Recipe

Great Grilled Skirt Steak Recipe

	Midgelet / All my dishes 2 months, 2 weeks ago Great way to cook a skirt steak!!! Prep:180m Cook:10m Servings:2	Midgelet
	beef skirtsteak grill easy

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Fans

pleclare

dosh70

herby

momo_55gra

Ingredients

Skirt steak - 1 pound

Chili powder - 1 tablespoon

Ground cumin seeds - 1 teaspoon

Large garlic clove - minced and mashed to a paste with 1 tsp coarse salt

Worchestershire sauce - 2 teaspoons

Sugar - 1 teaspoon

Freshly ground black pepper - 3/4 teaspoon

Allspice - 1/4 teaspoon

Vegetable oil or olive oil - 1 tablespoon

Directions

To start this skirt steak recipe, combine all spice rub ingredients (chili powder, cumin, garlic, Worchestershire, sugar, pepper, allspice and oil) in a bowl and mix completely.

Rub spice rub all over meat, making sure to get it into all the nooks and crannies of the skirt steak.

Seal in a plastic bag or other container, tightly sealed with as little additional air as possible.

Marinate in refrigerator for several hours and up to 2 days. I prefer at least overnight for the flavors to really incorporate.

Remove from refrigerator at least an hour before preparing to let it reach room temperature before cooking.

Prepare a hot grill for this skirt steak recipe (you want direct, high heat to sear the steaks quickly).

Season additionally with a sprinkling of coarse salt, as desired, just before grilling.

Grill 3 to 5 minutes each side until just springy to the touch, for medium rare. Be careful cooking too much longer because since the skirt steak is thin it will cook through very quickly on a hot grill.

Move meat to a platter and cover with aluminum foil. Let stand at least 5 minutes.

Cut steaks into slices on the diagonal, against the grain of the meat.

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Comments

herby 2 months, 2 weeks ago said:
Another great steak recipe

dosh70 2 months, 2 weeks ago said:
This is a great variation on my favorite grilled meat! I grew up on skirt steak. I moved to Chicago for the first five years of my marriage and lived in a large Irish-Catholic enclave on the South Side. I was looked down upon when I would walk into butcher shops and request the cut (don't even get me started on trying to find catfish). It was considered a garbage cut and all the butchers ground it up in their burger. Finally, I found a couple shops in more diverse neighborhoods and was able to bring the beauty of skirt steak to the narrow-minded masses! We left over 10 years ago, but many of my in-laws and friends from those years still rave about our cook-outs.
(In my next rant, I'll talk about the first hog roast we had in Chicago. I think the "natives" were expecting banjoes and moonshine.LOL.)

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