This is a relatively quick tasty meal for a hot summer week night, when you dont want to heat up the house.
1.25 to 1.5 pounds skirt steak cut into four equal portions
1lb prepared rotini or rotelle pasta
1/2 cup Pesto sauce
1/2 cup italian cheese
1/4 cup parmesan cheese
salt
pepper
Meat Prep and Grilling:
Remove steak from fridge season with salt both sides and cover with plastic wrap to rest
while grill is preheating.
Preheat charcoal grill for 30 minutes with coals on only one side of grill
grill over direct heat 2 minutes per side of each skirt steak portion
then move to indirect heat section of grill and leave for two minutes
remove steak to platter to rest for five minutes
Slice meat against the grain first then with it to accomplish 3/4" bite size pieces.
Build it:
place 1/2 cup to 3/4 cup prepared pasta (best if pasta is still warm)
sprinkle with Italian cheese
add a tablespoon of pesto
add 1 cut up portion of the steak
cover with an additional tablespoon of pesto
then sprinkle with parmaesan
then a couple of turns of fresh pepper
and serve
The steak prep is key here especially with skirt steak, your worst enemy with skirt
is the over cooking.
