Sink your teeth into this tender and succulent Grilled Skirt Steak drizzled with black garlic aoili sauce. It is perfect for a quick weeknight dinner and night enough for Saturday night guests.
Combine all of the ingredients in a small food processor and pulse a few times until it is a smooth consistency.
Refrigerate until ready to use.
Grilled Skirt Steak
Heat grill up to 450 degrees. It is critical that the grill is hot before starting to cook.
Sprinkle steak with salt and pepper.
Place the skirt steak on the GrillGrate or Cast Iron Skillet and grill for three minutes per side. That should result in a medium rare temperature. If you aren't sure, slice it open to check. Getting a thermometer in this thin cut of beef is tough.
Remove from the grill and let it rest for 10 minutes. Slice it AGAINST the grain and drizzle with the black garlic aioli to serve.
Notes
GrillGrate - Use a GrillGrate or cast iron skillet to cook the skirt steak. This cut has a tendency to be tough, but a hot and fast cook to a lower temperature will keep it more tender.Aioli - You can make this recipe JUST for the black garlic aioli. The black garlic is sweet and earthy and is a wonderful surprise on the steak.Slice Against the Grain - After it has rested, slice this thinly against the grain of the meat. This makes a huge difference in keeping this tender.