Spicy Skirt Steak
This recipe was developed from a skirt steak recipe found in Cree LeFavour’s The New Steakcookbook. WOW is this a great book, if you like steak. The key to skirt steak, which is what is traditionally used in carne fajitas, is to be sure not to overcook it. Skirt steak should always be served rare, so buy the most deep red cuts of meat and buy the steak on the same day you plan on serving it.
Some grocery stores do not sell skirt steak, i have come to find, because the demand for it tends to be culturally driven. Skirt steak is historically associated with poverty. This cut of meat was used as compensation for day laborers on the US/Mexican border. The Mexican people adapted their foods to this cut of meat, and voila! The famous fajita is made. You can certainlly find fresh skirt steak at any good hispanic carniceria or grocery store.
Be sure to remove all of the membrane (the white and grey layer) before cooking. Slice the steak perpendicular to the long muscles, which is also known as against the grain. Serve this with any yeast roll, pickled onions, and some grainy mustard. In this cookbook it’s served with watermelon and feta salad, but any bright salad will do.
Spicy Skirt Steak
Serves 4
- Bring the steak to room temperature and, using scissors, cut meat into 6-7 inch pieces
- Sprinke red pepper flakes, cumin, salt and oilive oil over meat and rub in to both sides of steaks
- Heat a grill pan on medium-high heat and wipe grill pan, including between elevated areas, with olive oil
- Grill steaks, three or four at a time, for 3 minutes on each side. Do NOT overcook!
- Allow meat to rest on a plate, tented with foil for 5 minutes. Slice steak and serve warm.
Tags: grill indoors, grill inside, grill pan, skirt steak, spicy