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Grilled Spicy Skirt Steak

Grilled Spicy Skirt Steak

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Phil Anderson
Director of Fresh Foods, Harris Teeter
www.harristeeter.com  
 

Chef Philip Anderson studied at culinary institutions all over the world including Culinary Institute of America and School for American Chefs and has worked in places including Le Deli Rive in Switzerland, Relais, and Hacienda De Los Morales in Mexico City.  He assisted Team USA in the 1992 Culinary Olympics in Germany and was a featured Guest Chef at the Aspen Food and Wine Festival.  Chef Phil is currently the director of fresh foods at Harris Teeter and oversees Harris Teeter's stores that feature freshly prepared foods and pastries by culinary trained talent.  Chef Phil cooks in a style he refers to as internationally fresh, using high quality ingredients to create ethnic style foods with a rustic presentation.  He enjoys preparing challenging menu items including stuffed pastas, timbales, tortes, sauces, spice blends, bread ands clafouti that express exceptional flavor notes.   

Grilled Spicy Skirt Steak

 

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Steak

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Grill

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Grilling

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Cook

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Beef

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Cut

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Tender

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Spice

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Spices

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Chili

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Cumin

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Salt

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Pepper

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Worchestershire

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Sugar

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Allspice

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Olive

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Oil

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Sauce

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Rub

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Grilled Spicy Skirt Steak

Ingredients

1 pound Skirt steak

1 tablespoon Chili powder

1 teaspoon cumin

Large garlic clove - minced and mashed to a paste (optional)  

1 teaspoon kosher salt

2 teaspoons Worchestershire sauce 

1 teaspoon Sugar

3/4 teaspoon Freshly ground black pepper

1/4 teaspoon Allspice  

1 tablespoon HT Traders extra virgin olive oil

Instructions

To start this skirt steak recipe, combine all spice rub ingredients (chili powder, cumin, garlic, Worchestershire, sugar, pepper, allspice and oil) in a bowl and mix completely.

Rub spice rub all over meat.

let it reach room temperature before cooking.

Prepare a hot grill for this skirt steak recipe (you want direct, high heat to sear the steaks quickly, then indirect heat to finish it off).

Grill 1 to 2 minutes each side until just springy to the touch. Be careful cooking too much longer because since the skirt steak is thin it will cook through very quickly on a hot grill.

Move meat to a platter and cover with aluminum foil. Let stand at least 5 minutes.

Cut steaks into slices on the diagonal, against the grain of the meat.

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Transcripts

Phil Anderson: Hi! I am Chef Phil Anderson, the Executive Chef for Harris Teeter. I'm going to show you how to make the grilled Spicy Skirt Steak. It's fabulous. The ingredients are, one pound skirt steak, one tablespoon of chili powder, one teaspoon cumin, one teaspoon kosher salt, two tablespoons Worcestershire sauce, one teaspoon sugar, three quarters of a teaspoon of freshly ground black pepper, one-quarter teaspoon allspice, one tablespoon of Extra Virgin olive oil. What I did was I mixed all these spice blend together and then I massaged it into the skirt steak and I got it everywhere, all that seasoning is every piece of meat. So now what we're going to do is we're going to grill it over direct heat. Now a direct is heat that's coming from the bottom and it's on about 600 degrees. This is a tough cut, if you overcook it. So what we're going to do is we're going to sear it, kind of, put the bar marks on them and then I'm going to move it over to the indirect heat. So now I am going to see if I've got enough -- I do, I am going to turn around. Total cooking over direct heat is only about two minutes, just enough to burn in that flavor. See how nice that looks.

We're going to do that to little while on this side, keep to get fat burning flavor absorbs, the meat's absorbing. Let's do that then. Put these over the indirect heat. Now the heat source is still here. So it's going to get some residual heat coming across. So I am going to put the larger pieces closer to the heat source and I am going to cover.

I use an internal temperature guide. About 120 is going to be rare and you going to have some carry over cooking. The larger the piece, the more carry over cooking. Smaller piece, the less and 130, 135 is medium rare, 140 is medium and anything pass medium is up to you. 160, 180, 200, it's up to your liking it personal liking. I like my meat rare.

So we are going to let this for another minute or so and then I think we'll take it out and we'll have a grilled spicy skirt steak to perfection. We're going to use a different platter than we brought the steaks in. We don't want any cross contamination. So a nice clean platter and I am going to put the biggest one on the bottom. Now this skirt steak is really nice for Faheetas, for any kind of a Mexican dish. You can do curries and marinades and all kinds of stuff with this. It's a great piece of meat that's underutilized. This is a Grilled Spicy Skirt Steak. Enjoy!

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