Carne Asada Uruguaya — Skirt Steak, Salt Only

Begin with 2 lbs of outside skirt steak, which is thicker and more uniform than inside skirt. Use a sharp boning knife to remove the thick silver skin (connective tissue) from both sides of the meat. Leaving silver skin on results in a leathery, inedible barrier that prevents heat penetration and salt absorption. Ensure the steak is of uniform thickness so it cooks evenly across the entire length of the muscle.

Apply the 2 tbsp of coarse sea salt or rock salt generously to both sides of the steak. In the Uruguayan tradition, the salt serves both as a seasoning and a structural tool to draw moisture to the surface where it can interact with the heat. Let the salted meat sit at room temperature for at least 45 minutes; this allows the salt to dissolve into a brine and re-absorb into the muscle fibers, seasoning the center of the meat.

Fill your grill chimney with hardwood lump charcoal and light it without the use of chemical starters. Once the coals are fully ashed over and glowing red, spread them into a dense, even layer. You are aiming for a surface temperature of 600°F. Test the heat by holding your hand 3 inches above the grate; you should be forced to pull away in less than 2 seconds. Clean the grates thoroughly with a wire brush to prevent sticking.

Place the 2 lbs of skirt steak directly over the hottest part of the coals. Close the lid if using a kettle grill to prevent flare-ups, but stay present. Sear the first side for approximately 3 to 4 minutes until a deep, dark brown crust forms. Flip the steak only once using tongs. As the meat hits the grate, it will undergo rapid protein denaturation; avoid moving it for the first 2 minutes to ensure the crust sets properly.

Continue cooking the second side for another 3 to 4 minutes. Use an instant-read thermometer to check the thickest part of the steak. For a traditional Uruguayan medium-rare, pull the meat when the internal temperature hits 125°F to 130°F. Because the grill temperature is so high (600°F), carryover cooking will be significant, raising the internal temperature another 5°F to 10°F during the rest phase.

Transfer the steak to a warm cutting board or a heated platter. Do not tent tightly with foil, as this will steam the crust and make it soggy; instead, drape it loosely with a single sheet of foil. Let the meat rest for a full 10 minutes. During this time, the muscle fibers relax and reabsorb the juices that were pushed to the center during the sear, ensuring the moisture stays in the meat when sliced.

Identify the grain of the skirt steak—the long muscle fibers run horizontally across the width of the steak. Rotate the steak and slice crosswise into thin strips (roughly 1/4 inch thick) at a 45-degree angle. By cutting through the fibers rather than parallel to them, you are manually shortening the protein strands, making the chew effortless. Serve immediately while the fat is still warm and translucent.