We made up the wet-rub this morning, and after spreading it onto what looks to be about 2 feet of skirt steak late this afternoon, it is now happily marinating in the refrigerator. Tonight that baby's goin' on the grill, and I AM STOKED! I'm almost hesitant to share the recipe with you guys, because it's really that top-secret, but it's also too good to keep to myself, so if anybody asks you, just say you "found it online". Not exactly a lie. Not exactly incriminating either. Perfect. I hope you try it-- it will blow your socks off. : )
2 T. Garlic, minced
1/2 cup Olive Oil
1/3 cup Red Wine Vinegar
2 T. Paprika
2 T. Fresh, finely chopped Oregano
2 T. Grain Mustard
We used an immersion blender to blend all of these ingredients to a smooth paste, and then spread the mixture on both sides of the steak. This recipe seemed to make A LOT of marinade, so depending on how much of a garlic fan you are, you could probably halve the ingredients and still be in good shape. The "internet" recommends that you only let a skirt steak marinate for a couple of hours, tops, so you only need to plan a little bit in advance of when you'll actually be cooking this. Also-- don't forget to salt & pepper the steak right before it goes onto the grill-- NO SOONER. Another brilliant chef friend told us this is the key to a tender, moist steak. Salting too soon starts to dry out the meat before it even hits the grill.
|Key to a good skirt steak: Cut against the grain to serve.|
The grill should be super-duper hot, as hot as it will go (about 500-700 degrees F) and a regular skirt steak should only take 2-3 minutes, per side, for medium rare. Then take the steak off the grill, place on a (big) cutting board and tent with foil for 5-10 minutes before cutting. After you've waited patiently, even though your house is filling with the overwhelming delicious smell of steak, you can finally cut your steak. Skirt steak is best cut against the grain which will make it even more tender and delicious.