Before you burn that huge rack of ribs to a crisp, ease your way back into grilling season by mastering an easy skirt steak recipe. The cut’s thickness minimizes the guessing game, while still providing all the meaty, smoky flavor that made you fire up the grill in the first place. This Asian-influenced marinade adds a spicy umami kick perfect to pair with a simple cucumber salad.
- 1 cup quick-cooking brown rice
- canola oil, for the grill
- 2 tablespoons hoisin sauce
- 1 teaspoon sriracha or other hot pepper sauce
- 1 1/2 pounds skirt steak, cut into 4 pieces
- 1 English cucumber, halved lengthwise and thinly sliced
- 2 scallions, thinly sliced (white and green part separated)
- 1 tablespoon rice vinegar
- 1/2 teaspoon sugar
- 1/4 cup salted roasted peanuts, chopped
- Heat the grill to medium-high. Cook the rice according to the package directions.
- Meanwhile, oil grill. In a small bowl, stir together the hoisin and sriracha. Brush the mixture on the steak and grill, 2 to 3 minutes per side. Let rest for 5 minutes before slicing.
- In a medium bowl, toss the cucumber and scallion whites with the vinegar, sugar and 1/4 teaspoon each of salt and pepper. Serve with steak and rice and sprinkle with the peanuts and scallion greens.