Charcoal Skirt Steak
by Editorial Staff
Skirt Steak, an alternative and slightly tougher cut from the diaphragm of the bull, in this recipe will be grilled directly on the charcoal and will become very tender and juicy with a fantastic smoke aroma. Only natural lump charcoal is suitable for frying. The meat is pre-marinated in a mixture of soy sauce, lime juice, olive oil, and spices, then it is dried and placed on burnt coals. After frying, it is important to let the steak rest in the foil. Cut the cooked skirt steak into thin strips across the grain and serve with grilled vegetables or other dishes such as Mexican fajita or a sandwich.
Cook: 1 hours 30 minutes
Servings: 8
Ingredients
- 0.9 kg skirt steak, cut into 3 equal portions
- 1/3 Art. soy sauce
- 4 green onion feathers, wash and cut in half
- 2 large cloves of garlic
- 1/4 Art. lime juice
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon ground cumin
- 3 tbsp dark brown sugar
- 0.5 tablespoon. olive oil
Special equipment: hairdryer
Directions
- Light the charcoal (natural lump) until it is covered with gray ash.
- In a blender, combine olive oil, soy sauce, green onions, garlic, lime juice, red pepper, cumin, sugar, and chop. Place pieces of skirt steak in a large ziplock bag and cover with marinade. Seal the bag, removing as much air as possible. Put the steak to marinate in the refrigerator for 1 hour.
- Remove the meat from the bag and pat dry with paper towels. Point the hairdryer over the coals to remove 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 double-folded foil, wrap and let rest for 15 minutes.
- Spoon meat out of foil, leaving juices in foil. Cut into thin slices across the fibers. Return them to foil and stir with juices. Serve with grilled bell peppers and onions.
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