14 Perfect Argentinian Skirt Steak Recipes That Deliver Bold Taste

When it comes to Argentinian cuisine, skirt steak is a true standout. Its bold flavors and versatility make it a favorite for many. Whether you’re a fan of traditional grilling or prefer a twist with zesty marinades, these recipes have something special. Join me as we explore 14 skirt steak recipes that are sure to inspire your next meal. Get ready to transform your cooking with these mouthwatering ideas.

Classic Argentine Grilled Skirt Steak (Vacío a La Parrilla)

Classic Argentine Grilled Skirt Steak, known locally as Vacío a La Parrilla, is a beloved dish that embodies the heart of Argentine barbecue culture. This cut of beef is prized for its rich flavor and tenderness when cooked correctly. Grilling skirt steak is a straightforward process that highlights the meat’s natural qualities while enhancing them with the simple yet effective use of salt and fire.

Whether you’re hosting a summer barbecue or looking to infuse some Argentinian flair into your dinner table, this recipe will guide you through the steps to achieve a perfect grilled skirt steak.

The key to a successful Vacío a La Parrilla lies in the preparation and the cooking technique. Traditionally, this dish is cooked over an open flame or charcoal grill, which adds a delightful smoky flavor to the meat. You’ll find that the simplicity of the ingredients allows the skirt steak to shine, making it an ideal option for gatherings or family meals.

Once you have mastered this classic recipe, you’ll be able to impress your guests and create unforgettable dining experiences.

Ingredients (Serves 4-6)

• 2 to 3 pounds skirt steak (vacío)
• 2 tablespoons coarse sea salt
• 1 tablespoon freshly cracked black pepper
• 3 tablespoons olive oil (optional)
• 1 tablespoon fresh oregano (optional)
• Lemon wedges (for serving)

Cooking Instructions

1. Prepare the Skirt Steak: Start by removing any silverskin or excess fat from the skirt steak. This will help the meat cook evenly and prevent unwanted chewiness.

Pat the steak dry with paper towels to remove moisture, which will help achieve a nice sear during grilling.

2. Season the Meat: Generously sprinkle the coarse sea salt and freshly cracked black pepper on both sides of the skirt steak.

For additional flavor, drizzle olive oil and sprinkle fresh oregano if desired. Allow the seasoned meat to rest at room temperature for about 30 minutes. This process helps the flavors penetrate the meat and promotes even cooking.

3. Preheat the Grill: While the steak is resting, preheat your grill to high heat.

If using a charcoal grill, confirm that the coals are glowing red and have a layer of ash. For gas grills, turn all burners to high and close the lid for about 10 minutes to achieve the right temperature.

4. Grill the Skirt Steak: Place the skirt steak on the grill grates and cook for about 3-4 minutes on one side without moving it.

This helps to develop a nice crust. After this time, flip the steak and grill for an additional 3-4 minutes for medium-rare. Adjust the cooking time based on your preferred doneness, but avoid overcooking as skirt steak can become tough.

5. Rest and Slice: Once the steak reaches your desired doneness, remove it from the grill and let it rest for about 5-10 minutes.

This resting period allows the juices to redistribute throughout the meat. When ready to serve, slice the steak against the grain into thin strips to enhance tenderness.

6. Serve: Arrange the sliced skirt steak on a serving platter and garnish with lemon wedges for squeezing over the meat.

Enjoy your Classic Argentine Grilled Skirt Steak with traditional sides like chimichurri sauce or a fresh salad.

Extra Tips

To elevate your Classic Argentine Grilled Skirt Steak experience, consider marinating the meat for a few hours or overnight in a mixture of red wine vinegar, garlic, and herbs.

This not only adds flavor but also tenderizes the meat. Additionally, confirm your grill is adequately heated before placing the steak on it to achieve that perfect sear.

Remember to let the meat rest after grilling; this vital step will guarantee that every bite is juicy and flavorful. Enjoy your meal with a robust Argentine red wine for an authentic touch!

Skirt Steak With Chimichurri Sauce

Argentinian skirt steak, known for its rich flavor and tenderness, is a favorite cut that pairs perfectly with the vibrant and herbaceous chimichurri sauce. This dish embodies the essence of Argentinian cuisine, showcasing the importance of fresh ingredients and bold flavors. The skirt steak is marinated and grilled to perfection, while the chimichurri sauce, made from parsley, garlic, vinegar, and spices, adds a delightful contrast that elevates the meal.

Whether you’re cooking for a special occasion or simply enjoying a weeknight dinner, this dish is bound to impress.

To achieve the best results, it’s crucial to choose high-quality skirt steak and allow it to marinate for a couple of hours or even overnight if time permits. This not only enhances the flavor but also tenderizes the meat. The chimichurri sauce can be prepared ahead of time, allowing the flavors to meld beautifully. Serve the skirt steak sliced against the grain, drizzled with chimichurri, alongside grilled vegetables or a fresh salad for a complete and satisfying meal.

