Some thoughts on Skirt Steak. It is rich with a grainy texture and enough fat to baste itself. One caveat: grill it over intense heat so it can develop a wonderful char before it has cooked too long at the center. So the rule is hottest even heat and fast, fast, fast (this is a thin cut of meat—that’s why they call it Skirt—Steak).
I like to make this all-natural, prime Angus Skirt Steak with Anchovy Butter and serve it alongside roasted zucchini and shallots.
Generously salt and pepper your Skirt Steak and place on your hot grill. For medium rare, grill three minutes on each side.
Remove from the grill and let it rest for a few minutes. Then slice against the grain.
One Skirt Steak will yield two portions
For the anchovy butter:
- In mini-chop pulverize
- 1 minced shallot
1 tablespoon fresh thyme
1 tablespoon capers2 minced anchovies
- Then add 2 tablespoons softened butter, salt & pepper
- Blend and pop into freezer until frozen.
Spoon over hot steak.