Updated: Apr 27, 2020
Here is my version of the BBQ skirt Steak.
3 lb of skirt steak, about 1 to 1 1/2 thick, cut into large 6-inch blocks
1 small onion, rough chopped
1/2 cup of black bean sauce
4 tablespoons soy sauce
3 tablespoons of grated horseradish
2 tablespoons rice vinegar
1/4 olive oil
2 radishes, rough chopped
6 cloves of garlic, minced
salt and pepper to taste
In a food processor or blender all of the ingredients (with the exception of the steak of course) puree until smooth. Place sauce in a large zip lock bag and then place steak in bag, seal, and toss. Place in the fridge for at least 4 hours.
Heat up the BBQ, remove steak from bag and place on the grill. I cook the steak about 3 to 5 minutes on each side. Brushing on the sauce during the process.
Remove from grill and let rest for about 3 to 5 minutes before slicing.
A variation I do with this also includes whole mushrooms in the bag with the steaks and grill those as well, then slice up and serve with the steaks.