Ingredients (Serves 4-6)

• 2 pounds skirt steak
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 cup fresh parsley, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Cooking Instructions

1. Prepare the Marinade: In a medium bowl, whisk together the olive oil, red wine vinegar, minced garlic, red pepper flakes, dried oregano, salt, and pepper. This marinade not only infuses the steak with flavor but also helps tenderize it.
2. Marinate the Steak: Place the skirt steak in a large resealable plastic bag or a shallow dish and pour the marinade over the meat, making sure it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
3. Make the Chimichurri Sauce: While the steak is marinating, prepare the chimichurri sauce. In a small bowl, combine the chopped parsley, minced garlic, red pepper flakes, and a pinch of salt. Gradually stir in about 1/2 cup of olive oil and 2 tablespoons of red wine vinegar. Adjust seasoning to taste. Set aside to let the flavors meld.
4. Preheat the Grill: When ready to cook, preheat your grill to medium-high heat. If you don’t have a grill, a hot cast-iron skillet can also work well.
5. Grill the Skirt Steak: Remove the skirt steak from the marinade and let any excess drip off. Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare, adjusting the time according to your desired doneness. Avoid overcooking, as skirt steak can become tough.
6. Rest and Slice the Steak: Once cooked to your liking, remove the steak from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute. After resting, slice the steak against the grain into thin strips.
7. Serve: Drizzle the chimichurri sauce generously over the sliced skirt steak and serve with lemon wedges on the side for a zesty finish.

Extra Tips

When cooking skirt steak, always make sure to slice against the grain to maximize tenderness. If you’re using a grill, preheat it to ensure you get those lovely grill marks and a good sear, which locks in the juices.

If you have leftovers, the skirt steak can be stored in the fridge for up to three days and makes a delicious filling for tacos or sandwiches. Additionally, feel free to adjust the chimichurri sauce ingredients to suit your taste; some people enjoy adding a touch of cilantro or a pinch of sugar for a different flavor profile.

Enjoy your Argentinian culinary adventure!

Argentine Skirt Steak Tacos

Argentine Skirt Steak Tacos are a delicious way to enjoy the rich flavors of traditional Argentine cuisine. The skirt steak, known for its intense flavor and tenderness, is the star of this dish. When marinated and grilled to perfection, it becomes the ideal filling for soft tortillas, complemented by fresh toppings that enhance its savory goodness.

These tacos aren’t just a meal; they’re a celebration of flavors and textures, making them perfect for any gathering or weeknight dinner. To elevate your taco experience, consider serving them with a variety of toppings such as fresh cilantro, diced onions, and a squeeze of lime juice.

The combination of the juicy skirt steak, warm tortillas, and zesty toppings creates a mouthwatering treat that will have your family and friends coming back for seconds. Whether you’re grilling outdoors or cooking indoors, these Argentine Skirt Steak Tacos are certain to impress.

Ingredients (Serves 4-6)

• 2 lbs skirt steak
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 tablespoon red wine vinegar
• 1 tablespoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8-10 small corn or flour tortillas
• 1 cup diced onions
• 1 cup chopped fresh cilantro
• Lime wedges for serving

Cooking Instructions

1. Prepare the Marinade: In a bowl, combine the olive oil, minced garlic, red wine vinegar, smoked paprika, cumin, salt, and black pepper. Whisk together until well blended. This marinade will add depth of flavor to the skirt steak.
2. Marinate the Skirt Steak: Place the skirt steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, confirming it’s well coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour, or up to overnight for more intense flavor.
3. Preheat the Grill: About 15 minutes before cooking, preheat your grill to high heat. If using a grill pan, heat it over medium-high heat. A hot grill will help achieve a nice sear on the steak.
4. Grill the Skirt Steak: Remove the steak from the marinade and let any excess marinade drip off. Place the steak on the hot grill and cook for about 4-5 minutes on each side, or until it reaches your desired level of doneness (medium-rare is ideal). Avoid overcooking to maintain tenderness.
5. Rest the Steak: Once cooked, transfer the skirt steak to a cutting board and let it rest for about 5 minutes. This allows the juices to redistribute, confirming a juicy and flavorful taco filling.
6. Slice the Steak: After resting, slice the skirt steak against the grain into thin strips. Slicing against the grain helps to enhance tenderness, making each bite more enjoyable.
7. Warm the Tortillas: While the steak is resting, warm the tortillas on the grill or in a skillet for about 30 seconds per side, until they’re pliable and slightly charred.
8. Assemble the Tacos: To assemble, place a few slices of skirt steak in the center of each tortilla. Top with diced onions and chopped cilantro. Squeeze fresh lime juice over the top for an extra burst of flavor.

Extra Tips

For an even more authentic flavor, consider adding grilled vegetables, such as bell peppers or zucchini, to your tacos. Additionally, you can customize your toppings by including avocado slices, salsa, or your favorite hot sauce for a bit of heat.

Don’t forget to let the skirt steak reach room temperature before grilling; this confirms even cooking. Enjoy your Argentine Skirt Steak Tacos with a side of chimichurri sauce for a delightful twist!

Skirt Steak With Roasted Vegetables

Skirt steak, known for its rich flavor and tenderness, is a popular cut of meat in Argentinian cuisine. When paired with roasted vegetables, it creates a delightful dish that isn’t only satisfying but also colorful and nutritious. The key to a perfect skirt steak is to marinate it well and cook it quickly over high heat to maintain its juiciness. Roasting the vegetables enhances their natural sweetness, providing a perfect complement to the savory steak.

