Smoked Skirt steak is one of the most flavorful cuts of beef, and it’s also one of the most versatile. Whether you’re grilling, stir-frying, or slicing it thin for fajitas, skirt steak is always a good choice. And when you smoke it, skirt steak becomes even more delicious.
The key to smoked skirt steak is to cook it low and slow so that it stays juicy and tender. But don’t worry, this recipe is easy to follow and guaranteed to result in a delicious meal. So fire up your smoker and get ready to enjoy the best skirt steak you’ve ever had!
What is a Skirt Steak?
Skirt steak is a flavorful cut of beef that comes from the plate, which is located below the rib cage and between the brisket and flank. It is a thin, long, and flat cut that has a lot of marbling, which gives it a rich, beefy flavor.
While it is sometimes confused with flank steak, which comes from a similar area of the cow, skirt steak is actually a different cut. Flank steak is leaner and tougher than skirt steak, while skirt steak is more tender and has a looser grain.
Skirt steak is different from other popular steak cuts, such as ribeye steak, regular grilled steak because it is a tougher cut that requires careful cooking. However, when cooked properly on a pellet grill, skirt steak can be incredibly flavorful and tender. Check out the other popular steak cut to know more.
One of the keys to cooking skirt steak is to not overcook it, as it can become tough and chewy. It is best served sliced against the grain to help break up the muscle fibers and make them more tender. When cooked correctly, skirt steak can be a delicious and affordable alternative to more expensive and tender cuts of steak.
How To Make Smoked Skirt Steak
Step 1: Dry Brine Skirt Steak
Dry brining involves coating the meat with salt and leaving it in the refrigerator to rest for several hours. The salt helps to season the meat, and by resting in the fridge, the salt has time to penetrate the meat. This adds extra flavor and results in a more tender steak.
To dry brine the skirt steaks, sprinkle about 1 tsp of kosher salt on both sides of the steak and then place them in the refrigerator for 3-4 hours.
Step 2: Mix the Marinade
In a large bowl, mix together the marinade ingredients, which include orange juice, lemon juice, lime juice, olive oil, Worcestershire sauce, red pepper flakes, cumin, and minced garlic. Mix the ingredients well to ensure the flavors are evenly distributed.
Step 3: Marinate Skirt Steak
After the dry brining is complete, place the skirt steak in a gallon ziplock bag and pour the marinade over it. Seal the bag and massage the marinade into the meat to ensure it is fully coated.
Let the meat marinate in the refrigerator for at least 1-2 hours, or overnight for maximum flavor.
Step 4: Preheat Pellet Smoker
Preheat your pellet smoker to 225°F to smoke the steak. This is the ideal grill temperature for smoking meats low and slow to infuse maximum smoke flavor.
Step 5: Season Steaks
Remove the skirt steak from the marinade and pat it dry with paper towels (do not rinse). Season all sides of your skirt steak with your favorite dry rub. This can be a pre-made blend or a mix of your preferred spices.
Step 6: Smoke Skirt Steak
Place skirt steak directly on the smoker grates and smoke for 45 minutes, or until the steak’s internal temperature reaches 110°F.
Step 7: Reverse Sear Steaks
Fire up a separate grill to 500°F or move indoors to sear the steaks on a hot cast iron skillet over the stove.
Sear the skirt steak for 1-2 minutes per side, until the internal temperature reaches 130°F for medium rare. Use a meat thermometer to ensure that the steak is cooked to your desired level of doneness.
Step 8: Rest & Serve!
Remove the smoked skirt steak from the smoker and let it rest for 5-10 minutes before slicing it against the grain and serving.
Our favorite way to enjoy smoked skirt steak is in tacos or fajitas! Heat up a few flour tortillas (corn tortillas are a great gluten-free option as well), add a few slices of steak, roasted veggies and fresh herbs, and top with sour cream and salsa.
Tips For Making Smoked Skirt Steak
This smoked skirt steak recipe is a delicious and flavorful way to cook this underrated cut of beef. However, it can be a bit daunting for beginners who are not used to smoking or searing meat. Here are some tips to help make the process easier and ensure a successful outcome:
Wood Pellets
Hickory or mesquite pellets are good choices for beef, as they impart a smoky, bold flavor. However, if you prefer a milder smoke flavor, you can opt for fruitwood pellets like apple, cherry or others wood pellets as you preferred.
Don’t Overcook
Skirt steak is a thin cut of meat and can easily become tough and chewy if overcooked. Use a meat thermometer to monitor the internal temperature and remove the steak from the smoker or grill when it reaches an internal temperature of 130°F for a medium-rare steak.
