Good Eats Skirt Steak (Marinade) - Great for Fajitas!

Submitted by mikey ev

"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."

 

• Ready In: 1hr 27mins
• Ingredients: 9
• Serves: 4

ingredients

• 1⁄2 cup olive oil
• 1⁄3 cup soy sauce
• 4 scallions, washed and cut in 1/2
• 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, inside cut, cut into 3 equal pieces

directions

1. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree.
2. 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. Remove steak from bag and pat dry with paper towels.
4. Heat charcoal, preferably natural chunk, until grey ash appears.
5. 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. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
7. Remove meat from foil, reserving foil and juices.
8. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice.
9. Serve with grilled peppers and onions, if desired.

Reviews

[Home Cookin n Vermo]

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!

 

[Sylvia A.]

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

 

[Oliver Fischers Mo]

My husband and 2 year old son LOVED this! My husband said that it reminds him of Korean BBQ. I marinate the flank steak whole for about 4 hours in the fridge and cooked it on a gas BBQ for about 5-6 minutes on each side. I wasn't brave enough to try the hair dryer charcoal technique. I didn't have quite enough lime juice so I substituted lemon juice and it worked well. I will definately make this again at my husband's request! Thanks for a super tasty and super easy recipe!

 

[Caroline Cooks]

WONDERFUL! I marinated flank steak strips for 3 hours in the fridge. Since I don't have a charcoal grill (only gas) and the deck still has snow, I heated a little oil in my wok to very high heat and seared the drained strips. YUM! Made for Hail to the Chefs-FN Challenge in Cooking Photos.

 

[Teapirate]

Excellent! I tripled the cumin, and used three Thai chilis instead of the pepper flakes. We take 3-4 tbsp of the marinade out and finish sauteing our peppers and onions in it.