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!
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)
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.
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.