o 1 large Grass-fed Skirt Steak
o 1 Tbsp. coarse Kosher salt (or ½ Tbsp. fine salt)
o 1 ½ Tbsp. Cold-pressed EVOO
o 3 Tbsp. vinegar
o 2 Tbsp. Cold-pressed EVOO
o 1 Tbsp. vinegar
1. Unroll skirt steak and season both sides with salt.
2. Combine marinade ingredients in a small dish. Pour approx. 1/3 evenly over one side of the steak. Roll steak back up (with the marinade inside) and place in a plastic bag. Pour remaining marinade over top and work it around to cover the entire surface of the steak. Place in refrigerator for 3-24 hours.
3. When ready to cook, pull steak from the fridge for 30 minutes to allow to come to room temperature. Combine serving sauce ingredients and set aside to allow the flavors to maximize.
4. Preheat grill to the hottest possible setting. Cooking time will vary depending on your grill and the temperature it can reach and maintain, so using a thermometer is highly recommended.
5. Place skirt steak over direct heat and allow to cook undisturbed for approximately 3-5 minutes. The steak will have deep, dark grill marks and and will easily release. Flip and cook for another 3-5 minutes, or until your thermometer reaches 130-135 degrees. Remove from grill and allow to rest for 15 minutes before slicing.
6. Slicing your skirt steak properly is the most important step for an enjoyable meal. The easiest way to slice against the grain is to first slice it with the grain into manageable-sized rectangular steaks. Then, slice each steak thinly AGAINST the grain. This will give you the most tender final product.
7. Serve with Chimichurri or Chimi Bravo sauce and enjoy!