Grilled Skirt Steak with Asian Flavors
2 tablespoons toasted sesame oil
1 tablespoons vegetable oil
2 inch piece of fresh ginger, peeled and cut into chunks
2 cloves garlic
1 pound-ish skirt steak (also known as "flap meat"), patted dry with a paper towel
black pepper (fresh-ground if possible)
The Night Before:
Use a paper towel to wipe the paste off the steak as well as you can. We like to leave just a bit in the nooks and crannies of the beef. Sprinkle both sides with a bit of pepper. Grill steak (covered), directly over heat until well browned, 3 to 4 minutes. Using tongs, flip steak; grill until second side is well browned, 2 to 3 minutes. The time is a range because time should be adjusted for the thickness of the steak. To test done-ness, make a small cut into thickest part of meat; if meat is slightly less done than desired, transfer steak to cutting board (meat will continue to cook as it rests). If steak is significantly underdone, move it so that the thinner side is over the cool side of your grill and the thicker side is over the heat and continue to cook until the thickest part is slightly less done than desired, then transfer steak to your cutting board. Note From Stephen the Grillmaster: There is no such thing as underdone in my opinion. It should moo at me when I poke it.
Cover the steak with foil, let it rest 5-10 minutes. Use a sharp knife and cut the steak into thin slices diagonal to the grain. Serve immediately!