Restaurants›Baires Grill - Weston›Skirt Steak Recipe

Skirt Steak Recipe

Inspired by Baires Grill - Weston
Time1h 15m
Serves2

Our Famous Certified Black Angus Skirt Steak with Fries

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Ingredients

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Skirt Steak

Fries

Method

Fries

1

Prep potatoes

Cut potatoes into evenly sized 1/4–3/8-inch fries. Place cut potatoes in a large bowl of cold water and soak at least 30 minutes to remove excess starch (can be done up to 2 hours ahead). Drain and pat completely dry with kitchen towels.

2

Optional dusting

Toss dried fries with 1 tsp cornstarch for extra crispiness, shaking off any excess.

3

First fry (blanch)

Heat neutral oil in a heavy pot or deep-fryer to 300°F (150°C). Fry potatoes in batches (do not crowd) for 4–6 minutes until softened but not colored. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Let cool while you prepare the steak (can be refrigerated briefly).

4

Final fry

Increase oil temperature to 375°F (190°C). Fry blanched potatoes in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with 1 tsp kosher salt and 1/4 tsp black pepper, and keep warm in a 200°F (95°C) oven until serving.

Skirt Steak

5

Bring steak to temperature and trim

Remove skirt steak from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towels and trim any excess silver skin if necessary.

6

Season

Rub both sides of the skirt steak with 1 tbsp olive oil. Evenly season with 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/2 tsp garlic powder. Press the seasoning into the meat.

7

Preheat pan or grill

Heat a heavy cast-iron skillet or very hot grill to high heat until smoking hot (about 5 minutes). If using a pan, add 1 tsp neutral oil and swirl to coat just before adding the steak.

8

Sear the steak

Place the skirt steak on the hot surface and sear without moving for 2–3 minutes to develop a deep brown crust. Flip and sear the other side 2–3 minutes for medium-rare (internal temperature about 125–130°F / 52–54°C). Adjust time for your preferred doneness (add ~1–2 minutes per side for medium).

9

Butter finish and rest

During the last 30 seconds of cooking, add 1 tbsp unsalted butter to the pan and spoon the melted butter over the steak to baste. Transfer the steak to a cutting board and rest for 8–10 minutes to allow juices to redistribute.

10

Slice and garnish

Slice the skirt steak thinly across the grain at a 45° angle into 1/4-inch slices. Sprinkle with chopped parsley and serve with lemon wedges to squeeze over if desired.