This recipe is designed to serve 4-6 people, making it an excellent choice for a family dinner or a gathering with friends. The combination of skirt steak and roasted vegetables makes for a hearty meal that everyone will love. Let’s explore the ingredients and cooking instructions to create this delicious Argentinian dish.

Ingredients:

• 2 lbs skirt steak
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1 tablespoon soy sauce
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 2 bell peppers (red and yellow), sliced
• 1 red onion, cut into wedges
• 2 zucchinis, sliced
• 1 cup cherry tomatoes
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Marinate the Skirt Steak: In a bowl, combine olive oil, minced garlic, red wine vinegar, soy sauce, smoked paprika, ground cumin, salt, and pepper. Mix well and add the skirt steak, making sure it’s fully coated with the marinade. Cover the bowl and let the steak marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
2. Preheat the Oven: While the steak is marinating, preheat your oven to 425°F (220°C). This high temperature is essential for roasting the vegetables to achieve a nice caramelization.
3. Prepare the Vegetables: In a large mixing bowl, toss the sliced bell peppers, red onion wedges, zucchini, and cherry tomatoes with olive oil, salt, and pepper. Spread the vegetables evenly on a baking sheet lined with parchment paper.
4. Roast the Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for about 20-25 minutes, or until they’re tender and slightly charred. Stir halfway through to guarantee even cooking.
5. Cook the Skirt Steak: While the vegetables are roasting, heat a grill pan or skillet over high heat. Remove the skirt steak from the marinade and let any excess marinade drip off. Cook the steak for about 3-4 minutes on each side for medium-rare, adjusting the time based on your preferred level of doneness. Let the steak rest for 5 minutes before slicing.
6. Serve: Slice the skirt steak against the grain into thin strips. Arrange the roasted vegetables on a serving platter and place the sliced steak on top. Garnish with chopped fresh parsley for an added touch of flavor.

Extra Tips: When cooking skirt steak, it’s essential to let it rest after cooking to allow the juices to redistribute, guaranteeing a tender bite. For added flavor, consider adding fresh herbs like thyme or rosemary to the marinade. Additionally, you can customize the vegetables based on seasonal availability or personal preference. Enjoy this dish with a side of chimichurri sauce for an authentic Argentinian twist!

Skirt Steak Sandwich With Provolone

Skirt steak is a flavorful cut of meat that’s well-known for its tenderness and rich taste, making it a perfect choice for a delicious sandwich. In this recipe, we’ll pair the skirt steak with melted provolone cheese, fresh vegetables, and a crusty bread roll to create a mouthwatering sandwich that’s sure to impress. The combination of grilled steak and gooey cheese, along with a few simple toppings, elevates this dish into a delightful meal that can be served at any casual gathering or weeknight dinner.

To achieve the best results, it’s vital to marinate the skirt steak beforehand to enhance its flavor and tenderness. The cooking method is straightforward, as you can grill or sauté the steak to achieve a perfect sear. Once the steak is cooked to your desired doneness, it will be sliced and assembled into sandwiches, making it a hearty option that everyone will love. Let’s explore the ingredients and cooking instructions for this enticing Skirt Steak Sandwich With Provolone.

Ingredients (serving size of 4-6 people):

• 1.5 pounds skirt steak
• 4-6 sandwich rolls (ciabatta, hoagie, or baguette)
• 8 ounces provolone cheese, sliced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 bell pepper, sliced (optional)
• 1 onion, sliced (optional)
• Fresh arugula or spinach (optional)
• Balsamic vinegar (for drizzling, optional)

Cooking Instructions:

1. Marinate the Skirt Steak: In a small bowl, mix together the olive oil, minced garlic, salt, black pepper, and smoked paprika. Rub this marinade all over the skirt steak and let it sit for at least 30 minutes at room temperature or refrigerate for up to 4 hours for enhanced flavor.
2. Preheat the Grill or Pan: If you’re using a grill, preheat it to high heat. Alternatively, if you’re using a skillet, heat a large cast-iron pan over medium-high heat. Make sure it’s hot enough to achieve a good sear on the steak.
3. Cook the Skirt Steak: Place the marinated skirt steak on the hot grill or skillet. Cook for about 3-5 minutes per side, depending on the thickness and your desired level of doneness (medium-rare is recommended). Use a meat thermometer; 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
4. Add the Provolone Cheese: Once the steak is cooked, place the slices of provolone cheese on top of the steak during the last minute of cooking. Close the grill lid or cover the skillet to melt the cheese.
5. Rest the Meat: Remove the steak from the grill or pan and let it rest on a cutting board for about 5-10 minutes. This allows the juices to redistribute throughout the meat for a more tender bite.
6. Slice and Assemble: After resting, slice the skirt steak against the grain into thin strips. Cut the sandwich rolls in half and layer the sliced steak on the bottom half. If using, add sautéed bell peppers and onions, and top with fresh arugula or spinach. Drizzle with balsamic vinegar if desired, then close the sandwich with the top half of the roll.
7. Serve: Plate the sandwiches and serve immediately, perhaps with a side of chips or a light salad.

Extra Tips:

When cooking skirt steak, be mindful of its cooking time, as it can become tough if overcooked. Always slice against the grain to ensure tenderness. If desired, you can also customize the sandwich with additional toppings such as sliced jalapeños, avocado, or a spicy aioli for an extra kick. Enjoy your delicious Skirt Steak Sandwich With Provolone!

