Grilled Skirt Steak

Serving platter and bowl make by Heath Ceramics.

I love steak and honestly like different cuts depending on my mood. When I hear skirt steak, I’m usually in the mood for grilling something. It’s a relatively inexpensive cut of meat and could feed a good amount of people. It’s great on a salad, in a taco, or simply when you are drinking margaritas on the rooftop and having drunk munchies. What makes this skirt steak delicious is not only the marinade, but the tangy chimichurri that kisses the top of it.

Ingredients:

• 2 pound skirt steak

• 5 garlic cloves, smashed

• 1 tablespoon grated ginger

• 1 teaspoon sesame oil

• 1/4 cup teriyaki sauce or soy sauce

• 5 scallions

Steps:

1. In a large ziplock bag, make the marinade by combining the teriyaki/soy sauce, sesame oil, ginger, and garlic.

2. Add the skirt steak, and massage the marinade into the meat. Place the bag in the refrigerator and chill for at least 1 hour (up to 3).

3. 30 minutes before you’re about to grill, remove the bag from the refrigerator and let the meat come to room temperature.

4. Heat up your grill. Place the skirt steak on the high heat for 4 minutes. Add the scallions to the grill to start heating them up. Flip the skirt steak and grill the other side for an additional 3 - 4 minutes.

5. Remove the steak and scallions. Rest the steak under a foil tent for 5 minutes.

6. Slice the steak thinly and on the bias. Top with chimichurri, and have a bowl of extra sauce, so you could be savage and dip your meat in it.