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Skirt Steak

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Heat charcoal, preferably natural chunk, until grey ash appears. In a

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blender, put in oil, soy sauce, scallions, garlic, lime juice, red

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pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag,

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put pieces of skirt steak and pour in marinade. Seal bag, removing as

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much air as possible. Allow steak to marinate for 1 hour in refrigerator.

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Remove steak from bag and pat dry with paper towels. Using a blow dryer,

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blow charcoal clean of ash. Once clean of ash lay steaks directly onto

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hot coals for 1 minute per side. When finished cooking, place meat in

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double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.

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Remove meat from foil, reserving foil and juices. Slice thinly across

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the grain of the meat. Return to foil pouch and toss with juice. Serve

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with grilled peppers and onions, if desired.

Servings: 1

Yield: