This Memorial Day weekend, I'm staying in Atlanta. All I want to do is lay out in the sun, swim, and smell charcoal perfuming the air. Yes, I love to grill. I'm particularly partial to cooking two things: my mom's famous filipino chicken kebabs [will post this recipe at a later date!] and grilled steak. Normally, I love a good rib eye with nothing else but salt, pepper and some canola oil.
Last week, I decided to try my hand at a cheaper cut of meat, the skirt steak. I've heard this is amazing on the grill, but it absolutely requires a lengthy time marinating to achieve that tender, juicy bite.
I decided this fairly last minute, so rather than concoct my own marinade, I used this one. I've had Stubbs BBQ when I've been to Austin and there's a reason it's a Texas staple. Everything I've ever purchased from their line of sauces and marinades has been pitch perfect with anything I cook.
For this recipe, I just threw the skirt steak in a ziplock bag with a few glugs of the marinade, and let it sit for several hours [around 3 to 4]. Since I know Stubbs tends to have a spicy marinade, I lightly rinsed the meat afterwards and patted it off with paper towels. Even with doing this, the meat will still retain all that flavor imparted from the marinade.
I used some of the remaining marinade and mixed it with canola oil and spread that on sliced zucchini and yellow squash. The steak took hardly any time at all, about 4-5 on the first side and only 2-3 on the second. I lowered the heat for the veggies, so they took a bit longer to get that nice, charred exterior.
Another key to great skirt steak is to allow it to rest for at least 10-15 minutes and then cut it on a bias, or against the grain. For some reason, this allows the meat to melt in your mouth, to the point where you don't really even need a knife for it. The family I cook for absolutely loved this steak and since it was so simple, I'm planning on grilling more up this weekend.