Ingredients
-
1⁄2 cup olive oil
-
1⁄3 cup soy sauce
-
4 scallions
-
2 large garlic cloves
-
1⁄4 cup lime juice
-
1⁄2 teaspoon red pepper flakes
-
1⁄2 teaspoon ground cumin
-
3 tablespoons dark brown sugar
-
2 lbs skirt steaks
-
-
-
-
-
-
Directions
Prep Time: 20m | Cook Time: 87m | Serves: 4
Good Eats Skirt Steak Marinade – Great for Fajitas!, “It is interesting how he puts the steaks right on the coals, hence the need for a blow dryer. It’s a good episode to watch to see how creative he is. **If you don’t do it directly on the hot coals, you need to cook it longer, like 2-3 minutes per side and watch for flare ups. Really, you can make it any way you like! I sometimes use the broiler – heat up a cast iron skillet then place the steaks on it to broil – or just a quick pan fry with some olive oil. Oh, and DEFINITELY pay attention to the way to cut the steak, it makes all the difference! Makes a great marinade on whatever meat you choose : Prep time includes a one hour marinating time.”, Love this marinade. Great on skirt steak and I use it on onions and peppers we grill in a basket or skewered chicken. You cant go wrong! We have a pellet grill now which we love, but when we used charcoal, I used to use our blower to hasten the coals along! U have to be 3-4 feet away and watch for sparks but it cuts the waiting time dramatically. Your hairdryer trick reminded me of it. I always use this marinade now! Thx, This was fantastic! The skirt steak tasted amazing, and marinade was extremely easy. Marinated for about 4 hours. Ended up cheating and just grilled on the gas grill, though. But was still pretty good regardless!
_________________________________________________________________________________________
Find inspiration with over 300,000+ recipes. Powered by KETO4X, home of the 30-Day Weight Loss challenge.
_________________________________________________________________________________________
Steps
|
1
Done
|
In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. |
|
2
Done
|
In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator. |
|
3
Done
|
Remove steak from bag and pat dry with paper towels. |
|
4
Done
|
Heat charcoal, preferably natural chunk, until grey ash appears. |
|
5
Done
|
Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. |
|
6
Done
|
When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes. |
|
7
Done
|
Remove meat from foil, reserving foil and juices. |
|
8
Done
|
Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. |
|
9
Done
|
Serve with grilled peppers and onions, if desired. |
|
10
Done
|
|
|
11
Done
|
|
|
12
Done
|
|
|
13
Done
|
|
|
14
Done
|
|
|
15
Done
|
|
