Skirt Steak Tacos
March 16, 2013 § Leave a comment
One of those dinners I could happily eat every night. Chili does that to you. I also have a passion for skirt steak, as a cheap and incredibly tasty cut that just needs a bit of love and affection to be ten times better than expensive eye fillet.
Marinate from 1 hour to overnight before cooking, and make sure to take it out of the fridge at least half an hour before grilling, so that it’s not cold when it hits the pan. Other keys to keeping it tender: once it’s grilled, rest the steak for 10 minutes and then slice it against the grain (this will probably be obvious but for help, have a look here).
Serve it how you like, I use homemade flour tortilla, salsa fresca, limes, hot sauce and a little goats fetta which makes for a decent queso substitute.
1 skirt steak (generally from 500 grams to 800 at Vic Market)
3 teaspoons of soy sauce
1 teaspoon brown sugar
1 teaspoon olive oil
plenty of ground black pepper
and a shake of cayenne pepper
After the steak has marinated, heat your griddle pan or barbecue to high (I use a pan as our barbecue isn’t working), then cook your steak for about 5 minutes per side. You want it to be slightly undercooked as it will continue to cook in the resting time. I admit the picture above is of a very rare steak, I may have gone a little far. But the 5 minutes a side plus rest time should be perfectly pink and not too rare.
Keep in mind that the cooking time will vary depending on the thickness of your steak, and sometimes you just have to do the unthinkable and cut into a section of your meat to see how it’s cooking. If you’re feeding people who like their steak medium, there’s always a thin end to a skirt steak, and you can happily give them those slices. They don’t know what they’re missing.
When it’s still quite pink in the middle, put the steak on a large sheet of aluminium foil and loosely wrap it up. Let it rest for 10 minutes (this is a good time to cook or heat up your tortilla). After 10 minutes place the steak on a board and slice up. Against the grain. Again, see here if this is confusing.
Hot sauce. Don’t forget it.