I have use this "base recipe" for skirt steak, making a few alternations. If you have a higher grade cut of meat, skirt vs. flank, you don't need to marinate as long. The cheaper the meat, the longer the marinade is my experience. Don't overcook, I do this in a skillet on stove top and sear it, then turn down gas to very low. Flip to other side, searing it on a higher flame, then turn down for another 4-5 minutes. All depends on your taste and the thickness of the cut. As always, let the meat rest prior to cross-cut slicing. Delicious with side of rice topped with avocado, fresh diced tomato and onion.
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I have use this "base recipe" for skirt steak, making a few alternations. If you have a higher...