A recent discussion had Chowhounds agreeing: Skirt steak has lots of flavor, whether marinated or seasoned with just salt and pepper.

Good marinade options can be as simple as rockycat‘s choice for basic fajitas (lime juice, garlic, and salt) or more complex, like Njchicaa‘s favorite mix (olive oil, lime juice, garlic, cilantro, Montreal steak seasoning, cumin, and paprika). And juliejulez goes for CHOW’s red wine–marinated Grilled Skirt Steak with Mushrooms, Blue Cheese, and Bacon (pictured).

But however you season skirt steak, it’s important to cut this long, narrow cut in thin slices against the grain. MelMM explains how to cut it crosswise into pieces three to four inches long, then turn each piece 90 degrees and slice it into thin strips. Skirt is best served medium-rare, and cooking takes just a few minutes per side on a hot grill.

Some hounds prefer to keep the seasonings minimal and serve skirt steak with a full-flavored sauce like chimichurri, a combo MelMM calls “pure heaven.” Skirt is also a good candidate for Chinese stir-fries: Slice the raw meat across the grain, the same way you cut cooked skirt steak. Chi_Guy has used it successfully in Grace Young’s Stir-Fried Ginger Beef with Sugar Snaps and Carrots.

Discuss: first experience cooking skirt steak

Photo by Chris Rochelle / CHOW.com

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