grilled skirt steak
(2 ratings)
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. http://www.justapinch.com/recipes/sauce-spread/seasoning-mix/chimichurri.html
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(2 ratings)
yield
4 serving(s)
prep time
15 Min
cook time
10 Min
method
Grill
Ingredients For grilled skirt steak
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2 1/2 Tbspwhole black peppercorns
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2 lbskirt steak (about 3 1/2-inch thick pieces)
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1 Tbspcoarse sea salt
How To Make grilled skirt steak
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1Prepare grill for cooking over direct heat with hot charcoal (high heat for gas).
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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.
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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.
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