Prep 10 mins
Cook 20 mins
I, too, saw Alton Brown put his skirt steak right on top of the dusted coals. I figured I could simply get my grill pan super hot and cook the steaks as if I were cooking outdoors. I use my own mix of Emeril Lagasse's BAM as a dry rub and I also use a bit of meat tenderizer. FYI This IS Fajita Meat where I live. :) Skirt Steak is usually packaged in one long strip so you can choose how much you want to eat by the inch!
- 2 lbs skirt steaks
- 1 teaspoon meat tenderizer
- 1 teaspoon rosemary
- 1 teaspoon oregano
- 1 teaspoon garlic
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon parsley
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- Cut steaks to desired length.
- Sprinkle tenderizer on both sides of steaks.
- Sprinkle spices on both sides of steaks.
- Get actual spice mix recipe from Emeril's site.
- Put oil into a bowl.
- Lay the meat into the oil.
- Turn over and oil the other side of the steaks.
- Place steaks on dry hot surface of your grill pan.
This is great. Here is another simple recipe to toast walnuts http://coolcreativity.com/food/toasted-yummy-crispy-sesame-walnuts/
Great!! I liked the way it taste..thanks...!!!
Succulent, nicely chewy, perfectly seasoned. This is old-fashioned steak as steak was/is meant to be, for those of us who appreciate some texture to their beef.