Grilled Skirt Steak

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 medium scallions; remove about 2 inches of the green ends and the white bulb at the other end, keep the middles
    2 cloves garlic

    1 pound-ish skirt steak (also known as "flap meat"), patted dry with a paper towel
    kosher salt
    black pepper (fresh-ground if possible)

    The Night Before:
        Spread about half of the marinade in the bottom of a casserole dish large enough for your piece of steak. Just over the area where the steak will be sitting. 
        Season the top with kosher salt and gently spread the remaining marinade over the top of the steak. 
        Cover with plastic wrap (on the steak) and refrigerate overnight. (Or as long as possible)

        If you forget to start it overnight, start it in the morning the day you want to eat it. Basically, the longer this marinade stays on, the better!

    Before Serving:Whether you are using a charcoal or gas grill, get it HOT. Preheat for about 5 minutes if using a gas grill.  Wait till the coals look ashy if using charcoal.  You shouldn't be able to hold your hand above the flame for more than a couple seconds. This is a quick-cooking steak!

    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!