Have you discovered skirt steak? A long jagged looking thin cut about 5 inches wide, not nearly as expensive as conventional steak cuts. When grilled, skirt steak has tons of flavor with a juicy middle and tasty, crispy edges. Because this cut is thin, it is a quick cut to grill. If you are looking for something to serve for 4th of July, this is it. I have a rub that was given to me by a Boston chef almost 20 years ago. It never fails - and because the cut is thin, you don’t have to spend time hovering over the grill. When the grill is really hot with red/orange embers, toss on the steak. Each side takes about 5 minutes or less. A note to keep in mind - when my friend gave me the recipe, he did not offer precise measurements - just “a good amount of this” and “less of this”. Below are amounts I came up with - you may want more of less of some of these.
I like to quickly brush the top of the finished steak with my Red Pepper Jelly for a final flare.
If a marinade is more than you want to undertake, feel free to skip it. Grill the steak with just a sprinkling of salt and pepper and the Red Pepper Jelly glaze.
The marinade:
- 1 tablespoon ground cumin
- 1 tablespoon ground sweet paprika
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon fennel seed
- ½ teaspoon ground black pepper
- 1 – 2 cloves chopped garlic
- 1/3 cup soy sauce
- 2 tablespoon olive oil
- 2 – 3 lbs of skirt steak.
- Bonnie’s Red Pepper Jelly
DIRECTIONS
In a bowl or plastic bag large enough to hold the meat, mix together the marinade.
Spread the marinade on the meat with your fingers and then place the meat in the bowl or bag to marinate in the refrigerator overnight.
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The next day, light the coals.
Remove the meat from the marinade and dry briefly with paper towels. Just before placing on the grill, brush the meat on one side with the pepper jelly'
When the coals are red hot, place the metal grill on the barbecue grill and heat before putting on the meat. Place the meat jelly side down on the grill directly over the hot coals and cook for about 3-4 minutes on one side. Coat the side facing you with the pepper jelly and turn over to sear for another 2-4 minutes or until done to your liking.
