experiencelifemag.com Print › | Back › Grass Fed Beef Skirt Steak Serves four April 2009 4 (8 oz.) skirt steaks    Kosher salt    Freshly ground black pepper Prepare the grill so the coals are glowing red but no flame is visible. Trim any excess fat from the steaks and season them with salt and pepper. Grill for two to four minutes on each side, depending on their thickness, for medium rare. Set the steaks aside on a warm plate to rest. Slice the steaks against the grain and on a slant. Arrange the slices of meat on the plates with the artichoke and asparagus salad (see this Web Extra! for the recipe), pouring any juices on top, and serve. Recipe excerpted from Outstanding in the Field: A Farm to Table Cookbook by Jim Denevan (Clarkson Potter, 2008).

Grass Fed Beef Skirt Steak

Serves four

• 4 (8 oz.) skirt steaks   
• Kosher salt   
• Freshly ground black pepper

Prepare the grill so the coals are glowing red but no flame is visible. Trim any excess fat from the steaks and season them with salt and pepper. Grill for two to four minutes on each side, depending on their thickness, for medium rare. Set the steaks aside on a warm plate to rest.

Slice the steaks against the grain and on a slant. Arrange the slices of meat on the plates with the artichoke and asparagus salad (see this Web Extra! for the recipe), pouring any juices on top, and serve.

Recipe excerpted from Outstanding in the Field: A Farm to Table Cookbook by Jim Denevan (Clarkson Potter, 2008).

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