Honey Skirt Steak Appetizer With Horsey Sauce

1. 1

   Pound skirt steak briefly on each side with the textured side of a meat mallet.

2. 2

   Cut a piece of parchment twice as long as the skirt steak; place steak on top half of the paper. Rub top of steak with 1 teaspoon salt and 1/2 teaspoon black pepper; drizzle 1 tablespoon honey in an S-shaped line down the top of the steak.

3. 3

   Fold bottom of the parchment paper up over the steak; flip steak over and peel the parchment paper from the unseasoned side of steak. Repeat seasoning with remaining 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 more tablespoon honey.

4. 4

   Fold parchment paper tightly around steak, folding the edges over several times so honey can't leak out. Place wrapped steak in a resealable plastic bag. Refrigerate 8 hours to overnight.

5. 5

   Preheat outdoor grill for high heat and lightly oil the grate.

6. 6

   Lay steak on the hot grill; grill for 1 minute, then use tongs to flip steak and move to another area of the hot grate. Continue flipping and moving the steak at 1-minute intervals until the steak is very well seared on both sides, 4 to 5 minutes in all. Inside of meat should still be pink.

7. 7

   Remove steak and wrap in aluminum foil; let rest 5 to 10 minutes before cutting the steak diagonally across the grain into 1/2-inch strips.

8. 8

   Mix horseradish, mayonnaise, and Worcestershire sauce in a bowl; serve as dipping sauce with steak.

* Per serving · 4 servings · Values may vary.