Grilled Skirt Steak with Pimenton Mayo
Published: February 1, 2009
If you don’t like your steak cooked medium-rare at the most, then don’t try skirt steak. It has to be served as rare as you dare or it becomes as tough and dry as shoe leather. (If you can’t find pimenton, try substituting a couple teaspoons of canned chipotle in adobo sauce instead.)
Photo by John and Tanya Bäck
What you Need:
- 3/4 cup mayonnaise
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1-2 teaspoons pimenton de la Vera
- 1 1/2 pounds skirt steak
- Olive oil and salt
Heat a gas grill on high, allowing it to preheat for 10 minutes with the lid closed before cooking. In a small bowl, blend the mayo with the lemon, garlic and pimenton, adjusting to taste.
Brush the steak with oil and sprinkle with salt. Lay the steak directly over the flame and cook, turning once, for 2 to 3 minutes per side. Allow to rest for 5 minutes on a platter, then slice against the grain and serve with the mayonnaise.
David Bowers is the author of “Dad’s Own Housekeeping Book.”