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Grilled Skirt Steak

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2 skirt steaks, about 1 lb. each, trimmed of fat and cut in half crosswise
2 Tbsp. Mansmith’s Crusting Rub
2 Tbsp. red wine vinegar
2 Tbsp. olive oil

Put the steaks in a baking dish. Sprinkle with vinegar and brush with olive oil. Rub the Crusting Rub on both side of the steak. Marinate the steaks in the refrigerator for at least one hour, or as long as overnight.
Heat your grill to medium-high. Grill the steaks, turning only once, to desired doneness. Let rest for five minutes before slicing thinly across the grain. Serve with salsa.