Ease of preparation rating: Easy
Yield: 4 servings
Ingredients:
For the steak:
2 skirt steaks, trimmed
kosher salt
medium coarse ground pepper
Oil, for the grill
For the skirt steak barbeque sauce:
2 tablespoons (30 ml) butter
1 medium onion, minced
2 cloves garlic, minced
1 cup (240 ml) beef stock
1 cup (240 ml) ketchup
½ cup (120 ml) brown sugar
½ cup (120 ml) apple cider vinegar
¼ cup (60 ml) Worcestershire sauce
1 tablespoon (15 ml) dry mustard
1 tablespoon (15 ml) paprika
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) fresh ground pepper
¼ teaspoon (1.25 ml) nutmeg
Special equipment:
4 cups (960ml) mesquite chips, soaked 1 hour
Tinfoil smoking basket
Method:
For the skirt steak:
Soak mesquite chips in water for 1 hour.
Place drained chips in a tinfoil smoking pouch with pin holes punched into the top.
Turn on half the barbeque to 250 F (120 C).
Place the foil pack on the direct flame side of the barbeque with the rack removed, to activate the chips.
Oil the grill and place the skirt steaks on the grill over the non-lit side of the barbeque.
Close the lid.
Smoke for 1 hour, flipping once for even smoking.
Take the skirt steaks off the barbeque and let cool for 10 minutes.
Preheat the grill to high or 400 F (205 C).
Place the smoked skirt steaks back on the grill for a quick sear of 1 minute on each side.
For the sauce:
In a pan sauté onion and garlic in butter.
Add beef stock, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, dry mustard, paprika, salt, pepper, and nutmeg and bring to a boil.
Lower to a simmer and cook 20 minutes until thick.
Remove from heat.
To serve:
Cut the skirt steaks against the grain and serve with the barbeque sauce
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.