Phil Strasser's Marinated Grilled Skirt Steak

Ingredients

• 1.5kg – 2kg skirt steak

Skirt steak marinade

• 4 cloves garlic crushed

• 2 tbsp curry powder

• 2 tsp sweet smoked paprika

• 2 tsp salt

• Fresh cracked black pepper to taste

• 1 tsp ground cumin

• 3 tbsp freshly squeezed lemon juice

• 3 tsp teriyaki sauce

• 3 tbsp canola oil (or oil of your choice)

• 4 shallots, chopped

For best results, ensure that the meat is not straight out of the fridge. Pat the meat dry.

Marinade

1. Put all the ingredients together in a bowl and, using a hand blender, blend until smooth.

2. Coat the meat with the marinade.

3. Let marinade for at least 2 hours, or better, refrigerate overnight before cooking.

Method

1. Either use the BBQ or a cast iron hot plate that can sit on two gas burners. If using the hot plate, place over the burners and turn to high heat. If using a BBQ use high heat. Coat the grill surface with oil.

2. Place the meat fast side down onto the hot plate (if there is a layer of fat). Sear until brown and turn over. Sear the other side to brown. It is always important to err on the side of undercooked to achieve a pink interior. The steak will be tougher if it is not pink inside.

3. Using a digital thermometer, probe the meat in different parts. Turn down the heat to slowly bring the temperature to the range of 55°C – 65°C (130°F – 150°F). Once the meat has reached this temperate range take off and place on a plate. Rest at room temperature loosely covered in foil. Alternatively, place in the oven un-fan forced with the meat uncovered to rest 10 – 15 minutes on approximately 55°C – 65°C (130°F – 150°F). The whole cooking process can take about 15 minutes before resting.

4. Skirt steak is tough but grilling a flat cut works provided the cooking process (after browning both sides) is very slow.

Putting it all together

Once rested, place on a chopping board and thinly slice. Place the slices on a plate.

The slow cooking after the browning and the resting in the oven are the key to this dish’s success. The meet will be delicious and chewy. After you make this, it will become a weekly menu staple.

This goes beautifully with…

Pan-fried potatoes