The Atlanta Journal-Constitution
GRILLED BROWN SUGAR SKIRT STEAK
Assistant recipes editor Olga Massov came up with this recipe when she challenged herself to produce the most flavorful steak with the fewest, simplest ingredients. As brown sugar caramelizes and mingles with salt and black pepper, you get a savory flavor, accented with a mild, earthy sweetness of burnt sugar. It’s her family and friends’ favorite grilling recipe, one she’s asked to make at every cookout. The steak pairs well with a crunchy slaw or a green salad.
Make ahead: The steak can be seasoned up to 24 hours in advance of grilling.
Storage notes: Refrigerate leftovers for up to 3 days.
2 tablespoons packed dark brown sugar 1 teaspoon fine salt, plus more as needed 1/2 teaspoon freshly ground black pepper 1 pound skirt steak (may substitute with
flank, aka bavette, or hanger steak) 1 teaspoon neutral oil, such as canola, plus
more for brushing the grill
1 bunch scallions or garlic scapes (about 8 scallions/scapes), trimmed and left whole
In a small bowl, whisk together the sugar, salt and pepper until combined. Pat the steak dry and rub the seasoning all over the meat.
Transfer to a shallow container or a zip-top bag (squeeze out any excess air if using the latter) and refrigerate for at least 2 hours and up to 24 hours. (If you’re short on time, you can marinate the steak at room temperature for about 1 hour, flipping it a few times.)
When ready to cook, prepare the grill for direct heat: If using a gas grill, preheat to medium-high (375 to 400 degrees) with the lid closed. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are white hot and covered with ash, distribute them evenly over the cooking area. For a medium heat, you should be able to hold your hand about 4 inches above the coals for 5 to 7 seconds. Have ready a spray water bottle for taming any flames. Brush the grill grate with oil, if desired.
On a small, rimmed baking sheet or in a large bowl, toss the scallions with the oil and a pinch of salt until coated.
Place the meat and scallions on the grill and grill until the steak registers 125 degrees on an instant-read thermometer for mediumrare, about 3 minutes per side, though the time will vary depending on the cut and thickness of your meat. (If in doubt, take the steak off the heat and make a small incision to check on the level of doneness.) For the scallions or garlic scapes, grill them until they have grill marks and start to wilt, turning them as needed, about 5 minutes total.
Transfer the steak to a cutting board, loosely tent with foil and let sit for 10 minutes before slicing against the grain. Serve with the scallions or scapes. Serves 4.
Note: To make this steak on the stove, set a cast-iron skillet over medium-high heat. When a drop of water balls up and dances on the surface of the skillet, it’s hot enough. Add a thin slick of oil, then the steak and sear until richly browned, about 4 minutes per side for medium-rare; the meat should register 125 degrees on an instant-read thermometer.
Nutritional information per serving (4 ounces steak and 2 scallions/scapes) | Calories: 229; Total Fat: 11 g; Saturated Fat: 4 g; Cholesterol: 74 mg; Sodium: mg; Carbohydrates: 8 g; Dietary Fiber: 1 g; Sugar: 7 g; Protein: 25 g