Skirt Steak (Tagliata di Diaframma)
Make a bold and flavorful Skirt Steak (Tagliata di Diaframma) with a quick marinade and high-heat sear—perfect for tacos, salads, or a rustic Italian dinner with grilled veggies.
Ingredients
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1 skirt steak (450–500g)
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2 tablespoons olive oil
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2 tablespoons soy sauce or Worcestershire sauce
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1 tablespoon lemon juice or red wine vinegar
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2 cloves garlic (minced)
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1 teaspoon chili flakes (optional)
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1 teaspoon black pepper
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½ teaspoon salt
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1 teaspoon fresh oregano or thyme (optional)
Instructions
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Marinate the Steak: In a bowl, whisk together olive oil, soy sauce, lemon juice, garlic, chili flakes, and herbs. Place skirt steak in a ziplock bag or shallow container and pour marinade over it. Marinate for at least 30 minutes (up to 4 hours).
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Bring to Room Temperature: Remove the steak from the fridge 30 minutes before cooking.
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Pat Dry & Sear: Take the steak out of the marinade and pat dry. Heat a cast iron skillet or grill over high heat. Sear for 2–3 minutes per side for medium-rare.
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Check Doneness: Skirt steak cooks quickly—medium-rare is around 55–57°C (130–135°F).
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Rest the Meat: Transfer to a cutting board and rest for 5 minutes.
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Slice Thinly: Always slice thinly against the grain at a slight angle to ensure tenderness.
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Serve: Excellent with salsa verde, over arugula salad, or in fajitas and wraps.
Cooking Tips
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Skirt steak is thin and cooks fast—don’t walk away while it’s on the heat.
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High heat is essential for a good sear and flavor.
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For extra tenderness, avoid overcooking and slice properly.
Nutrition Facts (Per Serving)
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Calories: 370
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Protein: 39g
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Fat: 22g
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Carbohydrates: 1g
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Fiber: 0g
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Sodium: 460mg
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