grilled skirt steak
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
prep time
15 Min
cook time
10 Min
method
Grill
yield
4 serving(s)
Ingredients
- 2 1/2 tablespoons whole black peppercorns
- 2 pounds skirt steak (about 3 1/2-inch thick pieces)
- 1 tablespoon coarse sea salt
How To Make grilled skirt steak
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Step 1Prepare grill for cooking over direct heat with hot charcoal (high heat for gas).
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Step 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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Step 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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