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  • Marinated Skirt Steak

Marinated Skirt Steak

Posted on Jul 25th, 2023
by Christopher Whitehead
Categories:
  • Beef Recipes by Professional Chefs
  • Main Course
Skirt Steak

In this marinated skirt steak recipe we’ll guide you through the process of preparing the perfect marinade to infuse the skirt steak with rich and savory goodness. Discover the art of marinating the steaks for a few hours or even overnight to enhance their tenderness and taste.

Skirt steak has quite a bit of texture, so it is vital to cut the steak across the grain, otherwise the steak will be chewy to eat.

Serve the beautifully cooked steak on a bed of heated red peppers (capsicum for Australians), adding a burst of color and texture to the plate.

Enjoy!

Skirt Steak

Marinated Skirt Steak

Christopher Whitehead
4.93 from 68 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
marinating time 6 hours hrs
Total Time 40 minutes mins
Course Main Course
Cuisine International
Servings 6 servings

Ingredients
 
 

  • 6 x 200 grams skirt steak
  • 2 sprigs thyme
  • 150 millilitres extra virgin olive oil
  • 1 teaspoon freshly ground black pepper
  • 1 sprig rosemary
  • 1 bay leaf
  • 2 cloves garlic
  • fine sea salt 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

Skirt steak has quite a bit of texture, so it is vital to cut the steak across the grain, otherwise the steak will be chewy to eat.
Skirt Steak
Tried this recipe?Let us know how it was!

Related: 16 of the World’s Most Expensive Steaks
Related: What is a Delmonico Steak?

Christopher Whitehead

Christopher Whitehead is Head Chef of Palings Kitchen & Bar, the latest evolution of ivy’s open-air courtyard. This warm and welcoming informal eatery offers four distinct dining choices with Christopher overseeing the deli and grill featuring salads, gourmet sandwiches, roasts and more. Since joining Merivale in 2007, Christopher has led the kitchen at Mad Cow, ivy’s former New York-style grill achieving one hat in the Sydney Morning Herald Good Food Guide 2011. There, Christopher created dishes that were produce driven, using the best seasonal ingredients to create flavoursome food and culinary delights. Mad Cow closed in October 2012 to allow for Palings Kitchen & Bar. Earlier in his career, Christopher worked with Gay Bilson and Janni Kyritsis at Berowra Waters Inn for four years learning his trade in every department of the kitchen until he was lured by Peter Doyle (est.) at Cicada with whom he worked for a further five years. In 2002, Christopher received his first Sydney Morning Herald Good Food Guide hat for Bond Restaurant. The following six years Christopher was executive chef at one of Sydney’s busiest and most successful restaurants, the Opera Bar, which at its peak served over 5,000 covers per week.

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