When grilling season is still going strong but you’re feeling bored with burgers and dogs, it’s time to return to a solid favorite – steak! This version uses Member’s Mark™ Garlic Salt Grinder for just a touch of robust flavor that won’t overpower the delicious steak. Serve with fries (either homemade or frozen) for the perfect late summer meal!

Tips for Grilling Skirt Steak

Skirt steak is one of the best cuts for grilling because it’s thin, flavorful, and cooks very quickly. The keys are high heat, short cooking time, and slicing it correctly.

Pat it dry and season well. A generous coating of kosher salt and freshly ground black pepper is enough, though a marinade works great too. If marinating, 30 minutes to 4 hours is plenty—longer can make the texture mushy if the marinade is acidic.
Get the grill very hot. Aim for around 500–600°F (260–315°C). Skirt steak benefits from intense heat to develop a good crust before the inside overcooks.
Cook it fast. Most skirt steaks need only:
- 2–4 minutes per side for medium-rare
- 4–5 minutes per side for medium
  Avoid cooking beyond medium, as the meat becomes noticeably chewier.
Use a thermometer if possible. Pull it off the grill at:
- 125–130°F (52–54°C) for rare
- 130–135°F (54–57°C) for medium-rare
- 140°F (60°C) for medium
  The temperature will rise a few degrees while resting.
Let it rest. Five to ten minutes is enough to keep the juices in the meat.
Slice against the grain. This is the most important step. Skirt steak has long muscle fibers—cut the steak into shorter sections if needed, then slice thinly (about ¼ inch thick) across those fibers. This makes each bite much more tender.

Want to Forgo the Frozen Fries? Try Homemade Air Fryer Fries Instead!

You can get excellent fries in the air fryer without deep-frying. Russet potatoes + soaking + thorough drying are the keys.

Ingredients

2 large russet potatoes
1–2 tbsp olive or avocado oil
½–1 tsp kosher salt
Optional: black pepper, garlic powder, paprika

Steps

Cut the potatoes
- Cut into roughly ¼-inch sticks. Keep them as uniform as possible.
Soak
- Put them in cold water for 30–60 minutes.
- This removes excess starch and helps them crisp.
Dry REALLY well
- Drain and pat completely dry with clean kitchen towels or paper towels.
- This step makes a big difference.
Season
- Toss with 1–2 tbsp oil and a little salt.
- Don’t drown them in oil—you just want a light coating.
Air fry
- Preheat your air fryer to 380°F for about 3 minutes.
- Arrange fries in a single layer. Work in batches if necessary.
- Cook for 10 minutes, then shake the basket.
- Cook another 8–12 minutes, shaking every 4–5 minutes.
- For extra browning, finish at 400°F for 2–4 minutes.
Season immediately
- Salt them as soon as they come out.

For extra-crispy fries

After soaking and drying, toss the potatoes with 1 teaspoon cornstarch before adding the oil. It creates a thin, crunchy coating.