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.
One thought on “Carne Asada with Skirt Steak, Pt. 2”
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!
Have a lovely Sunday
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