Phil Anderson: Hi! I am Chef Phil Anderson, the Executive Chef for Harris Teeter. I'm going to show you how to make the grilled Spicy Skirt Steak. It's fabulous. The ingredients are, one pound skirt steak, one tablespoon of chili powder, one teaspoon cumin, one teaspoon kosher salt, two tablespoons Worcestershire sauce, one teaspoon sugar, three quarters of a teaspoon of freshly ground black pepper, one-quarter teaspoon allspice, one tablespoon of Extra Virgin olive oil. What I did was I mixed all these spice blend together and then I massaged it into the skirt steak and I got it everywhere, all that seasoning is every piece of meat. So now what we're going to do is we're going to grill it over direct heat. Now a direct is heat that's coming from the bottom and it's on about 600 degrees. This is a tough cut, if you overcook it. So what we're going to do is we're going to sear it, kind of, put the bar marks on them and then I'm going to move it over to the indirect heat. So now I am going to see if I've got enough -- I do, I am going to turn around. Total cooking over direct heat is only about two minutes, just enough to burn in that flavor. See how nice that looks.
We're going to do that to little while on this side, keep to get fat burning flavor absorbs, the meat's absorbing. Let's do that then. Put these over the indirect heat. Now the heat source is still here. So it's going to get some residual heat coming across. So I am going to put the larger pieces closer to the heat source and I am going to cover.
I use an internal temperature guide. About 120 is going to be rare and you going to have some carry over cooking. The larger the piece, the more carry over cooking. Smaller piece, the less and 130, 135 is medium rare, 140 is medium and anything pass medium is up to you. 160, 180, 200, it's up to your liking it personal liking. I like my meat rare.
So we are going to let this for another minute or so and then I think we'll take it out and we'll have a grilled spicy skirt steak to perfection. We're going to use a different platter than we brought the steaks in. We don't want any cross contamination. So a nice clean platter and I am going to put the biggest one on the bottom. Now this skirt steak is really nice for Faheetas, for any kind of a Mexican dish. You can do curries and marinades and all kinds of stuff with this. It's a great piece of meat that's underutilized. This is a Grilled Spicy Skirt Steak. Enjoy!