Alton Brown Skirt Steak on Coals
Sure, you’re thinking that I’m going to give you the recipe for a grilled skirt steak, right? Sort of. This recipe — if you can call beef, salt and coals a recipe — doesn’t actually involve the grate for the grill.
If you haven’t yet tried Alton Brown’s steak on coals, I advise that you do so immediately. There’s no lengthy marinade, just a sprinkling of kosher salt and some patience as the meat comes to room temperature.
We made two pounds of steak, and in hindsight, I should have made more. No, we certainly weren’t eating that much all at once, but it’s perfect for freezing and reusing on a busy night. I’ve already turned one batch of leftovers into paninis, another as the protein in cold peanut noodles, and still have two batches remaining for tacos or whatever other idea may come to me.
What are you waiting for? Just do it already.