Beef Skirt Steak with Soy, Ginger and Smoked Honey Glaze
Beef skirt is one of those underrated cuts that rewards you with big flavour if you treat it right. It’s got long, coarse muscle fibres and loads of beefy character. You don’t need much—just a punchy marinade, a hot BBQ, and a sharp knife to carve it properly. For this version, I use a glaze made with soy, ginger and smoked honey. It sears up sweet and salty with a little edge of fire from the grill.
Ingredients
- 600 g skirt steak
- sea salt
- black pepper freshly cracked
For the skirt steak marinade
- 2 tbsp Soy Sauce dark
- 1 tbsp Honey smoked
- 1 tbsp rice vinegar
- 1 tsp Sesame Oil
- 1 clove garlic minced
- 2 tsp fresh ginger grated
Instructions
- Marinate the Beef. In a small bowl, mix all the marinade ingredients. Pat the skirt steak dry with kitchen paper, then place in a shallow dish or a zip-lock bag. Pour over the marinade and rub it in well. Cover and chill for at least 1 hour—up to 6 hours if you’ve got the time.
- Preheat the BBQ. Light your BBQ and let it reach high heat. Skirt steak likes it hot and fast. If you’re using charcoal, aim for a two-zone setup with a searing area and a cooler side.
- Grill the Steak. Remove the steak from the marinade and brush off any excess. Lightly oil the meat. Place it over the hottest part of the grill and sear for 2–3 minutes on each side. During the last minute of cooking, brush with a bit more glaze to build up a sticky finish.
- Rest and Slice. Take the steak off the grill and let it rest for 8–10 minutes, uncovered. Resting is key—it helps the juices settle. Then slice it thinly across the grain with a sharp knife. Arrange on a warm plate and spoon over any juices.