I had a taste for flank steak.
And a recipe for making it in the air fryer that looked pretty nice.
But then, Whole Foods ran a sale on skirt steak and even had them in what looked to be a tasty (it was) General Tsao’s marinade, so, plans and recipes changed.
All thanks to da google, I was able to find an air fryer recipe for skirt steak; so, my method remained, more or less, the same.
The one thing I kinda, sorta screwed the pooch on, was that one of the recipes I found recommended browning the skirt steak in a pan on top of the stove before air frying. I thought “what’s the need?” and, wrongly, I now think, skipped that step.
Though our skirt steak turned out tender and tasty, it took a good bit longer to cook, and had minimal crispity bits; so, next time, I am gonna try the pan brown bit first.
•Skirt steak – I had 2, weighing 2-1/4 lb.
Note: as I mentioned above, I bought my steak already marinated. If you are starting with a plain steak, arrange in a gallon sized zipper bag and pour your marinade of choice over to cover (this Steak and Chop Marinade is nice); flip the bag a couple of times to coat all of the steak, then place on a rimmed plate (for to catch any drippages) and toss in the fridge for a few hours or, always more better, overnight, turning the bag over when you think to.
Bring your marinated steak to room temperature and heat your air fryer to 400º.
Brush cooking oil on your air fryer rack, then remove the steaks from the marinade and arrange in a single layer in the basket.
Air fry for four minutes, then turn the steaks over and air fry for another four minutes.
Mine still looked a bit gray at this point (this is where I decided that the pre-browning might could’ve been a decent idea), so I turned mine over again and cooked for another four minutes.
Finally, nice looking and properly browned, I removed the steak to a cutting board, covered with foil and let rest for five minutes before slicing.
A note on slicing skirt steak: you want to slice this cut across the grain, and, if you can work it out, with your knife at an angle. My carving knife was a bit too big for the board and this steak, but it did a decent (I think, anyway) job of it.
Since the marinade was Asian-inspired, I served ours with yellow rice and blanched asparagus; but I do have the leftover steak stashed in the freezer for tacos this coming weekend.