My name is Chef Egg with Cooking With Egg TV out of Baltimore, Maryland, and I'm gonna show you guys at home to make barbecued grilled skirt steak. Now in order to make this steak we're gonna need a couple really simple ingredients. So right here I've got about a pound of some beautifully marbled skirt steak, fairly inexpensive and really tasty and we're gonna cover this in a dry barbecue rub and this dry barbecue rub has 2 tablespoons of kosher salt, 2 tablespoons of garlic powder, 2 tablespoons of smoked paprika, and 2 tablespoons of brown sugar. Then we have 1 tablespoon of allspice, 1 tablespoon of black pepper, 1 tablespoon of dried herbs, basil or oregano, and then we need a teaspoon of cumin, a teaspoon of dry mustard, and a 1/8 a teaspoon of cayenne pepper. So we're gonna mix up our spice mixture over here, we're gonna take some brown sugar which is gonna add sweetness and we've got smoked paprika which is gonna give us our smokey flavor and our distinct red color to this. We got some garlic, we're gonna add kosher salt and I love to add kosher salt cause it's gonna add a great crust to our steak. We got our dried herbs, black pepper, we're gonna add our allspice, it's gonna give us great flavor, a little bit of cumin, and you cant have a barbecue seasoning without a little bit of mustard so we got some dry mustard right here and we're gonna add some heat to this, heat comes from the red cayenne pepper and remember just add a little bit. We're gonna take a spoon and smash this up, mix it around, mix that brown sugar in there. Alright, we've got this mixed up and we're gonna put about 3 tablespoons, 3,4 tablespoons on the meat and what we want to do is crust the meat fairly well in our seasoning, that looks great, it's a beautiful dry rub. It's gonna give us a wonderful crust as it's cooked and as it cooks the brown sugar is gonna get all brown sugary and delicious, nice and crusty. So we're gonna work that into the meat and we're gonna let this rest for about 10 minutes so the flavor can penetrate the meat. So I put a little bit of oil in my pan and as you see it's smoking up real nice, that's how you know your pan's ready to rock and roll and we're gonna take our beautiful steaks and lay them right in there and that's the sizzle we want to here, beautiful. So take this, lay it in your pan, so the big thing about cooking steaks is that once you put it in the pan you want to let it cook. If you move it around you'll never get that golden crust that we're looking for so keep the steaks in the pan, when you see it cooking up the side then you know it's time to flip. So this should take about 5 minutes, we'll flip it over and cook it for 4 or 5 minutes on the other side, take it off, let it rest, and we'll slice it and it'll be absolutely perfect. Alright guys this steak looks absolutely phenomenal, it's perfectly medium-rare inside, we know that cause when we touch it there's a little bit of give to it, it's not too firm, it's not too solid. So we're gonna take it off this pan and that looks absolutely fantastic. So the amateur mistake would be to dig right into this. What we're gonna do is let it rest for 5 minutes, let the steak relax. So cover it up with some tinfoil let it rest for 5 minutes and we'll be ready to slice. So the steak looks absolutely wonderful, it's golden brown, it's medium rare, and it's ready to slice. Now what we're gonna do is take our steak and put it on our cutting board, steaming hot we got a really sharp carving knife, we're gonna slice this on a bias nice thin strips. That looks great, you can see it's just slightly pink in the middle and I love it, and you are good to go. My name is Chef Egg, and that's how you make barbecue grilled skirt steak.