honey skirt steak appetizer with horsey sauce

Ingredients

• Servings: 5
• 1 (1/2 pound) trimmed beef skirt steak
• 2 teaspoons salt, divided
• 1 teaspoon ground black pepper, divided
• 2 tablespoons honey, or to taste - divided
• 2 tablespoons prepared horseradish
• 2 tablespoons mayonnaise
• 1/2 teaspoon worcestershire sauce

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 8 hrs 25 mins


• pound skirt steak briefly on each side with the textured side of a meat mallet.
• cut a piece of parchment twice as long as the skirt steak; place steak on top half of the paper. rub top of steak with 1 teaspoon salt and 1/2 teaspoon black pepper; drizzle 1 tablespoon honey in an s-shaped line down the top of the steak.
• fold bottom of the parchment paper up over the steak; flip steak over and peel the parchment paper from the unseasoned side of steak. repeat seasoning with remaining 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 more tablespoon honey.
• fold parchment paper tightly around steak, folding the edges over several times so honey can't leak out. place wrapped steak in a resealable plastic bag. refrigerate 8 hours to overnight.
• preheat outdoor grill for high heat and lightly oil the grate.
• lay steak on the hot grill; grill for 1 minute, then use tongs to flip steak and move to another area of the hot grate. continue flipping and moving the steak at 1-minute intervals until the steak is very well seared on both sides, 4 to 5 minutes in all. inside of meat should still be pink.
• remove steak and wrap in aluminum foil; let rest 5 to 10 minutes before cutting the steak diagonally across the grain into 1/2-inch strips.
• mix horseradish, mayonnaise, and worcestershire sauce in a bowl; serve as dipping sauce with steak.