Skirt steak cooked directly on lump

Unknown

Recently saw an episode of Good Eats in which Alton Brown cooked a skirt steak directly on lump charcoal 60 seconds each side. He claims this avoids flare up by eliminating fat, dripping on the charcoal in the presence of air. It looked like the skirt steak came out perfectly crispy on the outside and rare on the inside. Anyone ever tried this?

GatorEgg

Ramon,
I do it all the time with flank steak. It leaves a nice crispy crust. I do it at parties to wow the quest. They are always amazed with the show and how good it is. I leave it on for about 60 to 90 seconds per side. It taste great and makes a great show!

Car Wash Mike

GatorEgg,
If you get a chance, I would love some pics.
Mike

Edemitch

I saw the same show. He blew off the ashes with a hairdryer right before he threw the steaks on

GatorEgg

Car Wash Mike,
Next time I perform this act of magic (or so the gassers at my parties think)I'll take some pics and post them.

fonchik

Ramon,
I have done this several times.
I love the way the steak gets a good sear and is still cooked to perfection on the inside.
After I pull the steak off the egg I wrap it in HDAF while finishing the rest of the meal.[p]HTH
Linnea

GatorEgg

EdeMitch,
I didn't see the show, I pulled the recipe/techique off the nake whiz or some site like that.
What I do is get the fire nice and hot with a large bed of glowing coals. You must use fresh lump for this. Lay the steak on the coals for 60 to 90 seconds per side. I've never had any ash stick to the meat. Sometimes a coal or two will stick, just knock them off. I wouldn't blow on the coals before placing the meat there, it might stir up ashes. Try it, you won't believe how good the finished product is. I've also done it with chicken and rib eye's.

Car Wash Mike

GatorEgg,
I have a ribeye for tonight but will wait for that technique. I get mine at room temp in EVOO for an hour. That should make a nice fire. Probably to much, so give us steak prep as well.[p]TIA.[p]Mike

GatorEgg

Car Wash Mike,
I prepare the steak the same way I would if you were to going to sear it on the grid. I let the steaks moisture stick any rub I using to the meat. Then put it on the coals and sear it there. After both side have been seared, put your grid on and cook it the way you like it. It's really preety simple.

The Naked Whiz

<p />Ramon,
Here you go:[p]TNW
[ul][li]Flank Steak Fajitas[/ul]

Haggis

The Naked Whiz,[p]Your link is to the beef fajitas recipe on your site but it made me realize that fajitas are often chicken with much the same flavoring. Have you, or anyone, tried something like this with a bird just to get that seared taste?

Unknown

Ramon,
I've done it with both skirt and flank steak.
It's great!