Skirt Steak

Skirt steak is one of my favorite cuts of meat... if it's cooked right and cut properly, that is. It also holds marinades extremely well, making it the perfect steak that will pack tons of flavor.

This steak is in its simplest form, just salt, pepper, and a calabrian chili chimichurri to top it all off!

However, I dry-brined this steak in the fridge for 12-24 hours. This is optional, but dry-brining the steak helps create the perfect crust and keeps that moist inside. If you don't want to dry-brine the steak, simply season with salt and pepper and cook according to instructions.