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.

Course: Mains

Keyword: Beef, Game Day, Grill, Meats, Skirt Steak, Summer

Skirt Steak

Name: Skirt Steak
Prep time: 12 min
Total time: 87 min
Ingredients: 1/2 cup olive oil; 1/3 cup 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 Mexican brown sugar; 2 pounds inside skirt steak, cut into 3 equal pieces; 2 teaspoons kosher salt

ACTIVE TIME: 12

TOTAL TIME: 1 27

Yield: 8 servings

An acidic marinade of lime juice, soy sauce, 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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1/2 cup olive oil
1/3 cup 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 Mexican brown sugar
2 pounds inside skirt steak, cut into 3 equal pieces
2 teaspoons kosher salt

Specialized Hardware

Blender

Charcoal chimney

Blow dryer

ACTIVE TIME: 12

TOTAL TIME: 1 27

Yield: 8 servings

Procedure

Combine the oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar 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 1 hour 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. Serve with grilled peppers and onions, if desired.