3 tablespoons olive oil 1 tablespoon brown sugar
1 tablespoon soy sauce
Zest of 1 lime
1 clove garlic, minced
2 pounds skirt steak (or flank steak, if skirt steaks is unavailable)
2 teaspoons kosher salt
Miller Lite BBQ Sauce
1. To make the marinade, combine the olive oil, brown sugar, soy sauce, lime zest, and garlic. Add the steak to a plastic bag or a bowl, evenly coat it with the marinade, and let sit at room temperature for 30 minutes.
2. Prepare your grill so most of it has a high flame, leaving one area cool for indirect heat. With the lid closed, allow the grate to get as hot as possible, ideally up to 600°F.
3. Just before you cook the steak, sprinkle it all over with the salt. Grill for about 2 minutes and then, if you want crosshatching, use your tongs to rotate it about 45 degrees and cook for another 1 or 2 minutes. Flip, baste the top of the steak with a bit of Miller Lite BBQ Sauce, and repeat on the second side. Skirt steaks vary in width, but for a medium-rare steak, it will take approximately 6 to 7 minutes; if it’s very thin and cooking too quickly, move it to indirect heat.
4. Allow the steak to rest on a cutting board for 5 minutes. Thinly slice the steak, against the grain and on a bias, and serve with more Miller Lite BBQ Sauce.
- Once you slice the steak, sprinkle a little sea salt over the inside of the steak slices - the outside has been well-seasoned but the inside isn’t.