Courtesy of CK Chin. Photography by Dustin Meyer.
For 1 Batch(es)
I use this seasoning for any number of different meats, but for today’s purposes, we’re using flank and skirt.
Let your meat come up to room temperature while the grill is heating. If you’re using charcoal, create a pretty standard 2-zone fire; if gas, then fire up half of the grill.
Once you season evenly, place meat on the hottest part of the grill and grill to desired doneness.
Thicker cuts of flank might need to be moved over to the cool zone to finish cooking. Meat must be rested before slicing and then sliced against the grain as soon before serving as possible.