Reverse Seared Smoked Skirt Steak

Smoke Signals: Primal Skirt Steak Perfection

Hey there, primal peeps! Today we’re taking a trip to flavortown with a recipe that’s as simple as it is satisfying: Smoked Skirt Steak. This bad boy is all about maximum taste with minimal effort, perfect for those nights when you want a delicious meal without getting stuck in the kitchen all evening.

Ingredients:

• 3lb skirt steak (or flap meat)
• Salt (generous amount)

Gear Up:

• Smoker (charcoal, electric, or gas all work here!)
• Wood (hickory, mesquite, or your favorite smoking wood)
• Chef knife
• Cutting board
• Meat thermometer
• Cast iron skillet (optional, but highly recommended)

Prime Time:

1. Prep the Meat: First things first, grab that skirt steak and give it a good trim. We want to remove any excess fat or silver skin that might hinder the smoke penetration. Once it’s nice and clean, hit it with a generous amount of salt. Let it sit out for about an hour to come to room temperature.
2. Smoke Show: While your steak chills, get your smoker fired up and preheated to 225°F (107°C). Add your favorite wood chips for that smoky kiss.
3. Low and Slow: Once the smoker is ready, throw that seasoned skirt steak on the grates. Now comes the patience game – let it smoke for about 30 minutes, or until the internal temperature reaches 130°F (54°C). This is where the magic happens – the smoke infuses the meat with a deep, rich flavor.
4. Sear it Up (Optional): This step is all about preference. If you want a nice crust on your steak, heat up a cast iron skillet over high heat. Once it’s screaming hot, sear the skirt steak for about a minute per side. This will give you that beautiful caramelized exterior while keeping the inside juicy and tender.
5. Rest Easy: No matter if you seared it or not, the final step is crucial. Take that smoky masterpiece off the heat and let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender bite.
6. Slice and Conquer: Now for the grand finale! Grab that sharp knife and slice the steak thinly against the grain. This is key to ensure those long muscle fibers are nice and tender.

Primal Plate Up:

Serve your smoked skirt steak with your favorite sides, like roasted veggies, mashed potatoes, or a simple salad. Don’t forget a drizzle of your favorite sauce or a sprinkle of fresh herbs for an extra pop of flavor.

This recipe is a winner for any occasion, from a casual weeknight dinner to a backyard barbecue with friends. So fire up your smoker, grab some skirt steak, and get ready to experience the primal satisfaction of perfectly smoked meat!

Primal Pro-Tip: Leftover smoked skirt steak makes for incredible tacos or fajitas. Just shred it up, heat it in a pan, and pile it high on your favorite grain free or bougie corn tortillas with all the fixings.

Let us know in the comments below what your favorite way to enjoy smoked skirt steak is!