Grilled Skirt Steak with Magic Salt
A robustly flavored skirt steak rubbed with Magic Salt and simply grilled will please the chile lover in your life. Serve this steak with a grilled romaine salad and a cheese-rich dressing or a cabbage slaw dressed with lime, cilantro, and oil.
1 skirt steak, about 2 pounds
2 tablespoons Magic Salt
Black pepper, to taste
Pat the steak dry with paper towel and set it on an large piece of waxed paper. Sprinkle both sides of the steak with Magic Salt and bit of black pepper. Use your hands to pat the spices onto the steak coating both sides. Set aside at room temperature for an hour. Preheat the grill to medium-high heat (375º to 400º F).
For medium-rare: put the steak on the gill, cook for 2 minutes without moving the meat or closing the grill cover. Use tongs to rotate the steak 45 degrees, cook it for another 2 minutes, and then turn the steak over to the other side. Follow the same cooking instructions for the second side.
Move the steak from the grill to a cutting board and let it rest for 8–10 minutes before slicing it across the grain and serving.