Let Chef Tom tantalize your taste buds with his mouthwatering BBQ Grilled Skirt Steak recipe! Featuring deliciously chargrilled peaches and green onions, this flavor-packed meal will have your taste buds dancing. Make a delicious steak dinner with ease!
WHAT YOU’LL LOVE
- Diluted brisket bath soak: A one-hour soak in a Briner Bucket, with the bath diluted five parts water, seasons the skirt steak and softens it without making the surface mushy.
- Scored crosshatch surface: Cutting shallow marks into the steak gives the rub and char more surface and keeps the steak from curling on the grill.
- Peaches and green onions on the same fire: Charring them beside the steak adds a sweet, smoky topping with no extra setup.
- Bourbon barbecue glaze: A thin brush of Kansas City Bootleg sauce right off the grill adds a sticky, sweet finish.
Skirt Steak with Grilled Peaches
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
Calories
1488
Chef Tom fires up the Yoder Smokers Charcoal Flat Top Grill for a simple, but flavor packed BBQ Grilled Skirt Steak dish featuring grilled peaches and green onions! Say hello to your next easy Summer dinner!
Ingredients
- Two 1 lb skirt steaks
-
Sweetwater Spice Ancho Chipotle Brisket Bath
-
Plowboys BBQ Bovine Bold Rub
- 4 peaches, pitted, halved
- 1 bunch green onions
-
Smoke on Wheels Kansas City Bootleg Barbecue Sauce
Directions
Place the skirt steaks in a Briner Bucket. Add one jar of Sweetwater Spice Ancho Chipotle Brisket Bath and five parts water. Mix well. Lock the plate in place to submerge the steak. Let soak for one hour.
- Remove the steak(s) from the marinade. Pat excess moisture from the surface with a paper towel.
Score the surface of the skirt steak in a crosshatch pattern. Season conservatively with Plowboys BBQ Bovine Bold Rub.
- Build a charcoal bed in your Yoder Smokers Charcoal Flat Top Grill. Set up for direct grilling.
- Grill the steaks, peaches and green onions over direct heat, with the door open, until nicely charred. Flip the steak and brown the other side as well. Remove the peaches and green onions when they have some char. Continue cooking the steaks until the internal temperature reaches 130ºF. Remove from the grill.
Immediately glaze the steak with a thin layer of Smoke on Wheels Kansas City Bootleg Barbecue Sauce.
- Chop the green onion. Slice the halved peaches. Thinly slice the skirt steak against the grain. Top with the peaches and green onions to serve.
Recipe Note
Recipe FAQ
Why soak the skirt steak in diluted brisket bath?
One jar of Ancho Chipotle Brisket Bath mixed with five parts water seasons the steak and helps tenderize it. An hour is enough, since longer in an acidic, salty bath can make the surface soft.
Why pat the steak dry and score it before seasoning?
Drying the surface helps the rub stick and lets the steak char instead of steaming. The crosshatch scoring gives the seasoning and the fire more surface to work with, and it keeps the thin steak from curling as it cooks.
Why grill with the door open over direct heat?
A flat top charcoal grill with the door open puts the steak directly over the coals. Skirt steak is thin, so a fast, high-heat char browns the outside while the inside stays rosy.
Why grill the peaches and green onions with the steak?
They char in the same minutes as the steak, so the sweet, smoky fruit and mild onions finish at the same time as the meat. Pull them as soon as they have some char.
What internal temperature should the steak reach?
This recipe pulls it at 130°F, a medium-rare finish. As an intact whole-muscle steak, that is a common serving preference. USDA's general guidance for whole cuts of beef is 145°F, so anyone who prefers to follow that should cook it to that temperature.
Why glaze the steak right after it comes off the grill?
The sauce contains sugar, which would burn over direct heat. Brushing a thin layer on the hot steak off the grill warms the sauce and gives the surface a glossy, sticky coat.
Why slice the steak thinly against the grain?
Skirt steak has long, coarse muscle fibers. Cutting across them shortens the fibers, so each slice is tender instead of chewy.
How indoor-friendly is this recipe?
5 out of 5. A very hot cast iron skillet or grill pan can char the steak, peaches, and green onions, and the soak and glaze need no grill at all. You'd lose some of the charcoal flavor.
Recipe Highlights
Diluted bath soak: Seasons and softens skirt steak.
Crosshatch scoring: Gives rub and char more surface.
Peaches and green onions: Char on the same fire for a sweet, smoky topping.
Bootleg barbecue glaze: Adds a sticky, sweet finish.
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Nutrition
Nutrition
- Nutrition Serving Size
- 7.62
- per serving
- Calories
- 1488
- Carbs
- 22 grams
- Protein
- 183 grams
- Fat
- 68 grams
- Sodium
- 753 milligrams
