Summer weekends in Poland are practically synonymous with the smoky aroma of backyard barbecues. This season, we invite you to try a true grill party star – the skirt steak, cut from beef diaphragm. It’s the undisputed hit of the summer, taking center stage at events hosted by seasoned grill masters and home-cooking heroes alike. It’s also a regular feature at culinary workshops and outdoor events. Despite what you might think, it’s easy to prepare and doesn’t require advanced skills – even beginners can master it!
What is a Skirt Steak?
Skirt steak is a flavorful cut taken from the central part of the beef diaphragm, and it’s quickly won over the hearts of barbecue lovers. It’s also known as the butcher’s steak. One of its biggest advantages? It’s relatively affordable, making it a great option for those who want to throw a feast without breaking the bank. It’s perfect for small gatherings—one steak can be shared among 3–4 people when sliced across the grain.
These are fresh steaks, meaning they haven’t been dry-aged. While they may not be as tender as beef matured in a cold room, fresh beef also has plenty of fans among grilling enthusiasts.
How to Grill a Skirt Steak
You don’t need fancy equipment to make a delicious skirt steak. A simple charcoal, gas, or electric grill will do just fine. The most important element is the quality of the beef. Buying steaks at the supermarket won’t guarantee consistency from one week to the next—and don’t count on top-shelf quality. That’s why we recommend buying directly from the producer. At CHOBOT MEAT Jan Ludwiniak, everything is done under one roof, so you can be confident you’re getting consistently excellent steak every time.
Once you’ve got high-quality meat, be sure to bring it to room temperature before grilling—take it out of the fridge at least 30 minutes beforehand. Then get your grill nice and hot (but avoid direct flame).
How long should you grill skirt steak? Every grill master has their preferences. Some love rare, others prefer medium. But for skirt steak, medium rare is ideal—it brings out the richest flavor. We recommend grilling it for 3–5 minutes per side. You can also treat it like a minute steak—just 1 minute per side. The key is not to overcook it—otherwise, it becomes tough.
Once off the grill, let the steak rest on a wooden board for a few minutes to allow the temperature to even out.
How to Store Skirt Steak
We always encourage customers to order more beef at once and save it for special occasions. Enjoying high-quality beef less frequently is better for your health and the environment. Our steaks are never frozen, but that doesn’t mean you can’t freeze them at home. Some chefs even say that 2–3 days in the freezer enhances the flavor.
To do it properly, freeze the steak in the original packaging. Do not thaw it quickly—no hot water, no countertop defrosting, and definitely no microwaves. Instead, place it in the fridge to thaw slowly. Before cooking, bring it to room temperature again—about 30 minutes on a cutting board should do.
Stock Up for Your Next BBQ
If you’re planning a Saturday barbecue, be sure to order your steaks in advance so we have time to prepare your delivery. We ship beef across all of Poland via fast and reliable courier services.
We know it’s not easy to please every guest at a party—but skirt steak wins over even the pickiest eaters, including those who don’t usually eat beef! To keep everyone happy, consider adding other grilling favorites to your menu, like rib eye, sirloin, or tenderloin steaks.
Summary
The skirt steak is undoubtedly the grilling hit of summer 2024. It’s easy to prepare—all you need is a basic grill and a few minutes. Medium rare is the best way to enjoy it, so be careful not to overcook. Most importantly, choose high-quality beef to guarantee consistent taste and wow your guests with every bite.
