Best-Ever Grilled Skirt Steaks 

Sweet summer memories always include epic barbecues that are not complete unless there’s a huge platter of these seriously succulent skirt steaks. No matter how many different types of meat I prepare, this winner is always the first to disappear. Grill it on high heat, because achieving a crispy exterior is key to this fantastic piece of meat. 

Serves 4–6 

• 1.5- 2 lb (1–1. kg) skirt steak water, for soaking

MARINADE

•  ⅓ cup brown sugar
•  2 Tbsp honey
•  2 Tbsp ketchup
•  2 Tbsp water
• 1 Tbsp mustard
• 1 cup red wine, dry or semi-sweet
• 1 tsp garlic powder
• 1 tsp onion powder
• .–. tsp pepper

Place steaks in a large bowl or pot.

Fill with water to cover meat and allow to rest for at least 10 minutes. (Soaking the meat is very important and should not be skipped, as skirt steak is a very salty cut of meat.) Cut the meat into portionsized pieces. Place all marinade ingredients in a large ziplock bag and shake well. Transfer steaks into the marinade and toss to coat. Marinate overnight in the refrigerator, turning the bag over once to evenly coat the meat.

(Overnight is preferable, but marinate for a minimum of 1 hour.) Preheat your grill to the highest possible setting. Place steaks on the grill and cook to your desired level of doneness. Bear in mind that when you let the meat rest for 5 minutes before serving, the meat will continue to cook through.You can slit the meat to check if it needs more time. For medium-rare, the steaks will need to be grilled approximately 3 minutes per side. We like to eat them rare, with a really good sear, although you can prepare them any way you prefer.

(Originally featured in FamilyTable, Issue 649)