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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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In true Argentine and Uruguayan fashion, the steak is simply seasoned with salt and pepper, so the quality of the ingredients is particularly important. This is a well-marbled cut, which makes for a juicy and full-flavored grilled steak. Ingredients:
2 1/2 teaspoons whole black peppercorns |
2 lb skirt steak (about three 1/2-inch-thick pieces) |
1 tablespoon coarse sea salt |
accompaniment: chimichurri sauce |
Directions:
1. Prepare grill for cooking over direct heat with hot charcoal (high heat for gas; see Grilling Procedure.
2. While grill is heating, coarsely crush peppercorns with a mortar and pestle or by wrapping them in a kitchen towel and pressing with bottom of a heavy skillet.
3. Pat steaks dry and sprinkle both sides with salt and crushed pepper, pressing to help adhere. Grill steaks on lightly oiled grill rack (covered only if using a gas grill), turning over once and moving around to avoid flare-ups if necessary, 6 to 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand, loosely covered with foil, 5 minutes. Thinly slice steaks diagonally.
4. Cooks' notes: · Steaks can be grilled in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan in batches over moderately high heat. · If your sea salt is very coarse, lightly crush it with a mortar and pestle or the side of a large heavy knife.
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