Finishing up the Carne Asada I started this morning with the previous post’s salsa marinade, I moved to the grill just before dinner. My almost-1 lb of skirt steak made four small pieces, which I grilled over very hot direct heat on a charcoal grill, 2 minutes per side.

I had been worried about getting a nice char, but it was pretty easy, maybe because of the good salsa marinade, or maybe just because I carefully followed the suggestions in the Serious Eats recipe—and gave a wink and a nod to the summer rain gods to hold off a little. We were impressed with our first skirt steak and ate it all up in tortillas with more of the salsa, lettuce, and guacamole. I just hope our grocery will have skirt steak more often.

Wow! Crispy, juicy, spicy. Thanks to Serious Eats for this recipe.