Ingredients
2
1/2 tsp whole black peppercorns
2
lb skirt steak (about three 1/2-inch-thick pieces)
Accompaniment: chimichurri sauce
Directions
1.
Prepare grill for cooking over direct heat with hot charcoal (high heat for gas; see \"Grilling Procedure.\"
2.
While grill is heating, coarsely crush peppercorns with a mortar and pestle or by wrapping them in a kitchen towel and pressing with bottom of a heavy skillet.
3.
Pat steaks dry and sprinkle both sides with salt and crushed pepper, pressing to help adhere. Grill steaks on lightly oiled grill rack (covered only if using a gas grill), turning over once and moving around to avoid flare-ups if necessary, 6 to 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand, loosely covered with foil, 5 minutes. Thinly slice steaks diagonally.
5.
• Steaks can be grilled in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan in batches over moderately high heat.
6.
• If your sea salt is very coarse, lightly crush it with a mortar and pestle or the side of a large heavy knife.
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