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Marinated Skirt Steak Serves 6 3 pounds skirt steak 1 cup extra virgin olive oil 3 tablespoons soy sauce 1 tablespoon Worcestershire Sauce 2 tablespoons red wine vinegar 1 tablespoon freshly squeezed lemon juice Dash of Tabasco 1 tablespoon minced garlic 1 tablespoon dry mustard 1 teaspoon freshly ground black pepper Trim steak of any outer pieces of fat or silver skin. Marbling within beef should remain. Combine remaining ingredients in a bowl. Place steaks in a medium glass or ceramic roasting pan and add marinade, making sure steaks are entirely covered. Cover with plastic wrap and refrigerate a minimum of 8 hours or as long as 24 hours. When marinating is complete, grill or sauté steaks over high heat. Grill 2 minutes per side for rare. Or sear in a sauté pan in 2 tablespoons vegetable oil for 2 minutes per side. Allow steaks to rest several minutes on a cutting board then slice thinly at an angle, across the grain, and serve immediately. |
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