Grilled Skirt Steak (7 Rookie Mistakes)

Trimmed skirt steak (about 1/2 inch thick)
Grilling Glaze (see below)
Cilantro Lime butter (see below -- it’s optional)
Salt and pepper

Sprinkle steak with salt and pepper 2 hours or up to a day before cooking and put in the fridge. For gas grill: Preheat the grill for 20 min with all burners on high with foil as shown in the video. For charcoal grill: follow your standard procedure to set up the grill for direct heat. Dry the steak on paper towels and coat with glaze. Oil the grill grates with a paper towel. Grill for 3-5 minutes total flipping every minute. Remove to a warm plate, top with cilantro lime butter and rest for 3-4 minutes. Slice across the grain.

Glaze (enough for about 6 Lb of steak)
1 Tbsp soy sauce (15 g)
1 Tbsp Dijon mustard (15 g)
1 Tbsp Pomegranate Molasses (15 g)
1 Tbsp Zaatar (5 g)
1/3 - 1/2 cup oil (70 - 100 g)
2 garlic cloves, grated on a microplane zester

Put everything into a squeeze bottle with a clipped tip (to make sure sesame seeds can go through) and shake well (reshake before each use). Keeps in the fridge for up to 2 weeks. If making it in a bowl, mix everything thoroughly with a fork except for oil. Slowly drizzle in the oil while whisking. Whisk before each use. More info on the glaze:    • Top Secret Grilling Glaze and Topping  

Cilantro Lime Butter (enough for 3-4 Lb of steak)
1 garlic clove, grated on a microplane zester
Zest of 1 lime
1 tsp lime juice
2 Tbsp chopped cilantro
56g (4 Tbsp) butter at room temp
Pinch of cayenne or chili flakes
Salt (if using unsalted butter)

Mix everything together. Can be kept in the fridge for a week or frozen for a month.

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