Now that the weather's warming up, it's time to fire up the grill! Easy dinners are a must for this time of year, and a grilled skirt steak with spicy chile sauce is just the type of flavorful dish destined to become a summertime favorite. A simple marinade tenderizes the skirt steak before it's tossed on a smokin' hot rack and flipped until it's just right. Then, the strips are served up with a cool, creamy sauce that can be poured into a dipping bowl and placed next to a tall pitcher of iced tea. Sounds perfect, right? So, grab the tongs and let's get this summer started.
Marinate the Skirt Steak
Combine the soy sauce, Worcestershire sauce, olive oil, lime juice, 1 tablespoon of chopped cilantro and half of the chopped garlic in a large, resealable freezer bag. Place the skirt steak in the bag and seal it. Then, give the bag a few squeezes to combine all of the ingredients. Place the bag in a shallow dish and transfer it to the refrigerator. Let the steak marinate for at least four hours, but no longer than eight hours.
Make the Spicy Chile Sauce
In a blender, puree the sour cream, diced green chiles, the remaining chopped garlic, 1 tablespoon chopped cilantro, the lime zest and salt until smooth. Transfer the sauce into a container with a lid and keep it in the refrigerator. The sauce will be thin at first, but it will thicken as it chills.
If the sauce is too thick when it's time to serve it, thin it out with a splash or two of milk.
Prepare the Steak for Grilling
After the steak has marinated, remove it from the bag and discard the marinade. To ensure the best possible sear on the steak while it grills, pat the steak dry with paper towels.
Grill the Steak
Preheat a gas grill to 500 degrees. Place the skirt steak over direct heat and grill, with the lid open, for five minutes. Using grill tongs, carefully flip the steak over, close the lid and grill for another five minutes. Once the steak has cooked for a total of 10 minutes, remove it from the grill and cover it with foil. Let it rest for five to 10 minutes to allow the juices to redistribute. It will also continue cooking during this time.
Don't overcook the skirt steak, otherwise it will be tough and dry. If in doubt, use a meat thermometer to measure the internal temperature. 145–160 degrees Fahrenheit is in the range of medium rare to medium.
Slice and Serve the Steak
Once the steak has rested, thinly slice it against the grain to maximize tenderness.
Serve the skirt steak with the spicy chile sauce spooned over the top. Summer has begun!