Grilled Mojo-Marinated Skirt Steak
Why This Recipe Works
For this recipe, we chose the outside skirt steak, which is 3 to 4 inches wide, and avoided the wider, far less tender inside skirt steak. To make the most of this steak's ample surface area, we submerged it in a citrusy, garlicky mojo marinade. Soy sauce in the marinade seasoned the meat, and its glutamates enhanced the meat's beefiness. We rubbed a thin coating of baking soda over the steaks before grilling them over high heat to guarantee great browning. To emphasize the mojo flavor, we boiled the marinade to make it food-safe and turned it into a sauce that we drizzled over the steaks.