Let's get grilling

1

Start by lighting Kingsford® Charcoal, either in a chimney or a free-standing mound of 100 briquets. We recommend Kingsford® Professional for its higher top temperature and consistent burn. Because the skirt is so thin, we recommend grilling with a target temperature of 450ºF to 500ºF, a bit lower than what you’d want for thicker cuts.

2

Remove your steaks from the refrigerator and let them reach room temperature — around 30 minutes. Trim excess fat to avoid flare-ups and peel away any tough pieces of membrane. Liberally apply coarse salt and freshly ground pepper. Flip the steaks and repeat.

3

Place your steaks directly above the coals and sear for two to three minutes total per side. With skirt steak, we like to break from standard protocol by flipping frequently to achieve a good crust.

4

Using a digital instant-read meat thermometer, check the internal temperature of your steaks while they’re still on the grill. The ideal internal temperature for grilled skirt steak is 130°F for rare, 135°F medium-rare, 145°F medium, 150°F medium well and 160°F for well done. Keep in mind that meat will continue to rise a few degrees once it’s off the grill.

5

Pull your grilled skirt steaks from the grill, place onto a cutting board, loosely cover with aluminum foil and allow them to rest for five minutes.

Cooking for 4 people

Ingredients


  • skirt steaks
    4
  • coarse salt to taste
  • freshly ground pepper to taste

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