Marinated Skirt Steak
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Additional Time
6 hrs
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Total Time
40 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
International
Marinated Skirt Steak
Description
The Marinated Skirt Steak recipe centers on a simple herb and garlic marinade that infuses the skirt steak with aromatic flavors. The marinade includes thyme, rosemary, bay leaf, garlic, and olive oil, which together work to tenderize and perfume the meat over several hours. When cooked, the skirt steak is seared on a smoking hot pan for a short time on each side, developing a browned crust that contrasts with the meat’s natural texture.
Proper slicing is key: cutting across the grain shortens the muscle fibers, making each bite more tender and enjoyable. The recipe suggests allowing the steak to rest after cooking to retain juices. It finishes by serving the steak sliced over heated capsicum with a drizzle of pebre sauce, highlighting the steak’s flavor without overpowering it.
This preparation is efficient for a meal where a richly flavored, tender beef cut is desired, taking advantage of skirt steak’s distinctive texture while avoiding chewiness through marination and slicing technique.
Ingredients
- 200 grams skirt steak x 6
- 2 prigs thyme
- 150 millilitres extra virgin olive oil
- 1 teaspoon black pepper freshly ground
- 1 prig rosemary
- 1 bay leaf
- 2 cloves garlic
- sea salt fine, to taste
Instructions
- Combine marinade ingredients apart from salt and pepper, and marinate steaks, for a few hours, or overnight.
- Take steaks out of fridge 30 mins before you want to cook them.
- To cook, heat a heavy based fry pan over the highest setting with a little olive or vegetable oil until smoking.
- Season steaks withy salt and pepper just before cooking.
- Place steaks into hot pan and allow to colour well on one side, approx. 3 mins.
- Turn and repeat for 2 mins on other side.
- Remove steaks from pan and allow to rest for 5 mins.
To serve:
- Place heated capsicum in centre of plate.
- Slice skirt across the grain and place on top of the capsicum.
- Drizzle with pebre sauce.
Notes
- Cut the skirt steak across the grain to reduce chewiness and improve tenderness.
- Marinate the steak for a few hours or overnight for better flavor infusion.
- Allow the steak to rest 5 minutes after cooking to retain juices.
- Heat peppers before serving and drizzle with pebre sauce for a complete presentation.
User Reviews
Overall Rating
4.9
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