You know, I’ve got this neighbor, Chuck. He’s always going on about his Pit Boss grill like it’s the greatest thing since sliced bread. And honestly? He ain’t wrong. One summer evening, Chuck invited us over for a BBQ and whipped up this smoked skirt steak that changed my life. I thought I’d share that smoky magic with you all. Buckle up, folks—it’s gonna be a tasty ride.
How to Make Smoked Skirt Steak on a Pit Boss
Step 1: Gather Your Ingredients
First things first, you gotta get your hands on a good skirt steak. Now, don’t go all fancy-pants on me—just get a nice cut from your local butcher or grocery store. You’ll also need some basic seasonings: salt, pepper, garlic powder, and maybe a pinch of cayenne if you’re feelin’ spicy.
Step 2: Prepping the Meat
Alright, so here’s the deal. Skirt steak has a bit of a reputation for being tough if you don’t treat it right. So, we’re gonna give it a little TLC. Start by patting it dry with paper towels. Then, rub it down with a bit of olive oil—just enough to get it nice and slick. Sprinkle your seasonings all over, and don’t be shy about it. Let that bad boy sit for about 30 minutes to soak up all those flavors.
Step 3: Fire Up the Pit Boss
Now, while your steak is getting cozy with the spices, it’s time to prep the grill. Set your Pit Boss to 225°F. If you’re anything like me, you probably get a little impatient. Resist the urge to crank up the heat! Low and slow is the name of the game here.
Step 4: Choosing the Right Pellets
Here’s where the magic happens. You gotta pick the right wood pellets to give your skirt steak that smoky kiss. I swear by mesquite pellets for this recipe—they give a bold, rich flavor that just can’t be beat. But hey, if you’re feeling adventurous, you can mix it up with some hickory or oak. Just don’t go too crazy. You want the smoke to enhance the meat, not overpower it.
Step 5: Smoking the Skirt Steak
Place your seasoned skirt steak directly on the grill grates and close the lid. Let it smoke for about 45 minutes. Trust me, this is when the magic happens. You’ll start to see a beautiful crust forming on the outside, while the inside stays juicy and tender.
Step 6: Searing to Finish
After 45 minutes of smoking, crank up the heat to about 450°F. Sear each side for 1-2 minutes to get those perfect grill marks and lock in all the juices. This is where you’ll wanna keep an eye on it—don’t wander off or get distracted by your phone!
Step 7: Resting and Slicing
Once your skirt steak is seared to perfection, take it off the grill and let it rest for about 10 minutes. This step is crucial, folks. It lets all the juices redistribute, making every bite as flavorful as possible. When it’s time to slice, cut against the grain to keep it tender.
Additional Tips for a Perfect Skirt Steak
- Marinade Magic: If you’ve got the time, marinate your skirt steak overnight in a mix of soy sauce, lime juice, and a splash of tequila. It adds an extra layer of flavor that’ll blow your mind.
- Thermometer Check: Use a meat thermometer to check the internal temp. You’re aiming for about 130°F for medium-rare. Anything above 140°F and you’re risking a tougher bite.
- Basting Brilliance: While searing, baste the steak with a bit of melted butter and fresh herbs like rosemary or thyme. It adds a lovely richness.
What to Serve with Skirt Steak
Now, what’s a killer skirt steak without some stellar sides? Here are my go-to pairings:
- Grilled Veggies: Bell peppers, zucchini, and asparagus all shine on the grill.
- Garlic Mashed Potatoes: Creamy, buttery, and downright delicious.
- Corn on the Cob: Slathered in butter and sprinkled with a little paprika.
And don’t forget a nice, cold beer or a robust red wine to wash it all down. Trust me, your taste buds will thank you.
What to Do with Leftovers
If you’re lucky enough to have leftovers (and that’s a big if), don’t just reheat and eat. Get creative!
- Steak Tacos: Shred the meat and toss it in some warm tortillas with fresh pico de gallo and avocado.
- Steak Salad: Slice it thin and throw it on top of a crisp salad with a tangy vinaigrette.
- Steak and Eggs: The perfect hearty breakfast. Just add some scrambled eggs and toast.
Overall, smoking skirt steak on a Pit Boss is more than just cooking—it’s an experience. It’s about savoring the process, enjoying the company, and relishing the flavors. So, fire up that grill, gather your friends and family, and make some memories around the smoky, sizzling goodness of a perfect skirt steak.
OTHER RECIPES YOU’LL LOVE
- Pit Boss Roast Beef
- Pit Boss Kabobs
- Pit Boss New York Strip
- Pit Boss Flank Steak
- Pit Boss Baked Beans
Pit Boss Skirt Steak
Fire up your barbecue skills with our Pit Boss skirt steak recipe. Juicy, flavorful, and easy to make – perfect for any backyard cookout!
Course Main Course
Prep Time 20 minutes Cook Time 1 hour
Servings 4
Ingredients
For the Skirt Steak
- 2 pounds skirt steak
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper optional
For the Marinade (optional but recommended)
- 1/4 cup soy sauce
- 1/4 cup lime juice
- 2 tablespoons tequila
- 1 tablespoon honey
- 3 cloves garlic minced
- 1/2 teaspoon ground cumin
For Basting
- 4 tablespoons butter
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
Marinade (Optional but Adds Extra Flavor)
- In a mixing bowl, combine soy sauce, lime juice, tequila, honey, minced garlic, and ground cumin. Whisk until well blended.
- Place the skirt steak in a large resealable bag or shallow dish. Pour the marinade over the steak, ensuring it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or overnight for maximum flavor.
Preparing the Steak
- Remove the skirt steak from the marinade and pat it dry with paper towels. If you skipped the marinade, pat the steak dry anyway.
- Rub olive oil over both sides of the steak. In a small bowl, mix kosher salt, black pepper, garlic powder, smoked paprika, and cayenne pepper. Sprinkle this seasoning mixture evenly over the steak, pressing it in gently. Let the steak sit at room temperature for 30 minutes.
Smoking the Steak
- Preheat your Pit Boss grill to 225°F and fill the hopper with mesquite wood pellets.
- Place the seasoned steak directly on the grill grates. Close the lid and smoke for about 45 minutes, or until the internal temperature reaches around 125°F for medium-rare.
Searing and Basting
- While the steak is smoking, melt the butter in a small saucepan over medium heat. Add the fresh rosemary and thyme sprigs. Set aside.
- After the steak has smoked, increase the grill temperature to 450°F.
- Sear the steak for 1-2 minutes on each side, using grill tongs to flip it. During the last minute of searing, baste the steak with the melted butter and herbs using a basting brush.
Resting and Serving
- Remove the steak from the grill and wrap it loosely in aluminum foil. Let it rest for about 10 minutes to allow the juices to redistribute.
- Place the rested steak on a cutting board and slice it thinly against the grain to ensure tenderness.