Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1.5 kilograms of skirt steak with paper towels, then rub both sides with 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper; let it rest at room temperature for at least 15 minutes while preparing the sauce.

2. 2

   In a medium bowl, whisk together 0.25 cup of tahini, 0.25 cup of fresh lemon juice, and 0.25 cup of water until smooth.

3. 3

   Add 2 cloves of minced garlic, 0.5 cup of finely chopped fresh parsley, 2 tablespoons of finely chopped fresh oregano, 1 teaspoon of red pepper flakes, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the tahini mixture and stir well to combine.

4. 4

   Preheat your grill to high heat, ensuring it is very hot before placing the steak.

5. 5

   Place the seasoned 1.5 kilograms skirt steak on the hot grill and cook for 3-5 minutes per side for medium-rare, or until your desired doneness, creating a good char on the exterior.

6. 6

   Remove the grilled skirt steak from the grill and let it rest on a cutting board for 5-10 minutes to allow the juices to redistribute.

7. 7

   Slice the 1.5 kilograms skirt steak against the grain into thin strips and serve immediately, generously drizzling with the prepared Salsa Criolla de Tahini.