Grilled Skirt Steaks
Hawaii is the only U.S. state with the weather and topography suitable for growing coffee, and while Kona is the best known, every island has its own crop. You may be surprised to find that ground coffee is also the base for an interesting and very tasty steak rub. Serve this with a simple side dish, such as Asparagus with Oyster Sauce, so you can really savor the spicy flavor of the steak.
MAKES 4–6 SERVINGS
RUB
1 ½ Tbsp kosher salt
1 Tbsp Kona coffee, finely ground
1 Tbsp sweet paprika, preferably
Spanish or Hungarian
1 tsp black pepper, freshly ground
1 tsp ground cumin
¼ tsp cayenne pepper
2 ½-lb/1.2-kg skirt
steaks, cut into serving pieces
Extra virgin olive oil
Instructions
1
To make the rub: Whisk the ingredients together in a small bowl.
2
Lightly coat the steaks on both sides with the oil. Generously sprinkle the steaks all over with the rub and gently massage it in. Let the steaks stand at room temperature for 20–30 minutes.
3
Prepare a grill for direct cooking over high heat.
4
Brush the grill grate clean. Cook the steaks over direct high heat, with the lid closed as much as possible, flipping the steaks halfway through cooking, until well browned, about 6 minutes for medium-rare. Transfer the steaks to a carving board and let stand for 3–5 minutes. With the knife held on a slight diagonal, carve the steaks across the grain. Transfer the slices and juices to a platter and serve hot.
Grilled Skirt Steaks
Hawaii is the only U.S. state with the weather and topography suitable for growing coffee, and while Kona is the best known, every island has its own crop. You may be surprised to find that ground coffee is also the base for an interesting and very tasty steak rub. Serve this with a simple side dish, such as Asparagus with Oyster Sauce, so you can really savor the spicy flavor of the steak.
MAKES 4–6 SERVINGS
RUB
1 ½ Tbsp kosher salt
1 Tbsp Kona coffee, finely ground
1 Tbsp sweet paprika, preferably
Spanish or Hungarian
1 tsp black pepper, freshly ground
1 tsp ground cumin
¼ tsp cayenne pepper
2 ½-lb/1.2-kg skirt
steaks, cut into serving pieces
Extra virgin olive oil
Instructions
1
To make the rub: Whisk the ingredients together in a small bowl.
2
Lightly coat the steaks on both sides with the oil. Generously sprinkle the steaks all over with the rub and gently massage it in. Let the steaks stand at room temperature for 20–30 minutes.
3
Prepare a grill for direct cooking over high heat.
4
Brush the grill grate clean. Cook the steaks over direct high heat, with the lid closed as much as possible, flipping the steaks halfway through cooking, until well browned, about 6 minutes for medium-rare. Transfer the steaks to a carving board and let stand for 3–5 minutes. With the knife held on a slight diagonal, carve the steaks across the grain. Transfer the slices and juices to a platter and serve hot.
Grilled Skirt Steaks
Hawaii is the only U.S. state with the weather and topography suitable for growing coffee, and while Kona is the best known, every island has its own crop. You may be surprised to find that ground coffee is also the base for an interesting and very tasty steak rub. Serve this with a simple side dish, such as Asparagus with Oyster Sauce, so you can really savor the spicy flavor of the steak.
MAKES 4–6 SERVINGS
RUB
1 ½ Tbsp kosher salt
1 Tbsp Kona coffee, finely ground
1 Tbsp sweet paprika, preferably
Spanish or Hungarian
1 tsp black pepper, freshly ground
1 tsp ground cumin
¼ tsp cayenne pepper
2 ½-lb/1.2-kg skirt
steaks, cut into serving pieces
Extra virgin olive oil
Instructions
1
To make the rub: Whisk the ingredients together in a small bowl.
2
Lightly coat the steaks on both sides with the oil. Generously sprinkle the steaks all over with the rub and gently massage it in. Let the steaks stand at room temperature for 20–30 minutes.
3
Prepare a grill for direct cooking over high heat.
4
Brush the grill grate clean. Cook the steaks over direct high heat, with the lid closed as much as possible, flipping the steaks halfway through cooking, until well browned, about 6 minutes for medium-rare. Transfer the steaks to a carving board and let stand for 3–5 minutes. With the knife held on a slight diagonal, carve the steaks across the grain. Transfer the slices and juices to a platter and serve hot.