Sometimes, the simplest meals are the tastiest. This smoky spiced-rubbed skirt steak uses a mix of spices you probably already have on hand, plus a drizzle of honey for a hint of sweetness in a simple marinade, then goes straight to the grill. Served alongside roasted potatoes and grilled green onions, it’s the easy fall weeknight dinner of your dreams.
Time-saving tip: I love to make one portion for dinner and freeze one for later, especially when steak is on sale.
(Steak photo was photographed by: Dave Bryce Photography; styled by: Anna Calabrese @calabazaaa; and produced by: TABLE Magazine. This recipe was originally written for and published on TABLE.)
Equipment
- Grill
- Small mixing bowl
- 1 gallon freezer-safe bag or container
Ingredients
- 2 pound skirt steak
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp turmeric
- 1 tsp smoked paprika
- ½ tsp garlic salt
- 1 tsp onion powder
- ½ tsp chili powder
- 1 tsp dried rosemary
- ¼ tsp ground ginger
- ¼ tsp cardamom
- ½ tsp allspice
- ½ tsp cinnamon
- 2 ½ tbsp honey
Instructions
- Pat the steak dry and place on a meat-safe cutting board.
- Measure all spices into a small mixing bowl and stir until everything is evenly distributed.
- Rub the spice mixture all over the steak until it’s evenly coated on all sides.
- Place the steak into a 1-gallon freezer bag, then pour in the honey.
- Seal the bag, removing as much air as possible as you do so.
- Massage the bag until the steak is coated with honey.
- Allow the steak to marinate in the refrigerator for at least 30 minutes (or, you can freeze the steak at this point for up to three months. Thaw, allow to come to room temperature, then complete the next steps.)
- Preheat your grill.
- Place the steak on the grill, cook 3-5 minutes, then flip and cook another 3-5 minutes until the steak is cooked through to your desired level of doneness.
- Remove from grill to a cutting board and allow to rest for about 10 minutes, then slice and serve.
