Serves 4
390 min
Grilled Skirt Steak
Recipe GLPR151717d8549af8
Tender skirt steak marinated in a bold spice blend of brown sugar, garlic, aromatic spice mixture, and red wine vinegar, then grilled to a perfectly medium finish and sliced thin across the grain for maximum tenderness.
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Ingredients
3 tablespoons brown sugar
2 garlic cloves, minced
2 tablespoons spice mixture such as Ras El-Hanout or Old Bay Seasoning
3 tablespoons olive oil
2 tablespoons red pepper flakes
3 tablespoons red wine vinegar
Salt and freshly ground black pepper to taste
3 pounds skirt steak, cut into 8-inch pieces
Directions
In a small bowl, whisk together the brown sugar, minced garlic, spice mixture, olive oil, red pepper flakes, and red wine vinegar until well combined.
Place the skirt steak pieces in a large shallow dish or resealable plastic bag. Pour the marinade over the steak, ensuring all pieces are evenly coated. Cover and refrigerate for 4 to 6 hours, turning the steak occasionally if possible.
About 30 minutes before grilling, remove the steak from the refrigerator and allow it to rest at room temperature to ensure even cooking.
Preheat your grill to medium-high heat. Pat the steak dry with paper towels and season lightly with additional salt and pepper if desired.
Place the skirt steak pieces on the grill, positioning thicker pieces first. Grill for approximately 4 to 5 minutes per side until the internal temperature reaches 145°F when measured with a meat thermometer in the thickest part, which will yield a medium doneness with a warm pink center.
Transfer the cooked steaks to a cutting board and let them rest for 5 minutes to allow the juices to redistribute throughout the meat.
Slice the steak thinly against the grain, which will maximize tenderness and make each bite more enjoyable.
