Excerpts

Super-Basic GRILLED Skirt Steaks 2-1/2 pounds skirt steak, cut into 4 to 6 pieces 1 tablespoon ground cumin 1 tablespoon paprika 1 tablespoon coriander 2 tablespoons freshly cracked black pepper Kosher salt to taste 1/4 cup olive oil Build a two-level fire in your grill, which means you put all the coals on one side of the grill and leave the other side free of coals. When the flames have died down, all the coals are covered with gray ash, and the temperature is hot (you can hold your hand 6 inches above the grill for only 2 to 3 seconds), you're ready to cook. In a small bowl, combine the spices and salt to taste and mix well. Rub the steaks all over with the oil and then with the rub, pressing gently to be sure it adheres. Put the steaks on the grill directly over the coals, and cook until done to your liking, about 4 to 6 minutes per side for medium rare. To check for doneness, cut into the thickest steak and peek to see if the meat is slightly less done than you want it to be when you eat it. Transfer the steaks to a cutting board, tent them loosely with foil, and let them rest for 5 minutes or so. To serve, slice the steaks thinly on the bias against the grain. Excerpted from The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish by Chris Schlesinger, John Willoughby All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.