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Bubba's Barbequed Skirt Steak

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Created by: bubba
If you're looking for a delicious way to dress up your skirt steak, look no further than Bubba's Barbequed Skirt Steak recipe. This dish is sure to please even the most discerning palates, and it's so easy to make that anyone can do it.
5 from 2 votes
Prep Time 20 minutes
Cook Time 25 minutes
Additional 8 hours
Total Time 8 hours 45 minutes
SERVINGS 16 People

Ingredients
  

  • 4 pounds  trimmed skirt steaks
  • 2 cups  olive oil
  • 1 cup  red wine
  • 2 tablespoons  dried parsley
  • 2 tablespoons  dried basil
  • 2 tablespoons  balsamic vinegar
  • 2 tablespoons  soy sauce
  • 6 cloves  garlic, crushed
  • 2 bay leaves
  • 2 cups barbeque sauce (such as Sweet Baby Ray's®)

Instructions
 

  • Make diagonal cuts through the skirt steak on both sides. Cut diagonally about every 1/4 to 1/2 inch, then cut diagonally in the opposite, perpendicular direction. Repeat on the other side of the steak to complete the crisscross cuts that will tenderize the meat. When the meat is prepared, some sections will be very long. I cut the longer sections to keep them under 18 inches long.
  • Whisk together the olive oil, red wine, parsley, basil, balsamic vinegar, soy sauce, garlic, and bay leaves in a large glass or ceramic bowl. Add the skirt steaks and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours to overnight.
  • Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the skirt steaks from the marinade, and shake off excess. Discard the remaining marinade.
  • Cook the skirt steak on the preheated grill to your desired degree of doneness, about 10 minutes per side for medium-well. Once nearly finished, brush the steaks with the barbeque sauce and cook for 2 minutes. Flip the steaks over, brush with barbeque sauce, and cook 2 minutes longer.

Notes

Try to find untrimmed skirt steaks in a sealed bag with the juices intact and trim them yourself as this maintains maximum freshness. Buy about 6 pounds of untrimmed steak to yield 4 pounds of trimmed steak.
The skirt steak has different types of fat and gristle on each surface. The rounder (top) of the steak has a more marbled type of fat that takes more time to trim. The (bottom) flatter side has a thin membrane. Using a small very sharp knife (I use a curved boning knife), take the knife along the top surface, trimming the top, thin layer of the steak to remove the heavier fat from the steak. There will still be marled fat remaining in the meat and this is ok. Turn the steak over and pinch the thin membrane upwards and run the knife under and remove the thin membranous layer.

Nutrition

Serving: 16gCalories: 403.8kcalCarbohydrates: 12.8gProtein: 14gFat: 31.7gSaturated Fat: 5.6gCholesterol: 25.3mgSodium: 491.5mgPotassium: 274.9mgFiber: 0.4gSugar: 8.6gVitamin A: 126.4IUVitamin C: 0.8mgCalcium: 28mgIron: 1.6mg

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