Grilled Skirt Steak with Rum Sauce
Grilled Skirt Steak with Rum Sauce
Ingredients
- 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
Instructions
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!
