- 6
- Easy
- 720 mins
- 7 mins
- 9 mins
- Average budget
Ingredients
- For the Skirt Steak:
- 2 tablespoons Sugar
- 1 tablespoon Salt
- 5 Garlic cloves (minced)
- 1 tablespoon Red Pepper Flakes
- 1 tablespoon Cracked Black Pepper
- 1/4 cup Dry Porcini Mushrooms (finely ground)
- 1/4 cup Extra Virgin Olive Oil
- 1 1/2-pound Skirt Steak
- Peach Cucumber Salad:
- 1 English Cucumber
- 1/2 bunch Fresh Basil
- 3 tablespoons Good Quality Balsamic Vinegar
- 1 1/2 tablespoins Extra Virgin Olive Oil
- Salt and Pepper to taste
- 3 ripe Peaches
Preparation
Step 1
For the Skirt Steak:
Combine the sugar, salt, garlic, red pepper flakes, pepper, mushroom powder and 1/4 cup olive oil. Stir to form a thick dry paste. Coat the steak evenly with the paste and wrap in plastic.
Step 2
Refrigerate for 12 hours or overnight.
Step 3
Preheat Grill. Remove Steak from the refrigerator and brush off excess marinade with a dry paper towel.
Step 4
Cook steak over high heat for 3-4 minutes per side. The internal temperature should reach 120 degrees. Remove from grill.
Step 5
Peach Cucumber Salad:
While the steak rests prepare the peach and cucumber salad. Slice the cucumbers into thin rounds. Peel peaches, remove pits and then slice thin.
Step 6
Add olive oil, balsamic vinegar and fresh basil leaves. Toss to combine. Salt and Pepper to taste.
Step 7
Slice skirt steak against the grain and serve with peach cucumber salad.
"Being American is to eat a lot of beef steak, and boy, we've got a lot more beef steak than any other country, and that's why you ought to be glad you're an American."