Epice Spice and Brown Sugar Skirt Steak
Quick skirt steak with Epice powder, brown sugar, and sea salt. Grill hot, rest 10 minutes, then slice thin against the grain.
Yield: Serves 4-6 people
- Rub the skirt steak with Epice spice and brown sugar, then grill hot for a short time so it stays juicy.
- Follow the cook times by thickness and use an instant-read thermometer or touch test for doneness.
- Let the steak rest 10 minutes, then slice thin across the grain for the best texture.
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Preparation Instructions:
thespicehouse.com
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Frequently Asked Questions
What is skirt steak and why use it for this recipe?
Skirt steak is a thin, flavorful cut from the diaphragm. It cooks fast over high heat and takes the spice rub well, giving a great crust with a juicy center when sliced thin.
How long should I grill the skirt steak?
Grill on high heat. Very thin pieces need about 2 to 3 minutes per side. Typical skirt steak takes about 4 to 6 minutes on the first side, then 2 to 4 minutes after flipping. Adjust for thickness and target doneness.
What internal temperature should I target for doneness?
Use an instant-read thermometer. Aim for 125 to 130°F for rare, 130 to 135°F for medium rare, and 140 to 145°F for medium. Skirt steak is best on the rarer side.
How can I tell doneness without a thermometer?
Use the touch test. Soft and very springy is rare. Slightly firmer and springy is medium rare. Firm means medium to well done. Practice and compare to a thermometer until you get used to it.
Why rest the steak and for how long?
Resting for about 10 minutes lets juices redistribute so the meat stays moist when you cut it. Cover loosely with foil while it rests.
How should I slice the skirt steak?
Slice thinly across the grain. That breaks the long muscle fibers and makes each bite tender. Cut at a slight angle for longer slices.
Can I substitute Epice powder or brown sugar?
Yes. Use your favorite steak seasoning for Epice, or make a quick mix: 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp cumin, 1/4 tsp black pepper, pinch of cayenne. For brown sugar, use white sugar with a little molasses, or skip sweetener and add a touch of honey or maple after cooking.
Can I cook this in a skillet or oven instead of a grill?
Yes. Heat a cast iron skillet until very hot and sear 2 to 3 minutes per side for thin pieces. For thicker pieces you can sear then finish in a 400°F oven for a few minutes. A grill pan works the same as an outdoor grill.
What is skirt steak and why use it for this recipe?
Skirt steak is a thin, flavorful cut from the diaphragm. It cooks fast over high heat and takes the spice rub well, giving a great crust with a juicy center when sliced thin.
How long should I grill the skirt steak?
Grill on high heat. Very thin pieces need about 2 to 3 minutes per side. Typical skirt steak takes about 4 to 6 minutes on the first side, then 2 to 4 minutes after flipping. Adjust for thickness and target doneness.
What internal temperature should I target for doneness?
Use an instant-read thermometer. Aim for 125 to 130°F for rare, 130 to 135°F for medium rare, and 140 to 145°F for medium. Skirt steak is best on the rarer side.
How can I tell doneness without a thermometer?
Use the touch test. Soft and very springy is rare. Slightly firmer and springy is medium rare. Firm means medium to well done. Practice and compare to a thermometer until you get used to it.
Why rest the steak and for how long?
Resting for about 10 minutes lets juices redistribute so the meat stays moist when you cut it. Cover loosely with foil while it rests.
How should I slice the skirt steak?
Slice thinly across the grain. That breaks the long muscle fibers and makes each bite tender. Cut at a slight angle for longer slices.
Can I substitute Epice powder or brown sugar?
Yes. Use your favorite steak seasoning for Epice, or make a quick mix: 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp cumin, 1/4 tsp black pepper, pinch of cayenne. For brown sugar, use white sugar with a little molasses, or skip sweetener and add a touch of honey or maple after cooking.
Can I cook this in a skillet or oven instead of a grill?
Yes. Heat a cast iron skillet until very hot and sear 2 to 3 minutes per side for thin pieces. For thicker pieces you can sear then finish in a 400°F oven for a few minutes. A grill pan works the same as an outdoor grill.
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