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Author Notes: I recently purchased 40 pounds (!) of grass-fed beef as part of a cow share. The meat came in many different cuts, one of which was skirt steak. Skirt steak comes from the diaphragm muscle of the cow and is long and flat. It cooks very quickly, and is delicious when grilled or broiled. it does not have to be marinated but I prefer the extra flavor that results when you do so, and I love this Asian-style marinade. To keep with the Asian theme, I made a cilantro gremolata (gremolata is usually made with parsley) to spoon on top. Gremolata is not generally made with preserved lemon, but I made a large batch this summer and like to use it in recipes instead of lemon zest; feel free to substitute regular lemon zest, though. —WinnieAb
Marinate and Broil the Steak
- 1/2 tablespoon olive oil
- 1 dash toasted sesame oil
- 1 tablespoon rice vinegar or lime juice
- 1/2 tablespoon soy sauce or tamari
- 1/2 tablespoon honey
- 1/2 tablespoon peeled and minced fresh ginger
- 1 pinch red pepper flakes
- 1 pound skirt steak, grass-fed if possible
- course salt and fresh ground pepper to taste
- Mix olive oil through red pepper flakes in a medium bowl. Place the skirt steak in the bowl with the marinade. Cover and refrigerate for at least 1 hour (or up to a day), turning the steak in the marinade one or more times, if possible (to make sure it is all covered at some point).
- Preheat your broiler to high. Place a piece of foil over a large baking sheet and lay the skirt steak on top. Pour the remaining marinade on top of the steak. Broil for 4 minutes on each side (for rare); broil a bit longer on each side if you prefer it a bit more well done.
Make the Gremolata and Serve
- 1 large garlic clove, peeled and minced
- 1/4 cup cilantro, minced
- 1 teaspoon preserved lemon rind, minced (or use freshly grated lemon zest)
- 1 pinch black lava sea salt (or "regular" course salt)
- While the steak is cooking, mix the gremolata ingredients together.
- Remove the steak from the oven and sprinkle with salt and pepper.
- "Tent" the steak with another piece of foil for 10 minutes before slicing. Serve sliced across the grain, with the gremolata spooned over.