Spicy Marinated Skirt Steak

Skirt steak, known for its rich flavor and tenderness, is a favorite cut among steak lovers. This Spicy Marinated Skirt Steak recipe takes this delicious cut to the next level by infusing it with a zesty marinade that adds a kick of heat and complexity. The marinade features a blend of spices and acidic elements that not only enhance the natural flavor of the beef but also aid in tenderizing it, resulting in a juicy and flavorful dish that’s perfect for grilling.

This dish is ideal for a weekend barbecue or a special family dinner. Serve it up with chimichurri sauce, grilled vegetables, or a fresh salad to create a complete Argentinian experience. The vibrant flavors of the marinade will have your taste buds dancing, making this a memorable meal for all who partake.

Ingredients (Serves 4-6):

• 2 pounds skirt steak
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 3 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon black pepper
• 1 teaspoon salt
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a medium bowl, combine the olive oil, red wine vinegar, soy sauce, lime juice, minced garlic, smoked paprika, ground cumin, cayenne pepper, black pepper, and salt. Whisk the ingredients together until they’re well mixed and form a cohesive marinade.
2. Marinate the Steak: Place the skirt steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it’s fully coated. Seal the bag or cover the dish, then refrigerate for at least 1 hour, or up to overnight for maximum flavor.
3. Preheat the Grill: About 30 minutes before you’re ready to cook, take the skirt steak out of the refrigerator to bring it to room temperature. Preheat your grill to high heat, aiming for a temperature of around 450°F to 500°F.
4. Grill the Steak: Remove the steak from the marinade and let any excess marinade drip off. Place the skirt steak on the grill and cook for about 3-4 minutes on each side for medium-rare, depending on the thickness of the steak. Use a meat thermometer to check for an internal temperature of 130°F to 135°F for medium-rare.
5. Rest the Steak: Once cooked to your desired doneness, transfer the skirt steak to a cutting board and let it rest for about 5-10 minutes. This allows the juices to redistribute throughout the meat, guaranteeing a juicy and flavorful steak.
6. Slice and Serve: After resting, slice the skirt steak against the grain into thin strips. Serve garnished with freshly chopped cilantro and enjoy with your favorite sides!

Extra Tips:

For the best results, try to marinate the skirt steak overnight. This not only intensifies the flavors but also helps to tenderize the meat further.

Additionally, be mindful of cooking times; skirt steak can easily become tough if overcooked. Always slice against the grain to ensure maximum tenderness in each bite. If you prefer a milder flavor, feel free to adjust the amount of cayenne pepper in the marinade to suit your taste preferences.

Skirt Steak With Garlic and Herbs

Argentinian Skirt Steak With Garlic and Herbs is a vibrant and flavorful dish that captures the essence of Argentinian cuisine. Skirt steak is known for its rich, beefy flavor and tenderness when cooked properly, making it an ideal choice for grilling or pan-searing. This recipe highlights the natural flavors of the steak while enhancing it with a delightful marinade of garlic and fresh herbs.

Whether you’re hosting a barbecue or simply enjoying a family dinner, this dish is sure to impress. The combination of garlic, parsley, and oregano not only adds depth to the steak but also infuses it with aromatic qualities that make every bite irresistible.

Pair this dish with a side of chimichurri sauce, grilled vegetables, or a fresh salad for a complete meal. The preparation is straightforward, making it accessible for cooks of all skill levels. Let’s explore the ingredients and cooking instructions to create this delicious Argentinian favorite!

Ingredients (Serves 4-6):

• 2 pounds skirt steak
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried oregano)
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lemon

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine the minced garlic, chopped parsley, chopped oregano, olive oil, red wine vinegar, salt, black pepper, and lemon juice. Whisk the ingredients together until they form a cohesive marinade. This mixture will enhance the flavor of the steak and tenderize it.
2. Marinate the Skirt Steak: Place the skirt steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s well-coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour, or ideally, overnight. This step allows the flavors to penetrate the meat, resulting in a more flavorful dish.
3. Preheat the Grill or Pan: If you’re using a grill, preheat it to high heat. If cooking indoors, heat a large skillet or cast-iron pan over medium-high heat. Make sure the cooking surface is hot enough to sear the meat, which will lock in the juices.
4. Cook the Skirt Steak: Remove the steak from the marinade, allowing any excess liquid to drip off. Place the steak on the hot grill or skillet. Cook for about 4-5 minutes on each side for medium-rare, depending on the thickness of the steak. Use tongs to flip the steak; avoid piercing it with a fork, as this can release the juices.
5. Rest the Steak: Once cooked to your desired doneness, remove the steak from the heat and let it rest on a cutting board for about 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a juicy and tender result.
6. Slice and Serve: After resting, slice the skirt steak against the grain into thin strips. This helps to maximize tenderness. Arrange the slices on a serving platter and drizzle with any remaining marinade for added flavor. Serve immediately, garnished with fresh herbs if desired.

Extra Tips:

For an authentic Argentinian experience, consider serving your skirt steak with traditional chimichurri sauce for a zesty kick. Additionally, if you have time, allow the steak to marinate overnight for even more intense flavors.

