skirt steak, about 18 millimeters thick, trimmed of excess fat, cut crosswise in half or thirds
medium yellow onion, finely chopped
pure chile powder
cans (each about 448 grams) beans for chili, such as pinto, with liquid
can (784 grams) diced tomatoes in juice
bottle (360 milliliters) stout
finely grated cheddar cheese
Prepare the grill for direct cooking over medium heat (180° to 230°C).
Prepare the grill for cooking over medium heat (200°C).
In a small bowl combine the cumin, 1 teaspoon salt, and 1 teaspoon pepper. Lightly brush the steaks on both sides with oil and season evenly with the cumin mixture. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
Related Grill Skills
Preparing Skirt Steak
Grill the steaks over direct medium heat, with the lid closed, until cooked to medium rare, 4 to 6 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks into small bite-sized pieces.
Grill the steaks over medium heat, with the lid closed, until cooked to medium rare, 4 to 6 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks into small bite-sized pieces.
In a large saucepan over medium heat on the stove, warm 1 tablespoon oil. Add the onion and garlic and cook until the onion is tender, about 5 minutes, stirring occasionally. Stir in the chile powder and oregano and cook until fragrant, 1 to 2 minutes. Add the remaining chili ingredients and increase the heat to bring the chili to a boil. Reduce the heat to low, add the steak, cover, and simmer for 20 minutes. Uncover the pan and continue to simmer until the chili thickens to the consistency you like, 40 to 50 minutes, stirring to the bottom of the pan occasionally. Season with salt and pepper. Serve warm topped with grated cheese.