Grilled Skirt Steak with Pimenton Mayo

By David Bowers
Published: February 1, 2009
Photo by John and Tanya Back
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.)

Serves 4.
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