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Mesquite smoked skirt steak
Ingredients
STEAK
- 2 skirt steaks, trimmed
- Kosher salt, to taste
- Medium coarse ground pepper, to taste
- Oil, for the grill
BARBEQUE SAUCE
- 2 tablespoons (30 ml) butter
- 1 medium onion, minced
- 2 cloves garlic, minced
- 1 cup (240 ml) beef stock
- 1 cup (240 ml) ketchup
- 1/2 cup (120 ml) brown sugar
- 1/2 cup (120 ml) apple cider vinegar
- 1/4 cup (60 ml) Worcestershire sauce
- 1 tablespoon (15 ml) dry mustard
- 1 tablespoon (15 ml) paprika
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) fresh ground pepper
- 1/4 teaspoon (1.25 ml) nutmeg
EQUIPMENT
- 4 cups (960ml) mesquite chips, soaked 1 hour
- Tinfoil smoking basket
Directions
SKIRT STEAK
- Soak mesquite chips in water for one hour.
- Place drained chips in a tinfoil smoking pouch with pin holes punched into the top.
- Turn on half the barbeque to 250 F (120 C).
- Place the foil pack on the direct flame side of the barbeque with the rack removed, to activate the chips.
- Oil the grill and place the skirt steaks on the grill over the non-lit side of the barbeque.
- Close the lid.
- Smoke for one hour, flipping once for even smoking.
- Take the skirt steaks off the barbeque and let cool for ten minutes.
- Preheat the grill to high or 400 F (205 C).
- Place the smoked skirt steaks back on the grill for a quick sear of one minute on each side.
SAUCE
- In a pan sauté onion and garlic in butter.
- Add beef stock, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, dry mustard, paprika, salt, pepper, and nutmeg and bring to a boil.
- Lower to a simmer and cook 20 minutes until thick.
- Remove from heat.
TO SERVE
- Cut the skirt steaks against the grain and serve with the barbeque sauce
