Grilled Smoky Skirt Steak
Food and Drink

Excerpted from ALLY’S KITCHEN: A Passport for Adventurous Palates, by Alice (Ally) Phillips. Front Table Books, an imprint of Cedar Fort, Inc./May 2015. Used with permission.

Grilled Smoky Skirt Steak

"Skirt steak (not to be confused with flank steak) is known more for its flavor than its tenderness, so be prepared to marinate. It’s great on the grill – and grilling is so popular in the Caribbean. My marinade has Asian influences along with spices found in the islands and the flavors are seared into the meat by the intense heat of grilling. Once you slice it across the grain, you’ll have a masterpiece to display!"

Ally Phillips

1 skirt steak (1.5–2 pounds)

cooking spray

1/4 cup olive oil

3 tablespoons soy sauce

1 tablespoon brown sugar

1 teaspoon sea salt

1 teaspoon garlic granules

1 teaspoon ground cumin

1 teaspoon hot smoked paprika

1/2 teaspoon ground ginger

1/2 teaspoon allspice

PAT the skirt steak dry with paper towels and coat both sides of the steak with cooking spray. In a small bowl combine the oil, soy sauce, brown sugar, salt, garlic, cumin, paprika, ginger and allspice and blend together well. Rub the marinade mixture onto the top and under side of the skirt steak and fold the steak over in the middle. Put it in a large zipper-type plastic bag and refrigerate at least an hour. Overnight is better.

COAT your grill with cooking spray to prevent sticking. Heat grill to 500–550°F. Put the skirt steak (still folded) on the grill and close the lid. Grill it for 1 1/2 to 2 minutes. (Open the lid to check and make sure you don’t have any seriously roaring flames going on; if so, carefully move the steak out of the flames to another section of the grill and close the lid.) Using tongs, flip the folded steak over, close the lid, and grill another 1 1/2 to 2 minutes. Unfold the skirt steak and grill on each side another 45 to 60 seconds per side with the grill lid open.

THE STEAK will have varying degrees of doneness depending upon the thickness, and the thickest part should be medium-rare to medium. Remove the steak to a cutting board covered with parchment paper, tent it with foil, and let rest about 5 minutes. Using a very sharp knife, slice the steak across the grain into thin slices to reduce the chewy factor. Ready to serve!