Get Down to It Skirt Steak - Skirt in the Kitchen

Get Down to It Skirt Steak ~

~ adapted from Patio Daddy-O ~

“Sure, skirt steak is a bit high on the chewy quotient, and it needs a blast of high heat for the full combustion. But when hot-wired with chiles, cumin, and cilantro and grilled just right, it elicits the kind of animal grunts usually reserved for watching vintage clips of James Brown, the Godfather of Soul, wailing like a gladiator in a skin-tight suit. Feel good and super bad by stashing the leftovers in pita pocket bread with mayo and lettuce.”– Patio Daddy-O at the Grill

First, make the rub–

Demonic Flavor Booster ~

~ adapted from Patio Daddy-O ~

Soak 4 stemmed and seeded ancho chiles in hot water until soft (30 minutes to 1 hour), drain and transfer to a food processor. and add all ingredients to puree until smooth OR you can simply mix in a bowl– 4 tablespoons ground ancho chile, 4 chopped garlic cloves, 1/3 cup olive oil, 2 teaspoons chopped and peeled fresh ginger, 2 teaspoons soy sauce, 2 teaspoons balsamic vinegar, 1 teaspoon ground cumin, 1 teaspoon brown sugar (use dark brown), 1 teaspoon kosher salt, and 1 teaspoon ground black pepper.