Skirt steak. Long, flat and it’s usually folded over at least once when it’s packaged. Unfold it and it’s long and varies in thickness from one end to another. Now, skirt steak is more prized for its flavor rather than its tenderness, so don’t expect a melt-in-your-mouth beef. Expect to do some chewing and as you do, the most amazing flavors will surprise your palate!
This grilled spicy skirt steak is seasoned with an combination of spices, some sweetness and some saltiness. Slice it very thin at an angle, and it could just become one of your favorite cuts of beef!
In a small bowl combine, the oil, soy sauce, sugar, salt, garlic, cumin, paprika, ginger, and allspice and blend together well. Pat the skirt steak dry with paper towels then coat both sides of the skirt steak with cooking spray. Coat it well on both sides wirh the spice mixture.
Fold the skirt steak over in the middle, put in a zip lock bag, and refrigerate for at least an hour.
Coat your grill with cooking spray to prevent sticking. Heat the grill to 500-550 degrees. Put the skirt steak on (folded), close the lid and grill for about 1 1/2 to 2 minutes. (Open the lid and check to make sure you don't have any seriously roaring flames going on!
If so, move the steak on the grill out of the flames.) Using tongs, flip to the other side, close the lid and grill another 1 1/2 to 2 minutes. Unfold the skirt steak and grill on each side another about 45-60 seconds each~~do not close the lid.
Your steak will have varying degrees of doneness depending upon the thickness of the steak part(s). The thickest part should be medium rare to medium.
Remove to a cutting board covered with parchment paper, cover the steak with foil and let it rest about 5 minutes then using a very sharp knife slice across the grain into thin pieces...this helps with reducing the chewy factor. It's ready to serve!