Grilled Skirt Steak (Carne Asada)

Possibly my favorite cut of beef, Skirt Steak has it all. Great grilled flavor, smooth even texture, the perfect fat content (select carefully), and the ability to absorb seasonings readily, Arrrr! Not to mention that the end result of grilling this cut is truly unbelievable. It will almost melt in your mouth .

Preheat Grill to Medium - Medium Hot

For Carne Asada:
Generously Season Skirt Steak with:
Two Guys Grilling Carne Asada (liberally)

Allow seasoned meat to rest for ten to twenty minutes before grilling

Place Skirt Steak on Grill
Grill for 8 to 12 minutes, turning and rotating 90 degrees every 2 to 3 minutes
Remove to platter and allow to rest for 5 minutes to redistribute juices

Carving:
The key to tender flank steak is in how you carve the meat. Find the grain of the meat and cut on a double bias . Slice thin, staring about half way up on the roast with a thin slice toward the tail at 45 degrees to perpendicular)

Flank Steak has been a favorite for Fajitas and other Mexican/American dishes for some time now, however the more consistent marbling and graining Skirt Steak offers seems to work better on a hot grill.