- 4 Skirt Steaks (roughly 2 pounds trimmed and cleaned of exterior fat)
- 4 Tbsp Olive Oil
- 2 Tbsp Ancho Espresso Rub
- Kosher Salt
- Heat grill to a nice medium high heat. Rub you flank steaks with the rub and olive oil. Marinate for 4 hours, if time permits. Grilling skirt steak is not a cut of meat to be cooked well done. Medium is the most done that Chef Mike recommend. Otherwise it can get tough. However, that quality is what makes it a flavorful cut as well.
- Grilling skirt steak to rare, medium rare or medium, as mentioned above. Allow to rest for 15 minutes to let the juices seal in.
Gooseberries Fresh Food Market