What if you could grill a steak quickly and easily? You have certainly come to the right place. Grilled Skirt Steak is for those who want to make a steak as fast as possible. Grilled Skirt Steak is a thin, firm cut of beef from the diaphragm muscles of the cow. Since it is very narrow, it is best cooked to a medium-rare.
To caramelize the outside of the steak and make the inside tender and juicy, we need to cook it at very high temperatures. Grill temperatures should be as high as possible (260°C about 500°F or more). It only takes a few minutes for each side, and you should avoid overcooking the steak. You do not want the steak to get tough. After you grill the steak, let it sit for at least 10 minutes before slicing it. You can serve this delicious Grilled Skirt Steak with Chimichurri Sauce, Baked Potatoes, or Roasted Broccoli.
Use salt and pepper to season the steak properly on both sides.
Bring a zip-top plastic bag to marinate the steak. Mix soy sauce, honey, garlic, red pepper, and olive oil in the bag, and then put the steak in and wait for 30 minutes.
Clean up the grates and heat the grill to at least 260°C (500°F).
Take the steak out of the bag and remove any remaining marinade.
Cook the steak on the hot grill. Each side requires 3-4 minutes to cook. The steak is grilled properly when it reaches the internal temperature of 55°C (131°F).
Let the steak rest for about 5 minutes, and then slice the steak into fine strips. You can serve the Grilled Skirt Steak with Chimichurri Sauce if you like.
If you require more than 30 minutes to marinate the steak, keep it in the refrigerator. You must take the steak out of the refrigerator 30 minutes before you start to grill.
Chimichurri Sauce is optional and can be excluded from the recipe.
Oil the grates before you start to grill.
If you wish, you can also use flank steak, but you will have to use a rolling pin or meat mallet to even out the thickness.
Do not let the steak sit in the marinade for too long. The least required time is 30 minutes.
Do not cover the steak with foil instantly after you are done grilling. This could lead to a rise in the internal temperature of the steak.