how to cook skirt steak in oven ? -

Skirt steak is a highly prized cut of beef known for its intense flavor and tender texture when cooked properly. This guide will walk you through everything you need to know to cook skirt steak in the oven, from selecting the right cut to perfecting your cooking techniques. By the end, you’ll be able to prepare a skirt steak that’s juicy, flavorful, and sure to impress.

Understanding Skirt Steak

What Is Skirt Steak?

Skirt steak is a long, flat cut of beef that comes from the plate section of the cow, specifically from the diaphragm muscle. It’s a relatively thin cut, which makes it perfect for high-heat, quick cooking methods like grilling, pan-searing, and broiling in the oven.

There are two types of skirt steak:

Outside Skirt Steak: This cut is located on the exterior of the diaphragm muscle. It’s longer, thinner, and more tender than its counterpart. Because of its tenderness, outside skirt steak is ideal for quick cooking without much preparation.
Inside Skirt Steak: This cut is found within the diaphragm, closer to the ribs. It’s thicker, shorter, and slightly tougher than the outside skirt. As a result, inside skirt steak benefits greatly from marinating to tenderize the meat before cooking.

Choosing the Right Cut

When selecting a skirt steak, it’s important to know which type you’re purchasing. The outside skirt is generally more expensive due to its superior tenderness and flavor. It’s ideal for recipes where you want the steak to be the star of the dish, such as fajitas, steak sandwiches, or simply served on its own with a flavorful sauce.

The inside skirt, while not as tender, is still incredibly flavorful. It’s a great choice for recipes that involve marinating the meat or where the steak will be sliced thinly against the grain, such as in stir-fries or tacos.

Preparing Skirt Steak for Cooking in oven

Storing Skirt Steak

Proper storage of skirt steak is crucial to maintaining its quality and flavor. If you’re not cooking the steak immediately, you can store it in the refrigerator for up to four days. Make sure it’s wrapped tightly in plastic wrap or stored in an airtight container to prevent any air from getting in, which can cause the meat to dry out.

For longer storage, you can freeze skirt steak for up to four months. To freeze, wrap the steak tightly in plastic wrap and then place it in a heavy-duty freezer bag. Remove as much air as possible from the bag before sealing it. When you’re ready to cook, thaw the steak in the refrigerator overnight.

Trimming the Steak

Before cooking, you may need to trim the skirt steak. This cut of meat often comes with a thin membrane on one side that can be tough and chewy if not removed. Use a sharp knife to carefully trim away this membrane. You should also remove any excess fat, as it can cause flare-ups if you’re broiling or grilling.

Marinating Skirt Steak

Marinating is particularly important for inside skirt steak, which is tougher than outside skirt steak. A good marinade not only adds flavor but also helps to tenderize the meat by breaking down the muscle fibers.

A simple yet effective marinade for skirt steak can be made with:

Olive oil: Provides moisture and helps the marinade adhere to the meat.
Garlic: Adds a robust flavor that complements the beef.
Balsamic vinegar: The acidity helps to tenderize the meat while adding a subtle sweetness.
Soy sauce: Enhances the umami flavor of the steak.
Brown sugar: Balances the acidity and adds a touch of sweetness.
Red pepper flakes: Adds a slight heat, balancing the richness of the beef.

Combine these ingredients in a large resealable plastic bag, add the steak, and refrigerate for at least 2 hours, preferably overnight. If you’re working with outside skirt steak, marinating is optional but can enhance the flavor even further.

Seasoning Skirt Steak

If you’re skipping the marinade, season the skirt steak simply but generously. All you need is kosher salt, freshly ground black pepper, and a little olive oil to help the seasonings stick to the meat.

Before cooking, let the steak come to room temperature, which usually takes about 30 minutes. This ensures even cooking.

Cutting Skirt Steak Before Cooking

Why Cutting Against the Grain Matters

When it comes to slicing skirt steak, one rule stands above all: always cut against the grain. The “grain” refers to the direction in which the muscle fibers run through the meat. Skirt steak has long muscle fibers, and if you cut with the grain, you’ll end up with long, stringy pieces of meat that are tough to chew.

By cutting against the grain, you shorten these muscle fibers, making the steak much more tender and easier to eat. For example, if the grain runs lengthwise through the steak, slice perpendicular to it. This is especially important if you’re serving the steak in thin slices for fajitas or stir-fries.

Cutting Skirt Steak for Various Recipes

For Fajitas or Stir-Fries: Cut the steak into thin strips before marinating. This increases the surface area, allowing the marinade to penetrate more deeply and tenderize the meat more effectively.
For Grilling or Broiling: Cut the steak into sections that fit your cooking surface. This also helps in managing different thicknesses within the steak, ensuring even cooking.

Cooking Skirt Steak in the Oven

Cooking skirt steak in the oven, especially under the broiler, is an excellent way to achieve a beautifully seared exterior while keeping the inside tender and juicy.

Broiling Skirt Steak

Broiling is one of the best methods for cooking skirt steak in the oven because it mimics the high heat of a grill. Here’s how to do it:

Preheat the Broiler: Set your oven’s broiler to high and position a rack in the lower third of the oven. This will allow the steak to cook quickly without burning.
Prepare the Steak: If you’ve marinated the steak, pat it dry with paper towels before broiling. This helps to achieve a better sear. Lightly brush the steak with olive oil and season with salt and pepper if you haven’t already done so.
Broil the Steak: Place the steak on a baking sheet lined with aluminum foil or parchment paper. Broil for 3-4 minutes per side for outside skirt steak or 4-5 minutes per side for inside skirt steak. Be sure to flip the steak only once during cooking to develop a rich, caramelized crust on each side.
Check for Doneness: The key to perfect skirt steak is not overcooking it. Aim for medium-rare, which is an internal temperature of about 130-135°F. Use a meat thermometer to check the temperature at the thickest part of the steak.
Rest the Steak: After broiling, let the steak rest on a cutting board for at least 5 minutes. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
Slice Against the Grain: Finally, slice the steak against the grain at a 45-degree angle. This will make each bite tender and full of flavor.

For further details, consider exploring Beef Chuck Roast: From Choosing the Cut to Cooking It Right, which offers insights into different cuts of beef and how to prepare them.

Oven-Roasting Skirt Steak

If you prefer a more hands-off approach, oven-roasting is another excellent method. Oven-roasting allows for even cooking, and if done correctly, it can yield a juicy and flavorful steak.

Preheat the Oven: Set your oven to 450°F. This high temperature will help to sear the steak quickly, locking in the juices.
Prepare the Steak: Just as with broiling, bring the steak to room temperature before cooking. Lightly brush with olive oil and season with salt and pepper.
Roast the Steak: Place the steak on a baking sheet and roast for about 10-12 minutes, flipping halfway through. The exact cooking time will depend on the thickness of the steak and your desired level of doneness. As with broiling, aim for an internal temperature of 130-135°F for medium-rare.
Rest and Slice: Let the steak rest for a few minutes before slicing against the grain.

Baking Skirt Steak in Foil

Skirt steak in foil is a great method if you’re looking to retain moisture and infuse the steak with additional flavors.

Prepare the Steak: Season and marinate the steak as desired. You can add additional ingredients to the foil packet, such as sliced onions, bell peppers, or garlic, to enhance the flavor.
Wrap in Foil: Place the steak in a large piece of aluminum foil. Fold the edges of the foil to create a sealed packet. This traps steam inside, keeping the steak moist as it cooks.
Bake: Preheat the oven to 400°F. Place the foil packet on a baking sheet and bake for 15-20 minutes, depending on the thickness of the steak and your preferred doneness. The foil will help the steak cook evenly while keeping it tender and juicy.
Rest and Serve: Let the steak rest in the foil packet for a few minutes before unwrapping and slicing. This allows the juices to settle back into the meat.

