A flavorful and prized cut, once known as the "butcher's steak" because it was often reserved for butchers due to its unique texture. This recipe highlights the juicy fibers of the meat with a simple aromatic marinade that enhances the natural savoriness of this rustic yet premium cut. Perfect for a gourmet dinner, the dish releases Mediterranean aromas thanks to the balanced combination of fresh herbs and citrus. Discover how to bring the authentic taste of the perfect barbecue to your table with just a few refined ingredients
Cut the skirt steak into slices about 1 centimeter thick, making sure to cut against the grain
Tip:
Cutting against the grain, meaning in the opposite direction of the meat fibers, is extremely important. When done correctly, the meat will be exceptionally tender
2
Combine the lemon juice and extra virgin olive oil in a bowl, mixing well. Add the skirt steak and let it marinate with the rosemary for 30 minutes
3
Place a frying pan (preferably a grill pan if you have one) over the heat and heat it over very high heat
4
When the pan is extremely hot, sear the skirt steak for 1 minute per side over very high heat, without overcrowding the pan so it does not cool down too much
5
If cooking in batches, keep the cooked meat covered with aluminum foil so it stays warm
6
Serve drizzled with olive oil, a little salt, and a pinch of black pepper
Storage
Grilled skirt steak can be stored in the refrigerator in an airtight container for up to 2 days.
Before serving, gently reheat it in a pan or in the oven to restore its texture.
Cost
The cost of this recipe mainly depends on the cut of beef, which falls into the mid-price range. The remaining ingredients are common pantry staples, making this dish affordable
Health
Skirt steak is rich in high-quality protein and iron, but it should be eaten in moderation due to its saturated fat content. Grilling and using only a small amount of added fat make this a nutritionally balanced choice when served with vegetables
AuthorEditorial staff - Luca M.
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