What part of the cow is skirt steak?

Short plate primal, just under the rib.

How do you make skirt steak tender?

For best results, don't overcook the steak. Pan-sear it in a hot cast iron skillet for a few minutes on each side to cook it medium-rare. Then let it rest for a few minutes, until lukewarm to the touch, so that the juices don't run when you slice it. Finally, thinly slice the steak against the grain, and you will get a perfectly tender skirt steak.

Skirt steak with chimichurri sauce • We Count Carbs

Description

Cook skirt steak perfectly every time with this easy skirt steak recipe. Top with delicious, homemade chimichurri sauce and enjoy! Happy cooking!

Ingredients

Units Scale

for the steaks

4 (6 ounce portions) skirt steaks, trimmed of silver skin
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper

for the chimichurri sauce

1 cup parsley tops, finely chopped by hand
1 tablespoon shallot, minced
1 clove garlic, minced
1 tablespoon red wine vinegar
3 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/8 teaspoon freshly cracked black pepper

Cook Mode Prevent your screen from going dark

Instructions

In a mixing bowl, mix together chimichurri sauce ingredients.
Pat the steaks dry with paper towels and rub both sides with salt and pepper. Work in batches of 2 steaks at a time, instead of crowding the steaks into a pan. Heat a large cast-iron skillet over medium high heat. Sear steaks in hot skillet for 2-3 minutes, then flip and cook another 2-3 minutes. If the steaks are thin sear for 2 minutes per side. If the steaks are thicker, sear for 3 minutes per side. Let rest on a cutting board for 3-5 minutes.
Slice steaks against the grain. Plate and serve with chimichurri sauce on the side.

Notes

Be sure to open your windows and turn on your kitchen vent as it will get smoky. You can also sear the steaks outdoors over a hot grill.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Main Dish
Method: Grill
Cuisine: Latin American