Caveman Iberico Skirt Steak – Cooking Directly on Charcoal!

skirt steak

🥗Healthier: flank steak

💰Cheaper: chuck steak

Flank steak is leaner, while chuck is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with higher smoke point.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt is lower in fat and adds creaminess.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides acidity with a different flavor profile.

Trim off excess fat from the Iberico skirt steak.

Season the steak heavily with flaky sea salt and set aside.

Remove 5 green leek leaves and place them in an ovenproof pan.

Bake the leek leaves in an oven set at 450°F for about 1 hour until completely charred.

Remove the charred leek leaves and place them in a blender to blend to a powder.

Add 1 teaspoon of the leek ash to 1 cup of garlic aioli and mix, setting the rest aside for later.

Remove the hard stems from a bunch of white asparagus, oil them, and season with salt.

Dump 2 chimney starters of hard lump charcoal in the grill.

Wait until the charcoal turns gray and becomes super hot before adding the Iberico skirt steak directly onto the embers.

After about 2 minutes, flip the steak over and shake off any excess ash.

Grill the steak until it reaches an internal temperature of about 140°F, then remove from the grill.

Place aluminum foil in the grill and add the asparagus, grilling until they have a light char but are still crispy.

Start plating by adding the asparagus to the plate.

Pour some ve demiglace on top of the asparagus.

Slice the Iberico skirt steak into strips against the grain and place on top of the asparagus.

Add a couple of leaves of shiso on top.

Pipe three dollops of the ash aioli on the plate.

Top the aioli dots with a little bit more powdered ash.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens