We adore every steak in the butcher case—but we might love skirt steak the most. (Don’t tell rib eye.) Why? It’s supremely beefy, not outrageously expensive, and, maybe best of all, fast-cooking. It can hold its own but isn’t above being tossed into a roll or stuffed in a taco. And it’s always there when we need it. Oh, and did we mention it goes great with sauce? Sweet, salty, tart, and goosed with secret sources of umami, our new signature sauce is big on flavor, free of weird preservatives, and comes together in about a minute flat.
Recipe information
Yield
4 servings
Ingredients
Sauce
Steak and Assembly
Preparation
Sauce
Step 1
Whisk vinegar, Worcestershire sauce, ketchup, oil, hot sauce, mustard, honey, and 1 Tbsp. water in a medium bowl to combine; season with salt.
Step 2
Do ahead: Sauce can be made 2 months ahead. Store airtight at room temperature.
Steak and Assembly
Step 3
Prepare a grill for medium-high heat; oil grate. Season steak generously with kosher salt and pepper. Grill, turning every 1–2 minutes and moving closer to or farther away from heat as needed to build even color, until nicely charred and an instant-read thermometer inserted into the thickest part of steak registers 125°(juices pooling on top of meat is a fairly good indicator that meat has reached medium-rare), 7–9 minutes. Transfer steaks to a cutting board and let rest 5–10 minutes before slicing against the grain.
Step 4
Transfer steak to plates and top with sauce. Crack some pepper over and sprinkle with sea salt.
