GRILLED SKIRT STEAK
In true Argentine and Uruguayan fashion, the steak is simply seasoned with salt and pepper, so the quality of the ingredients is particularly important. This is a well-marbled cut, which makes for a juicy and full-flavored grilled steak. Steaks can be grilled in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan...
Provided by Vicki Butts (lazyme)
Categories Beef
Time 25m
Number Of Ingredients 3
Steps:
- 1. Prepare grill for cooking over direct heat with hot charcoal (high heat for gas).
- 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.
- 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.
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