SKIRT STEAK ON THE COALS WITH PICKLED PEPPERS
prep 30 minutes grill 3 minutes chill 4 hours
2 lb. assorted peppers (miniature
sweet peppers, Anaheim chile
peppers, and/or banana chile
peppers), stemmed, seeded, and cut
into thin rings
4 cups red wine vinegar
4 cups water
1/2 cup granulated sugar
1/4 cup pickling spice
1/4 cup kosher salt
4 lb. loin skirt steak or fl ank steak
Kosher salt and black pepper
1. For pickled peppers, in a very large heatproof nonreactive container combine all peppers; set aside. In a large nonreactive pot combine vinegar, water, sugar, pickling spice, and salt. Bring to boiling, stirring to dissolve sugar. Pour hot liquid over peppers; stir. Cover with plastic wrap. Let stand until cool. Transfer to an airtight container. Chill up to 4 hours. Drain; discard liquid.
2. Brush meat lightly with oil and season with salt and black pepper. Let stand while preparing coals.
3. Light natural wood charcoal and allow to get white hot. Spread out in an even layer. Place meat directly on coals. Grill skirt steak 3 minutes or fl ank steak 5 minutes, turning once. Remove; wrap in foil. Let stand 5 minutes. To serve, thinly slice meat across the grain. Serve with pickled peppers. Makes 10 servings.
per serving 307 cal, 16 g fat (6 g sat. fat), 108 mg chol, 844 mg sodium, 5 g carb, 2 g fi ber, 3 g sugars, 37 g pro.
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