Charcoal-grilled skirt steak

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 8

Skirt steak, an alternative and slightly tougher cut from the steer's diaphragm, is grilled directly over the coals in this recipe, becoming incredibly tender and juicy with a fantastic smoky flavor. Only natural lump charcoal is suitable for grilling. The meat is first marinated in a mixture of soy sauce, lime juice, olive oil, and spices, then patted dry and placed over burnt coals. After grilling, it's important to let the steak rest in foil. Slice the finished skirt steak into thin strips across the grain and serve with grilled vegetables or as part of other dishes, such as Mexican fajitas or sandwiches.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.9 kg skirt steak, cut into 3 equal parts
1/3 cup soy sauce
4 green onions, washed and cut in half
2 large cloves of garlic
1/4 cup lime juice
0.5 tsp red pepper flakes
0.5 tsp ground cumin
3 tablespoons dark brown sugar
0.5 cups olive oil
Special equipment: hair dryer

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Light the charcoal (natural lump) until it is covered with grey ash.
In a blender, combine the olive oil, soy sauce, green onions, garlic, lime juice, red pepper flakes, cumin, and sugar and puree. Place the skirt steak pieces in a large zip-lock bag and pour the marinade over them. Seal the bag, removing as much air as possible. Marinate the steak in the refrigerator for 1 hour.

Remove the meat from the bag and pat dry with paper towels. Point a hair dryer at the coals to clear any ash, then place the steaks directly on the hot coals and grill for 1 minute on each side. Then place the meat on a folded sheet of foil, wrap it up, and let it rest for 15 minutes.
Remove the meat from the foil, reserving the juices. Slice thinly across the grain. Return the meat to the foil and toss with the juices. Serve with grilled bell peppers and onions.

Categories:

recipe / Foil / Dinner / Grill, barbecue / Grilled steaks / Grilled meat / Appetizers / Sandwiches / / / Alton Brown

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