When fall rolls around, this spice-packed skirt steak will keep you full and satisfied. I can’t get enough of the smoky flavor and end up making this standby meal often during the cooler months. My favorite part, aside from the great taste, is that we get a filling, healthy meal that doesn’t take much time to make!
RUB INGREDIENTS
½ tsp sea salt
¼ tsp freshly ground black pepper
1 tsp smoked paprika
1 tsp dry mustard
½ tsp cumin
1 tsp coriander
½ tsp granulated garlic
2 tsp granulated onion
½ tsp turmeric
½ tsp chili powder
1 tsp allspice
¾ tsp rosemary
¾ tsp cinnamon
STEAK
2 pounds skirt steak
2 TBSP honey
Serves 4
Prep Day:
Place the rub ingredients in a small bowl, and stir to combine.
Cut the skirt steak into thirds so it’s easier to handle on the grill. Sprinkle the rub mixture on all sides of the steak pieces. Really rub it in with your hands to distribute it evenly. Place the meat in a large zip-top bag.
Drizzle the honey into the bag, push out all the air, and seal. Now squish the meat around in the bag and get the honey all over the pieces. Place this bag inside a 1-gallon freezer bag and freeze until needed.
Serving Day:
Thaw the steaks in the refrigerator overnight. Remove the steaks from the refrigerator and allow them to warm up to room temperature. Meanwhile, preheat your grill to medium-high heat.
Grill the steaks for 2-3 minutes per side for medium-rare. Remove from the heat to a warm plate, tent with foil, and let them rest for 10 minutes.
Slice the steaks against the grain, and serve.
