It has been a crazy week and I haven’t made anything new to share so I thought I would bring back an oldie but a goody.  I have made this several times and it is always a crowd pleaser.  I hope if you haven’t made this recipe yet, it’s time – maybe for the fourth of July bbq?

If you haven’t ever purchase or tried a skirt or flank steak I really think you ought to check them out. I know they look pretty funky and not very appealing to the eye being all rolled up. And they are not as wildly available in stores as all the other yummy looking steaks; but if you do come across one or both of them give them a chance. They are fairly inexpensive, burn up fast and seasoning them is pretty endless.

Sometimes you can find them in a cryovac bag which is even better. I can’t tell you how many times I wish I had taken something out of the freezer for dinner. When I see any of them I tend to throw one or more in my cart they are great to have on hand and I like that I can get to it when I want versus having to cook up whatever I wasn’t able to get to and is going to spoil. Life happens and plans change all the time in my crazy world.

There are a few tricks to these types of meat though. They are pretty fibrous and they really need to be seasoned well and they are best served medium rare and thin sliced. You also need to let them rest, but every meat is better if you give them time to rest to let the juice stay inside the meat instead of all over your cutting board. Once they have rested; slice them thin at an angle and against the grain for a tender bite. If you slice with the grain you will definitely know it as your jaw will be getting an incredible work out; and I fear you will never buy another one.

Dry Rub – enough for 2 or more Steaks

½ cup sweet Paprika
4 tsp garlic powder
1 tbsp kosher salt
2 ½ tsp onion powder
2 tsp chili powder
¼ – ½ cup peanut oil
2 lb Skirt Steak
Kosher salt
Fresh cracked black pepper
1-2 limes

Preheat grill to 450-500’ – cook meat about 2-3 minutes per side

Whisk the first 5 ingredients together; rub steak with peanut oil, sprinkle steak with salt and pepper and 4+/- tsp of rub on both sides; place on hot grill turning once. Remove from heat; squeeze fresh lime over meat, let rest for 3-5 minutes. Slice meat diagonally against the grain.

Marinade – enough for 1 Steak

1½ cup soy sauce
1/3 cup sugar
1/3 cup rice wine vinegar
1/3 cup chopped onion
¼ cup chopped scallions
½ cup peeled chopped pear
1½ tbs sesame oil
1½ tbs grated orange zest
2 ½ tbs chopped fresh ginger
8-10 cloves garlic
2 lb Flank Steak

Place first 10 ingredients in a blender. Blend into a smooth sauce. Pour the sauce into a heavy duty Ziploc bag; add steak and marinate for up to 24 hours in the fridge.

Preheat grill 450-500’ brush grill with oil; place steak on hot grill 2-3 minutes per side turning once. Remove steak to a platter, cover with foil and let rest 3-5 minutes before serving. Slice meat diagonally against the grain.

If you haven’t ever purchase or tried a skirt or flank steak I really think you ought to check them out. I know they look pretty funky and not very appealing to the eye being all rolled up. And they are not as wildly available in stores as all the other yummy looking steaks; but if you do come across one or both of them give them a chance. They are fairly inexpensive, burn up fast and seasoning them is pretty endless.

Sometimes you can find them in a cryovac bag which is even better. I can’t tell you how many times I wish I had taken something out of the freezer for dinner. When I see any of them I tend to throw one or more in my cart they are great to have on hand and I like that I can get to it when I want versus having to cook up whatever I wasn’t able to get to and is going to spoil. Life happens and plans change all the time in my crazy world.

If you do have time to plan a dinner ahead it is a perfect time to make a marinade so it can soak up all the yumminess and then you can burn it up the next night. If you decide last minute to make it tonight it is very easy to throw together a quick dry rub and burn it up now. Either way I don’t think you will be disappointed. Serve with a side salad or your one or more of favorite sides.

There are a few tricks to these types of meat though. They are pretty fibrous and they really need to be seasoned well and they are best served medium rare and thin sliced. You also need to let them rest, but every meat is better if you give them time to rest to let the juice stay inside the meat instead of all over your cutting board. Once they have rested; slice them thin at an angle and against the grain for a tender bite. If you slice with the grain you will definitely know it as your jaw will be getting an incredible work out; and I fear you will never buy another one.

Dry Rub – enough for 2 or more Steaks

½ cup sweet Paprika

4 tsp garlic powder

1 tbsp kosher salt

2 ½ tsp onion powder

2 tsp chili powder

¼ – ½ cup peanut oil

2 lb Skirt Steak

Kosher salt

Fresh cracked black pepper

1-2 limes

Preheat grill to 450-500’ – cook meat about 2-3 minutes per side

Whisk the first 5 ingredients together; rub steak with peanut oil, sprinkle steak with salt and pepper and 4+/- tsp of rub on both sides; place on hot grill turning once. Remove from heat; squeeze fresh lime over meat, let rest for 3-5 minutes. Slice meat diagonally against the grain.

Marinade – enough for 1 Steak

1½ cup soy sauce

1/3 cup sugar

1/3 cup rice wine vinegar

1/3 cup chopped onion

¼ cup chopped scallions

½ cup peeled chopped pear

1½ tbs sesame oil

1½ tbs grated orange zest

2 ½ tbs chopped fresh ginger

8-10 cloves garlic

2 lb Flank Steak

Place first 10 ingredients in a blender. Blend into a smooth sauce. Pour the sauce into a heavy duty Ziploc bag; add steak and marinate for up to 24 hours in the fridge.

Preheat grill 450-500’ brush grill with oil; place steak on hot grill 2-3 minutes per side turning once. Remove steak to a platter, cover with foil and let rest 3-5 minutes before serving. Slice meat diagonally against the grain.