Skirt steak in a lime, soy, and garlic marinade, cooked right on top of the hot coals for just 1 minute per side. The acidic marinade adds a lot of flavor and turns this inexpensive cut into a tender steak. Serves 8.
Ingredients:
- 1/2 cup olive oil
- 3 ounces soy sauce
- 4 scallions, roughly chopped
- 3 cloves garlic, peeled
- 1/4 cup lime juice
- 1 teaspoon red pepper flakes
- 1 teaspoon ground cumin
- 2 tablespoons dark brown sugar or molasses
- 2 pounds inside skirt steak, cut into equal pieces
- 2 teaspoons kosher salt
Instructions:
- Put the olive oil, soy sauce, scallions, garlic, lime juice, red pepper flakes, cumin, and brown sugar (or molasses) in a blender and puree.
- Put the steak in a large heavy-duty zip-top bag and pour in the marinade. Seal the bag, pressing out as much air as you can. Marinate in the refrigerator for at least 4 hours and up to 24 hours.
- Light one chimney of natural lump charcoal. When the coals are white and ashy, spread them out evenly in a charcoal grill.
- Take the steak out of the bag, pat it dry with paper towels, and sprinkle the 2 teaspoons of kosher salt evenly over both sides.
- Use a hair dryer to blow the ash off the coals. Right away, lay the steaks directly on the hot coals and cook for 1 minute per side.
- Wrap the meat in a double layer of aluminum foil and let it rest for 15 minutes.
- Unwrap the meat, saving the foil and the juices. Slice it thinly across the grain, put the slices back in the foil pouch, and toss them with the juices.
Note: Liquid aminos can be used in place of the soy sauce. You'll need a blender, a charcoal chimney, and a hair dryer. Active time is about 12 minutes, plus at least 4 hours to marinate.