Grilled Black Pepper-Honey Marinated Skirt Steak
By America's Test KitchenPublished on July 10, 2013
Time
1¼ hours
Yield
Serves 4 to 6
Ingredients
½ cup soy sauce 3 tablespoons honey 2 tablespoons Dijon mustard Salt and pepper ½ teaspoon minced fresh thyme ¼ cup vegetable oil 2 (12-ounce) skirt steaks, cut crosswise into 4-inch pieces and trimmed2 teaspoons sugar
Before You Begin
Do not refrigerate the marinade after making it, or the steaks will be cold when served.
Instructions
- Combine soy sauce, honey, mustard, 2 teaspoons pepper, and thyme in bowl. Slowly whisk in oil until incorporated. Pat steaks dry with paper towels and sprinkle all over with sugar, ½ teaspoon salt, and ½ teaspoon pepper.
- FOR A CHARCOAL GRILL: Open bottom vents fully. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent fully. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Grill steaks (uncovered, and directly over coals if using charcoal; covered if using gas) until well browned and meat registers 125 degrees, 2 to 4 minutes per side. Transfer steaks to 13- by 9-inch pan and poke all over with fork. Pour marinade over steaks, tent with foil, and let rest 5 minutes. Transfer meat to carving board and slice thinly against grain. Pour marinade into serving vessel. Serve, passing marinade at table.
Time
1¼ hoursYield
Serves 4 to 6Ingredients
½ cup soy sauce
3 tablespoons honey
2 tablespoons Dijon mustard
Salt and pepper
½ teaspoon minced fresh thyme
¼ cup vegetable oil
2 (12-ounce) skirt steaks, cut crosswise into 4-inch pieces and trimmed
2 teaspoons sugar
Test Kitchen Techniques
Ingredients
½ cup soy sauce
3 tablespoons honey
2 tablespoons Dijon mustard
Salt and pepper
½ teaspoon minced fresh thyme
¼ cup vegetable oil
2 (12-ounce) skirt steaks, cut crosswise into 4-inch pieces and trimmed
2 teaspoons sugar
Test Kitchen Techniques
Ingredients
½ cup soy sauce
3 tablespoons honey
2 tablespoons Dijon mustard
Salt and pepper
½ teaspoon minced fresh thyme
¼ cup vegetable oil
2 (12-ounce) skirt steaks, cut crosswise into 4-inch pieces and trimmed
2 teaspoons sugar
Test Kitchen Techniques
Why This Recipe Works
The loose grain of skirt steak makes it an ideal candidate for a flavorful marinade, but wet meat simply steams on the grill. To achieve a charred crust, we season our steak with salt, pepper, and sugar before searing and don’t marinate until after it comes off the grill. Poking the grilled steaks with a fork lets the bold, savory flavors penetrate into the meat, and since the marinade never touches raw meat, we also serve it as a sauce on the side.
Before You Begin
Do not refrigerate the marinade after making it, or the steaks will be cold when served.
Instructions
- Combine soy sauce, honey, mustard, 2 teaspoons pepper, and thyme in bowl. Slowly whisk in oil until incorporated. Pat steaks dry with paper towels and sprinkle all over with sugar, ½ teaspoon salt, and ½ teaspoon pepper.
- FOR A CHARCOAL GRILL: Open bottom vents fully. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent fully. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Grill steaks (uncovered, and directly over coals if using charcoal; covered if using gas) until well browned and meat registers 125 degrees, 2 to 4 minutes per side. Transfer steaks to 13- by 9-inch pan and poke all over with fork. Pour marinade over steaks, tent with foil, and let rest 5 minutes. Transfer meat to carving board and slice thinly against grain. Pour marinade into serving vessel. Serve, passing marinade at table.
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