Broiled Skirt Steak
1 skirt steak (about 1 pound / 0.45 kg)
1/4 cup soy sauce
1/4 cup rice wine or dry white wine
1/4 cup chopped escallion, white only
2 Tablespoons rice wine vinegar
2 teaspoons minced fresh ginger
- Arrange the skirt steak in a shallow dish just large enough to hold it, cutting it in half if necessary. Combine the soy sauce, wine, escallion, vinegar and ginger in a small bowl and stir well. Pour this marinade over the meat. Cover the dish and refrigerate for 2 to 3 hours, turning the meat once.
- Preheat the broiler or prepare coals for grilling.
- Drain the meat and pat it dry. Broil or grill until seared and nicely browned on one side, about 3 minutes. Turn and cook the meat for 2 minutes more. Because of the uneven shape of the steak, it will be cooked from rare to medium-well. Transfer to a cutting board and let rest for 5 minutes.
- Cut across the grain on the bias into thin slices and serve.
Serves 3 - 4.
Pairs well with Syrah.