Grilled Skirt Steak Recipe

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Grilled Skirt Steak

Vicki Butts (lazyme)

By
@lazyme5909

In true Argentine and Uruguayan fashion, the steak is simply seasoned with salt and pepper, so the quality of the ingredients is particularly important. This is a well-marbled cut, which makes for a juicy and full-flavored grilled steak.

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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Serves:

4

Prep:

15 Min

Cook:

10 Min

Method:

Grill

Ingredients

2 1/2 Tbsp
whole black peppercorns
2 lb
skirt steak (about 3 1/2-inch thick pieces)
1 Tbsp
coarse sea salt

Directions Step-By-Step

1
Prepare grill for cooking over direct heat with hot charcoal (high heat for gas).
2
While 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.
3
Pat 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.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Latin American