Carne Asada My Way (Skirt Steak)
This is not your standard Mexican meat market marinade. Even though it’s easy to throw together, it’s so good you won’t forget the taste. First off, you’re going to marinate this overnight for the best result. However, if you’re expecting guests soon, 30min to an hour is good too.
Marinade – Apply all the dry ingredients liberally except for the chili powder unless you like your steak spicy. Put the skirt steak in a ziplock bag and douse it with the Worcestershire sauce. I make sure to coat it all and a little extra. Then that bag goes into another ziplock bag and in the fridge over night.
Prep – After marinating, I let the meat come out of the fridge and on a plate for 30 min or so before it goes on the fire. This will allow the middle to cook well enough before the outside gets burned.
BBQ Prep – This is a hot and fast cut of meat. If you’re using propane get the grill hot before you start. I like using natural chunk charcoal. I soak them with lighter fluid and let it sit for a couple of minutes before I light it up. After lighting make sure the coals are good and hot before you start.
Direct Heat – Put the thickest part of the cuts over the hottest coals if you can. Close the lid with the vent open for a FULL 4 – 5min and DON’T LOOK. After they have had 4 – 5min, flip them and close the lid again for another full 4 – 5min.
Wrap Them – Pull them off the grill and immediately wrap them in foil. I use two sheets. Let them rest for about 5 – 10min. This will allow the moisture to settle in and give you some tender steaks.
Finishing Touches – This last touch is not necessary, but it will bring this plate to a whole-notha-level. Cut a lemon in half and grill until it has caramelized a bit on the cut face only. Squeeze some of the lemon juice over the steak just before serving. Remember, always cut your steak against the grain and enjoy!
You will forget about the sides after trying this… I did.
Be safe. Use wisdom. God bless