Skirt Steak ala Alton Brown

Skirt Steak

The following recipe is for marinated flank steak...I don't cook it the way it's called for - on open coals blown off with a hairdryer. Just a few minutes on each side on a hot grill is sufficient. Tent the meat afterward and let it rest a good 15 minutes or so before cutting. Thin slices on a diagonal would be the preferred method. Another thing I do differently is I marinate the meat for much longer than the recipe calls. Overnight. The meat was tender and flavorful, yet not over-marinated.

Recipe courtesy Alton Brown

Prep Time:

10 min

Inactive Prep Time:

1 hr 15 min

Cook Time:

2 min

Level:

Easy

Serves:

8 servings as fajita meat or 4 as main course

Ingredients

• 1/2 cup olive oil
• 1/3 cup soy sauce
• 4 scallions, washed and cut in 1/2 [I just used onion, finely minced]
  
• 2 large cloves garlic
• 1/4 cup lime juice [key lime juice]
  
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground cumin
• 3 tablespoons dark brown sugar or Mexican brown sugar
• 2 pounds inside skirt steak, cut into 3 equal pieces
• Special equipment: blow dryer

[I added a bit of cilantro as well.]

Directions

Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar 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.

Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.

Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.