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Ingredients
1/2 Cup Low Sodium Soy Sauce
1 tsp Chinese Five Spice Powder (click for my fave from Pezneys Spices)
1 Thumb of ginger, peeled and pressed (I use a garlic press, you can mince it if you don’t have one)
Pepper to taste
1.5 lb Skirt Steak (Trim excess fat from edges if needed. If you do not have the grill space to lay it flat, you can cut it in the middle to make 2 long pieces)
Preparation
In a small bowl mix your soy sauce, pressed ginger, your teaspoon of Chinese Five Spice Powder and a few grinds of pepper. Set aside.
Trim any tremendous amounts of excess fat off your skirt steam and place in a large zip lock.
Add marinade, seal and refrigerate for at least 2 hours. I typically refrigerate mine for 4 hours.
Heat your grill, get it nice and HOT - you want a good sear on it. Place your steak on the grill and let it cook for 3 - 5 minutes depending on the thickness of your cut and how you like your steak. DO NOT OVERCOOK.
Baste the up side, flip your steak after your 3- 5minutes and cook the other side for an additional 3 - 5 minutes as well, basting it once again.
When it is done, place it in a shallow dish and allow it to sit for 5 minutes before slicing across with the grain of the meat and serving.
Need a side option: I love this with some asparagus and cherry tomatoes tossed in oil, s&p and cooked in a grill basket!