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What to Use Beef Skirt for

Written By Wednesday, 15 June 2022 Add Comment Edit

Credit: © Stephanie Foley

Tender and juicy skirt steak is perfect for marinades. The seasonings cook nicely with this tender steak and create savory and delicious dishes like bacon-cured skirt steak with chanterelles and shallots and skirt steak with pinto beans and pasilla chile vinaigrette. Scroll through for these and other mouth-watering recipes.

Skirt Steak with Charred-Okra and Plum Salad

Credit: Christopher Testani

"I love okra, but pretty much only when it's charred," says Top Chef winner Brooke Williamson. "Grilling enhances its flavor without any unpleasant sliminess." Williamson tosses the okra with sweet plums and crisp jicama to make a bright and crunchy salad that's great served with sliced skirt steak or tossed all together.

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Sourdough Tortillas with Charred Steak and Scallion Salsa

Credit: Bobby Fisher

F&W Best New Chef 2017 Val M. Cantu, of San Francisco's Californios, makes a lot of tortillas, but these sourdough ones embody his goal at the restaurant of marrying the cuisines of San Francisco and Mexico. You'll need to source a sourdough starter for these, but once you have that, it's yours for life, as long as you tend to it regularly.

Pepper-Crusted Skirt Steak with Charred Leeks

Credit: © John Kernick

Star chef Alex Guarnaschelli cooks juicy skirt steak with spices until a crust forms, then she spreads a mix of mustard and vinegar on the meat for a delicious tang.

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Skirt Steak Pinwheels

Credit: © Abby Hocking

Master butcher Pat LaFrieda turns inexpensive skirt steak into an impressive Italian-inspired grilled steak. LaFrieda uses grated parmesan, lemon zest and parsley, but this would also be fantastic with Taleggio and sauteed mushrooms or smeared with a nutty romesco sauce.

Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce

Credit: © Tina Rupp

New York Times columnist Mark Bittman uses this tangy, salsa-esque Argentinean sauce as a complement to rich skirt steak.

Thai Grilled Skirt Steak

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Grilled Skirt Steak and Peaches

Credit: © Tina Rupp

Chef Way David Burke serves three variations of this recipe in his restaurants at any given time. In one version he turns the fresh peaches into tempura french fries; in another, he prepares a peach-and-skirt-steak napoleon, carefully layering and stacking the ingredients. No matter the dish, Burke always marinates the skirt steak for at least 24 hours.

Easy Way Burke marinates skirt steak for 20 minutes before grilling it alongside luscious fresh peach slices tossed in a mixture of honey, cinnamon and ginger. He sets aside some of the steak marinade, mixes it with mustard, and serves it as a delicious, speedy steak sauce.

Grilled Korean-Style Skirt Steak

Credit: © Jim Franco

This recipe is a twist on a traditional Korean short-rib dish called kalbi kui. I prefer using skirt steak because it is much easier than butterflying short ribs. The sweet Korean chili paste, called kochujang, is available at Asian markets.

Grilled Skirt Steak with Shishitos and Charred Lemon

Credit: © Con Poulos

The tender beef, spicy shishito peppers, pungent blue cheese and smoky lemon-dressed salad are incredible together. Chef Dave Beran tailor-made the dish to go with peppery Malbec from Argentina.

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Pan-Seared Skirt Steak with Anchovies and Lime

Jacques Pépin's mother-in-law, who was from Puerto Rico, seasoned her steaks liberally with lime juice before and after cooking, then served them with a sauce that included anchovies and garlic. This is Pépin's sped-up version.

Skirt Steak with Paprika Butter

Credit: © John Kernick

"I love skirt steak because it's just fatty enough, and it cooks quickly, which is great for dinner parties," says Vinny Dotolo. He serves the steak thinly sliced, with a lightly smoky, tangy paprika butter.

Grilled Skirt Steak with Green Bean Salad and Citrus Vinaigrette

Greg Denton and Gabrielle Quinonez Denton, both Best New Chefs 2014, serve their onion-marinated skirt steak with a vibrant green bean salad in a spicy Asian dressing.

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Skirt Steak with Shiso-Shallot Butter

Tyler Florence makes a Korean-inspired marinade for skirt steak with hoisin sauce, soy sauce and brown sugar. With what he calls a "king-of-the-grill mentality," he boldly adds even more layers of flavor by topping the steak with a butter he's blended with caramelized shallots and shiso, an aromatic green leaf used frequently in Japanese cooking. In the United States, shiso leaves are available in Asian markets; one tablespoon of chopped fresh tarragon is a fine substitute in this recipe.

Grilled Skirt Steak with Rösti Potatoes

Credit: © John Kernick

One of Francis Mallmann's favorite ways to eat steak is to season it with salt and pepper, throw it on the grill, and serve it with crispy potato cakes to soak up all the meat juices. Sides of fresh tomatoes and lemony pureed avocado help brighten the flavors and lighten the dish.

Bacon-Cured Skirt Steak with Chanterelles and Shallots

The skirt steaks need to cure overnight, so plan accordingly.

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Grilled Skirt Steak with Green Sriracha

Credit: DAVE LAURIDSEN

"So many cultures have some version of a pesto or chimichurri," says Susan Feniger, who uses southeast Asian coconut, chiles and kaffir lime leaves to create a green Sriracha, a Thai-style hot sauce.

Chile-Spiced Skirt Steak Tacos

Credit: © Con Poulos

In 2006, three brothers—Jesse, Brian and David Vendley—started hawking homemade tacos from a cart on the streets of Soho in Manhattan. In 2009, the trio opened Calexico in Brooklyn. The secret to their success: superfresh fillings like the pico de gallo in these carne asada (steak) tacos.

Skirt Steak with Pinto Beans and Pasilla Chile Vinaigrette

Credit: © Christina Holmes

Instead of serving juicy skirt steak with a traditional steak sauce, Hugh Acheson makes a flavorful vinaigrette with pasilla chile and adds it to pinto beans as a very tasty, hearty accompaniment to the meat.

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Grilled Skirt Steak with Smoky Almond Sauce

Credit: CON POULOS

Pipían is a sauce made from dried chiles, ground seeds and nuts. This one, with almond butter and anchos, is delicious on steak.

Grilled Skirt Steak with Panzanella

Like many restaurant chefs, Michael White "shocks" fresh vegetables to make them supercrisp by submerging them briefly in an ice-water bath. For the panzanella (Italian bread salad) here, don't bother shocking the fennel. Simply toss it with tomatoes, peppers and pieces of grilled ciabatta bread just before you're ready to serve the steak.

Grilled Skirt Steak with Poblano-Corn Sauce and Salsa

In this ingenious 3-ingredient recipe, grilled fresh corn and poblano chile are used in two ways: Half of the mixture gets pureed into a sauce that's served under seared skirt steak and the rest becomes a chunky salsa that's spooned on top.

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Skirt Steak with Creamed Corn and Poblanos

Credit: © Stephanie Foley

Chef Way At Xochitl, this grilled steak is served with a side of creamy corn and poblanos, as well as roasted butternut squash and spiced pinto beans.

Easy Way The corn, made rich and tangy with sour cream, is a delightful accompaniment to the grilled skirt steak all on its own. Drop the butternut squash and the spiced pinto beans, which are substantial enough to serve as a main course.

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Source: https://www.foodandwine.com/meat-poultry/beef/skirt-steak/skirt-steak-recipes

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