Skirt steak is probably my favorite cut of meat…if it’s cooked right, and most importantly, cut right. It’s the easiest piece of meat to cook, takes only minutes on a grill or cast iron skillet, and is the perfect candidate for marinades since it’s so thin and has tons of open fibers.
Marinate the steak overnight in your favorite Cuban-style mojo, make an authentic Mexican carne asada, or whip up your favorite marinade using any other ingredients you’d like.
In this recipe, I kept it simple. I seasoned the steak with salt and pepper, dry brined it in the fridge for 12 to 24 hours, cooked it on a ripping hot cast iron skillet, and then topped it with a Calabrian Chili Chimichurri.