Of all cuts of beef, flank and skirt have the most beef flavor, but because they’re a bit on the tough side, they both require marinating. This preparation looks a little weird because of all of the fruit, but does a good job of tenderizing and seasoning without adding a fruit flavor that’s too aggressive.
Grilled Skirt Steak
serves 4
1-1/4 lb skirt steak
1 Bosc pear, peeled cored & chopped, about 1 cup
2 shallots, peeled & chopped
1 garlic clove, peeled & minced
juice of 1 lime
juice of 1 orange
1/4 cup Worcester sauce
1 teaspoon crushed red pepper
1/4 cup olive oil
Combine everything except the meat in a food processor or blender and puree until smooth. Pour mixture into 1 gallon ziplock bag, add meat, and remove excess air from bag while sealing. Marinate for 6-12 hours.
Remove meat from bag and discard marinade. Dry meat on paper towels, add salt & pepper to taste, and grill on hot fire until medium rare, about 7-8 minutes total. Tent with foil for 10 minutes, slice against the grain, and serve.