Cheap Spicy Marinated Skirt Steak Recipe Perfect For Grilling Season

Letting the flames kiss the meat gives it incredible flavor.

Ingredients:

1 to 1.5 lb skirt steak

For a spicy seasoned salt:

10 - 15 dried chili de arbol, seeds removed

1/2 tsp cumin

1 tsp garlic powder

1/2 c fine sea salt

1/8 tsp black pepper

For a marinade:

1/2 c white balsamic vinegar

1/2 c olive oil or avocado oil

1-2 t tbsp hot sauce (this is my favorite on I make)

1 tsp garlic powder

1 tsp chili powder

1 tbsp worcestershire sauce

1 tsp yellow mustard

1/8 tsp black pepper

Tools needed:

Measuring cups and spoons

Cutting board

Small mason jar with lid

Glass baking dish

Aluminum foil

Charcoal grill

Lump charcoal

How to make it:

Pull the stem off the chili de arbol, cut in half and remove the seeds. Place the chili pods in a spice grinder and grind to a powder.

In a mixing bowl, add the salt, cumin, garlic powder, black pepper and ground chili de arbol. Mix with a wire whisk to incorporate and store in a spice bottle or glass jar.

Pat any moisture off the skirt steak with a paper towel and sprinkle generously with the spicy seasoned salt. Place the meat in a large enough dish and cover. Let the salt sit on the meat for 3 hours in the refrigerator.

Make the marinade by placing all ingredients for the marinade in a glass jar, tightly screwing the lid on and giving it a shake. Place the meat in a gallon zip top bag and pour the marinade in. Place back into the refrigerator and marinade for 3-4 hours. This is a slightly more acidic marinade and recommended you only go a few hours on the marinade time so the meat doesn’t get mushy or too discolored. Flip the meat over half way through the marinade time.

Warm up your charcoal grill. For my setup, I place a split of oak on the coals as well and let the flames burn clean before placing the meat on.

Get the meat from the marinade and let drip off. You can pat the meat dry also if desired. Put the meat directly over the hot coals and flames. I love the flavor that searing meat directly over the flames gets, but keep in mind that it is important to have clean burning flames. Turn the meat every 15-20 seconds, keeping it over the flames. This technique takes practice as you don’t want to burn and char the meat as the marinade can get bitter. The marinade will caramelize on the meat and give it great flavor. The cool thing about skirt steak is it cooks very quickly. It can take about 3 minutes to cook a 1.5 lb cut to medium rare.

Pull the meat from the grill and rest on cutting board for 5-7 minutes. Before cutting and serving, place the meat directly over the hot coals again for about 15 seconds per side. Slice against the grain and serve.

I love skirt steak because it is very versatile. You can use in on sandwiches, wraps, tacos or on a salad.

Enjoy!

Logan