In Europe, skirt steak usually ends up as ground beef or as thin slices in the soup. It’s time we take this cut seriously as the Americans do.
Skirt steak is a delicious cut with lots of intramuscular fat and a bold beef flavour. It’s very easy to prepare, and it’s cheap. So that’s a bonus.
- Skirt steak
- olive oil
- 1/2 part table salt
- 1/2 part black pepper
- 1/2 part onion powder
- 1/8 part garlic powder
- 1 part dried parsley
- 1 part dried oregano
- Oil up the skirt steak. Mix the ingredients for the dry rub and sprinkle it on the meat.
- Let this sit while you start up your grill. Fire up the grill for direct grilling.
- Put a sear on the skirt steak. This takes only 2 minutes per side.
- Slice the skirt steak against the grain and enjoy it on some tortillas, taco or quesadillas.
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BBQ gear used
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