Extraordinary: Grilled Skirt Steak
Skirt steak is great for grilling because it is one of the most flavorful cuts of beef. Even though it can be a little tough, the marbling delivers an astounding taste. Skirt steak comes from two muscles inside the chest and below the ribs, in the so-called “beef plate” section.
Because there are two muscles skirt steak derives from, it can either be known as an outside skirt steak (coming from the outside muscle) or an inside skirt steak (you guessed it, coming from the inside muscle. They are both pretty similar with only a few small differences. The outer skirt steak is attached to the chest wall and runs diagonally from the 6th rib to the 12th while the inner skirt steak is situated below and a little bit further back, located within the chest wall. The outer skirt steak is also a bit thicker than the inner, but both have a good amount of fat which keeps them moist while grilling.
Know your cuts of beef? See our steak chart here.
Raw Wagyu Outside Skirt Steak
There are several ways to cook skirt steak, but the best way to cook the cut is with the hottest grill you can get. And you know which one that is: Otto’s 1500°F Steak Grill! Sear it hot and fast and, under no circumstances, past medium rare. That is the way to go! This recipe tells you exactly how to cook skirt steak to achieve a beautifully tender indside with a crispy crust on the outside.
Prepare the meat
The cut is usually about two feet long, so it is obviously too big for the Otto Grill. Otto took his time trying to figure out how to solve this problem and suddenly came up with a brilliant idea: cut the Wagyu skirt steak in half! This way you have two steaks which fit perfectly on the grill grate.
Get the 1500°F Steak Grill ready
Fire it up! Preheat the Otto Grill to 1500°F for three minutes. This is important because the cut should only be grilled for a short amount of time to keep it moist and tender. Note: take the cooking grate out of the grill prior to preheating. Otherwise, the meat will precook on the hot grate. For a crispy crust, the grate needs to be cool.
Grill the Wagyu Outside Skirt Steak
Put the two halves on the cooled grate and then into the Otto Grill. Set the Meat-O-Meter to stage 1 so that the meat is right beneath the burners. With temperatures like this, the Maillard reaction will kick in immediately creating the perfect, caramelized crispy crust on your Wagyu outer skirt steak.
Otto’s recommendation: Enjoy the grilled skirt steak medium-rare. This way, the distinctive aroma and the juicy marbling isn’t lost. To achieve that, sear each side of the steak for no longer than one minute and 30 seconds.
Remove the meat from the grill and let it rest for three minutes. Then, carve it against the grain and serve it straight away. The intense flavor of the skirt steak now unites with the roasted aromas of its fantastic crust. If meat alone is a little too boring for you, Otto recommends his Grilled Zucchini Salad as a side.
Grilled Wagyu Outside Skirt Steak from the Otto Grill
You like steak? Check out those recipes:
A perfect Ribeye with grilled potatoes
Roast Beef with homemade garlic butter
Grilled T-Bone steak
Wagyu steak with grilled vegetables