Braided Skirt Steak
Braided Skirt Steak on the coals! A familiar cut with some classic flavors, but braided for an unique, coal cooking flare. Have you tried to cook on the coals yet? It’s easier than you think, and makes for a fun and delicious meal. I started with a crisp, smoky and zesty marinade for these braided skirt steaks. They were then cooked and served along with some salsa verde. Grab your charcoal and let’s get to grilling! Braided Skirt Steaks Oh, skirt steaks. This long, thin and lean cut of meat is one of my favorites to cook. While it might not be known for being the most tender cut of meat, it is one of the more flavorful ones. Also, due to how thin it is, it cooks really fast. Today, I decided to have some fun and do braided skirt steaks, so let’s talk about this braid. Does that braid add anything to these skirt steaks. Well, if you believe in style points then yes! I mean, don’t they say you eat with your eyes first? In reality, the braid is just a fun way to switch up the cook, but it doesn’t really change anything about the flavor. For more skirt steak recipes, check out Cheesy Skewered Skirt Steak with Salsa Verde, Chipotle Adobo Skirt Steak and Grilled Skirt Steak with Chimichurri. I will say, I like how it makes the cut of meat a bit taller and more narrow. To me, this makes the skirt steak easier to manage while it’s on the coals. Is it a big difference? Not really. But, it’s still fun. How to Marinade the Braided Skirt Steaks Well, before cooking and marinating comes the braiding. I started by cutting my skirt steaks into three long strips, braided them and secured both ends with a toothpick. Now set these to the side and let’s make the marinade. For the marinade, toss all the ingredients and a blender and blend until almost smooth. I say almost because we still want to have some chunks of garlic visible in the marinade. Check the photos for the texture we’re looking for here. Now, place the Braided Skirt Steaks in a large dish and cover them with the marinade. Make sure to pick the skirt steaks up and allow them to sit on top of some marinade so the bottom of the steaks soak in flavor too. From here we will cover and set them in the fridge to soak. Leave them here for at least 4 hours, but ideally overnight. For more information about cooking on the coals, check out my article: Cooking on the Coals. For additional recipes, check out Coal Roasted Baja Lime Lobster, Dirty Skirt Steak Tacos, Camp Ready Coal Roasted Bread and Dirty Tomahawk Steaks with Steakhouse Butter. Coal Cooking The following day, light up your charcoal and let the coals catch fire. Then, spread the coals across your grill and wait until they are burning white hot. Next, grab your braided skirt steaks and place them directly on the coals. We’ll let them cook about 5-7 minutes per side, flipping as needed. After your braided skirt steaks have hit an internal temperature of 120F, remove them from the grill to rest. Next, slice into the steaks (don’t forget to remove the toothpicks!) and garnish with scallions, cilantro and some fresh jalapeños. Grab a dipping bowl with some salsa verde and then dig in! Best enjoyed with friends and family. Cheers! For more delicious recipes, check out my cookbook Food X Fire! Needing more spice in your life? My spice line can help with that. Check them out here. Steaks: ▢ 3 Whole Skirt Steaks▢ Sliced Jalapeños for garnish▢ Chopped Scallions for garnish▢ Chopped Cilantro for garnish▢ Salsa Verde for serving ▢ 3 Whole Skirt Steaks ▢ Sliced Jalapeños for garnish ▢ Chopped Scallions for garnish ▢ Chopped Cilantro for garnish ▢ Salsa Verde for serving Marinade: ▢ 12 Cloves of Garlic▢ 1/4 cup Cilantro▢ 3 tbsp Chipotle Puree▢ 1.5 tbsp Soy Sauce▢ 1.5 tbsp White Wine Vinegar▢ 1.5 tbsp Light Beer▢ 2 medium Limes juiced▢ 1 tbsp Canola Oil ▢ 12 Cloves of Garlic ▢ 1/4 cup Cilantro ▢ 3 tbsp Chipotle Puree ▢ 1.5 tbsp Soy Sauce ▢ 1.5 tbsp White Wine Vinegar ▢ 1.5 tbsp Light Beer ▢ 2 medium Limes juiced ▢ 1 tbsp Canola Oil Begin by slicing lengthwise (against the grain) each of your skirt steaks into 3 equally sized pieces. When done slicing, begin braiding each filet then securely pin the two ends with a toothpick. Repeat this for both of your skirt steaks.In a food processor, add all the ingredients for the marinade. Blend