Grilled spicy skirt steak
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| A; (3/4- to 1-pound) | ||
| ; skirt steak, | ||
| ; trimmed | ||
| 1 | tablespoon | Chili powder |
| 1 | teaspoon | Ground cumin |
| 1 | large | Garlic clove; minced and mashed |
| ; to a paste with 1 | ||
| ; teaspooncoarse salt | ||
| 2 | teaspoons | Worcestershire sauce |
| 1 | teaspoon | Sugar |
| ¾ | teaspoon | Freshly ground black pepper |
| ¼ | teaspoon | Allspice |
| 1 | tablespoon | Vegetable oil |
| Flour tortillas; warmed, as an | ||
| ; accompaniment | ||
Directions
Prepare grill if using.
Cut steak into large pieces to fit on a grill or in a ridged grill pan.
In a small bowl stir together chili powder, cumin, garlic paste, Worcestershire sauce, sugar, pepper, allspice, and oil and rub all over meat. Marinate meat in a resealable plastic bag, chilled, 20 minutes.
Grill steak on a well-oiled rack set about 4 inches over glowing coals or in hot well-seasoned ridged grill pan over moderately high heat 3 to 5 minutes on each side, or until just springy to touch, for medium-rare meat.
Let steak stand on a cutting board 5 minutes and cut across grain on the diagonal into thin slices.
Serve steak with tortillas.
Serves 2 generously.
Gourmet July 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.