This recipe works great with less expensive cuts of beef.
1 tablespoon crushed red pepper flakes
2 tablespoons boiling water
1 cup freshly squeezed orange juice
1/2 cup freshly squeezed lime juice
2 tablespoons honey
1 tablespoon soy sauce
1/2 cup coarsely chopped sweet onion
10 cloves garlic, peeled, halved, germ removed, and finely grated or minced
1 tablespoon kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
8 steaks, 1 1/4 to 1 1/2 inches thick (or 6 pounds of a larger cut)
2 tablespoons mild chile powder, preferably Chimayo, ancho or Hatch
1 tablespoon garlic salt
1 tablespoon lemon pepper
1 tablespoon coarsely ground black pepper
1/2 cup (1 stick) unsalted butter
1/4 cup finely chopped fresh flat-leaf parsley or cilantro
1 tablespoon freshly squeezed lemon juice
1 tablespoon Worcestershire sauce
4 cloves garlic, peeled, halved, germ removed, and finely grated or minced
1 teaspoon crushed red pepper flakes
About 1/4 cup vegetable oil
1/2 cup fresh cilantro leaves
To make marinade: Place the pepper flakes in a small bowl and pour the boiling
water over them. Let sit for 1 to 2 minutes to rehydrate the flakes. In a blender
(or in a bowl using an immersion/stick blender) combine the orange juice, lime
juice, honey, soy sauce, onion, garlic, salt, cumin and oregano. Stir in the
pepper flakes and the soaking water.
Place the skirt steaks in one extra-large resealable plastic bag (or divide
between two large bags). Pour the marinade over the steaks, squeeze any excess
air from the bag and close. Roll the bag to evenly coat all of the meat in the
marinade. Refrigerate for at least 2 hours and up to 24.
Heat all grates of a well-oiled charcoal or gas grill to high (see note).
To make seasoning blend: Combine chile powder, garlic salt, lemon pepper
and black pepper.
To make resting butter: In a small saucepan over medium-high heat, combine
butter, cilantro, lemon juice, Worcestershire sauce, garlic and red pepper flakes,
stirring to combine as the butter melts. Pour into a baking dish or disposable
aluminum pan, preferably a 13 x 9 x 2 3/4-inch lasagna pan.
Remove the steaks from the bag and lightly pat dry with paper towels.
Season the steaks with the seasoning blend.
Using your hands or a brush, evenly but lightly coat the steaks with vegetable
Place the steaks on the grill, keep the lid open, and do not move the steaks
until they are well marked and lightly charred, about 2 minutes. Flip the steaks,
keep the lid open, and repeat on the second side, grilling for 2 minutes.
Place the steaks into the pan of resting butter, dredging to thoroughly
coat both sides in the butter.
Letting any excess butter run off into the pan, place the steaks back on
the grill, close the lid and cook about 2 minutes per side for rare, about 3
minutes for medium and about 4 minutes for well-done.
Remove from the grill and place in the butter, turning to coat, and let
rest for at least 5 minutes or up to 15.
Drizzle some of the butter on a cutting board, top with the steaks, and
cut against the grain, on the diagonal, into thin slices. Sprinkle the cilantro
leaves over the top and serve.
Makes 8 to 12 servings.
To check grill temperature, count the seconds you can hold your hand, palm side
down, 2 to 3 inches above the rack, until it feels uncomfortable: 2 seconds for