Beef Grilling Meat Tex-Mex

Carne Asada with Skirt Steak, Pt. 2

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.

1 comment

  1. Looks like it turned out really well!! Congratulations on your first skirt steak recipe! Sometimes it can be tough if you overcook it – so you did a great job! Here are two recipes using skirt steak that I’ve been making for a long time – always winners!
    1) https://fabulousfaresisters.com/2015/07/10/skirt-steak-with-caramelized-red-onions-chimichurri/
    2) https://fabulousfaresisters.com/2016/05/24/taco-tuesday-carne-asada-tacos/
    Have a lovely Sunday
    Linda~

    Liked by 1 person

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