When cooking, keep a close eye on the steak to prevent overcooking, as skirt steak is best enjoyed medium-rare. Finally, don’t forget to let the meat rest before slicing, which is key to maintaining its juiciness. Enjoy your Argentinian feast!

Skirt Steak Stir-Fry With Bell Peppers

Skirt steak is a flavorful cut of meat that’s perfect for quick and high-heat cooking methods, making it an ideal choice for stir-frying. This Skirt Steak Stir-Fry With Bell Peppers combines the rich, beefy taste of skirt steak with the vibrant, sweet crunch of bell peppers, resulting in a dish that’s both colorful and satisfying. The quick cooking time guarantees that the steak remains tender while the peppers add a rejuvenating contrast in texture and flavor.

In this recipe, we’ll marinate the skirt steak to enhance its flavor and tenderness, then sauté it with an assortment of bell peppers and a savory sauce that ties the dish together beautifully. Serve this stir-fry over steamed rice or noodles for a complete meal that’s sure to please the whole family. Let’s get started on this delicious Argentine-inspired dish!

Ingredients (Serves 4-6)

• 1 pound skirt steak
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons cornstarch
• 1 tablespoon water
• Cooked rice or noodles for serving

Cooking Instructions

1. Marinate the Skirt Steak: In a bowl, combine the soy sauce, Worcestershire sauce, garlic powder, onion powder, and black pepper. Add the skirt steak and coat it evenly with the marinade. Let it sit for at least 30 minutes at room temperature or up to 2 hours in the refrigerator to enhance the flavors and tenderize the meat.
2. Prepare the Vegetables: While the steak is marinating, wash and slice the bell peppers and onion. Mince the garlic. Set aside all the prepared vegetables so they’re ready for the stir-fry.
3. Cook the Skirt Steak: Heat the olive oil in a large skillet or wok over high heat. Once the oil is shimmering, add the marinated skirt steak to the pan. Sear the steak for about 3-4 minutes on each side until it develops a nice crust and is cooked to your desired level of doneness (medium-rare is recommended for skirt steak). Remove the steak from the pan and let it rest for a few minutes before slicing it against the grain into thin strips.
4. Sauté the Vegetables: In the same skillet, add the sliced bell peppers, onion, and minced garlic. Stir-fry the vegetables for about 5-6 minutes until they’re tender but still crisp.
5. Combine Everything: While the vegetables are cooking, mix the cornstarch and water in a small bowl to create a slurry. Add the sliced steak back into the skillet with the vegetables and pour the slurry over the mixture. Stir everything together for another 2 minutes to thicken the sauce slightly and heat the steak through.
6. Serve: Remove the skillet from heat and serve the stir-fry over cooked rice or noodles. Enjoy your delicious Skirt Steak Stir-Fry With Bell Peppers!

Extra Tips

To achieve the best flavor in your Skirt Steak Stir-Fry With Bell Peppers, consider using a high-quality skirt steak and allowing it to marinate longer if time permits. This will enhance the tenderness and flavor.

Additionally, feel free to experiment with other vegetables such as broccoli or snap peas for added color and nutrition. Finally, make sure your skillet or wok is adequately heated before adding the steak, as this will help sear the meat properly and lock in the juices.

Skirt Steak With Argentinian Red Wine Sauce

Argentinian skirt steak, known for its rich flavor and tender texture, makes for a mouthwatering dish that brings the essence of Argentine cuisine to your table. This recipe incorporates a delightful red wine sauce that perfectly complements the robust taste of the steak, creating a memorable dining experience.

The combination of garlic, herbs, and red wine not only enhances the flavor but also adds a touch of sophistication to this simple yet elegant dish. To achieve the perfect skirt steak, it’s essential to marinate the meat properly and cook it to the right temperature. The red wine sauce is a fantastic accompaniment, elevating the dish with its deep, complex flavors.

Whether you’re cooking for a special occasion or simply treating yourself to a delicious meal, this skirt steak with Argentinian red wine sauce is sure to impress.

Ingredients (serving size: 4-6 people)

• 2 lbs skirt steak
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh thyme, chopped
• 1 cup Argentinian red wine (Malbec recommended)
• 1 cup beef broth
• 2 tablespoons unsalted butter
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Marinate the Skirt Steak: In a bowl, combine the olive oil, minced garlic, salt, black pepper, fresh oregano, and thyme. Rub this marinade all over the skirt steak, ensuring it’s evenly coated. Cover the steak and let it marinate in the refrigerator for at least 1 hour, or ideally overnight, to enhance the flavors.
2. Prepare the Grill or Pan: Preheat your grill to medium-high heat or a cast-iron skillet on the stove over medium-high heat. Make sure it’s hot enough to sear the steak properly, which will help lock in the juices.
3. Cook the Skirt Steak: Remove the skirt steak from the marinade and let any excess marinade drip off. Place the steak on the grill or skillet and cook for about 3-4 minutes per side for medium-rare, depending on the thickness. Use a meat thermometer to check for an internal temperature of about 130°F for medium-rare.
4. Rest the Steak: Once cooked to your desired doneness, remove the skirt steak from the heat and let it rest on a cutting board for 5-10 minutes. This resting period allows the juices to redistribute, ensuring a tender and juicy steak.
5. Make the Red Wine Sauce: In the same skillet used for cooking the steak, add the Argentinian red wine and beef broth. Bring it to a boil, scraping up any browned bits from the bottom of the pan. Reduce the heat and let it simmer for about 10-15 minutes, or until it has thickened slightly.
6. Finish the Sauce: Once the sauce has reduced, remove it from the heat and whisk in the unsalted butter until melted and the sauce is glossy. Taste and adjust the seasoning with salt and pepper if necessary.
7. Slice and Serve: Slice the rested skirt steak against the grain into thin strips. Arrange the slices on a serving platter and drizzle with the warm red wine sauce. Garnish with freshly chopped parsley for a pop of color and added flavor.

