Smoked Skirt Steak
Want to smoke skirt steak to perfection? This recipe will ensure you get juicy, tender steak every single time.
Equipment
- Pellet smoker
Ingredients
- 2 whole lemons juiced
- 3 whole limes juiced save one lime for serving
- 1/3 cup olive oil
- 1/3 cup Worcestershire sauce
- 3 tsp ground cumin
- 4 cloves garlic minced
- 1 bunch coriander for serving
- 2 tbsp salt
- 1 tbsp black pepper
Instructions
- Start by dry brining the skirt steaks, put about 1 tsp of salt on both sides of the steak and then place them in the refrigerator for 2-4 hours.
- Combine your combine the lemon juice, lime juice, olive oil, ground cumin Worcestershire sauce, and chopped garlic in a bowl. Place the steaks and marinade a container or sealed bag and ensure the steaks are well covered in the marinade. Place the container or bag in the fridge for at least 2 hours but if you have time allow up to 10 hours.
- Set your smoker to 225°F and turn on the Smoke setting. Pull your steaks our of the fridge and allow then to come up to room temperatureNote: We will be doing the we’re going to do a reverse sear for this recipe.
- Take the skirt steak from the marinade and pat with paper towel. If you want you can give them a rub with your favorite homemade or pre-bought BBQ rub. Once your smoker has reached 225ºF place the skirt steak on the grates and cook for 40-50 minute or until the internal temperature reaches 110°F – 115°F.
- Monitor the temp through your meat probe, for me, I like to wait until it hits around 113°F internal before I sear.
- Once it hits the desired internal temp remove from the smoker. Move to a preheated grill (at 500°F) or a cast iron pan on the stove (on high). Sear the steaks for 1-3 minutes per side until the internal temperature reaches 135°F (for medium rare) see the table below for the other levels of doneness.
- Once your steaks are done, let them rest for 5-10 minutes before slicing against the grain.I like to garnish my steak with coriander and lime. However you can pick whatever you like best.
Notes
How to Tell if Skirt Steak Is Done?
| Doneness Level | Remove from the Smoker When it Reaches °F | Reverse Searing | Temperature to Remove When Reverse Searing |
|---|---|---|---|
| Rare | 110°F (43°C) | Sear quickly on high heat for 1-2 mins per side | 125°F – 135°F |
| Medium Rare | 115°F (49°C) | Sear quickly on high heat for 1-2 mins per side | 135°F – 140°F |
| Medium | 130°F (54°C) | Sear quickly on high heat for 3-4 mins per side | 140°F – 145°F |
| Medium Well | 140°F (60°C) | Sear quickly on high heat for 3-4 mins per side | 145°F – 155°F |
| Well Done | 150°F (66°C) | Sear quickly on high heat for 4-5 mins per side | 155°F – 165°F |