Asian grilled skirt steak recipe

June 22, 10:55 AMLong Island Grocery ExaminerStephanie Schandler

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I love skirt steak for many reasons, but mostly because it is the one steak that pleases the rib eye lover and the fillet lover at the same time. Plus, when your guests are around the table asking, "what's in this?" or saying, "I love skirt steak." There is nothing better than that!

Skirt steaks take a marinade very well and when grilled to medium rare gets a crusty, tender chew.  Cooked over natural briquettes, the meat sears and cooks super fast.  Don't forget to let the steaks rest for at least 10 minutes.  They will stay hot and it is worth it to keep all the flavor in the meat and not running on the plate.

This Asian inspired marinade came from a little of this and a little of that which I had in my refrigerator.  It was so good that I wrote it down for future meals.  The added kick comes from a secret ingredient that is not so secret but clearly not Asian.... Montreal Steak Seasoning, which is added just at the end of cooking. It just adds that extra Mmmmm factor!

Asian Marinated Skirt Steak

Serves 4

Ingredients For the Marinade:

• 1 Tbs. fresh ginger, crushed
• 2 cloves of garlic, crushed
• 1 tsp. Fish Sauce (don't smell this sauce, it is not pleasant, but trust me, it adds a deep, complex, background flavor note that is completely non-fishy. Find this in your Asian aisle of the grocery store)
• 1 tbs. Sriracha hot chili sauce  (Find this in your Asian aisle of the grocery store or ask for a bit to take home at your local Thai restaurant)
• 2 tbs. soy sauce ( I prefer the dark variety for this recipe, but use what you have)
• 1 6 oz can of pineapple juice (I like Dole for it's consistency and non-tinny flavor that sometimes occurs with Pineapple juice in a can)
• 1 tbs. sesame oil
• 1/2 cup leftover brewed coffee
• 1/2 cup Heinz Ketchup (for me there is no subtitute for Heinz, but use what you have)
• 1 tbs. Lea and Perrins Worcestershire Sauce (my all time favorite condiment, ever!)
• McCormick Montreal Steak Seasoning to taste (secret ingredient)

Directions:

Mix all ingredients together in a blender

Trim 3 lbs of skirt steaks of any excess fat and silver skin.  Skirt steaks are notoriously fatty looking.  The fat literally melts when cooking. (NOTE: Skirt steaks have a thick and thin area.  Ask your butcher for just the thick steaks.  Or if that is not possible, purchase a bit more steak and trim the thin parts off yourself.  Freeze those pieces for another recipe at another time.) Order yours at Prime Time Butchers tell them I sent you and exactly how you want it.  These butchers know their stuff!

Add meat to a seal and lock style bag.

Add 1 cup of marinade to meat, seal bag and smoosh it around carefully as to distribute the marinade all over without breaking the bag. Refrigerate any leftover marinade for future use.

Refrigerate overnight or for a minimum of 4 hours.

Prepare your charcoal or gas grill for cooking over high heat. Clean and oil grill with appropriate tool so meat will not stick. If using charcoal, steaks prepare coals for direct cooking method.

Remove meat from bag and pat dry on paper towels.  This is important so the meat gets a crust and does not steam on the grill.

Salt and pepper steaks to taste.

Cook steaks for 3 minutes per side for medium rare or 4 for a more well done piece. 

Remove from grill  and allow meat to rest on a platter for 10 minutes, lightly covered with aluminum foil to keep warm. 

Lightly sprinkle with McCormick Montreal Steak Seasoning.