Charred, salty, cheap and quick cooking. Oh the beauty of the skirt steak! Surely not everyone has an outdoor grill, so I’d imagine an indoor griddle/grill pan or even a panini maker, would suffice well enough for this recipe. That being said, one substitution you cannot make…I just won’t allow it, is the fresh ginger. Do yourself a flavor and don’t use powdered.
- 1 – 1½ lbs skirt steak
- 3 T coconut aminos (wheat-free soy will do, if you can’t find aminos)
- 1 t honey
- ¼ t cayenne pepper
- 2 cloves garlic, grated or finely, finely chopped
- 1 t freshly grated ginger
- few tablespoons of melted F.O.C. (fat of choice), we used clarified butter
- 1 bunch of green onions
In a zip-top bag, add all ingredients, including some F.O.C., but excluding the onions. Massage the beef with lots of emotion. Let marinate for as little as 1 hour and up to 24 hours.
When the beef is good to go, heat your grill up to super high heat. The skirt steak is so thin that we want to make sure we develop a char on the outside of the steak before it overcooks. The steak shouldn’t need more than 3-ish minutes on each side. Remove the steak from the grill once it’s reached your desired level of doneness. While the steak is resting, brush the green onions with a bit of your F.O.C. and some s&p. Toss ’em on the grill and let them get nice and charred.
Slice the steak and serve with the onions.