Steak on Coals

Ingredients

• 907 g (2 pounds)inside skirt steak, cut into three equal pieces
• 5 ml (1 teaspoon)kosher salt

Instructions

1. 1

   Salt the steak

   Take the steak out of the fridge and place it on a wire rack set over a half-sheet pan. Season it generously with the salt.

2. 2

   Prepare the coals

   Light one chimney starter of natural lump charcoal. When the coals are covered in white ash, spread them evenly across the lower level of the charcoal grill.

3. 3

   Cook and rest

   Use a blow dryer to clear ash from the charcoal. Immediately lay the steaks directly on the hot coals for 35 to 40 seconds, then turn them over and cook for another 35 to 40 seconds. Transfer the meat to heavy-duty aluminium foil, wrap it and leave it to rest for 15 minutes.

4. 4

   Slice and serve

   Take the meat out of the foil, keeping the foil and its juices. Slice the steak thinly across the grain, return the slices to the reserved juices and toss to coat. Serve immediately.

What is steak on coals?

This is skirt steak cooked directly on glowing charcoal rather than on a grill grate. Cooking over embers is a simple live-fire technique; this recipe offers no particular regional origin, but makes the method accessible with a chimney starter and a quick sear.

Inside skirt steak has a pronounced grain and benefits from being sliced thinly across it. The brief cooking time, foil rest and reserved juices help keep the slices tender and flavourful.

Nutrition and macros by portion

The nutrition label shows one serving as written: 610 calories, 62g protein, 0g carbs, 40g fat.

The steak supplies nearly all the protein and fat, while the recipe contains virtually no carbohydrate apart from any trace amounts in the seasoning. Pair a portion with vegetables and a starchy side such as potatoes or bread for a more rounded plate.

Choosing the steak and salt

Skirt steak: The recipe calls for inside skirt steak in three equal pieces, which makes it easier to handle over the coals. Try to keep the pieces similar in thickness so they cook at a similar pace.

Kosher salt: Season the steak liberally before cooking, as directed. Kosher salt can vary in grain size, so spread it evenly over the surface rather than piling it in one spot.

Getting the coals ready

Ready coals: Wait until the lump charcoal is white and ashy before spreading it across the lower level of the grill. The recipe then uses a blow dryer to clear the loose ash from the cooking surface.

Direct contact: Lay the steak straight onto the hot coals and keep to the specified 35 to 40 seconds per side. Have the foil ready nearby so you can move the meat off the coals promptly.

Searing and judging doneness

Short sear: The recipe gives a cooking time rather than a target internal temperature, so follow its brief 35-to-40-second timing on each side. The steak will cook quickly because it sits directly on the coals.

Rest and slice: Leave the wrapped meat undisturbed for 15 minutes, then cut thinly across the grain. Slicing against the visible muscle fibres shortens them and makes each piece easier to chew.

Serving the steak

Juices: Keep the liquid in the foil when you unwrap the meat, then toss it with the slices as instructed. This brings the resting juices back to the steak instead of leaving them behind.

On the plate: Serve the steak straight away with a simple salad, grilled vegetables or potatoes. Those sides complement the smoky meat and make the meal more substantial.

Recipe notes & tips

• Keep the pieces close in thickness so their cooking time is similar.
• Set out the foil before the steak goes onto the coals.
• Use long-handled tongs to turn the steak over the hot charcoal.
• Clear loose ash immediately before cooking, as the method directs.
• Slice across the grain and toss the slices with the reserved juices.

Variations

• Add black pepper: Season the steak with freshly ground pepper alongside the salt.
• Serve with chimichurri: Spoon a herb sauce over the sliced steak at the table.
• Add a citrus finish: Serve with lemon or lime wedges for a bright contrast.
• Make it a steak salad: Lay the warm slices over dressed leaves and vegetables.
• Add grilled vegetables: Cook vegetables alongside the steak for a fuller outdoor meal.

Common mistakes to avoid

• Using grey, unready coals: Wait until the charcoal is white and ashy before spreading it.
• Leaving ash on the coals: Blow away loose ash immediately before placing the steak down.
• Cooking too long: Stick to 35 to 40 seconds per side, as this method uses a very brief sear.
• Skipping the rest: Wrap the meat in foil and rest it for 15 minutes before slicing.
• Slicing with the grain: Turn the steak and cut across its visible fibres for more tender bites.

How to store

Refrigerate leftover steak and its juices in an airtight container within 2 hours, and use within 3 to 4 days. Reheat gently in a covered pan with the juices until hot, or serve the leftovers cold in a salad.

Frequently asked questions