Skirt Steak: A Great Grilling Recipe for Two or Company

By Bev Bennett, Tribune Media Services

Memorial Day weekend is the unofficial launch of the grill season. Set up your barbecue grill and join the olfactory camaraderie in the neighborhood, as air fills with the alluring aroma of steaks and chops hitting the heat.

If you're looking for inspiration, I recommend skirt steak is one of my favorite cuts of beef for grilling. It's flavorful, cooks quickly and can beckon noses from halfway down the block.

Although many recipes recommend marinating skirt steak for a few hours to tenderize it before cooking, you can do a faster variation on marinating.

First score the steak. To do so, take a sharp knife and make diagonal slashes on the surface. Then, make slashes on the opposite diagonal direction to create diamond shapes. Next, brush the steak with an acid, such as lemon, lime or orange juice. Let the steak sit for 15 to 30 minutes and you'll have the tender results you're looking for.

Unlike some steaks that are best served plain, skirt steak tastes even better topped with a salsa or chutney. Either spicy-tart or hot-sweet flavors will enhance the richness of the beef.

In the following recipe skirt steak is paired with mango and pepper chutney. You can save last-minute preparation time by making the chutney a day in advance. Bring it to room temperature before serving.

If your menu choice whets your neighbors' appetites as well, add more steaks to the grill. This recipe is easy to double.

Skirt Steak with Mango and Pepper Chutney

Mango and Pepper Chutney (follows)

1 (8-ounce) skirt steak, trimmed of excess fat

1 garlic clove, crushed

1/4 teaspoon chili powder

1 teaspoon fresh limejuice

Salt and pepper to taste

1 large pita bread, toasted and halved

Prepare mango and pepper chutney. Set aside while making skirt steak. Score the steak; rub with garlic. Sprinkle on chili powder and limejuice. Set aside at room temperature for 15 minutes; if you want to marinate the meat for 30 minutes refrigerate it. Season steak with salt and pepper to taste.

Set on oiled rack on grill at medium high heat. Grill for 2 minutes per side or to medium doneness. Set aside for 5 minutes to firm up. Thinly slice on a diagonal.

To serve, open pita bread to form 2 pockets. Divide skirt steak between pita pockets. Spoon chutney mixture over each serving. Serve any leftover chutney on the side.

Serves 2.

Note: In case of rain, broil the steak, about 4 inches from heat, allowing about 2 minutes per side.

Each serving (without salt and pepper on the steak) has: 280 calories; 13 grams total fat; 25 grams protein; 14 grams carbohydrates; 60 milligrams cholesterol; 240 milligrams sodium and 0.5 grams dietary fiber.

Mango and Pepper Chutney

1 tablespoon canola oil

1 small red or orange bell pepper, cored, seeded and cut into thin strips

1 small jalapeno chili, cored, seeded and cut into very thin strips

1 large shallot, thinly sliced

1/2 teaspoon grated gingerroot

1/4 teaspoon ground cumin

1 tablespoon fresh limejuice

1 teaspoon sugar

1 small ripe mango, peeled and cut into chunks

Salt and pepper to taste

Heat oil in large skillet over medium heat. Add bell pepper, chili and shallot. Cook for 5 minutes or until pepper is tender, stirring frequently. Stir in gingerroot. Cook for 1 more minute. Stir in cumin, limejuice and sugar. Reduce heat to low and simmer for 2 minutes to blend flavors. Gently stir in mango and heat through. Season with salt and pepper.

Each serving (without salt and pepper to taste) has: 145 calories; 5.5 grams total fat; 1 gram protein; 21 grams carbohydrates; 4 milligrams sodium and 2 grams dietary fiber.

Bev Bennett is the author of "30 Minute Meals for Dummies," John Wiley & Sons, Inc., 2003.(c) 2009, Bev Bennett. Distributed by Tribune Media Services Inc.