Grilled Skirt Steak with Miller Lite Mustard BBQ Sauce
Total Time: 45 minutes
Yield: 6 servings
- 2 lbs skirt steak, trimmed
- 1 tbsp grated lime zest
- 1 tsp dried oregano, preferably Mexican
- 1 tsp ground coriander
- 1 tsp ground black pepper
- 3 tbsps olive oil
- 1 tbsp kosher salt
- Miller Lite Mustard BBQ Sauce for serving
- Lay the steak flat on a rimmed platter or rimmed baking sheet.
- Combine the lime zest, oregano, coriander, and black pepper; rub it evenly over all the steak and let it sit at room temperature for 30 minutes.
- Prepare your grill so that most of it has a high flame, saving one area for indirect heat (if you have a charcoal grill, leave one area empty; if you have a gas grill, leave one burner off).
- Clean the grates well. Close the lid, allowing the grate to get as hot as possible, preferably up to 600º F.
- Just before cooking, sprinkle the salt evenly over both sides of the steak, adding less in the thinner areas, and coat it with oil.
- Grill for about 2 minutes and then, if you want crosshatching, use your tongs to rotate it about 45 degrees. Cook for another 1 to 2 minutes before flipping.
- Do the same thing on the second side. For a medium-rare steak, figure 7 to 8 minutes total on the grill. Skirt steaks vary in width, so if a thinner steak is cooking faster than the rest, move it to the indirect heat to finish cooking.
- Let the steaks rest for at least 5 minutes.
- To slice, first break steak down into 4- to 6-inch pieces by making cuts with the grain. Then, thinly slice each one against the grain and on a bias.
- Serve with Miller Lite Mustard BBQ Sauce.
Miller Lite Mustard BBQ Sauce
Total Time: 1.5 cups
Yield: 1 hour
- 1 tbsp olive oil
- 1 jalapeño, minced, seeds and membranes removed
- 1 clove garlic, minced
- 1 cup yellow mustard
- ½ cup brown sugar
- ½ cup Miller Lite
- ⅓ cup apple cider vinegar
- 2 tbsps chili powder
- 1 tsp kosher salt
- 1 tsp ground cumin
- ½ tsp ground cayenne, optional
- Warm the olive oil in a saucepan over medium heat.
- Add the jalapeño and garlic, reduce the heat to low, and sauté for a minute or two, until they’re fragrant but before the garlic builds any color.
- Whisk in the rest of the ingredients and reduce the heat to low.
- Cook, whisking occasionally, for 20 to 25 minutes, until it’s thickened and the flavors have concentrated.
- Remove from the heat and cool completely before using or refrigerate in an airtight container for up to one week.