The skirt steak comes from what is referred to the beef plate, where this cut of meat comes from within the chest and abdominal cavity. The cut of meat can be tough because of the connective tissue but cooked fast and on high heat and you have yourself a winning cut. In just 3oz the cut of meat packs about 24g of protein with only 14.5g of fat. Good protein, great flavor, an even better cut of meat!!
1 Skirt Steak
¾ cup BBQ sauce ¾ cup Apricot Jam Himalayan Salt Cracked Black Pepper
*if you want the sauce somewhat spicy you add 1 finely diced jalapeno in the Sauce
Start by coating the skirt steak with salt and pepper on both sides
Blend the jam and BBQ sauce (I always use homemade sauces) together and liberally brush down the meat
Roll the meat up and put in a Ziplock bag, stick in the fridge for at least an hour and up to overnight!
Pull steak out and let sit for at least an hour to come to room temp
Heat grill to high, oil the grate with avocado oil & place the skirt steak on the grill
Grill 2min per side
Pull off the grill, brush some more sauce on the steak (this is optional) and slice against the grain
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