Ok this is going to be my first post that is both grub and a gripe. The grub is one of my favorite cuts of steak, the skirt steak, and the gripe is aimed at all the celebrity chefs about the skirt steak.
First let’s talk about the skirt steak. Skirt steak is a thin, long cut of beef from the diaphragm muscles of the cow. It is lean and contains a lot of tough fibers. Skirt steak has intense beef flavor. It does tough muscles though, so should only be cooked to rare or medium rare for the most tender texture. It should also be cut against the grain when served. Skirt steak takes marinades very well and should be cooked over high heat seared or grilled. If you have ever had fajitas odds are it was made with skirt steak.
Now the gripe. For years I have heard the celebrity chefs tout the goodness of skirt steak and telling us how it is an inexpensive cut of beef. Well years ago that was true not many people knew of the incredible taste from skirt steak and it was an inexpensive cut. Well now that more people know about skirt steak and are buying it up from the butchers and grocery stores the price had sky rocketed. When I went to the store to pick up the skirt steak I made in this post the price per pound for the skirt was almost as much as a rib eye. So all you celebrity chefs yes by all means keep singing the praise of skirt steak but please stop misleading people by saying it is an inexpensive cut of beef.
Ok let’s get into the recipe for this skirt steak. First thing first mix the marinade in a large zip top bag . 1/2 Cup of Worcestershire sauce, 1/4 cup steak sauce (I recommend London Pub Steak & Chop Sauce but choose your favorite), 1/4 cup of Catalina Salad Dressing 1/4 cup brown sugar and 1/2 cup of cola. Mix together very well and set aside. Remove the steak from packaging and pat dry with paper towel. Do not forget this step, season with salt and pepper. I know some people think that all the seasoning should be in the marinade and that’s all you need but thrust me the salt and pepper needs but on before the marinade.
Add steak to the marinade and push as much of the air out of the bag as you can and seal it. With your hands massage the meat sitting in the marinade then place bag back into the fridge and let sit for 4-6 hours, you could let it marinade overnight but I find if you do that the marinade really covers up the great beefy flavor of the skirt steak I personally would go maybe 8 hours maximum.
After letting the steak marinade for 4-6 hours remove it from the refrigerator and let it come up to room temperature about 30 minutes or so. I like to let it stay in the marinade at this point. In a large skillet on medium high melt a little bit of butter then add steak and sear both sides getting a nice dark brown Just a couple of minutes per side.
Once seared properly transfer the skillet to the preheated oven and cook to medium rare, but go no more than medium.
Remove from the skillet to a plate or cutting board and let rest loosely tented with foil. While the steak is resting return the skillet to the stove top and add red wine and a small touch of butter stir scrapping up all the nicely browned bits and bring to a boil until reduced by about half stirring often.
Slice skirt steak thinly against the grain. All that is left is to plate it up and pour the red wine pan sauce over top.