Ingredients:
- 1 lb skirt steak
- 2 tbsp Right Way BBQ Midnight Kick Rub
- 1 tbsp olive oil or avocado oil (optional)
- Optional: Lime wedges for serving
Instructions:
1. Prepare the Skirt Steak: Remove the skirt steak from the refrigerator about 30 minutes before cooking to allow it to come to room temperature. Pat the steak dry with paper towels to remove excess moisture.
2. Season the Steak: Drizzle the steak with olive oil or avocado oil, then generously rub the Right Way BBQ Midnight Kick Rub on all sides of the steak. Ensure the rub is evenly distributed, pressing it into the meat for maximum flavor.
3. Preheat the Grill: Preheat your grill to high heat (around 500°F). If using a grill pan, preheat it over high heat until it's smoking hot.
4. Grill the Skirt Steak: Place the skirt steak directly on the hot grill. Grill for about 2 to 3 minutes per side for medium-rare. Skirt steak cooks quickly due to its thinness, so keep a close eye on it. If you prefer your steak more well-done, cook for an additional 1 to 2 minutes per side, but be careful not to overcook as skirt steak can become tough.
5. Rest the Steak: Remove the steak from the grill and let it rest on a cutting board for about 5 minutes. This allows the juices to redistribute within the meat.
6. Slice and Serve: Slice the skirt steak against the grain into thin strips. This will ensure the steak is tender. Optionally, serve with lime wedges on the side to squeeze over the steak for a burst of freshness.
Enjoy your hot and fast skirt steak with a kick of bold flavors from the Right Way BBQ Midnight Kick Rub!
Chimichurri Sauce
Ingredients:
- 1/2 cup avocado oil
- 1/4 cup red wine vinegar
- 2 serrano peppers, seeded and finely chopped
- 3 garlic cloves, minced
- 1 tsp salt
- 1 tbsp dried oregano
- 1 cup fresh parsley leaves, chopped
- 1/2 cup fresh cilantro leaves, chopped
Instructions:
1. In a medium bowl, whisk together the avocado oil and red wine vinegar until well combined.
2. Add the finely chopped serrano peppers, minced garlic, salt, and dried oregano to the bowl and mix well.
3. Add the chopped parsley and cilantro leaves to the bowl and stir until everything is evenly mixed.
4. Let the chimichurri sit for at least 30 minutes before serving to allow the flavors to meld together.
5. Serve the chimichurri as a sauce for grilled meats or vegetables. Enjoy!
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