• Grilled Skirt Steak with Rum Sauce


Grilled Skirt Steak with Rum Sauce

By Andrew Zimmern

Grilled Skirt Steak with Rum Sauce


  • 2-3 pounds trimmed skirt steak, I prefer the outside skirt when it comes to the cut itself
  • 2 cups Flor De Caña 12 year old rum
  • 2 tablespoons AZ’s Mediterranean Magic seasoning (orange zest, mint, chiles, salt..). Available at Walmart, Shoprite and www.badiaspices.com)
  • 3 garlic cloves, passed through a microplane
  • 1 qt pineapple juice
  • 1 serrano chile, halved
  • 1/3 cup minced cilantro, mint, basil and chives
  • Juice of 1 lime


Place 1  3/4 cup rum, the pineapple juice, and the split chile into a sauce pot and reduce to a glaze very slowly. Discard the chiles and cool (or refrigerate for later use)

Combine 1/4 cup rum, with the MM seasoning and the garlic. Rub into the skirt steak(s) and let sit for 4-6 hours in the fridge. Grill to just past medium rare. Let rest for a few minutes before slicing and serving.

Stir the herbs into the pineapple reduction and season with the lime juice and sea salt to taste.

Serve the meat with the glaze. I like to serve this with tortillas or charred flatbread, sliced tomatoes, sliced red onions and make hand rolls… the combination is superb!

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