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By islandb
on June 10, 2010
Thank you for this! So easy, and so tasty. Just a real beefy tender steak. The best way I have cooked skirt yet... and I have cooked HEAPS of it.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy steve in FL
on July 11, 2009
LOL at the one-star review "way too salty"!! How much did they use, a whole box? The recipe says to use enough to coat, so I imagined you just sprinkle it like you would any food. But common sense is not often widespread.. lol..
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Way too salty! Not good at all. Sorry - I was excited upon reading the reviews - but this was a waste of $$ -
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Chef #436648
on April 18, 2009
We made this with Morton's sea salt and flank steak because of availability. Surprising simple and delicious. give it a shot
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Excellent recipe. It was so simple and the meat just melts in your mouth. To pan sear it I just cooked the meat for 2 min on each side in an electric pan.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Chef RioRick
on October 15, 2007
Excellent recipe - I use Gray Salt - (an unprocessed sea salt from France) - just remember to cut the steak on the bias - and more importantly - against the grain of the meat!
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Serving Size: 1 (227 g)
Servings Per Recipe: 2
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