Skirt steak~~long, flat and it’s usually folded over at least once when it’s packaged. Unfold it and it’s long and varies in thickness from one end to another. Now, skirt steak is more prized for its flavor rather than its tenderness, so don’t expect a melt-in-your-mouth beef~~expect to do some chewing and as you do, the most amazing flavors will surprise your palate!
Now skirt steak loves loves HOT…like a screamin’ hot grill! You want to finish this steak to a medium to medium rare otherwise you’ll be doing some serious chewing~~and, who wants lock jaw! Done right though you’ll find skirt steak to be one wicked boholicious good grilling meat!
What you need:
1 1/2 to 2 lb skirt steak
1/4 cup olive oil
3 Tbl. soy sauce
1 Tbl. brown sugar
1 tsp. sea salt
1 tsp. garlic granules
1 tsp. ground cumin
1 tsp. smoked hot paprika
1/2 tsp ground ginger
1/2 tsp. allspice
Cooking spray
What you do:
In a small bowl combine, the oil, soy sauce, sugar, salt, garlic, cumin, paprika, ginger, and allspice and blend together well. Pat the skirt steak dry with paper towels then coat both sides of the skirt steak with cooking spray. Rub the marinading mixture on the top and under sides. Fold the skirt steak over in the middle, put in a zip lock bag, and refrigerate for at least an hour.
Coat your grill with cooking spray to prevent sticking. Heat the grill to 500-550 degrees. Put the skirt steak on (folded), close the lid and grill for about 1 1/2 to 2 minutes. (Open the lid and check to make sure you don’t have any seriously roaring flames going on! If so, move the steak on the grill out of the flames.) Using tongs, flip to the other side, close the lid and grill another 1 1/2 to 2 minutes. Unfold the skirt steak and grill on each side another about 45-60 seconds each~~do not close the lid.
Your steak will have varying degrees of doneness depending upon the thickness of the steak part(s). The thickest part should be medium rare to medium. Remove to a cutting board covered with parchment paper, cover the steak with foil and let it rest about 5 minutes then using a very sharp knife slice across the grain into thin pieces…this helps with reducing the chewy factor. It’s ready to serve!
©alice d’antoni phillips www.allyskitchen.com
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