Grilled Skirt Steak with Asian Flavors

Men, meat and grills. What is it? Why is grilling so essentially manly? I guess if you think of it as meat and playing with fire... that makes a little more sense. I'm learning a lot about manly-ness with two boys. A lot of it involves possible pain or injury, apparently. Or in our case yesterday, remembering at midnight to start the marinade for Stephen's entry in our church's men's BBQ Cook-Off! He's so excited about this, he's wanted to have one for 5 years, and this is the first time someone has agreed with him, and made it happen! This skirt steak is his entry, and he's pretty sure there's no way he can lose! Not to brag, but it IS pretty darn awesome. And quick, and easy! Well, the cooking is quick. Just make sure you start the marinade the night before!

Grilled Skirt Steak with Asian Flavors
Printable Recipe

Marinade:
2 tablespoons toasted sesame oil
1 tablespoons vegetable oil
2 inch piece of fresh ginger, peeled and cut into chunks 

2 medium scallions; remove about 2 inches of the green ends and the white bulb at the other end, keep the middles
2 cloves garlic

Steak:
1 pound-ish skirt steak (also known as "flap meat"), patted dry with a paper towel
kosher salt
black pepper (fresh-ground if possible)

The Night Before:

Put all marinade ingredients in a blender or food processor, and blend till smooth. A few small chunks of ginger are fine.

Place steak in a large casserole dish. (9x13 or equivalent).  Lightly salt both sides with kosher salt, rub it in, and spread the marinade over both sides. 

Cover with plastic wrap (on the steak) and refrigerate overnight.

Before Serving: Whether you are using a charcoal or gas grill, get it HOT. Preheat for about 5 minutes if using a gas grill.  Wait till the coals look ashy if using charcoal.  You shouldn't be able to hold your hand above the flame for more than a couple seconds. This is a quick-cooking steak!

Use a paper towel to wipe the paste off the steak as well as you can. We like to leave just a bit in the nooks and crannies of the beef.  Sprinkle both sides with a bit of pepper. Grill steak (covered), directly over heat until well browned, 3 to 4 minutes. Using tongs, flip steak; grill until second side is well browned, 2 to 3 minutes. The time is a range because time should be adjusted for the thickness of the steak. To test done-ness, make a small cut into thickest part of meat; if meat is slightly less done than desired, transfer steak to cutting board (meat will continue to cook as it rests). If steak is significantly underdone, move it so that the thinner side is over the cool side of your grill and the thicker side is over the heat and continue to cook until the thickest part is slightly less done than desired, then transfer steak to your cutting board. Note From Stephen the Grillmaster: There is no such thing as underdone in my opinion.  It should moo at me when I poke it.

Cover the steak with foil, let it rest 5-10 minutes. Use a sharp knife and cut the steak into thin slices diagonal to the grain. Serve immediately!

You know how sometimes, when you season, rub, or marinate meat, you can only really taste those flavors on the outside? Not with this!!

It is sooooo juicy and tender, and those wonderful flavors permeate every little millimeter of steak. The sesame oil is my favorite part, it somehow gives the meat a buttery flavor, offset by the sharpness and tang of the ginger and scallions. This is so full of flavor, you'll be amazed! Sorry there aren't more pictures, meat is just NOT photogenic to me... We had leftover mashed taters and peas, but we usually have saffron rice with it. Mmmm!! 

We learned this recipe originally with flank steak, but we can hardly ever find it, and it was more unpredictable to cook. This is on and off again in a flash! A little bit less done than this would be perfectly safe (and yummy!) also, so don't be nervous if it comes out a tad more red. Stephen would like it better that way anyway :)