Baking in foil is particularly useful for inside skirt steak, as it helps to tenderize the tougher cut while infusing it with the flavors of any added ingredients.

Common Mistakes to Avoid When Cooking Skirt Steak

Even with the best intentions, it’s easy to make mistakes when cooking skirt steak. Here are some common pitfalls to avoid:

Overcooking: Skirt steak is best served medium-rare. Cooking it beyond medium can result in a tough, chewy texture. Always use a meat thermometer to check the internal temperature.
Skipping the Marination Process for Inside Skirt: Marinating an inside skirt steak is crucial for tenderizing it and adding flavor. Don’t skip this step if you’re working with a tougher cut.
Not Resting the Steak: Allowing the steak to rest after cooking is essential. This gives the juices time to redistribute throughout the meat, ensuring a juicy, tender steak.
Cutting With the Grain: Always cut against the grain to break up the muscle fibers and make the steak more tender. Cutting with the grain will result in a tough, chewy texture.

Serving Skirt Steak

Skirt steak is incredibly versatile and can be served in a variety of ways. Here are some serving suggestions to consider:

Fajitas

One of the most popular uses for skirt steak is in fajitas. Serve the steak sliced into thin strips with sautéed onions and bell peppers, warm tortillas, and your favorite toppings like guacamole, sour cream, and salsa.

Steak Sandwiches

For a hearty meal, serve slices of skirt steak on a crusty baguette with arugula, caramelized onions, and a spread of horseradish cream or garlic aioli.

Steak Salad

For a lighter option, top a bed of mixed greens with slices of skirt steak, cherry tomatoes, blue cheese crumbles, and a balsamic vinaigrette.

Stir-Fries

Skirt steak is also excellent in stir-fries. Slice the steak thinly and cook it quickly with vegetables like bell peppers, broccoli, and snap peas. Serve over rice or noodles with a savory stir-fry sauce.

As a Standalone Dish

Sometimes, the best way to enjoy skirt steak is simply on its own. Serve slices of the steak with a side of roasted potatoes, grilled vegetables, or a fresh green salad.

For more ideas on how to serve skirt steak, check out Sirloin Tip Steak: The Ultimate Guide, which offers a variety of serving suggestions for different cuts of beef.

FAQs

How long should you cook skirt steak in the oven?

The cooking time for skirt steak in the oven depends on the method you choose and the thickness of the steak. For broiling, cook the steak for 3-4 minutes per side for outside skirt steak or 4-5 minutes per side for inside skirt steak. For oven-roasting, cook the steak for 10-12 minutes, flipping halfway through. Always aim for an internal temperature of 130-135°F for medium-rare.

Do you need to marinate skirt steak?

Marinating is essential for inside skirt steak to tenderize the meat and enhance its flavor. For outside skirt steak, marinating is optional, as it is naturally more tender. However, marinating can still add extra flavor.

What is the best temperature to cook skirt steak in the oven?

The ideal temperature for cooking skirt steak in the oven is 450°F when broiling or roasting. This high temperature helps to sear the steak quickly, locking in the juices and flavor.

Can you cook frozen skirt steak in the oven?

Yes, you can cook frozen skirt steak in the oven, but it’s best to thaw it first for more even cooking. If you need to cook it from frozen, allow for additional cooking time and lower the temperature slightly to prevent the outside from overcooking before the inside is done.

Conclusion

To cook skirt steak in the oven is a simple yet rewarding process that can yield delicious results. Whether you’re broiling, roasting, or baking in foil, following these guidelines will help you master the art of cooking this flavorful cut of beef. Remember to cut against the grain, marinate if necessary, and always let your steak rest before serving for the best texture and taste.

By using these tips and techniques, you can confidently prepare a skirt steak that’s juicy, flavorful, and perfectly cooked. Whether you’re serving it as part of a larger dish or enjoying it on its own, skirt steak is sure to be a hit at your next meal.

how to cook skirt steak in oven ?