Teppan-grilled Skirt Steak Special
Spring has arrived with it's warmer weather and that means we have grilling on the mind. We decided to prepare a beautiful skirt steak from local specialty butcher shop, Proper Sausages. With their hormone and antibiotic free organic grass fed meats that are sourced from independently owned farms and ranches, we knew we were in for a real treat.
A light spray of grapeseed oil and our homemade spice rub (recipe to follow) added just a touch of flavor and kick to this already naturally delicious skirt steak. To balance out the meat, we also prepared some peppers, onions, garlic and fresh rosemary to cook alongside the steak.
After preheating the Cook-N-Dine teppanyaki cooktop, we set the temperature to 8. To sear in some of the rosemary flavor, we placed a few fresh sprigs directly on the cooking area and then placed the steak on top.[wpvideo SvNYdyM0]Oh yea, that baby sure did sizzle! We then placed the rest of the veggies and herbs around the skirt steak to infuse a bit of the flavors while cooking. After approximately 4 minutes of cooking on one side, we flipped the steak over. Our final goal was a medium rare steak. You can adjust your cooking time based on personal preference.
Since one end of the skirt steak was thicker than the other, we moved the thinner end toward the warming area while leaving the thick part on the direct contact heat to finish. After a few minutes we started to slice the thinner part, searing the sliced edges to seal in the juices. 
After plating those slices, it was time to slice up and sear the rest. Once plated, this beauty of an exceptional steak looked just as delectable as it smelled!
Spice Rub Recipe:
- 1 tsp garlic salt
- 3 tsp sweet chili powder
- 1 tsp butt rub (optional)
- 1 tsp thyme
- 2 tsp fresh ground allspice
- 1/2 tsp black pepper
- 1/4 tsp kosher salt
- 1/2 tsp smoke salt
NOTE: We cooked this on the Portable Cook-N-Dine Teppanyaki, PU-80, a 31 1/5 inch by 23 5/8 inch model.