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Grilled Skirt Steak with Hot Chilean Salsa
© Quentin Bacon

Grilled Skirt Steak with Hot Chilean Salsa

  • SERVINGS: 6
  • FAST
  1. 2 pounds skirt steak, trimmed
  2. Kosher salt
  3. Hot Chilean Salsa
  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.

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