In the month and a half it has been “cold” here in South Florida, and probably a little longer before that, I had kinda forgotten that I had a grill sitting outside, being so busy with work and other things. Well, I figured it was time to bring it out of retirement and grill up some skirt steak.
It’s been at least 3 months since I last grilled up skirt steak, as posted in Thrill of the Grill: Sunday, September 19th, 2010. I didn’t have any recipes posted on that though, so here ya go! It’s a very simple recipe, with a quickly assembled dry rub spice mix. I didn’t make a whole lot of it, only lightly coating the steak in the seasoning instead of rubbing a ton of the rub on the steak, barbecue style.
If you want more seasoning, double the spice rub recipe. Add whichever spices you like as well, or take out any you don’t. If you like it a little sweeter, add a little brown sugar…just note that it may burn, leaving a charred taste if you cook it at too high a heat.
Here’s a quick tip, take the steak out about 30 minutes before cooking it to let it come to room temperature. This will help you avoid overcooking the outside and having a raw (not rare, raw) interior.
Also, to get things done fairly quickly, get the potatoes cooking about 10-15 minutes before you start to grilling the steak. This way, you can get them grilling soon after the steak is done. You just want to mark them on the grill over high heat for a couple minutes, then toss them in the tarragon dressing.
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Here’s What You’ll Need:
– 2-3 lbs of skirt steak
– 1 ½ tsp kosher salt
– 1 tsp ground pepper
– 1 tsp onion powder
– 1 ½ tsp garlic powder
– 1 tsp ground cumin
– ½ tsp lemon pepper (optional)
– 1/8 tsp cayenne (or as much as you like, optional)
– a couple shakes of red pepper flakes (optional)
Grilled Potatoes and Tarragon Dressing;
– 1.5 lbs red potatoes
– ½ tsp garlic powder
– ½ tsp black pepper
– kosher salt (to taste)
– 1 tsp dried tarragon (it’s all I had), or 1 ½ chopped fresh tarragon (guesstimate, add more or less depending on your preference.
– ¾ cup sour cream
– ½ cup mayonnaise
– juice of ½ lemon, or more if you like more citrus
– splash of milk to thin out dressing a little
– Preheat and clean the grill ahead of time
– The spice mix can be mixed ahead as well to save time
– Get the potatoes cooking about 10-15 minutes before seasoning and grilling the steak, so that when the steak is done, you can throw the halved potatoes on the grill briefly. Keep the steak in a warm (not hot) oven to keep it warm if you anticipate the potatoes taking a long time.
– Start the potatoes under cold water, just enough to cover the potatoes. This will ensure that they cook evenly. Cook until just fork tender, not any softer. The grill will continue to cook them.
1) Make the spice rub. Mix all of the dry spices together and set aside.
2) Portion the skirt steak, then coat with the spice rub evenly on both sides of each piece.
3) Grill on high heat to mark the steak, then turn 90 degrees after a few minutes to get cross-hatch grill marks, if you wish. After about 5-6 minutes, turn over and cook for another 4-5 minutes (give or take depending on the thickness and desired doneness. I prefer medium-rare, or medium at most)
1) Cut the cooked potatoes in half. Place in a bowl, then coat with olive oil.
2) Add the garlic powder, salt, and pepper to the bowl, then toss to coat all of the potatoes.
3) Place the potatoes over a medium high grill and cover. While they cook, mix the remaining dressing ingredients together in a bowl. Season with salt and pepper to taste.
4) Check the potatoes after a couple of minutes and turn over to mark the other sides.
5) Remove from the grill, let cool for about 5 minutes, then toss in the dressing.
Hope you enjoy!
See the individual pictures below: