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| Let it soak in the marinade |
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| Grill it on direct high heat |
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| Remove it from the grill and let it rest 5 minutes |
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| Carve it against the grain and enjoy! |
Recipe
Grilled Smoky Skirt Steak
Ingredients
1 - 1 1/2-2 lb. skirt steak
cooking spray
1/4 cup olive oil
3 tbls. soy sauce
1 tbls. brown sugar
1 tsp. sea salt
1 tsp. garlic granules
1 tsp. ground cumin
1 tsp. hot smoked paprika
1/2 tsp. ground ginger
1/2 tsp. allspice
Method
Pat the steak dry with paper towels and coat both sides of the steak with cooking spray. In a small bowl combine the oil, soy sauce, brown sugar, salt, garlic, cumin, paprika, ginger and allspice and blend together well. Rub the marinade mixture onto the top and under the side of the skirt steak and fold the steak over in the middle. Put it in a large zip-top bag and refrigerate at least one hour. Overnight is better.
Coat your grill with cooking spray to prevent sticking. Heat grill to 500-550 degrees (direct high). Put the skirt steak (still folded) on the grill and close the lid. Grill it for 1 1/2 -2 minutes. Open the grill to check and make sure you don't have any seriously roaring flames going on; if so, carefully move the steak out of the flames to another section of the grill and close the lid. Using tongs, flip the folded steak over, close the lid and grill another 1 1/2-2 minutes. Unfold the skirt steak and grill on each side another 45-60 seconds per side with the grill lid open.
The steak will have varying degrees of doneness depending on the thickness and the thickest part should be medium-rare to medium. Remove the steak to a cutting board covered with parchment paper, tent it with foil and let rest at least 5 minutes. Using a very sharp knife, slice the steak across the grain into thin slices to reduce the chewy factor, Ready to serve,
Enjoy,
Mary