Jim Osborn
Grate advice: “Because skirt steaks can be very long, it’s much easier to handle them when they’re cut in half,” Osborn says. “You can also grill the steak in batches in a hot, lightly-oiled, well-seasoned ridged grill pan over moderately high heat. The steaks may have to be quartered instead of halved to fit in the pan.”
Photos by Amy Jo Osborne
Grilled Skirt Steak
- 3 garlic cloves
- 1 1/2 tsp. kosher salt
- 1 1/2 tsp. paprika
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. ground coriander
- 1 tsp. black pepper
- 1/2 tsp. ground cinnamon
- Pinch of ground cloves
- 1 Tbsp. olive oil
- 2 1/4 lbs. skirt steak (2 steaks),
each halved crosswise
Mince garlic and mash to a paste with kosher salt. Stir together spices in a bowl, then stir in garlic and oil until a paste forms. Pat steak dry, then rub all over with paste. Marinate steak in a sealed large plastic bag, chilled, at least six hours. Bring steak to room temperature, about 30 minutes.
While steak comes to room temperature, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand five inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, for 10 minutes, and then reduce heat to moderately high.
Grill steak on lightly-oiled grill rack, uncovered, turning over once, 4 to 6 minutes total for medium-rare. Cut steak diagonally across grain into 1/4-inch thick slices.