½ cup olive oil
2 Tbsp Worcestershire sauce
2 Tbsp lime juice
2 Tbsp lemon juice
6 cloves garlic, minced
1 Tbsp chili powder
1 Tbsp ground cumin
1 to 2 lbs skirt steak, trimmed
To make the marinade, in a medium bowl, whisk together the olive oil, Worcestershire sauce, lime juice, lemon juice, garlic, chili powder and cumin. Pour into a plastic freezer bag or shallow container. Add the skirt steak and marinate for at least 6 hours or preferably overnight in the refrigerator.
Preheat your grill at the highest setting for 15 minutes. Remove the steak from the marinade and pat dry with paper towels. Grill for 5 minutes per side, or until the internal temperature reaches 140°F.
Transfer the steak to a cutting board, loosely tent it with foil, and let it rest for 5 to 10 minutes. Slice across the grain, and top with mango chimichurri (see below).
¼ cup packed flat-leaf parsley leaves
½ cup packed cilantro leaves
1 shallot, peeled
2 cloves garlic, peeled
2 mangoes, peeled, pitted, and finely chopped
½ cup olive oil
2 Tbsp white vinegar
Salt and pepper to taste
In a food processor, finely chop the parsley, cilantro, shallot and garlic.
Scrape into a bowl and stir in the mangoes, olive oil, vinegar, salt, and pepper. Allow the mixture to sit, covered, for 2 to 4 hours before serving to allow flavors to meld.
After marinating, chill in the refrigerator, then allow to return to room temperature before serving.
What’s a summer cookout without a drink by the grill? We asked Shai Kessler, owner of Reed Street Bottle Shop in Coxsackie, and Brendon O’Brien, craft beer director at DeCicco & Sons, to provide the perfect wine and Hudson Valley craft beer pairings for our grilling recipes.
“A hearty steak calls for a beer with a bit more depth and weight to it. This beer is malty with toffee notes that will be ideal with those brown bits caused by the Maillard reaction on your skirt steak. [And while] this beer boasts robust flavor, it maintains a medium, silky body for quaffing.” —O’Brien
“A big, bold steak dish demands a big, bold wine to match. This organic Napa Cab shows notes of ripe red fruit, but it’s the earthy, vegetal undertones on the finish that will make for a knockout pairing with chimichurri.” —Kessler