Grilled Skirt Steak with Hot Chilean Salsa

  • Servings: 6

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Ingredients

  • 2 pounds skirt steak, trimmed
  • Kosher salt
  • Hot Chilean Salsa

How to make this recipe

  1. Light a grill or preheat a broiler. Season the steak with salt and brush with half the salsa. Grill or broil the steak 4 to 5 minutes per side, or until medium rare. Let stand for 5 minutes, then thinly slice the steak across the grain and serve with the remaining salsa.

Suggested Pairing

Choose a rich, spicy red with good acidity to partner the succulent steak. An Australian Syrah would be ideal.

Contributed By Photo © Quentin Bacon Published August 2000





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