Cookeryaki Mobile Teppanyaki | Teppanyaki Skirt Steak

Spring is coming and the weather is getting warmer, which means we have to have a barbecue. We decided to from a local professional butcher's Proper Sausages to prepare a beautiful skirt steak. Their hormones and antibiotic-free organic grass-fed meat come from independent farms and ranches, and we know we are a real treat.

Lightly spray a grapeseed oil with our homemade spice brush (recipe below) to add a touch of flavor to an already delicious hemline steak. To balance the meat, we also prepared some peppers, Onions, garlic and fresh rosemary, cooked with the steak.

After preheating the Cookeryaki teppanyaki cooktop table, set the temperature to 8. To roast some rosemary, we put some fresh twigs directly in the cooking area, and then we put the steak on top.

Oh yes, that baby must have hissed! Then we put the rest of the vegetables and herbs on the skirt steak to infuse some flavor into the cooking. After cooking on one side for about 4 minutes, we turned the steak over. Our ultimate goal is to make a medium rare steak. You can adjust the cooking time according to your personal preference.

Since one end of the skirt steak is thicker than the other, we move the thinner end toward the heated area while leaving the thicker part under direct contact heat. After a few minutes, we began to slice the thinner parts, charring the edges of the slices to seal the juices.

After cutting these slices into thin slices, it's time to cut them up and burn them. Once coated, this particular steak is as beautiful as it smells!

Spice Rub Recipe:

1 teaspoon garlic salt
3 teaspoons sweet chili powder
1 teaspoon butt rub (optional)
1 teaspoon thyme
2 teaspoons fresh allspice powder
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1/2 teaspoon tobacco salt

Note: we cooked this on a 31 1/5 inch by 23 5/8 inch Cookeryaki Mobile Teppanyaki Table.