Grilled Skirt Steak
Tender skirt steak seasoned with crushed black peppercorns and coarse sea salt, grilled to perfection and served with chimichurri sauce. This simple but flavorful preparation brings out the best in this cut of beef.
Ingredients
- •2½ teaspoons whole black peppercorns
- •2 lb skirt steak
- •1 tablespoon coarse sea salt
- •1 serving chimichurri sauce
Cooking Instructions
- 1.
Prepare grill for cooking over direct heat with hot charcoal (high heat for gas; see Grilling Procedureepi:recipelink.</epi:recipelink>
10 min
- 2.
While grill is heating, coarsely crush peppercorns with a mortar and pestle or by wrapping them in a kitchen towel and pressing with bottom of a heavy skillet.
5 min
- 3.
Pat steaks dry and sprinkle both sides with salt and crushed pepper, pressing to help adhere. Grill steaks on lightly oiled grill rack (covered only if using a gas grill), turning over once and moving around to avoid flare-ups if necessary, 6 to 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand, loosely covered with foil, 5 minutes. Thinly slice steaks diagonally.
13 min
