Grilled Skirt Steak with Hot Chilean Salsa
- SERVINGS: 6
- 2 pounds skirt steak, trimmed
- Kosher salt
- Hot Chilean Salsa
- 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.
Choose a rich, spicy red with good acidity to partner the succulent steak. An Australian Syrah would be ideal.
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Congratulations to Mei Lin, winner of Top Chef Season 12.