It’s not often that my recipe inspirations cross species, but this juicy and delicious, Marsala-marinated skirt steak is one such case.
I was in Santa Monica a few years ago, where I ordered a chicken parmesan that featured a garlic, rosemary, and Marsala-spiked sauce; and I loved the subtle sweetness the wine added to the tomato.
For whatever reason, I thought of those flavors while brainstorming a quick skirt steak marinade, and this is what happened. Skirt steak is always great on the grill, and doesn’t needs much help, but I loved how this came out. I can only wonder how much better it would have been if I’d actually let it marinate.
The plan was to prep this in the morning, and grill it for dinner after at least eight hours in the marinade. But, due to hunger-related circumstances beyond my control, it ended up being an early lunch. Even though it only soaked for a short time, it was still very nice, but hopefully you’ll exercise a little more self-control. I hope you give this a try soon. Enjoy!
Ingredients for 4 portions:
1 1/2 pound skirt steak
2/3 cup Marsala wine
1/4 cup ketchup
1 tsp dried rosemary, or 1 tbsp fresh
1 tsp freshly ground black pepper
2 tsp kosher salt
6 cloves garlic, minced
– Marinate for 8 hours to overnight, and grill over high heat (brush grates with oil first, and wipe off excess marinade)
I’ve made hundreds of different marinades over the
years, but for some reason, cola had not appeared in any of them.
One reason is that I never drink soda, so it’s simply not around, but above and
beyond that, it always sounded more like a gimmick to me, invented by some
marketing guru at Coke. Boy, was I wrong.
This coffee and cola marinated skirt steak was the most delicious thing I’ve grilled all year.
The cola provides a unique sweetness, which is balanced beautifully by the
bitterness from the coffee and dark grill marks. The marinade (probably
technically a brine) made the already uber-juicy skirt steak even more so, as
well as absolutely fork tender.
There wasn’t anything I didn’t love about this recipe.
Speaking of fork tender, this is dependent on two key
things – that you slice the meat against the grain, and you don’t
cook it too rare. As you’ll see in the video, it will be very obvious which
direction you need to slice, so that shouldn’t be an issue. As far as doneness
goes, I really think that somewhere around medium produces the ultimate
skirt steak texture.
I have no problem with rare meat, but rare skirt steak can
be chewy, and you also want enough heat to melt the marvelously marbled meat’s
fat. In fact, I’d take a medium-well piece over a rare piece any day, and I
can’t think of another cut of beef where I’d say the same thing.
So, if you’re looking for something a little different at
your next backyard barbecue, I really hope you give this grilled coffee and
cola marinated skirt steak a try. It was amazing. Enjoy!
Ingredients for 4 portions:
1 whole beef skirt steak, about 1 1/4 pounds (no need to trim, except
for any obvious large chunks of fat)
salt and cayenne to taste
For the marinade:
2-3 cloves minced garlic
2 tbsp ketchup
1 1/2 tsp freshly ground black pepper
1 tsp salt
1 tsp dried rosemary (or 1 tbsp freshly minced)
1/4 cup rice vinegar
1/2 cup strong, freshly brewed coffee
1 (12-oz) bottle cola
Memorial Day marks the official opening of American grilling season, and what better way to celebrate than with this unique, and delicious flap meat? Hilarious name notwithstanding, this classic “butcher’s cut” is every bit as flavorful and tender as flank or skirt steak, and is usually cheaper as well.
This is not something they keep in the meat case, so you’ll have to ask them to cut you a few pounds, but it’ll be worth it, and they’ll think you’re cool. Most people haven’t heard of flap meat or flap steak, but it’s hardly an exotic cut.
If you like Mexican food, and order carne asada,you’ve enjoyed grilled flap meat. While it did make for some extremely tasty Asian-style lettuce wraps, you can use this in so many other wonderful ways. Half the fun is playing around with different marinades and spices, but regardless of how you flavor yours, you should try this in tacos, as well as for an amazing Philly cheesesteak.
Just be sure to get that grill really hot before you slap down your flap. This needs to be cooked hot and fast, and as close to the coals as you can get. Since everyone asks, I’m using a charcoal Weber “Q,” which is unfortunately not made anymore. Hey Weber, please make this grill again. Thank you. Anyway, if you’re looking for a fun, new meat for your Memorial Day cookout, I hope you give this grilled flap meat a try. Enjoy!
Ingredients for about 4 portions:
2 pounds flap meat
2 tbsp green curry paste, or as needed
2-3 tbsp rice vinegar
2 tbsp coconut milk
salt if neededLettuce, carrots, red onions, chopped peanuts, and cilantro leaves for salad–Marinate for 4-12 hours in fridge, or an hour out at room temp.
*For the dressing, into the reserved meat juices, I added sambal, fish sauce, and rice vinegar to taste. I didn’t measure anything, and neither should you. Taste, adjust, repeat.