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.

Related recipes