SKIRT STEAK GRILLED WITH RED FRESNO PEPPER & GARLIC
What a shock when I stood in front of the meat counter and realized that skirt steak was the same price as ribeye. However, unlike its tender cousin, this long, flat, fibrous cut of skirt screams, "marinate me!". The skirt steak is found on the underbelly of the cow, behind the forelegs and brisket, but in front of the flank--an area that must do a lot of work to hold up the weight on top of it. Nonetheless, its beefy flavor and 7 minute cooking time makes it worthy of a juicy weeknight dinner, Sunday supper, or special gathering. This simple marinade coaxes out the tenderness and is really all it needs to be sincerely delicious. A dollop up garlic scape pesto after the steak comes off the grill, however, takes this steak to a whole new level.
Skirt steak is best when seared on the hottest part of the grill, or in a cast iron skillet that has been heating on high for several minutes before adding the steak. Most skirt steak is cut less than 1-inch thick, but adjust the cooking time as needed to ensure a medium-rare doneness. Skirt steak loses its tenderness if cooked past medium and should always be cut into slices against the grain.
2 pounds skirt steak
1/2 cup olive oil
1 red fresno pepper, minced
8 garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper
Malden Sea Salt Flakes
1. In a small sauce pan, heat the olive oil, pepper, and garlic over medium heat for 20 minutes.
2. Let the infused pepper and garlic oil cool to room temperature (may be done a day in advance and left on the counter).
3. Put the skirt steak in a Ziplock bag and pour the cooled oil over the steak. Seal and refrigerate 30 minutes to 24 hours.
4. One hour before grilling, remove the steak from the refrigerator and allow to come to room temperature.
5. Prepare the grill and set at the highest heat setting.
6. Remove the beef from the marinade and remove any pieces of garlic stuck to the steaks before placing on the grill.
7. Immediately after placing on the grill, turn to the lowest setting. The grill may flare, but do not panic. Watch the beef carefully. If it looks like the flames are too high, move to the cooler side of the grill until the flames subside. The steaks should be cooked for no more than 3 minutes per side depending on the thickness.
8. As soon as the steaks are cooked, put on a baking tray and cover with aluminum foil and allow to sit for 10 minutes.
9. After the beef has rested, slice against the grain into narrow strips. Just before serving, sprinkle with a bit of Maldon sea salt flakes. May be served hot or at room temperature.
SERVES 4 to 6