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Grilled Skirt Steak

Skirt steak can be tough if you don’t prepare it correctly. Do not cook beyond medium rare or you will be chewing show leather!

Serves 4-6

Ingredients:

One 1 ½ pound skirt steak (about 1/2-inch thick), cut in half crosswise

Sea salt and freshly ground black pepper

Grape seed oil, for brushing

Steak sauce (recipe below)

Directions:

Season skirt steak lightly with salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and pepper.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil.

Cook until meat is nicely charred and medium-rare, 3 to 4 minutes per side. Transfer steak to a work surface; let rest for 5 to 10 minutes. Slice thinly against the grain and serve with steak sauce.

Steak Sauce

1/2 cup red wine vinegar

1 teaspoon sea salt, more as needed

3 to 4 garlic cloves, crushed

1 jalapeño pepper, finely chopped

1 cup minced flat-leaf parsley

1/3 cup finely chopped fresh oregano

3/4 cup extra virgin olive oil

Combine vinegar, 1 teaspoon salt, garlic, and jalapeño in a medium bowl and let stand for 10 minutes.

Stir in parsley and oregano. Using a fork, whisk in oil. Serve with grilled steak.

The post Memorial Day Weekend BBQ: Skirt Steak appeared first on The National Herald.

Source: The National Herald
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