Skirt Steak
This straightforward recipe features marinated skirt steak, grilled directly on hot charcoal for an intense sear and smoky flavor. The steak is briefly cooked, rested to retain juiciness, then thinly sliced against the grain. It's an easy method for a flavorful main course or fajita meat, emphasizing proper technique for a tender result.
Equipment
- 1 Blender
- 1 Large Heavy-Duty Zip-Top Bag
- 1 Charcoal Grill Or setup for direct charcoal grilling
- 1 blow dryer As specified for clearing charcoal ash
- 1 Heavy-duty aluminum foil
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 a unique, high-heat grilling method directly on charcoal, which creates an exceptional crust. Ensure the skirt steak is thoroughly patted dry after marinating; this is crucial for achieving a proper sear and avoiding steaming. Skirt steak benefits immensely from a brief, high-heat cook followed by an ample resting period – at least 15 minutes wrapped in foil – to allow juices to redistribute, ensuring a tender and moist final product. Always slice skirt steak thinly against the grain to maximize tenderness, as it's a fibrous cut. The marinade, with its balance of acid, umami, and sugar, tenderizes and imparts deep flavor quickly.