Marinated Skirt Steak With Garlic & Cilantro
March 27, 2016
"Butter mixed with hot pepper, garlic and herbs transforms this steak. The mixture soaks into the cooked meat, making it that much more delicious as the buttery goodness melts with the natural beef juices that pool on the plate. YUM! Source: Serious Barbecue"
- FOR MARINADE
- FOR SEASONING BLEND
- FOR RESTING BUTTER
- Serving Size: 1 (592 g)
- Calories 1326.6
- Total Fat - 82 g
- Saturated Fat - 31.4 g
- Cholesterol - 466.8 mg
- Sodium - 1745.2 mg
- Total Carbohydrate - 19.5 g
- Dietary Fiber - 2.5 g
- Sugars - 10.6 g
- Protein - 123.8 g
- Calcium - 207.7 mg
- Iron - 8.6 mg
- Vitamin C - 30.7 mg
- Thiamin - 3.5 mg
Place the pepper flakes in a small bowl and pour the boiling water over them. Let sit for 1 - 2 minutes to rehydrate the flakes.
Combine all the remaining marinade ingredients in a blender, or in a bowl using an immersion/stick blender. Stir in the pepper flakes and the soaking water.
Place the skirt steaks in one extra-large resealable plastic bag (or divide between two large bags). Pour the marinade into the bag(s), squeezing out any excess air from the bag, and close. Roll the bag to evenly coat all the meat in the marinade. Refrigerate for at least 1 hour and up to 3.
Preheat all grates of a well-oiled charcoal or gas grill to high.
Combine all of the SEASONING BLEND ingredients.
In a small saucepan, combine all the RESTING BUTTER ingredients, stirring to combine until butter melts. Pour into a baking dish or disposable aluminum pan, preferably a 13 1/2 X 9 5/8 X 2 3/4-inch lasagna pan.
Remove steaks from the bag and lightly pat dry with paper towels.
Season the steaks with the seasoning blend.
Using your hands or a brush, evenly, but lightly, coat the steaks with canola oil.
NOTE: If you have a grill press(es) or a fire brick(s) wrapped in heavy-duty aluminum foil, it is ideal to keep on hand to keep the meat from lifting up and also to maximize the caramelization.
Place the steaks on the grill, keep the lid open, and do not move the steaks until they are well marked and lightly charred, about 2 minutes. Flip the steaks, keep the lid open, and repeat on the second side, grilling for 2 minutes.
Place the steaks into the pan of resting butter, dredging to thoroughly coat both sides in the butter.
Clean and re-oil the grill grates.
Letting any excess butter run off into the pan, place the steaks back on the grill, close the lid, and do not move them until they reach the desired doneness.
Cook about 2 minutes for rare, about 3 minutes for medium, and about 4 for well done.
Remove from the grill and place in the butter, turning to coat, and let rest for at least 5 minutes or up to 15.
Drizzle some of the butter on a cutting board, top with the steaks, and cut against the grain, on the diagonal, into 1/4-inch slices. Sprinkle with cilantro leaves over the top.
Tips & Variations
No special items needed.