This is part of a traditional Argentinean Asado (BBQ). It couldn’t be easier to make this skirt steak. This is an extremely tasty and juicy cut of beef. Often, the fatty membrane is removed to make the meat more tender, but go ahead and leave it on – your steak will be more juicy as it acts like a shield to keep the juices in while cooking. Serve with a simple salad of lettuce, tomato, and onions dressed with a light vinaigrette and with chimichurri (my favorite is Chimichurri (Argentinean Parsley and Garlic Sauce)).
- 1 lb skirt steak
- sea salt
Rub skirt steak lightly, on both sides, with sea salt; let sit on counter about 20 minutes; alternatively, rub with chimichurri.
Meanwhile, prepare grill for indirect cooking. Cook to an internal temperature of 120 degrees F; meat should be golden and slightly crunchy (if the membrane was left on). Let rest, then slice against the grain.