1 - Take the skin off and hang the skirt steaks with
the S-shaped meat hooks. Let them get that smoky
flavour for about 30 minutes.
2 - Prepare the butter dressing: wrap in foil one
garlic head and cook it on medium heat for about 20
minutes. Once ready, take out the garlic flesh and
mix it with butter, sea salt flakes, chopped rosemary
and black pepper.
3 - With a brush, spread skirt steaks with butter
dressing. Grill the steaks on high heat, 8 minutes
each side, so you will get them medium rare. Spread
butter mix on both sides of the steaks.
4 - Burnt grapes: preheat the secondary grate on
high heat. Once it’s ready, take the grapes over the
grate. Add muscovado sugar, olive oil, and cook until
they get a beautiful burnt color.
5 - For the llajua sauce: grate fresh tomatoes and mix
with sea salt, dried chilli pepper powder, muscovado
sugar, black pepper, red wine vinegar, and olive oil.
6 - Preapare the table top warming brazier by adding
wood embers.
7 - Plate the skirt steaks, grapes and sauce. Enjoy!