Skirt Steak on the EGG

EGGARY

I am making skirt Steak on the EGG. The meat has been marinating for 3 hours.

My question is what would be the Dome Temp for Skirt Steak? How long on each side ? I know not to cook by time but temp but I have not done Skirt Steak on the EGG.

Thanks.

Gary

HungryMan

350 to 400. Few min on each side should be good. cut a little piece off and see if it's good.

Knauf

I always cook about 450-500 and go about 5-6 minutes a side. You want to cook skirt more to the well done side and flank steak more to the rare side. skirt is my family's new favorite.

EGGARY

Tome, the meat was overcooked. To others it was good. I wasn't too pleased with the marinade as well. Back to the drawing board.

Thanks for the advice.

Gary

Little Chef

Gary...Next time if you choose, try a generous application of salt & pepper, smashed cloves of fresh garlic, a generous squeeze of fresh lime juice, and just enough olive oil to give the skirt a shine. In that mix an hour or two, then onto a hot grill. (I stabilize the egg at 400*, then I open my vents and dome until the coals come to life)
Med rare is ideal IMO.....pull at 120* and allow to rest with a foil tent. (Not wrapped in foil....just a piece of foil laid over the top). We have never been disappointed.
Wish you the best!! Keep on Eggin!

glc203

With skirt, you really want to get a sear. I'd recommend a higher temp but shorter time. On an Egg, you should consider cutting it in half and pulling the thinner half even earlier. It is difficult to put a full skirt on the Egg (unless an XL) anyhow.

As a marinade, I use a mix of beer, cider, worcestershire, and lime juice with some chopped cilantro, garlic, salt and pepper.

EGGARY

LC,
You are right. I used Balsamic Vinegar, Worscheshire Sauce, Oil, and garlic. I heard on a Grilling show today you don't want to use an acid to marinade and Worsheshire Sauce is an acid. Is Balsamic Vinegar and acid as well ?

Thanks.

Gary

Fidel

All vinegars are acidic. It is the vinegar in the Worcestershire sauce that makes it slightly acidic.