Plaited Skirt Steak
Resting time needed
Instructions
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Prepare a large grill or barbecue to high heat.
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Chop the garlic bulbs in half. Sprinkle with paprika and sugar and drizzle with olive oil. Wrap the garlic bulbs in aluminum foil, in a cone shape. Cook over the coals for about 8 minutes until soft.
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Grill the jalapeños over the coals until they are charred. Once cooled, chop the jalapeños and squeeze the garlic from the cloves. Mix in a mortar and pestle with oil, paprika, salt, pepper and sugar to form a chunky paste.
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Clean the skirt steak by carefully removing membranes and tough fat from the sides. Cut it lengthwise into three strips without cutting through the end, to allow braiding later. Brush the garlic and jalapeño mixture on one side of the steak strips.
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Lay bacon slices on top of each strip. Begin braiding by folding the left strip into the centre, then the right strip, and repeat until the end, locking the bacon in place. Secure the ends with a toothpick. Season lightly with salt.
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Place the skirt steak on the grill, bacon-side down, and cook over high heat for about 5-7 minutes to brown the bacon. Flip and grill for another 7 minutes until desired doneness.
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Remove the steak from the grill and allow to rest for a few minutes before slicing.
Note
*Skirt steak is a long, thin cut of beef that comes from the plate or diaphragm muscle of the cow. It is known for its rich flavour and tender texture, making it a popular choice for grilling and other high-heat cooking methods.
Serves 4 adults as a full meal, or 23 as a snack.
Not suitable for freezing.
200 grams of bacon, I found to be rather scarce. Not sure what thickness they are using, but would need to say that I used 6 pieces per skirt. All the rest was fine.