A simple guide to cook skirt on the grill
Bavette - Skirt (grass-fed from Uruguay)
Remove your skirt from the fridge 60 to 90 minutes before you intend to cook it.
With a kitchen paper towel tap dry your meat to remove excess moisture.
While your fire is getting ready, generously sprinkle your bavette with salt on both sides.
I made my fire with a mix of wood and wood charcoal. I always make it on one side of the grill and then start moving embers underneath my grilling area as they start turning white.
This allows me to feed more wood to the fire and keep it going, therefore getting more embers when I need them.
The reason why we do this is to keep the cooking temperature as consistent as possible.
Place on the grill - make sure it's not too close to your embers so it has time to cook while keeping all juices inside. Mine was about 20cm away from the embers. If your grill has less distance between embers and grill then you adapt the amount of embers and use less.
Bavette is a thin cut so you can use a slightly higher temperature of embers for a shorter period of time. If you put your hand above the grill and can withstand up to 7-8 seconds there your temperature is the right one.
Cook on this side for approximately 10 minutes.
Turn your skirt around and cook once again for around 8 minutes. This is for a medium rare cooking point.
Of course this will vary with the fire you’re using but don’t be afraid, if you undercook it you’ll just put it back for a few more minutes.
Remove from the grill, place on a board and cover with kitchen foil so it can rest for about 10 minutes.
Once rested slice as preferred. I tend to slice it in thin strips.
You can enjoy it with what you love best. I sometimes make chimichurri and pour some on top; my children will always go for ketchup and mayonnaise, of course, though they love chimichurri too.
This time we had it with some salad - carrots, tomatoes, cucumbers, lettuce - and also a potato and spicy chorizo salad.
I hope you enjoy it! Let me know how you got on.