Prep 1 hr
Cook 10 mins
Alton Brown's (Good Eats guy) interesting way to cook steaks on charcoal! I use the meat for fajitas. Special equipment: blow dryer
- 1⁄2 cup olive oil
- 1⁄3 cup soy sauce
- 4 scallions, washed and cut in 1/2
- 2 cloves garlic
- 1⁄4 cup lime juice
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 teaspoon ground cumin
- 3 tablespoons dark brown sugar or 3 tablespoons mexican brown sugar
- 2 lbs inside skirt steaks, cut into 3 equal pieces
- Heat charcoal, preferably natural chunk, until grey ash appears.
- In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree.
- In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade.
- Seal bag, removing as much air as possible.
- Allow steak to marinate for 1 hour in refrigerator.
- Remove steak from bag and pat dry with paper towels.
- Using a blow dryer, blow charcoal clean of ash.
- Once clean of ash lay steaks directly onto hot coals for 1 minute per side.
- When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
- Remove meat from foil, reserving foil and juices.
- Slice thinly across the grain of the meat.
- Return to foil pouch and toss with juice.
- Serve with grilled peppers and onions, if desired.
I use this marinade for both skirt steak and flank steak and it is delicious. It doesn't cover up the taste of the steak too much, just makes it taste juicy and meatier. I just use the marinade recipe and grill on my gas grill. I've never tried the hot coal method.
Good marinade (I left out the garlic, though...personal preference). Easy, fast and a really nice result.
This is a great recipe, my husband just loves it. This is requested by him more then any other steak recipe I have.