 1 inch piece of garlic
- 1/2 tsp red pepper flakes
- 1 Tbsp fish sauce
- 2 Tbsp rice vinegar
- 1 tsp sesame oil
- 1 cup cilantro
- 1 cup parsley
- 1/2 cup fresh mint
- 1/2 fresh basil
- 1/4 cup vegetable oil
- Zest and juice of one lime
Add all the ingredients (except the vegetable oil) into a food processor and pulse until well chopped. You’ll want to scrape down the side to make sure everything gets chopped up good. Then slowly add the vegetable oil while pureeing until you get the consistency you want. (Full disclosure: I always use all the oil and I always feel like I use too much.)
When it’s time to grill, get that baby set up for direct high heat. This will cook fast. You’ll want 2-3 minutes per side, and watch it to make sure you don’t overcook it.
Allow it to rest covered for 15-30 minutes, slice against the grain and serve immediately with the fresh chimichurri.
The Shotgun’s Q Club blog is sponsored by Salmons Meat Products and Kimps Ace Hardware.
“Whether it’s grilled, smoked, seared, or sauced, I’m always fired up to share what’s cooking. As a certified SCA and KCBS judge, I’ve tasted some of the best—and I’m always chasing the next great flavor. Keep those grills hot, your wood dry, and don’t be afraid to try something new.” – “Shotgun” Randy Shannon On-air personality and BBQ enthusiast
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