Extra Tips

For the best flavor, choose high-quality Argentinian red wine, as it will elevate the sauce considerably. If you want to enhance the complexity of the sauce, consider adding a few sprigs of fresh rosemary or a splash of balsamic vinegar while it simmers.

Additionally, pairing this dish with traditional sides like chimichurri, grilled vegetables, or a fresh salad can create a well-rounded meal that celebrates the essence of Argentinian cuisine. Enjoy your cooking adventure!

Grilled Skirt Steak Salad

Grilled Skirt Steak Salad is a delightful dish that brings the bold flavors of Argentina right to your dinner table. Featuring marinated skirt steak grilled to perfection and served over a bed of fresh greens, this salad isn’t only hearty but also invigorating. The combination of juicy meat, vibrant vegetables, and a zesty dressing creates a balanced meal that’s sure to impress.

Whether you’re hosting a summer barbecue or looking for a satisfying weeknight dinner, this recipe is quick to prepare and packed with flavor.

The key to a delicious Grilled Skirt Steak Salad lies in the marinade, which infuses the meat with savory and aromatic notes. By allowing the skirt steak to marinate for at least an hour, or even overnight, you’ll enhance its tenderness and flavor.

Pairing the grilled steak with a variety of fresh vegetables, such as tomatoes, avocados, and red onions, adds texture and color to the dish. Top it off with a tangy vinaigrette, and you’ll have a salad that’s both nutritious and indulgent.

Ingredients (Serving Size: 4-6 People)

• 1.5 lbs skirt steak
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• Salt and pepper, to taste
• 6 cups mixed greens (arugula, spinach, romaine)
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup crumbled feta cheese (optional)
• Fresh lime wedges, for serving

Cooking Instructions

1. Marinate the Skirt Steak: In a medium bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, ground cumin, salt, and pepper. Place the skirt steak in a large zip-top bag or shallow dish and pour the marinade over it.

Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for best results.

2. Prepare the Grill: Preheat your grill to high heat. Clean the grill grates and lightly oil them to prevent sticking. A hot grill is essential for achieving those beautiful sear marks and locking in the juices of the meat.

3. Grill the Skirt Steak: Remove the skirt steak from the marinade and let any excess marinade drip off. Place the steak on the grill and cook for about 3-4 minutes on each side for medium-rare, or longer depending on your preferred doneness.

Avoid flipping the steak too often to allow for a proper sear.

4. Rest the Steak: Once cooked to your liking, remove the steak from the grill and let it rest on a cutting board for about 5-10 minutes. This step allows the juices to redistribute, ensuring a tender and juicy steak.

5. Slice and Assemble the Salad: While the steak is resting, prepare the salad by combining the mixed greens, cherry tomatoes, avocado slices, and red onion in a large bowl. Toss gently to combine.

6. Slice the Steak: After resting, slice the skirt steak against the grain into thin strips. This technique will help ensure tenderness.

7. Serve: Top the salad with the sliced skirt steak and sprinkle with feta cheese if desired. Serve with fresh lime wedges on the side for an extra burst of flavor.

Extra Tips

When cooking skirt steak, it’s important to slice it against the grain for maximum tenderness. Additionally, don’t hesitate to customize the salad with your favorite vegetables or toppings, such as bell peppers or olives.

For a heartier version, consider adding cooked quinoa or beans. Finally, if you prefer a smoky flavor, try adding wood chips to your grill for a few minutes while cooking the steak. Enjoy your delicious Grilled Skirt Steak Salad!

Skirt Steak With Avocado and Tomato Salsa

Skirt steak, known for its rich flavor and tender texture, is a favorite cut among meat lovers. When grilled to perfection and served with a fresh avocado and tomato salsa, it transforms into a delightful dish that’s perfect for family dinners or gatherings. The combination of the juicy skirt steak and the vibrant salsa adds a revitalizing twist, making it a well-rounded meal that’s sure to impress.

This dish isn’t only delicious but also relatively simple to prepare. The key lies in properly marinating the skirt steak to enhance its natural flavors and in guaranteeing that it’s cooked to your preferred level of doneness. The avocado and tomato salsa adds a burst of freshness that complements the savory meat beautifully.

Let’s plunge into the details of how to prepare this fantastic Argentinian dish.

