Grilled Skirt SteakIn true Argentine and Uruguayan fashion, the steak is simply seasoned with salt and pepper, so the quality of the ingredients is particularly important. This is a well-marbled cut, which makes for a juicy and full-flavored grilled steak.
  • 2 1/2 teaspoons whole black peppercorns
  • 2 lb skirt steak (about three 1/2-inch-thick pieces)
  • 1 tablespoon coarse sea salt
  • Accompaniment: chimichurri sauce
servings:4
  1. Prepare grill for cooking over direct heat with hot charcoal (high heat for gas; see Grilling Procedure.
  2. While grill is heating, coarsely crush peppercorns with a mortar and pestle or by wrapping them in a kitchen towel and pressing with bottom of a heavy skillet.
  3. Pat steaks dry and sprinkle both sides with salt and crushed pepper, pressing to help adhere. Grill steaks on lightly oiled grill rack (covered only if using a gas grill), turning over once and moving around to avoid flare-ups if necessary, 6 to 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand, loosely covered with foil, 5 minutes. Thinly slice steaks diagonally.
40 min40 minGrill/Barbecue

Grilled Skirt Steak

In true Argentine and Uruguayan fashion, the steak is simply seasoned with salt and pepper, so the quality of the ingredients is particularly important. This is a well-marbled cut, which makes for a juicy and full-flavored grilled steak.
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Ingredients

  • 2 1/2 teaspoons whole black peppercorns
  • 2 lb skirt steak (about three 1/2-inch-thick pieces)
  • 1 tablespoon coarse sea salt
  • Accompaniment: chimichurri sauce

Directions

  1. 1Prepare grill for cooking over direct heat with hot charcoal (high heat for gas; see Grilling Procedure.
  2. 2While grill is heating, coarsely crush peppercorns with a mortar and pestle or by wrapping them in a kitchen towel and pressing with bottom of a heavy skillet.
  3. 3Pat steaks dry and sprinkle both sides with salt and crushed pepper, pressing to help adhere. Grill steaks on lightly oiled grill rack (covered only if using a gas grill), turning over once and moving around to avoid flare-ups if necessary, 6 to 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand, loosely covered with foil, 5 minutes. Thinly slice steaks diagonally.

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