This tasty cut of meat is great served with a simple sauce like gremolata, but I often put it on grilled tortillas with salsa and guacamole for a spiced-up version. Skirt steak takes only a few minutes to cook, but needs a few hours to marinate. If you have time, marinate the steak the night before you want to grill it.
- 1/4 cup fresh cilantro, chopped
- 1/4 cup dry red wine
- 3 tablespoons Worcestershire sauce
- 1 jalapeño, cored, seeded, and minced
- 2 scallions, minced
- 2 garlic cloves, minced
- 1 tablespoon dark brown sugar
- 1 teaspoon freshly ground black pepper
- 2 (16-ounce) Certified Piedmontese® Skirt Steaks
- Sea salt to taste
- 2 limes cut into wedges
Stir the cilantro, wine, Worcestershire sauce, Jalapeño, scallions, garlic, sugar, and pepper together in a small bowl.
Place the skirt steak in a shallow dish or sealable bag. Pour the marinade over the steak and turn it over or shake the bag to evenly coat the meat. Place in the refrigerator to marinate for at least 3 hours and up to overnight.
Remove the steak from the refrigerator and let come to room temperature. Prepare a fire in a charcoal grill and allow the coals to burn until they are covered in gray ash with a few glowing red embers. The fire is ready when you can hold your hand 6 inches over the coals for no more than 2 to 3 seconds. (Alternatively, preheat a gas grill to hot, about 400°F to 500°F or more.)
Remove the steak from the marinade and season both sides with salt. Place the steak on the grill and cook 2 to 3 minutes per side for medium-rare. Remove the steak from the grill and allow to rest for 5 minutes, loosely covered.
Please note: Certified Piedmontese® beef cooks faster than other beef, so be careful not to overcook. We recommend a lower final temperature than you might use with traditional beef. A kitchen thermometer inserted into the steak should read 120°F for medium-rare, 125°F for medium.
Slice the meat into thin slices diagonally, against the grain. Place the slices on a serving platter surrounded by the lime wedges to squeeze over the meat. Season with additional salt and pepper if desired. Serve warm with gremolata (recipe follows) spooned over and around the steak.
- Makes about 1 cup
- 1/2 bunch parsley, washed, drained, and stems removed
- 1/2 bunch cilantro, washed, drained, and stems removed
- Juice and zest of 1 lemon
- 2 garlic cloves, minced
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon crushed red pepper flakes
- Sea salt and freshly ground black pepper to taste
Combine the parsley, cilantro, lemon zest and juice, garlic, and olive oil in the bowl of a food processor or the jar of a blender fitted with a metal blade; pulse for 30 seconds until the ingredients are granular, not smooth. Check occasionally; be sure not to over-process the ingredients.
Scrape the gremolata from the processor into a small bowl. Stir in the red pepper flakes and season with salt and pepper to taste. Serve immediately, or refrigerate in an airtight container until ready to serve or for up to 3 days.
Pairing: Zinfandel, Sauvignon Blanc, or an IPA beer.