Grilled Lime and Pepper Rum Skirt Steak with Sauce Chien
Lesser-known than other cuts, skirt steak is a great alternative to flank (which also works well here). Aficionados love skirt steak’s beefy taste and generous marbling. The recipe uses the same Lime and Pepper Rum Marinade as the Rum-Glazed Shrimp, but the result is very different. Serve the steak with Curried Sweet Potato Salad, Geera Corn, and coleslaw.
- Serves: 8
- 3-4 lbs skirt steak (1.5-2 kg)
- 2/3 cup Lime and Pepper Rum Marinade (150 ml)
- Sauce Chien
- Kosher or sea salt
- 1. Cut each steak in half crosswise. Place in a large heavy-duty resealable plastic bag or a shallow glass or ceramic dish, add marinade, and refrigerate 4–24 hours, turning at least once.
- 2. When ready to cook, bring steaks and Sauce Chien to room temperature. Preheat gas grill to high, or build a hot fire in a charcoal grill.
- 3. Pat steaks dry and sprinkle lightly with salt. Grill 3–4 minutes per side for medium rare. (Time will vary with thickness.) Remove to a platter and let rest 5 minutes. Thinly slice on a slight diagonal across the grain and drizzle with Sauce Chien.