Grilled Skirt Steak
Vicki Butts (lazyme)
Steaks can be grilled in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan in batches over moderately high heat. If your sea salt is very coarse, lightly crush it with a mortar and pestle or the side of a large heavy knife.
Serve with Chimichurri Sauce. Chimichurri
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- 2 1/2 Tbsp
- whole black peppercorns
- 2 lb
- skirt steak (about 3 1/2-inch thick pieces)
- 1 Tbsp
- coarse sea salt
1Prepare grill for cooking over direct heat with hot charcoal (high heat for gas).
2While grill is heating, coarsely crush peppercorns with a mortar and pestle or by wrapping them in a kitchen towel and pressing with bottom of a heavy skillet.
3Pat steaks dry and sprinkle both sides with salt and crushed pepper, pressing to help adhere. Grill steaks on lightly oiled grill rack (covered only if using a gas grill), turning over once and moving around to avoid flare-ups if necessary, 6 to 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand, loosely covered with foil, 5 minutes. Thinly slice steaks diagonally.