Ingredients (Serves 4-6):

• 2 pounds skirt steak
• 1 tablespoon olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 2 avocados, diced
• 2 cups cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• Salt and pepper to taste

Cooking Instructions:

1. Marinate the Skirt Steak: In a large bowl, combine olive oil, salt, black pepper, garlic powder, and smoked paprika. Rub this mixture all over the skirt steak, ensuring the meat is well coated. Let it marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator. This step helps to tenderize the meat and infuse it with flavor.
2. Prepare the Salsa: While the steak is marinating, prepare the avocado and tomato salsa. In a medium bowl, combine the diced avocados, halved cherry tomatoes, chopped red onion, minced jalapeño, and chopped cilantro. Squeeze the lime juice over the mixture and season with salt and pepper to taste. Gently toss everything together, being careful not to mash the avocados. Set aside to let the flavors meld.
3. Preheat the Grill: Heat your grill to high heat. If using a charcoal grill, guarantee the coals are glowing and covered with ash. For gas grills, preheat for about 10-15 minutes. A hot grill is essential for achieving a nice sear on the skirt steak.
4. Grill the Skirt Steak: Once the grill is hot, place the marinated skirt steak directly over the flames. Grill for about 3-5 minutes on each side for medium-rare, or until the desired doneness is reached. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare. Avoid overcooking, as skirt steak can become tough if cooked too long.
5. Rest the Steak: After grilling, remove the skirt steak from the grill and let it rest on a cutting board for about 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, guaranteeing a juicy and flavorful steak.
6. Slice and Serve: Slice the skirt steak against the grain into thin strips. Serve it warm on a platter alongside the avocado and tomato salsa. This dish can be enjoyed on its own or served with rice, tortillas, or as part of a larger meal.

Extra Tips:

For the best flavor, consider using a charcoal grill over a gas grill, as it imparts a smoky taste that complements the skirt steak beautifully.

Additionally, feel free to customize the salsa by adding other ingredients such as corn or bell peppers for extra color and flavor. Always remember to slice the skirt steak against the grain to ensure tenderness with every bite. Enjoy your cooking experience and the delightful flavors of this Argentinian classic!

Argentine Skirt Steak Skewers

Argentine skirt steak skewers are a delightful way to enjoy one of Argentina’s most beloved cuts of meat. Known for its rich flavor and tenderness, skirt steak is perfect for grilling and lends itself beautifully to skewers. The combination of marinating the steak with traditional Argentine spices and herbs enhances its natural taste, making it a crowd-pleaser at any gathering.

These skewers are a fantastic option for summer barbecues or a cozy dinner at home, bringing a taste of Argentina to your table.

To prepare Argentine skirt steak skewers, start with high-quality skirt steak, as the quality of the meat will greatly impact the final dish. Marinating the steak not only infuses it with flavor but also helps to tenderize the meat. After marinating, the steak is cut into strips and threaded onto skewers, ready to be grilled to perfection. Serve these skewers with chimichurri sauce for a traditional Argentine experience, and watch them disappear from your plate!

Ingredients (Serving Size: 4-6 people)

• 2 pounds skirt steak
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 4 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• Salt and black pepper, to taste
• Wooden or metal skewers (if using wooden skewers, soak in water for 30 minutes)

Cooking Instructions

1. Prepare the Marinade: In a medium bowl, combine the olive oil, red wine vinegar, minced garlic, smoked paprika, dried oregano, ground cumin, salt, and black pepper. Whisk the ingredients together until well blended, creating a flavorful marinade for the skirt steak.
2. Marinate the Steak: Place the skirt steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it’s well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat the Grill: About 30 minutes before grilling, preheat your grill to medium-high heat. If you’re using wooden skewers, make sure they’ve been soaking in water to prevent burning.
4. Prepare the Skewers: Remove the marinated skirt steak from the refrigerator and let it come to room temperature for about 15 minutes. Cut the steak into strips approximately 1 inch wide. Thread the strips onto the skewers, leaving a little space between each piece to make sure of even cooking.
5. Grill the Skewers: Once the grill is hot, place the skewers on the grill. Cook for about 4-5 minutes on each side for medium-rare, or adjust the time according to your preferred level of doneness. Avoid overcrowding the grill to make sure of a good sear.
6. Rest and Serve: Once cooked to your liking, remove the skewers from the grill and let them rest for about 5 minutes. This helps the juices redistribute within the meat. Serve the skewers with chimichurri sauce on the side for dipping.

Extra Tips

When cooking Argentine skirt steak skewers, consider adding vegetables like bell peppers, onions, or cherry tomatoes to the skewers for added flavor and color. You can alternate meat and veggies on the skewer for a well-rounded dish.

Additionally, be careful not to overcook the skirt steak, as it can become tough; aiming for medium-rare will make sure the meat remains juicy and tender. Enjoy your skewers with a side of fresh salad or grilled bread for a complete meal.

Skirt Steak With Blue Cheese Butter

Skirt steak, known for its rich flavor and tenderness, is a beloved cut of meat in Argentinian cuisine. When paired with a luscious blue cheese butter, it transforms into an exquisite dish that’s perfect for a special occasion or a delightful weeknight dinner. The savory notes of the steak combined with the creamy, tangy blue cheese create an unforgettable culinary experience. This recipe isn’t only easy to follow but also impressively showcases the robust flavors that make Argentinian cooking so iconic.

