There’s simply no better way to get a both a deep char and a juicy interior on grilled skirt steak than over live fire. Still, live fire can be intimidating and unpredictable, right? Well, not always. I’ve got a technique that will make you look like a master of the grill with very little effort. All you need is an understanding of the unique challenges skirt steak holds and how to make these challenges work in your favor.
- 2 cup diced onion
- 1 clove garlic (peeled and minced)
- ¼ cup extra-vrgin olive oil (plus more for the grates)
- 2 pound skirt steak cut with the grain into pieces suited to your grill)
- each kosher salt and freshly cracked black pepper
- smoked sea salt (optional)
- chimichurri (optional)
Marinate the skirt steak: Combine the onion, garlic, and olive oil in a blender. Process until smooth. You may need to add a tablespoon or two of water to get the mixture moving depending on the water content of the onion. Lay the skirt steak into a baking dish and pour in the onion marinade, coating both sides. Cover the dish well and wrap the covered dish in plastic to keep the onion scent from permeating your refrigerator; chill at least 4 hours and up to 24 hours.
Grill the skirt steak: Prepare a grill to medium-high heat.
Remove the steak from the marinade. Scrape away any clinging marinade and season both sides generously with salt and pepper. While the meat is still cold transfer it to the oiled grates of the heated grill. Cook the meat on one side for 3 minutes exactly. Flip the meat and cook an additional two minutes. At this point move the meat to a cutting board to rest for 2 minutes. The carryover heat will cook the interior without scorching the exterior. Return the meat to the grill and cook 1 minute. Flip the meat and cook 1 more minute for medium-rare or 2 more minutes for medium. Move the meat to the cutting board and immediately cut each steak with the grain into four to six-inch sections then slice each section into thin strips across the grainy muscle fibers at a 45-degree angle. Serve immediately with smoked sea salt and chimichurri (if using).