How to cook a skirt steak over charcoal

How to cook a skirt steak over lump charcoal.

In this video I am going to show the two different cuts of skirt steak, so you know what to ask your butcher for. As most carry the less desired version.

I will then run through how I like to prepare mine, and cook it to keep it nice and tender. Always throwing in a few extra tips and tricks along the way.

As with all my recipes I run through the selection, preparation, seasoning, BBQ set up, times and temps, so you can recreate this recipe at home.

As always, cheers for watching

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Main Ingredients:
0.876kg (1.9pbs) of skirt steak

Outside skirt (thinner)

Inside skirt (outer)

Extra Ingredients:
1 – 2 tablespoons of olive oil
1 – 2 tablespoons of your favourite rub or seasoning (I used Stef the Maori – Rub One Out)

Items Used:
Weber Go Anywhere
Chimney Starter
Heat proof gloves
Lump Charcoal
Fire lighters
Tongs

Feeds: 4 to 6

Style of cooking: grilling

Preparation Time: 15 minutes

Cook Time: 10 minutes

Rest Time: 1 minute per 100 grams (3.5oz)

Cuisine: Australian

Hydration: 1 x beer

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What’s better than a good piece of meat to shove in your mouth come on we all knew that was coming smut skirt steak this good should be legal in this video I’m going to show you how to cook two different parts of skirt steak so just sit right back grab

A drink or two and let’s get into it while you’re there subscribe like comment all that sort of crap hate mail I got a lot of hate mail last week I love it said more skirt steak what is it don’t ask me I’m not a butcher so I

Asked Mick my butcher out of Gibson premium meats and guess what he threw these at me he said this is the inside skirt it is the more common version and quite thick its muscle fibers are more coarse and therefore the end result will be a less tender bite and this is the

Outside skirt steak it is the more prized out of the two and a lot thick inner and as you can see there are a lot more muscle fibers and the end result is going to be a much more tender steak skirt steak both the inner and outer

Come from the part of the cow we call the rib or the plate or the sternum now the thicker skirt steak is also known as flank steak both cuts are super beefy and have heaps of flavor which makes them popular for tacos although we effectively have two different types of

Steaks we’re going to prep them exactly the same way firstly by gloving up as always hygiene is important and then selecting your trimming knife now they do come with varing degrees of fat on them and that is your choice if you want to remove it these ones look pretty good

On this side but turning them over we can see the silver skin on this thicker piece and this has to be removed and you can easily get rid of it by sliding a trimming knife under it angling it slightly upwards and pushing away from from you silver skin left on your steak

Will create a chewy after bite don’t know about you but that’s not how I explain a good steak so take your time and remove it all it’s time to oil up the meat and I suggest transferring it to a tray just going to help with clean

Up and mess now I’m just going to use some extra virgin olive oil and I’m just going to lightly cover both pieces of steak and then we’re going to flip them over and oil the other side and now that our meat’s all oiled up it’s time to rub one

Out W wo wo wo wo wo what I meant was use some of this rub one out seasoning from Steph the Mary now this is his allpurpose seasoning and I tried it out on myself in the shower last night and apparently I taste great I think that

One was way too far still funny still smut how much you use is a personal preference just remember cover them evenly and flip them over and apply the rub to both sides and remember apply the rub always about 30 cm above your food this allows the particles in the rub

Shaker to separate before it hits your food giving you a much more even flavor burst in your mouth seasoning your steaks is a personal preference salt and pepper can do just fine I personally like to try new rubs on the market and today it was one of Step the Mar’s range

Today I’m going to be using my Weber go anywhere or GA as they’re known and I’m going to be setting it up as an aachi Grill so I can Grill directly over high heat so I won’t be needing the lid I’m then going to open the vents to allow as

Much air flow to our fuel as possible I’m then going a 3/4 fill of Chimney Starter with lump charcoal I’ll then light up a couple of fire lighters and bang that on top and then once it’s fully Al light we’re going to tip it into the ga and then using an old pair

Of tongs we’re just going to spread it out so we get even heat throughout the entire cooking surface then put the grill back in place extreme heat is critical in this cook why cuz the steaks are thin so we need to form that crust before we overcook them make sure you

Use a good quality lump charcoal you spend a lot of money on your barbecue and your meat and your seasonings so why skimp on the charcoal it is effectively another ingredient in your cook but don’t ask me what charcoal I’m using today it’s a secret for now so now we

Just want to get both the steaks on the grill and just remember the thicker inside skirt steak is going to take longer to cook than the thinner outside skirt steak and just remember we’re going to flip them roughly about every minute and you want got to keep a check

On that internal temp regularly on both the stakes with an instant read thermometer and once they reach an internal temp of 43° C that’s when I like to pull my meat off Jus that’s smut of the smuttiest kind skirt steaks are best to be removed from the heat a little earlier than

Other steaks purely because they’re thinner and that carryover heat when resting can see that internal temp r a little bit quicker see you’re learning this is science science while you drink cheers now when resting the steaks the thicker inside skirt steak is going to need a little longer to rest because it

Weighed in at 579 G whereas the thinner outside skirt steak weighed in at only 298 G now the general rule for resting meat is 1 minute per 100 100 G now ideally you could start cooking the thicker steak a little bit earlier have them rest and

Finish at the same time but a little bit more resting times not going to harm that thinner steak too much trust me I’m a semi sort of professional white coat clipboard holding type of guy today I’m cooking with a high direct heat and all up this Cook’s going to take no longer

Than 10 minutes or for those of you who love use my beer timer you looking at a one beer cook cheers we all know you’re going to start drinking before you cook this steak so we may as well just call it an eight beer cook cheers to cut up

Your steaks for optimal tenderness while eating them you’re first going to have to select your slicing Implement and then looking at which way the grain runs as both steaks are different the thicker skirt steak you can see the grain is running this way so we need to cut it

Across the grain like this and then you can see the thinner skirt sake actually has the grains running across it so what we need to do is cut it into sections then we can spin it around and we can slice it across the Grain and this will make the steak so much more

Tender while chewing it’ll just fall apart when you put it in your mouth and you want to enjoy everything you put in your mouth smut cutting Against the Grain is a vital part of the cook if you cut it with the grain the fibers of the

Meat are going to be longer and each bite is going to be more chewy and you’re just not going to enjoy it