To achieve the best results, it’s important to start with high-quality skirt steak and allow it to marinate properly. This enhances the flavor and tenderness of the meat, ensuring that every bite is juicy and succulent. The blue cheese butter adds a gourmet touch, melting over the hot steak and creating a delicious sauce that complements the meat perfectly. Serve this dish with grilled vegetables or a fresh salad for a complete meal that will satisfy your guests or family.

Ingredients (Serves 4-6):

• 2 pounds skirt steak
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 cup blue cheese, crumbled
• 1/2 cup unsalted butter, softened
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder

Cooking Instructions:

1. Prepare the Blue Cheese Butter: In a mixing bowl, combine the softened unsalted butter, crumbled blue cheese, chopped parsley, chives, lemon juice, and garlic powder. Use a fork to mix everything thoroughly until well combined. Once mixed, place the butter on a sheet of plastic wrap, roll it into a log shape, and refrigerate until firm, about 30 minutes.
2. Marinate the Skirt Steak: Pat the skirt steak dry with paper towels. In a large bowl, drizzle the olive oil over the steak and season generously with salt and black pepper. Massage the oil and seasoning into the meat, ensuring even coverage. Allow the steak to marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
3. Preheat the Grill or Pan: If using a grill, preheat it to high heat. If using a stovetop, heat a cast-iron skillet over high heat until it’s very hot. A properly heated surface is essential to achieving a good sear on the steak.
4. Cook the Skirt Steak: Once the grill or pan is ready, place the marinated skirt steak on the hot surface. Cook for 3-4 minutes on each side for medium-rare, depending on the thickness of the steak. Use tongs to flip the steak only once to maintain a good sear.
5. Rest the Steak: After cooking, remove the steak from the heat and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a more tender and flavorful steak.
6. Serve: Slice the skirt steak against the grain into thin strips. Place the sliced steak on a serving platter and top it with slices of the blue cheese butter, allowing it to melt over the warm meat. Serve immediately.

Extra Tips:

For the best results, choose skirt steak that has a good amount of marbling, as this adds flavor and juiciness. When cooking, avoid overcooking the steak, as it can become tough; medium-rare is the ideal doneness for skirt steak.

Additionally, if you prefer a smoky flavor, consider adding wood chips to your grill or using a smoking technique. Finally, feel free to customize the blue cheese butter by adding herbs or spices to suit your taste preferences. Enjoy your delicious Argentinian skirt steak with blue cheese butter!

Smoked Skirt Steak With BBQ Glaze

Smoked skirt steak is a quintessential dish that embodies the flavors of Argentinian cuisine, renowned for its robust taste and tender texture. This recipe elevates the traditional skirt steak by incorporating a smoky flavor that pairs perfectly with a sweet and tangy BBQ glaze. The combination of marination, smoking, and glazing results in a dish that isn’t only delicious but also visually appealing, making it perfect for gatherings or special occasions.

To achieve the best results, it’s important to start with high-quality skirt steak and allow it to marinate for a few hours, or even overnight if possible. The marinating process enhances the flavor and tenderness, while the smoking adds depth that complements the sweetness of the BBQ glaze. Prepare your grill or smoker in advance to guarantee that everything flows smoothly during cooking, and get ready to impress your family and friends with this mouth-watering dish.

Ingredients (Serves 4-6):

• 2 pounds skirt steak
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 1/4 cup red wine vinegar
• 3 tablespoons brown sugar
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 cup BBQ sauce (your choice)
• Wood chips for smoking (such as hickory or mesquite)

Cooking Instructions:

1. Marinate the Skirt Steak: In a mixing bowl, whisk together olive oil, soy sauce, red wine vinegar, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt. Place the skirt steak in a resealable plastic bag or a shallow dish, and pour the marinade over the meat. Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
2. Prepare the Smoker/Grill: If using a smoker, preheat it to 225°F (107°C). If using a grill, set it up for indirect cooking by lighting one side and leaving the other side off. Add a handful of wood chips to the smoker box or directly onto the coals for a flavorful smoke.
3. Smoke the Skirt Steak: Remove the skirt steak from the marinade, allowing any excess to drip off. Place the steak on the smoker or the indirect heat side of the grill. Close the lid and smoke the steak for about 1-1.5 hours, or until it reaches an internal temperature of 130°F (54°C) for medium-rare.
4. Glaze the Steak: During the last 15 minutes of smoking, brush the BBQ sauce generously over the skirt steak. This will create a sticky, flavorful glaze that enhances the dish. Close the lid to allow the glaze to caramelize slightly.
5. Rest and Slice the Steak: Once the skirt steak has reached the desired temperature, remove it from the smoker or grill and let it rest for about 10-15 minutes. This resting period allows the juices to redistribute throughout the meat. After resting, slice the steak against the grain into thin strips.
6. Serve: Arrange the sliced skirt steak on a platter and drizzle with any remaining BBQ glaze. Serve hot with your favorite sides, such as grilled vegetables or potatoes.

Extra Tips:

When smoking skirt steak, it’s vital to monitor the internal temperature closely to avoid overcooking, as this cut can become tough if left on the heat for too long. Using a meat thermometer will help you achieve the perfect doneness.

Additionally, feel free to customize the BBQ glaze by adding spices or hot sauce for an extra kick. Pairing the steak with chimichurri sauce can also enhance the flavor profile and add a traditional Argentinian touch.

Enjoy your flavorful smoked skirt steak with BBQ glaze!