GMA Recipe: Dry-Rubbed Skirt Steak

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Dry-Rubbed Skirt Steak
From chef Mario Batali
July 4, 2003

Dry-rub the steak to help it form a nice crust while cooking. The effect of the sugar and salt on the meat is similar to dry aging. As it causes some of the steak's water weight to dissipate overnight and intensifies the beefy flavor.

Ingredients

2 tablespoons sugar

1 tablespoon kosher salt

5 garlic cloves, finely chopped

1 tablespoon hot red pepper flakes

1 tablespoon finely ground black pepper

1/4 cup dry porcini mushrooms, ground to a fine powder in a spice grinder

1/4 cup extra-virgin olive oil

2 pounds skirt steak, trimmed of fibrous fat

Best-quality extra-virgin olive oil, for drizzling

Best-quality balsamic vinegar, for drizzling

Directions

1. In a small bowl, combine the sugar, salt, garlic, red pepper flakes, pepper, mushroom powder, and olive oil and stir well to form a thick, fairly dry paste. Rub the past all over the steak, coating it evenly, and refrigerate, wrapped in plastic for 12 hours or overnight.

2. Pre-heat the grill or broiler and remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Cook on the hottest part of the grill for four minutes on one side then turn carefully with tongs and cook three minutes on the other side.

3. Allow the steak to rest for three to five minutes, then slice against the grain. Drizzle with the olive oil and the balsamic vinegar and serve immediately. If you like, you can drizzle Batali's salsa verde (recipe below) over the steak.

Recipe courtesy of Mario Batali copyright © 2003.