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!
- 907.18 g skirt steaks
- 4.92 ml meat tenderizer
- 4.92 ml rosemary
- 4.92 ml oregano
- 4.92 ml garlic
- 4.92 ml salt
- 4.92 ml cayenne pepper
- 4.92 ml parsley
- 4.92 ml paprika
- 4.92 ml onion powder
- 29.58 ml 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.