Prep 10 mins
Cook 10 mins
This is a recipe I got from Melissa D'Arabian when she made Skirt Steak Tostada with Black Beans and Mango Salsa, but I am just posting the recipe for the skirt steak. Sounds so flavorful to me so posting for safe keeping. Cooking time doesn't include marinading time.
- 1⁄2 cup soy sauce
- 1⁄2 cup olive oil
- 3 lemons, juiced
- 1⁄2 cup honey
- 1 cup onion, finely chopped
- 1 habanero pepper, seeded and chopped
- salt & freshly ground black pepper
- 2 lbs skirt steaks
- In a large shallow bowl or baking dish whisk together the soy sauce, olive oil, lemon juice, honey, onion, habanero, and salt and pepper, to taste. Add the skirt steak, cover and refrigerate. Marinate for at least 1 hour, preferably several hours.
- Preheat a grill pan or grill to medium-high. Remove the skirt steak from the bowl or baking dish and discard the marinade. Place the steak on the grill and grill about 4 to 6 minutes for medium-rare to medium. Remove from grill to a cutting board and let rest for about 5 minutes. Slice into thin pieces at a diagonal.
I couldn't find skirt steak so used a small flank steak. It was the marinade I really wanted to try anyway and it was great. Lots of flavor. Will be using it again, maybe on chicken.
AMAZING. I made fajitas using this meat. For a variation I sliced the onion and grilled them before the meat and kept warm. Since the high today was 12, I grilled indoors. Since I'm now in Yankeeville cannot find skirt steak so used flank steak and marinated overnight. The honey made for a nice sear on the meat and soy sauce/pepper was a great salty/spicy combo. Also used the WHOLE pepper, seeds and all because I'm a pepper head