Crusty Grilled Skirt Steak with Smoky Eggplant Chutney

Yield4 servings

Time25 minutes


This crusty, succulent steak is flavored with a powerful mixture of coriander, cumin, mustard seed, chile powder and cinnamon. Take care not to overcook the meat; rare to medium rare guarantees tender beef. For even more flavor, serve the steak with a smoky eggplant chutney, which comes together quickly.


  • 2tablespoons olive oil
  • 1tablespoon minced fresh ginger
  • 1tablespoon minced garlic
  • 1tablespoon cracked coriander seed
  • 1tablespoon cracked cumin seed
  • 1tablespoon mustard seeds
  • 1tablespoon chile powder
  • 1teaspoon crushed cinnamon stick
  •  Kosher salt to taste
  • 2pounds skirt steak, cut into four 8-ounce portions
  •  Smoky eggplant chutney (see recipe)


  1. Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds) you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)
  2. Meanwhile, heat the oil in a medium sauté pan over medium heat until hot but not smoking. Add the ginger and garlic and sauté, stirring occasionally, for 1 minute. Add the coriander, cumin, mustard, chile powder and cinnamon and cook, stirring, until the spices just begin to darken and you can smell their aromas strongly, about 2 minutes. Remove from heat.
  3. When the spice mixture has cooled slightly, sprinkle the steak generously with salt, then rub all over with the mixture, pressing gently so it adheres.
  4. Put the steak on the grill directly over the heat and cook for 4 to 5 minutes a side for medium-rare. Remove from heat, slice thinly against the grain and serve, accompanied by smoky eggplant chutney if desired.

Originally published in The New York Times Crusty Grilled Skirt Steak with Smoky Eggplant Chutney, by John Willoughby And Chris Schlesinger