Name: Baekjeong Temple Citys Prime Outside Skirt Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb prime outside skirt steak; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs neutral oil (canola, grapeseed, or vegetable); 3 tbs extra-virgin olive oil; 2 tbs soy sauce; 1 tbs red wine vinegar; 3 cloves minced garlic (about 3 cloves); 1 tbs fresh lime juice; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp freshly ground black pepper; 2 tbs unsalted butter; 2 tbs fresh parsley, chopped; 1 to taste fresh lime or lemon wedges; 0 to taste optional chimichurri or salsa verde

Method

Steak

Bring to room temperature

Remove the skirt steak from the refrigerator 30–45 minutes before cooking to bring it to near room temperature. Pat the steak dry on both sides with paper towels; moisture on the surface prevents good searing.

Trim and portion

If needed, trim any excessive silver skin or large pieces of fat from the edges with a sharp knife. If the skirt is very long, cut into 2 equal pieces so it fits on your grill or pan and cooks evenly.

Season

Lightly coat both sides of the steak with the neutral oil. Evenly sprinkle kosher salt and freshly ground black pepper on both sides, pressing gently so the seasoning adheres.

Preheat grill or pan

Preheat a heavy cast-iron skillet over high heat until just smoking, or preheat a gas or charcoal grill to high (500–600°F / 260–315°C). Make sure grates are clean and lightly oiled to prevent sticking.

Sear

Place the skirt steak on the hot surface. Cook without moving for 2½–3 minutes to develop a deep brown crust. Flip and cook the second side for 2–3 minutes for medium-rare (internal temp about 125–130°F / 52–54°C). For medium, cook 3–4 minutes per side. Skirt steak is thin and cooks quickly; use a thermometer for accuracy.

Rest

Transfer the cooked steak to a cutting board and loosely tent with foil. Rest for 8–10 minutes so juices redistribute; carryover will raise temperature slightly.

Finish with butter

While resting, melt unsalted butter and stir in chopped parsley. Spoon this buttery herb mixture over the steak just before slicing for added richness and flavor.

Slice against the grain

Identify the grain (muscle fibers) of the skirt steak — it runs lengthwise. Slice across (perpendicular to) the grain into 1/4-inch to 1/2-inch thick slices on a slight diagonal for maximum tenderness.

Marinade (optional)

If using the marinade, whisk together extra-virgin olive oil, soy sauce, red wine vinegar, minced garlic, lime juice, ground cumin, smoked paprika, and black pepper in a shallow dish. Place the skirt steak in the marinade and turn to coat. Cover and refrigerate for 30 minutes to 2 hours (do not exceed 4 hours or the acid may break down texture). Before cooking, remove steak from marinade, pat dry, and proceed with seasoning and searing as above.

Serving

Arrange sliced steak on a warm platter. Squeeze fresh lime or lemon wedges over the meat and serve with chimichurri or salsa verde if desired. Serve immediately.