Ingredients Jump to Instructions ↓

  1. Skirt Steak

  2. 4 pounds skirt steak

  3. pepper

  4. Fig Glaze

  5. 2 Tablespoons canola oil

  6. 1 onion, chopped

  7. 1/2 cup fig preserves

  8. 2 cloves garlic, minced

  9. 1 Tablespoon peeled fresh ginger

  10. 1/4 cup granulated sugar

  11. 1/4 cup white vinegar

  12. 1/2 cup Basic Beef Stock

  13. 1 bay leaf

  14. 1 jalapeño pepper, diced

  15. salt

Instructions Jump to Ingredients ↑

  1. Heat the canola oil in a medium saucepan over moderate heat. Add the onions and cook, stirring occasionally, until browned, 10-15 minutes . Add the fig preserves, garlic, ginger, granulated sugar and vinegar and cook, stirring frequently, until the sugar dissolves.

  2. Add the beef stock, bay leaf, jalapeños, and a pinch of salt to the pan. Increase the heat to high, bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes .

  3. Season the fig glaze with a touch of salt. Set glaze aside.

  4. Skirt Steak Season the skirt steak with salt and pepper and grill over a hot fire until the meat is charred on the outside and rare within, about 2 minutes per side.

  5. Transfer to a carving board and brush with Fig Glaze. Let rest for 5 minutes . Thinly slice the steak across the grain.


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