From Salsa! by Sharon O'Connor
An especially flavorful cut, skirt steak cooks quickly and is well suited for a hot grill. The simple salsa adds a fresh note that is perfect with grilled steaks and chips.
Grilled Skirt Steak with Salsa Fresca
1 1/2 pounds skirt steak
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
Salsa Fresca (recipe follows)
Warmed flour tortillas for serving
1. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to 375° F. Clean the grill grids with a wire grill brush before cooking. Oil the hot grids with a wad of paper towels soaked in canola oil.
2. Brush the steak with olive oil and season with salt and pepper on both sides. Grill 4 minutes, or until slightly charred. Turn the steak over and cook 3 minutes on the second side, or until medium-rare. Let the meat rest 5 minutes. Cut the steak against the grain into 1/4-inch thick slices. Serve at once with salsa and warmed tortillas.
Makes 4 servings
Flank steak can be substituted for the skirt steak
4 tomatoes, seeded and finely diced
1/2 cup finely diced white or red onion
2 jalapeño chiles, seeded and finely diced
1/2 bunch fresh cilantro, stemmed and chopped
1 garlic clove, minced
2 tablespoons fresh lime juice
1/2 teaspoon salt, or to taste
1. In a medium bowl, gently stir all the ingredients together. Let the salsa sit at room temperature for 30 minutes before serving to allow the flavors to blend. Serve at room temperature. Store in a covered container in the refrigerator for up to 24 hours.
If you like things spicy, add another jalapeño or use serranos.