Smoky Charcoal-Grilled Skirt Steak with Blow Dryer Cleanup

Skirt Steak Recipe with Charcoal Method (Alton Brown Inspired)

Overview

This skirt steak recipe, inspired by Alton Brown’s unique charcoal-cooking method, is perfect for creating flavorful, tender meat ideal for fajitas or any grilled dish. Using a blow dryer to clean the charcoal adds a quirky twist to the cooking process, ensuring a clean burn and enhancing the smoky flavor of the steak.

• Preparation Time: 1 hour
• Cooking Time: 10 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4
• Calories per Serving: 769.3 kcal

Ingredients

Instructions

1. Prepare the Charcoal

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   • Heat charcoal (preferably natural chunk) until grey ash appears.

2. Make the Marinade

   • In a blender, combine olive oil, soy sauce, chopped scallions, minced garlic, lime juice, red pepper flakes, ground cumin, and dark brown sugar. Puree until smooth.

3. Marinate the Skirt Steak

   • Place the skirt steak pieces into a large, heavy-duty zip-top bag.
   • Pour the marinade into the bag, ensuring all pieces are coated.
   • Seal the bag, removing as much air as possible.
   • Marinate in the refrigerator for 1 hour.

4. Prepare the Charcoal for Cooking

   • Remove the steak from the refrigerator and from the marinade.
   • Pat the steak dry with paper towels.

5. Clean the Charcoal with a Blow Dryer

   • Use a blow dryer to clean the charcoal of ash. This step is inspired by Alton Brown’s unique method and helps ensure a clean burn and enhances the smoky flavor.

6. Cook the Skirt Steak

   • Lay the steaks directly onto the hot coals.
   • Cook for 1 minute per side for a medium-rare doneness, adjusting as needed based on your preference and the heat of the coals.

7. Rest the Steak

   • Once cooked, transfer the steaks to a double thickness of aluminum foil.
   • Wrap the steaks in the foil and let them rest for 15 minutes. This allows the juices to redistribute and ensures a tender, juicy steak.

8. Slice and Serve

   • Remove the steak from the foil, reserving any juices.
   • Thinly slice the steak across the grain to maximize tenderness.
   • Return the sliced steak to the foil pouch and toss with the reserved juices.

9. Serve

   • Serve the skirt steak with grilled peppers and onions if desired, creating a delicious and flavorful meal perfect for fajitas or as a standalone grilled dish.

Nutritional Information per Serving

• Calories: 769.3 kcal
• Fat: 50g
• Saturated Fat: 11.9g
• Cholesterol: 133.7mg
• Sodium: 1521.9mg
• Carbohydrates: 14.5g
• Fiber: 0.8g
• Sugar: 11g
• Protein: 63.7g

Tips and Variations

• Blow Dryer Tip: Using a blow dryer to clean the charcoal is a fun and effective way to ensure a clean burn, enhancing the grilled flavor of the steak.
• Marinade Enhancement: Adjust the marinade ingredients to suit your taste preferences. You can add more spice with extra red pepper flakes or adjust sweetness with additional brown sugar.
• Grilled Vegetables: Serve the skirt steak with grilled peppers and onions for a classic fajita accompaniment.
• Resting Time: Allowing the steak to rest after cooking ensures juiciness and enhances flavor. Resist the temptation to slice the steak immediately to retain its juices.

This skirt steak recipe not only delivers a delicious and tender grilled dish but also introduces a unique cooking method that will impress your guests. Enjoy the smoky flavors and juicy texture of this Alton Brown-inspired creation!