Salt Block Skirt Steak
2 tablespoons minced garlic
¼ cup soy sauce
1 tablespoon sambal paste (see cook’s note)
Salt and pepper to taste
¼ cup chopped parsley
¼ cup honey
1 cup red wine
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon toasted fennel seeds
11/2- to 2-pound skirt steak, 1/2-inch thick, cut it in half crosswise
Special equipment needed:
Himalyan salt block
Cook’s note: Sambal is a chile-based condiment popular in Indonesia and Malaysia.
Combine all ingredients and marinate meat for at least 1 hour if not overnight.
Instead of using grill grates or a pan, use a Himalayan salt block to get even more flavor. (Do not salt the meat when cooking with a salt block.)
Place your salt block on the grill or electric/gas stove top and allow it to heat up for approximately 45 minutes.
Place marinated skirt steak on salt block and cook to desired temperature; rare to medium-rare is best for skirt steak (an internal temperature between 120 and 130 degrees).
Stephen Harman is the in-house chef at the The Coastal Cupboard in Mount Pleasant. A graduate of the College of Charleston, he has been sous chef at The Mustard Seed locally and at J. Alexander’s in Chicago. He was executive chef at Huck’s Lowcountry Table on the Isle of Palms.
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