Grilled Skirt Steak

Grilled Skirt Steak Recipe

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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

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Prep:
15 Min
Cook:
10 Min
Method:
Grill

Ingredients

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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

How to Make Grilled Skirt Steak

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.

Printable Recipe Card

About Grilled Skirt Steak

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




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