Grilled Skirt Steak
['2 1/2 teaspoons whole black peppercorns', '2 lb skirt steak (about three 1/2-inch-thick pieces)', '1 tablespoon coarse sea salt', 'Accompaniment: chimichurri sauceepi:recipelink</epi:recipelink>']
Prepare grill for cooking over direct heat with hot charcoal (high heat for gas; see Grilling Procedureepi:recipelink.</epi:recipelink>
While grill is heating, coarsely crush peppercorns with a mortar and pestle or by wrapping them in a kitchen towel and pressing with bottom of a heavy skillet.
Pat steaks dry and sprinkle both sides with salt and crushed pepper, pressing to help adhere. Grill steaks on lightly oiled grill rack (covered only if using a gas grill), turning over once and moving around to avoid flare-ups if necessary, 6 to 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand, loosely covered with foil, 5 minutes. Thinly slice steaks diagonally.
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