I love grilling skirt steak. You can marinate the meat to make it fit the cuisine you are aiming for. The beef flavors are pretty intense and the it is not as pricy as regular steaks. Here I marinated the skirt steak in a soy-lemon marinate, giving the meat a clean bright flavor.
- 700 g (1 ½ pounds) skirt steak
- coarse salt and freshly ground pepper
- 1 lemon, for serving
- fresh coriander, for serving
- 60 ml (¼ cup) extra-virgin olive oil
- 60 ml (¼ cup) soy sauce
- 2 lemons, the juice from
- 2 tablespoons brown sugar
- 2 cloves garlic, smashed
Place the skirt steak in a ziplock bag, and add the ingredients for the marinade. Rub the marinade into the meat. Let the meat marinate for at least 1 hour at room temperature, or up to 6 hours in refrigerator.
Heat grill to medium-high. Remove meat from marinade and pat off excess juices with some paper towel. Grill the meat, just turning once, until medium/medium rare about 5 minutes on each side. Transfer the meat to a cutting board, cover with some aluminum foil and let stand to rest for about 5 minutes.
Thinly slice meat against the grain (muscle fibers) and serve it with some cilantro on top, and lemon slices on the side. I served the warm Asian-style slaw on the side, but you can easily serve the meat in tacos.