• ½ cup orange juice
  • ½ cup San Pellegrino Pomegranate Orange Seltzer
  • 2” knob fresh ginger, finely diced or grated
  • ½ jalepeno pepper, seeds removed and diced
  • 2 cloves garlic, diced
  • 1/2 teaspoon cumin
  • ½ teaspoon smoke paprika
  • Pinch of salt
  • 2-3lbs Beef Skirt Steak or Veal Skirt Steak

 

Make the marinade

Combine marinade ingredients. Remove meat from package and tear into 6-8” pieces (a manageable length). Add to marinade in a ziplock bag and marinate, 2-4 hours. DO NOT MARINATE OVERNIGHT. The acid in the orange juice will “cook” the meat, and you’ll end up with mushy steak. It’s better to marinate for only 30-60 minutes than to marinade overnight.

 

When you’re ready to grill

Prepare a grill with a hot zone and cool zone. You’re going to want your grill to be very hot. Since Skirt Steak is so thin, it cooks through quickly, so you don’t have a lot of time to build your sear on the outside. A hot grill is your best chance – but remember, you may still need to remove the steak from the intense heat before you have a perfect sear if the rest of it is done. A perfect sear does not make up for an overcooked steak, no matter how perfect it is.

 

Remove steaks from marinade and pat dry. Transfer the rest of the marinade to a small sauce pan and cook over medium heat, stirring regularly to avoid burning. Reduce the liquid by about half, then strain out the solids. Use the remaining liquid to baste your meat as it cooks.

 

Sear, baste, rest

When grill is hot and steaks are dry, carefully lay steaks onto the hot side of the grill. TIP: the side that is facing up on the plate should be put face-down on the grill.- It’s dryer than the side that was touching the plate, so it will sear better and give the wetter (formerly bottom, now top) side a chance to dry off.

 

After 2-3 minutes, flip steaks. Baste with reduced marinade. Cook 2-3 minutes more. Flip, transferring to cool side of grill, and baste the second side. Put the lid on the grill for 1 minute to allow the heat to build up, which will caramelize the sugars in the basting liquid and give you the best flavor on your steak. For a thicker piece, you can flip over to whichever side is less seared to give it a chance to build before you close the grill.

 

Transfer to a cutting board, cover loosely with foil, and let rest for 5-7 minutes.

 

 

To serve

Slice with the grain, on an angle if possible. Serve in a salad or on its own and enjoy!