Ingredients:
- 1 piece of skirt steak (1 kg)
- 2 tablespoons olive oil
- 3 crushed garlic cloves
- 2 teaspoons KITANO Black Pepper Powder
- 2 teaspoons coarse salt
- 2 KITANO Bay Leaves
Preparation mode:
Light the ember and make it very hot. Place the flank steak on a baking sheet and poke holes with a fork. Spread the olive oil, garlic, thick salt and pepper all over the meat. Chop the bay leaves and spread over the meat. Place the meat on the grill and leave for approximately 15 minutes. Flip to grill the other side for another 15 minutes. Place on a baking sheet and set aside on the grill. Serve with slices of Sicilian lemon.
TIPS
- Adjust the grilling time according to your preference, on the point of the meat: medium, more done, less done.
- The coal should be all red hot, but don’t leave the meat too close to the hot coals so it doesn’t dry out.
- Yield: 6 servings
- Preparation time: 50 minutes
Ingredients:
- 1 piece of skirt steak (1 kg)
- 2 tablespoons olive oil
- 3 crushed garlic cloves
- 2 teaspoons KITANO Black Pepper Powder
- 2 teaspoons coarse salt
- 2 KITANO Bay Leaves
Preparation mode:
Light the ember and make it very hot. Place the flank steak on a baking sheet and poke holes with a fork. Spread the olive oil, garlic, thick salt and pepper all over the meat. Chop the bay leaves and spread over the meat. Place the meat on the grill and leave for approximately 15 minutes. Flip to grill the other side for another 15 minutes. Place on a baking sheet and set aside on the grill. Serve with slices of Sicilian lemon.
TIPS
- Adjust the grilling time according to your preference, on the point of the meat: medium, more done, less done.
- The coal should be all red hot, but don’t leave the meat too close to the hot coals so it doesn’t dry out.
- Yield: 6 servings
- Preparation time: 50 minutes