Cast Iron Quick Sear
Use a cast iron skillet for searing. A cast iron skillet is a great tool for searing the steak after smoking, as it retains heat well and creates a nice crust on the outside of the meat.
Dry Rubs
While the smoked skirt steak recipe suggests using your favorite dry rub, don’t be afraid to try different blends of spices and seasonings to find the flavor profile that you prefer. Just be sure to apply the rub generously to all sides of the meat before smoking.
Best Beer To Serve With Smoked Skirt Steak
Pairing beer with food is an art form, and finding the perfect beer to complement your meal can take your dining experience to a whole new level. With this smoked skirt steak recipe, you want a beer that can stand up to the bold flavors of the meat without overpowering it. Here are three beer styles that would pair well with this recipe:
IPA
An IPA, or India Pale Ale, is a great pairing for this steak recipe. The hoppy bitterness of the IPA cuts through the richness of the meat, while the citrusy and piney flavors of the hops complement the marinade’s flavors. The carbonation in the IPA also helps to refresh your palate between bites, allowing you to fully enjoy the flavors of the meat.
Stout
A stout is a bold, rich beer with flavors of roasted coffee and chocolate. This beer pairs well with this smoked skirt steak recipe because the richness of the beer complements the meat’s richness, while the coffee and chocolate notes in the beer enhance the flavors of the dry rub. A stout also has a creamy texture, which helps to balance out the meat’s chewiness.
Belgian Dubbel
A Belgian Dubbel is a beer that has fruity and spicy notes, with a malty sweetness. The sweetness of the beer pairs well with the sweetness of the orange juice in the marinade, while the spicy notes in the beer complement the red pepper flakes in the marinade. The carbonation in the beer also helps to cut through the richness of the meat, making it a great pairing for this smoked skirt steak recipe.
Related Recipes
- Smoked Hanger Steak Recipe
- Smoked Flank Steak Recipe
- Smoked New York Steak Recipe
- Smoked Steak Recipe
- Smoked Strip Steak Recipe
Smoked Skirt Steak
Equipment
- Aluminum foil
Ingredients
- 1 lb skirt steak
- kosher salt
Marinade
- 3 oranges juice of
- 3 lemons juice of
- 3 limes juice of
- ¼ cup olive oil
- ¼ cup Worcestershire sauce
- 2 tsp red pepper flakes
- 1 tsp ground cumin
- 2 garlic cloves minced
Instructions
- Start by dry brining the skit steaks with about 1 tsp of kosher salt. Let the steaks brine in the refrigerator for 3-4 hours.
- In a large bowl, combine the orange juice, lemon juice, lime juice, olive oil, Worcestershire sauce, red pepper flakes, cumin, and minced garlic. Mix marinade ingredients well.
- Place the skirt steak in a large resealable bag and pour the marinade over it. Seal the bag and massage the marinade into the meat. Marinate in the refrigerator for at least 1-2 hours, or overnight for maximum flavor.
- Preheat your pellet smoker to 225°F.
- Remove it from the marinade and pat it dry with paper towels.
- Season all sides of your skirt steak with your favorite dry rub
- Place the skirt steak on the smoker grates and smoke for 45 minutes, or until it reaches an internal temperature of 110°F.
- Fire up a separate grill to 500°F or move indoors to sear the steaks on a hot cast iron skillet.
- Sear for 1-2 minutes per side, until internal temperature is 130°F (55°C).
- Increase the smoker temperature to high heat, or around 450°F.
- Sear the skirt steak for 1-2 minutes per side, or until it reaches an internal temperature of 130°F.
- Remove the skirt steak from the smoker and let it rest for 5-10 minutes before slicing it against the grain and serving.
Smoked Skirt Steak FAQs
What is a skirt steak?
Skirt steak is a flavorful cut of beef that comes from the plate, which is located below the rib cage and between the brisket and flank.
How long should I marinate skirt steak?
It is recommended to marinate skirt steak in the refrigerator for at least 1-2 hours, or overnight for maximum flavor to get the best smoked skirt steak when complete the entire cooking process.
What is dry brining?
Dry brining is the process of sprinkling salt over the meat and letting it rest in the refrigerator for several hours to help tenderize and flavor the meat.
What is a good dry rub for skirt steak?
For smoked skirt steak recipe a simple dry rub for skirt steak could include salt, pepper, paprika, garlic powder, and cumin.
What is a pellet smoker?
A pellet smoker is a type of smoker that uses compressed wood pellets as fuel to smoke and cook meat. Compared to a charcoal grill, a pellet grill gives more control over temperature.
What temperature should I smoke skirt steak at?
Preheat your pellet smoker to 225°F and smoke the skirt steak for 45 minutes, or until it reaches an internal temperature of 110°F.