This is one of my favourite recipes for a number of reasons. Marinated in a perfect blend of flavours it will soon become one of your favourites as well.
If you’ve never tried skirt steak, it’s a nice alternative to some of the more popular cuts. It has a flavour and texture unlike any other steak you’ve ever tried. Be careful not to cook it past medium as it will toughen up on you.
Grilled Skirt Steak
Adapted from Alton Brown
Serves: 4 as main course
1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
2 large cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
2 tablespoons maple syrup
2 1/2 pounds inside skirt steak, cut into 4 equal pieces
Grilled peppers and onions, for serving
- In a blender add oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and maple syrup and puree. In a large heavy duty zip top bag put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator or as long as overnight.
- Heat grill over high heat for at least 10 minutes. Remove steak from bag and pat dry with paper towels. Lay steaks on grill for 3 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 10 minutes.
- Remove meat from foil, reserving juices. Slice thinly across the grain of the meat and toss with reserved juices. Serve with grilled peppers and onions.