Skirt Steak
This recipe features skirt steak marinated in a flavorful blend of soy, lime, and spices, then cooked unconventionally directly on hot charcoal. This 'caveman' grilling method imparts a deep smoky flavor and a perfect sear. The steak is rested and thinly sliced, tossed with its juices, resulting in a tender and incredibly savory dish.
Equipment
- 1 Charcoal Grill Essential for direct coal cooking method
- 1 Blender For pureeing the marinade
- 1 Large Heavy-Duty Zip-Top Bag For marinating the steak
- 1 blow dryer Used to clean ash off hot charcoal as per Alton Brown's method
- 1 Aluminum Foil For resting the cooked steak
Ingredients
Main
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 4 scallions washed and cut in 1/2
- 2 large cloves garlic
- 1/4 cup lime juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 3 tablespoons dark brown sugar or Mexican brown sugar
- 2 pounds inside skirt steak cut into 3 equal pieces
- Special equipment: blow dryer
Instructions
- Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
- Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
- Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.
Notes
This recipe employs Alton Brown's unique "caveman" style grilling by cooking directly on hot coals. This technique provides an unparalleled crust and smoky flavor, but requires careful attention to charcoal heat and cleanliness. Ensure your charcoal is evenly grey before placing the steak to prevent flare-ups and ensure even cooking. The blow dryer step is crucial for clearing ash and maximizing direct heat transfer. The marinade's balance of acid, umami, and sugar tenderizes the skirt steak and builds a rich flavor profile. Always rest the steak for at least 10-15 minutes after cooking, wrapped tightly in foil, to allow juices to redistribute for a tender and moist result. Finally, slice thinly against the grain for optimal tenderness, as skirt steak has prominent muscle fibers.