Grilled Marinated Skirt Steak
Grilled Marinated Skirt Steak is rated
out of
5 by
2.
Prep Time:
15 minutes
Cook Time:
10 minutes
Servings:
3
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
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$455
(10)
Rated 5 out of
5
by
LizLaurel from
Delicious and easy!
One of the few beef dishes my husband will eat. If your market carries skirt steak, stock up and buy the piment d'espelette; this is one of the easiest dishes you will make. I actually just marinate in a ziplock bag and cook in a grille pan.
Date published: 2015-03-22
Rated 5 out of
5
by
ChezBozzy from
Delicious, Make Ahead
This was delicious. It's worth tracking down the piment d'esplette: the flavor was warm, not overly spicy, with a lovely complexity. A unique taste that we thoroughly enjoyed. I marinated in a glass bowl for 4 hours and it came out perfectly. Highly recommend.
Will definitely try the mushrooms and the fish stew on W-S' site that both call for this spice now that I own it and hope for the same great results!
Date published: 2012-05-30