Grilled Marinated Skirt Steak
This skirt steak is enlivened with a marinade that includes piment d'espelette, a ground spice made from red peppers grown around the village of Espelette, in the heart of France's Basque country.
Ingredients
- 1 Tbs. salt
- 1 Tbs. piment d'espelette
- 1 tsp. freshly ground black pepper
- 1 lb. skirt steak, trimmed of excess fat
- 1/3 cup fresh orange juice
- 1/3 cup dry sherry
- 3 Tbs. firmly packed light brown sugar
- 2 Tbs. olive oil
- 2 garlic cloves, minced
- 1/4 tsp. crushed red pepper flakes
Directions
In a small bowl, stir together the salt, piment d'espelette and black pepper. Rub the mixture on both sides of the skirt steak.
In a bowl, whisk together the orange juice, sherry, brown sugar, olive oil, garlic and red pepper flakes. Place the marinade and the steak in the bowl of a vacuum marinator and marinate for 15 minutes. Alternatively, place them in a nonreactive bowl, cover with plastic wrap, and refrigerate for at least 1 hour or up to 4 hours.
Preheat an indoor electric grill on high heat according to the manufacturer's instructions. Remove the steak from the marinade and pat dry with paper towels. Grill the steak for 3 to 4 minutes per side for medium-rare, or until done to your liking.
Transfer the steak to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Cut the steak against the grain into thin slices and arrange on a warmed platter. Serves 2 to 3.
Williams-Sonoma Kitchen
In a bowl, whisk together the orange juice, sherry, brown sugar, olive oil, garlic and red pepper flakes. Place the marinade and the steak in the bowl of a vacuum marinator and marinate for 15 minutes. Alternatively, place them in a nonreactive bowl, cover with plastic wrap, and refrigerate for at least 1 hour or up to 4 hours.
Preheat an indoor electric grill on high heat according to the manufacturer's instructions. Remove the steak from the marinade and pat dry with paper towels. Grill the steak for 3 to 4 minutes per side for medium-rare, or until done to your liking.
Transfer the steak to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Cut the steak against the grain into thin slices and arrange on a warmed platter. Serves 2 to 3.
Williams-Sonoma Kitchen