Spiced Skirt Steak
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- 1/4 cup coarsely ground black pepper or half black and half white (remember, white pepper is stronger than black)
- 1 tbsp. ground allspice
- 1 tbsp. ground coriander
- 1 1/2 to 2 lbs. skirt steak, about 1 inch thick
- vegetable oil
1Preheat grill or heat large skillet over medium high heat. Mix pepper, allspice and coriander in small bowl. Pat steak dry. Rub steak with just enough oil to barely coat it.
2Season on both sides with salt to taste, then sprinkle a little of the spic mixture evenly over surface and using your fingers, rub so that the spices and oil form a sort of paste. Grill or sear steak, turning once, til cooked to desired degree of doneness, 1 to 2 minutes per side for medium rare. Transfer to cutting board and let rest for at least 10 minutes. Carve steak against the grain, into thin slices. Serve at once.
Source; Washington Post