Grilled Skirt Steak
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
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
Instructions
Prepare grill for cooking over direct heat with hot charcoal (high heat for gas; see Grilling Procedure.
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.
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.
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