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Alton Brown's simple skirt steak is tasty & tender thanks to an acidic marinade of lime juice and soy sauce, and a quick sear over hot coals.
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Course: Mains
Keyword: Beef, Game Day, Grill, Meats, Skirt Steak, Summer

Skirt Steak

ACTIVE TIME: 12 minutes
TOTAL TIME: 1 hour 27 minutes
Yield: 8 servings
An acidic marinade of lime juice, liquid aminos, and garlic not only gives this cheap cut of beef extra flavor, it turns it into a tender steak.
Without question, this is my favorite Good Eats meat application of all time.
This recipe first appeared in Season 7 of Good Eats.
Photo by Lynne Calamia
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Software

  • 1/2 cup olive oil
  • 3 ounces soy sauce
  • 4 scallions, roughly chopped
  • 3 cloves garlic, peeled
  • 1/4 cup lime juice
  • 1 teaspoon red pepper flakes
  • 1 teaspoon ground cumin
  • 2 tablespoons dark brown sugar or molasses
  • 2 pounds inside skirt steak, cut into equal pieces
  • 2 teaspoons kosher salt

Specialized Hardware

Blender
Charcoal chimney
Blow dryer
ACTIVE TIME: 12 minutes
TOTAL TIME: 1 hour 27 minutes
Yield: 8 servings

Procedure

  • Combine the oil, liquid aminos, scallions, garlic, lime juice, red pepper, cumin, and molasses in a blender carafe and puree. Place skirt steak in a large heavy duty, zip-top bag and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for at least 4 hours or up to 24 hours in refrigerator.
  • Fire up one chimney starter or natural lump charcoal. When the coals are white and ashy, distribute them evenly in a charcoal grill.
  • Remove the steak from the bag, pat dry with paper towels and sprinkle the 2 teaspoons of kosher salt evenly over both sides. Using a blow dryer, blow charcoal clean of ash. Immediately lay the steaks directly onto the hot coals and cook 1 minute per side. When finished cooking, wrap meat in a double layer of aluminum foil and allow to rest for 15 minutes.
  • Remove meat from foil, reserving foil and juices. Slice thinly across the grain and return to foil pouch and toss with juice.
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