Spicy Grilled Skirt Steak Recipe

This is another one of our long standing favorites. I don't remember where I originally got the inspiration for this recipe. It is basically just a delicious spice rub. It could be good on other things (chicken breasts, pork ribs, etc.), but I really love it on skirt steak. These can be served up like a steak, but I like to slice them up against the grain and then eat them as kinda an open-faced burrito or taco, alongside salsa, guacamole, refried beans, Mexican rice, or things like that.

Of note: The ratio of spice rub to meat is probably a bit on the light side here. I often make up to twice the amount I think I'll need, so you can practically double this recipe if you like intense flavor. Also note that this needs to be marinated at least over night so plan ahead.

Ingredients:
3/4 to 1 lb skirt steak, trimmed of excess fat
1 tbsp chili powder (This is a big part of the flavor so use a good one. I sometimes even blend a few different chili powders together to create more interesting flavors. Ancho chili powder, a bit of cayenne for more heat, a bit of chipotle powder for a more pronounced smokiness, etc.)
1 tsp ground cumin
1 large clove garlic, minced and then mashed to a paste with 1 tsp of coarse sea salt in a mortar
2 tsp Worcestershire sauce
1 tsp sugar (I sometimes use brown sugar for a bit darker but fuller flavor)
3/4 tsp freshly ground black pepper
1/4 tsp allspice
1 tbsp extra virgin olive oil

1. Simply combine all spice rub ingredients in a bowl and stir to mix thoroughly. Cut the skirt steak into grill sized pieces (sometimes you get skirt steak in an unwieldy long narrow piece). Rub the spice mix all over the meat, paying attention to get it into all the nooks and crannies. Then tightly cover the steak or put in a gallon ziplock bag and marinate in the fridge overnight or longer. I've left this in the fridge a few days before grilling and it is great.

2. The day you are going to grill, pull the marinated steak out of the fridge and let come to room temperature. I then usually lay them out on a plater or plate and add a bit more sea salt but you can adjust to taste. I tend to like things on the more heavily seasoned side.

3. Prepare a grill for direct, searing heat. Skirt steak is thin so it cooks fast! You want an intensely hot grill so you get some nice tasty grill mark caramelization. Simply sear each side of the steak pieces a few minutes or so until browned and lightly charred in spots. It should be just getting springy to the touch. Remove meat to a tray or plate and cover with foil. After a few minutes rest, simply serve the steak pieces up or pre-slice them, cutting in strips across the grain. If you want to serve these as tacos or burritos, you can chop them up into smaller cubes like a spicy carne asada.
​Enjoy!