Grilled Marinated Skirt Steak

By dyannucci

This skirt steak is enlivened with a marinade that includes piment d'espelette, a
ground spice made from red peppers grown around the village of Espelette, in the heart of France's Basque country.

Ingredients

• 1 lbs. salt
• 1 Tbs. piment d'espelette
• 1 tsp. freshly ground black pepper
• 1 lb. skirt steak, trimmed of excess fat
• 1/3 cup fresh orange juice
• 1/3 cup dry sherry
• 3 Tbs. firmly packed light brown sugar
• 2 lbs. olive oil
• 2 garlic Cloves,minced
• 1/4 tsp. crushed red pepper flakes

Details

Servings 2

Preparation

Step 1

In a small bowl, stir together the salt, piment d'espelette and black pepper. Rub the mixture on both sides of the skirt steak.
In a large nonreactive bowl, whisk together the orange juice, sherry, brown sugar,

In a large nonreactive bowl, whisk together the orange juice, sherry, brown sugar, olive oil, garlic and red pepper flakes. Add the steak to the marinade, cover with
plastic wrap, and refrigerate for at least 1 hour or up to 4 hours.

Prepare a hot fire in a grill. Or preheat an indoor electric grill on high heat according to the manufacturer's instructions.

Remove the steak from the marinade and pat dry with paper towels. Grill the
steak for 3 to 4 minutes per side for medium-rare, or until done to your liking.

Transfer the steak to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Cut the steak against the grain into thin slices and arrange on a warmed platter. Serves 2 to 3.