Herb Grilled Skirt Steak


2 lb skirt steak, about 1 1/2 in thick
2 tbsp extra virgin olive oil
2 tsp lemon juice
1 tsp honey
2 brown sugar
1 tsp soy sauce
1 tsp pepper
1 tsp freshly ground black pepper
3 cloves garlic, minced
1 tbsp parsley, finely chopped
1 tbsp cilantro, finely chopped
kosher salt, to taste


1- Rub the steak all over with oil, and season with the mixture of kosher salt, pepper and ground black pepper, set aside for about 15 minutes.

2- Prepare for the herb marinade: mix lemon juice, honey, brown sugar, soy sauce, minced garlic, parsley and cilantro all into a glass bowl and whisk them until they are well blended. Pour the mixture into a resealable bag and throw skirt steak in. Massage it in bag gently for 5 minutes to make it absorb marinade.

3- Put bag into refrigerator for from 2 hours up to one night. You can prepare for the steak day ahead to save time.

4- Preheat the grill to a medium-high heat; clean the grill and lightly oil it.Preheat the grill to a medium-high heat; clean the grill and lightly oil it.

5- Flip the meat over after three hours. The overall cooking time may take 5-6 hours depending on the size and thickness of your brisket. During the process you will need to replenish the coal and add more wood chips every hour to make sure there is sufficient smoke produced.

6- Before grilling, make sure the steak is placed at room temperature for half an hour. Then put it onto the grill, cook 6-8 minutes for each side depending on what doneness you would like to have. During the time, you can baste meat with marinade occasionally to add flavor. Remove the steak onto the platter and let it rest for 5 minutes; cut it diagonally into slices, then serve warm.