For those saying the kind of steak is too tough, remember to marinate it as long as you can. The acid in the juice is what helps to tenderize it. Also, be sure to let the steak sit for 10 minutes or so after pulling it off the fire, and the biggest requirement of all is to slice it as thinly as humany possible across the grain. My kids love this, too. Every time I take it to a gathering or make it for others, I laugh as I hear the men tell their wives, "You've GOT to find out what she did to that! This is incredible." It's sooooo easy. I am tempted to do like the old Rice Krispy Treat commercial and throw flour in my face and wilt and pretend that it is the result of many hours of hard labor. :-P I make up the marinade and then put in either flank steak or skirt steak (which is often cheaper) in freezer bags and freeze it in the marinade. Then, I just pull it out and it's all ready to go. The longer the marinating time, the better!
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For those saying the kind of steak is too tough, remember to marinate it as long as you can....