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Prepare the meat
The cut is usually about two feet long, so it is obviously too big for the Otto Grill. Otto took his time trying to figure out how to solve this problem and suddenly came up with a brilliant idea: cut the Wagyu skirt steak in half! This way you have two steaks which fit perfectly on the grill grate.
Grilling time!
Put the two halves on the cooled grate and then into the Otto Grill. Set the Meat-O-Meter to stage 1 so that the meat is right beneath the burners. With temperatures like this, the Maillard reaction will kick in immediately creating the perfect, caramelised crispy crust on your Wagyu outer skirt steak.
Otto’s recommendation: Enjoy the grilled skirt steak medium-rare. This way, the distinctive aroma and the juicy marbling isn’t lost. To achieve that, sear each side of the steak for no longer than one minute and 30 seconds.
Remove the meat from the grill and let it rest for three minutes. Then, carve it against the grain and serve it straight away. The intense flavor of the skirt steak now unites with the roasted aromas of its fantastic crust. If meat alone is a little too boring for you, Otto recommends his Grilled Zucchini Salad as a side.
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