Skirt Steak

flexfusion

I have never cooked them and would appreciate some pointers.  What about marinating and seasoning as well as what kind  a fire do I need.  Thanks and I look forward to y'all comments.  

MasterC

I like to use Allegro original marinade. Put my steak in a ziploc bag with sliced onion and bell peppers some garlic cloves 4 to 8 oz. Of Allegro and the juice of 1/2 lime. Marinade it overnight. I sear it over high heat 450- 500 degrees about 2-3 minutes. We like it rare and thinly sliced.
Hope this helps, keep on grilling 

Wolfpack

Make sure you slice against the grain and thinner slices. 

I like a lime based Mexican flavored marinade but you could do a sweeter Asian style as well.  

Grill hot and fast

billyray

Back in 2013 VI (Village Idiot) had a Korean style recipe for short ribs, that I used on skirt steak and it is great. Recipe link: Click here Cook them hot and fast.

MasterC

billyray that looks good to me, will be trying that in the future. Thanks for the link

The Cen-Tex Smoker

I don’t even shut the dome. Ripping hot for 60-90 seconds a side checking frequently for char that looks good 

dmourati

Look now further than this post:

https://www.seriouseats.com/recipes/2015/09/carne-asada-food-lab-recipe-kenji.html

The keys:

1. use outside skirt if you can
2. flatten the steaks out to a consistent thickness
3. marinade 3-6 hours
4. cook super hot and fast > 600F
5. cook to medium rare - medium 
6. slice against the grain

My results:

https://eggheadforum.com/discussion/1213077/carne-asada-from-serious-eats-lots-of-photos

https://eggheadforum.com/discussion/1223191/carne-asada-a-sunday-fiesta

Goatsegg

Personally, I would not recommend putting any type of steak into salt or acid (Vinegar, Citrus juice)overnight, unless you want to cure it.

For skirt I like to use: 
 2 Large Jalapeno (remove seeds if you want less spice)
1/2 cup fresh cilantro leaves
1oz Dijon mustard
1T Chili powder
Puree above in a food processor (I use a small processor)
Slowly add 1/2C olive oil while running the processor
Salt and Pepper to taste.
Put cleaned skirt into ziplock and cover with marinate.
Store for a couple of hours in fridge.
Grill it up!

smbishop

I have used this Adam Perry Lang recipe with skirt steaks, very good results:

http://sovereignkitchen.wikidot.com/recipe:marinated-flank-steak

KiterTodd

flexfusion said:

I have never cooked them and would appreciate some pointers.  What about marinating and seasoning as well as what kind  a fire do I need.  Thanks and I look forward to y'all comments.  

@flexfusion I had a similar post recently.  Lot of good tips on skirt, flap and flank in here.  Cooking tips and such for all.

https://eggheadforum.com/discussion/1223053/can-you-make-tender-carne-asada-from-flank