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Grilled Skirt Steak

Spring is in the air with grilled skirt steak

If you live in Chicago or the Midwest you know how amazing that first sign of spring feels. It gives you a shot of adrenaline, a reenergized zest that makes you start cleaning out the garage, the yard and most importantly your grill all while listening to loud music and rocking out your “cool dad” dance moves. When you have two girls you have to keep it fresh to embarrass them in as many ways possible. But that’s a story for another day, today we are talking about kicking off grilling season with a quick recipe for grilled skirt steak; one of my favorite cuts. Skirt Steak is a cut from the plate, it’s long, flat and prized for its flavor rather than tenderness, making it excellent for marinades. I have an excellent marinade recipe for a killer taco, but this recipe is all about the meat and the salt. The quality of this cut is so good you do not even need the marinade, no bull, it’s tender and extremely flavorful. So why not kick off spring by grilling skirt steak with chili lime salt to celebrate longer days and warmer weather.

Fast is an essential timeline for a busy person, this recipe is a quick zest, grind and season. The best tip I can ever give anyone when grilling any steak is to start with a hot grill, 500-700 degrees is optimal, after that the magic happens. Skirt steak is a thinner cut so this will be the fastest sear you have ever done, literally 1minute 30 seconds on each side, so a hot grill is essential. Happy Grilling!

Chili Lime Salt and Grilled Skirt Steak Recipe

Makes 3 servings

Ingredients

  • 3 limes
  • 5 chiles de arbol
  • 2 tbsp salt
  • 1 pound @minoprimesteak skirt steak

Directions

  • Zest the limes with a microplane grater or fine grater. Once the zest is grated, place it on a paper towel lined plate to dry out for 2-3 hours
  • While the lime zest is drying, lightly toast the chiles de arbol in a dry pan. Set aside.
  • In a spice grinder or Vitamix, add the chiles de arbol and grind until you get a medium/medium-fine powder. Next, add the lime zest and grind until you have a medium-fine powder.
  • Mix the chile/lime zest powder with salt in a small bowl.
  • Remove the skirt steak from the fridge for 30 minutes to take the chill off.
  • Preheat a grill to medium-high heat.
  • Once the grill is hot, season the skirt steak with chile/lime salt.
  • Place the skirt steak on the grill and cook for 2 minutes on one side. Then flip the skirt steak and cook for another 2 minutes. Depending on the thickness you may need to cook it for a little longer.
  • Once the skirt steak is done, allow it to rest for at least 10 minutes before slicing. When slicing, make sure to slice it against the grain.

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