Smoked Skirt Steak
Beef skirt steak smoked low and slow over fire. Prepared in a citrus and garlic marinade, this simple barbecue steak recipe is rich in flavor and easy to make.
Servings: 4
Ingredients
- 1 lb skirt steak
- kosher salt
Marinade
- 3 oranges juice of
- 3 lemons juice of
- 3 limes juice of
- ¼ cup olive oil
- ¼ cup Worcestershire sauce
- 2 tsp red pepper flakes
- 1 tsp ground cumin
- 2 garlic cloves minced
Instructions
- Dry-brine your steak, sprinkling it with about ½ teaspoon of kosher salt. Place the entire pan in the refrigerator for 3-4 hours.
- In a medium bowl, whisk together the marinade ingredients.
- Place your skirt steak in a gallon ziplock bag. Pour the marinade into the bag and massage it into the steak, coating the entire surface of the steak. Push all air out of the bag and refrigerate for at least 30 minutes.
- Discard the marinade and pat your steak dry. Do not rinse your steak.
- Liberally apply your dry rub to the entire surface of the skirt steak.
- Fire up your smoker to 225°F (107°C). If you are using a charcoal grill, ensure you set up for 2-zone indirect cooking.
- Place your steak on smoker racks and cook until the steak's internal temperature is 110°F (43°C), about 45 minutes.
- Fire up your grill to at 500°F (260°C), or a cast-iron skillet over high heat. Place skirt steak directly over fire and sear for 1-2 minutes per side, until internal temperature is 130°F (55°C).
- Remove steak from smoker and tent in foil. Rest for 10 minutes.
- To serve, thinly slice the skirt steak against the grain at a 45-degree angle.