Grilled Fyr Blk Skirt Steaks
After seeing the add on my Facebook feed for the thousandth time, I had to try this sauce! FYR was founded by Derek Wolf, whose spice blends in collaboration with Spiceology we have used many times. I chose the delicious outside skirt steak to be the vessel for this amazing sauce. As a side, we cook up some Truffle Parmesan Twice Baked Potatoes, utilizing Spiceology’s new spice blend.
Things to know:
What is skirt steak best for?
Because the correct way to serve it is sliced thinly against the grain, this cut is perfect for fajitas, tacos, salads and steak sandwiches.
What’s the difference between skirt steak and outside skirt steak?
The outside skirt steak is know for being more tender, flavorful and better marbled than the inside skirt steak. If you market is labeling the cut as just “skirt steak,” odds are it is inside skirt steak. The outside set is certainly worth the additional cost.
What’s the best way to cook an outside skirt steak?
Hot and fast. 2-3 minutes of grilling directly above the fire is all you need! Be sure to allow it to rest, then cut your slices thinly, against the grain (which is very easy to see).
Is there another name for skirt steak?
Skirt steaks are also known as: Romanian tenderloin, Philadelphia steak, fajita steak or arrachera.
Ingredients:
2-3 pounds of outside skirt steak
1. Season your steaks with salt and pepper, then brush on a generous amount of Fyr Blk Sauce.
2. Light a started chimney 3/4 full of charcoal briquettes or lump charcoal and allow to ash over (about 15 minutes).
3. Pour the lit coals into the center of your grill.
4. Install the grill grates and the riser and allow the grill to heat for 10 minutes with both the lower and lid vents fully open.
5. Spray grill grates then place your steaks directly over the fire.
6. Grill the steaks 2-3 minutes per side, then allow to rest on a baking sheet, tented with foil.
7. Slice the steaks thinly, against the grain, serve and ENJOY!
Equipment used:
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