Grilled Marinated Skirt Steak with Flavor Variations

By lorik

Keep the marinade at room temperature or it will cool down the steaks.

Ingredients

• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 scallions, sliced thin
• 2 tablespoons plus 2 teaspoons sugar
• 4 garlic cloves, minced
• 1 tablespoon Dijon mustard
• 2 teaspoons balsamic vinegar
• Salt and pepper
• 1/4 cup vegetable oil
• 2 (12-ounce) skirt steaks, cut crosswise into 4-inch pieces and trimmed

Details

Adapted from cookscountry.com

Preparation

Step 1

1. Combine soy sauce, Worcestershire, scallions, 2 tablespoons sugar, garlic, mustard, vinegar, and 1½ teaspoons pepper in bowl. Slowly whisk in oil until incorporated and sugar has dissolved. Pat steaks dry with paper towels and sprinkle all over with remaining 2 teaspoons sugar, ½ teaspoon salt, and ½ teaspoon pepper.

2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

3. Clean and oil cooking grate. Grill steaks (uncovered and directly over coals if using charcoal; covered if using gas) until well browned and meat registers 125 degrees for medium-rare, 2 to 4 minutes per side. Transfer steaks to 13 by 9-inch pan and poke all over with fork. Pour marinade over steaks, tent with aluminum foil, and let rest for 5 minutes. Transfer meat to carving board and slice thinly against grain. Pour marinade into serving vessel. Serve, passing marinade at table.

Thai Curry Marinade:
1/3 cup soy sauce
1/3 cup coconut milk
2 tablespoons plus 2 teaspoons sugar
2 tablespoons chopped fresh cilantro
1 minced jalapeno chile
1 teaspoon Thai red or green curry paste
1/4 cup vegetable oil
2 (12-ounce) skirt steaks, cut crosswise into 4-inch pieces and trimmed
1/2 teaspoon salt
1/2 teaspoon pepper

1. Combine soy sauce, coconut milk, 2 tablespoons sugar, cilantro, jalapeño, and curry paste in bowl. Slowly whisk in oil until incorporated and sugar has dissolved. Pat steaks dry with paper towels and sprinkle all over with remaining 2 teaspoons sugar, salt, and pepper. Proceed with grilling instructions above.

Hoisin-Scallion Marinade:
1/2 cup soy sauce
1/4 hoisin sauce
2 scallions, sliced thin
2 tablespoons plus 2 teaspoons sugar
1 - 2 teaspoons chili-garlic sauce
1 teaspoon grated fresh ginger
1/4 cup vegetable oil
1 teaspoon toasted sesame oil
2 (12-ounce) skirt steaks, cut crosswise into 4-inch pieces and trimmed
1/2 teaspoon salt
1/2 teaspoon pepper

1. Combine soy sauce, hoisin, scallions, 2 tablespoons sugar, chili-garlic sauce, and ginger in bowl. Slowly whisk in vegetable oil and sesame oil until incorporated and sugar has dissolved. Pat steaks dry with paper towels and sprinkle all over with remaining 2 teaspoons sugar, salt, and pepper. Proceed with grilling instructions above.

Black Pepper-Honey Marinade:

Ingredients
1/2 cup soy sauce
3 tablespoons honey
2 tablespoons Dijon mustard
Salt and pepper
1/2 teaspoon minced fresh thyme
1/4 cup vegetable oil
2 (12-ounce) skirt steaks, cut crosswise into 4-inch pieces and trimmed
2 teaspoons sugar

1. Combine soy sauce, honey, mustard, 2 teaspoons pepper, and thyme in bowl. Slowly whisk in oil until incorporated. Pat steaks dry with paper towels and sprinkle all over with sugar, ½ teaspoon salt, and ½ teaspoon pepper. Proceed with grilling instructions above.