If your market doesn't have skirt steak (as mine did not), flank steak is a great substitute. If you don't have a grill, cook the steaks in a very hot grill pan or cast-iron skillet.
- 1/2 cup soy sauce
- 1/4 cup worcestershire sauce
- 2 scallions, sliced thinly, plus the green parts of 1 scallion for garnish
- 2 tablespoons plus 2 teaspoons granulated sugar
- 4 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 2 teaspoons balsamic vinegar
- Salt and pepper
- 1/4 cup vegetable oil
- 2 (12-ounce) skirt steaks, cut crosswise into 4-inch pieces and trimmed
- Chopped parsley, for garnish
- Combine the soy sauce, worcestershire, scallions, 2 tablespoons sugar, garlic, mustard, vinegar, and 1 1/2 teaspoons pepper in bowl. Slowly whisk in the oil until incorporated and the sugar has dissolved. Pat the steaks dry with paper towels, and sprinkle all over with remaining 2 teaspoons sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- For a charcoal grill: Open the bottom vent completely. Light the large chimney starter mounded with charcoal briquettes (7 quarts). When the top coals are partially covered with ash, pour evenly over half of grill. Set the cooking grate in place, cover, and open the lid vent completely. Heat the grill until hot, about 5 minutes.
- For a gas grill: Turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. Leave all the burners on high.
- Clean and oil the cooking grate. Grill the steaks (uncovered and directly over coals if using charcoal; covered if using gas) until well browned and the meat registers 125°F for medium-rare, 2 to 4 minutes per side. Transfer steaks to 13-by-9-inch pan, and poke all over with a fork. Pour the marinade over the steaks, tent with aluminum foil, and let rest for 5 minutes. Transfer the meat to a carving board, and slice thinly against the grain. Sprinkle with the green parts of 1 scallion and the parsley. Pour the marinade into a serving vessel. Serve, passing the marinade at the table.
- Main Dishes, Beef
- Serves 4 to 6