it up enough so that you still have little minced chunks of garlic, but not fine enough for it to be smooth. Place the braided skirt steaks into a tray and pour the marinade over top. Make sure to let the marinade get underneath the steaks too. Cover the steaks and let marinade in the fridge for at least 4 hours but ideally overnight. About 30 minutes before cooking, pull the tray out to let the steaks come to room temperature.Next day, preheat a high heat lump charcoal or real wood fire. Let the coals build into a pile. Once they are over 75% white hot, you are ready to cook.Blow off any loose ash from the coals and place your steaks down on top of the coals. Cook them for about 5-7 minutes per side, but do not be afraid to flip multiple times if the coals begin to char the meat. Make sure to blow off any loose ash every time you flip. If any coals do get stuck to the meat, gently brush them off. Once the steaks are 120F internal, pull the steaks off and let rest for 8 minutes.Chop the steak up and garnish with sliced jalapenos, chopped scallions and chopped cilantro. Serve with a side of Salsa Verde and enjoy! Begin by slicing lengthwise (against the grain) each of your skirt steaks into 3 equally sized pieces. When done slicing, begin braiding each filet then securely pin the two ends with a toothpick. Repeat this for both of your skirt steaks. Begin by slicing lengthwise (against the grain) each of your skirt steaks into 3 equally sized pieces. When done slicing, begin braiding each filet then securely pin the two ends with a toothpick. Repeat this for both of your skirt steaks. In a food processor, add all the ingredients for the marinade. Blend it up enough so that you still have little minced chunks of garlic, but not fine enough for it to be smooth. Place the braided skirt steaks into a tray and pour the marinade over top. Make sure to let the marinade get underneath the steaks too. Cover the steaks and let marinade in the fridge for at least 4 hours but ideally overnight. About 30 minutes before cooking, pull the tray out to let the steaks come to room temperature. In a food processor, add all the ingredients for the marinade. Blend it up enough so that you still have little minced chunks of garlic, but not fine enough for it to be smooth. Place the braided skirt steaks into a tray and pour the marinade over top. Make sure to let the marinade get underneath the steaks too. Cover the steaks and let marinade in the fridge for at least 4 hours but ideally overnight. About 30 minutes before cooking, pull the tray out to let the steaks come to room temperature. Next day, preheat a high heat lump charcoal or real wood fire. Let the coals build into a pile. Once they are over 75% white hot, you are ready to cook. Next day, preheat a high heat lump charcoal or real wood fire. Let the coals build into a pile. Once they are over 75% white hot, you are ready to cook. Blow off any loose ash from the coals and place your steaks down on top of the coals. Cook them for about 5-7 minutes per side, but do not be afraid to flip multiple times if the coals begin to char the meat. Make sure to blow off any loose ash every time you flip. If any coals do get stuck to the meat, gently brush them off. Once the steaks are 120F internal, pull the steaks off and let rest for 8 minutes. Blow off any loose ash from the coals and place your steaks down on top of the coals. Cook them for about 5-7 minutes per side, but do not be afraid to flip multiple times if the coals begin to char the meat. Make sure to blow off any loose ash every time you flip. If any coals do get stuck to the meat, gently brush them off. Once the steaks are 120F internal, pull the steaks off and let rest for 8 minutes. Chop the steak up and garnish with sliced jalapenos, chopped scallions and chopped cilantro. Serve with a side of Salsa Verde and enjoy! Chop the steak up and garnish with sliced jalapenos, chopped scallions and chopped cilantro. Serve with a side of Salsa Verde and enjoy! Serving: 0.5Skirt Steak | Calories: 459kcal | Carbohydrates: 9g | Protein: 57g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 689mg | Potassium: 838mg | Fiber: 2g | Sugar: 2g | Vitamin A: 660IU | Vitamin C: 13mg | Calcium: 45mg | Iron: 5mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!