Tangelo Thai Skirt Steak

Skirt steak is often confused with hanger steak and flank steak, so let’s clarify, shall we?  Skirt, flank and hanger all come from the same general area of the cow, the lower rib region. There are four main cuts that come from this area: brisket, skirt, flank and hanger (there is also the short ribs cut from here too), although you'll have a hard time finding a hanger steak because it is not a popular cut and is often ground up for hamburger meat.

The skirt steak is cut from the diaphragm, and includes the inside and outside skirt.  Although you could use flank steak in place of skirt in most recipes, I prefer the skirt steak for its thinness, texture and excellent flavor.

Skirt steak has a reputation of being hard to cook, but it is actually pretty easy and definitely worth a try.  Here are a couple of helpful techniques to remember:

* Marinate the meat, to compliment the flavor. Skirt steaks are fatty, but many herbal flavors are more soluble in fat than in water. That means marinating skirt steak will deliver a lot more flavor than marinating, say, filet mignon. Summer herbs like thyme and chives and fresh (not dried) oregano will be wonderful, along with some garlic and dijon mustard, and a nice, hopsy beer.  45 minutes of marinade will help, but four to six to eight hours will add layers upon layers.

* Cook fast over very high heat. It’s a thin cut, so a fast sear will add all sorts of Maillard reaction flavors.  This slice of beef cooks quickly and fairly evenly so you don’t have to worry that the inside will be raw after you get a nice sear on the outside. 

* Don’t overcook. Skirt is best at medium-rare to medium. If it pushes into medium-well or beyond, you might end up with a meal resembling shoe leather. Skirt can overcook rapidly so you don’t walk away from it as it cooks.

* Cut against the grain and slice at an angle.  Think sushi-style — thin, and on at least a 45-degree bias.


Tangelo Thai Skirt Steak
4 Servings

Zest from 1 tangelo (or orange), chopped finely
Juice from 1 tangelo
1/4 cup soy sauce
1/4 cup seasoned rice wine vinegar
1 tablespoon honey
1 tablespoon sesame oil
1 tablespoon fresh Thai basil, chopped
2 tsp fresh ginger, grated
5 cloves garlic, chopped
2-4 tsp Sriracha chili sauce (I used 2 1/2)
1 lb skirt steak
Green onions, diced for garnish

1.  Combine all ingredients in a large zip lock bag and marinate in the refrigerator for 4-6 hours (or longer if you have the time).

2.  Grill your steak to your liking (about 2-3 minutes per side).  Let the meat rest for 10 minutes before slicing into thin slices AGAINST the grain.

3.  Boil the remaining marinade for 5-7 minutes until thickened.  Drizzle sauce over the sliced meat.