Recipe by BearsFanJeff
Skirt steak is a delicious cut of beef, but it has to be cooked over intense heat. Marinate the meat for 12-24 hours, then sear it over firey hot coals for an intense flavor and mouth-watering taste. The charred slices of steak goodness will have you coming back for more!
Top Review by breezermom
This is amazing! I did not reserve my marinade and boil it to serve over the meat....looks like BearsFanJeff may have done that looking at his pic. The acids in this marinade broke the meat down and this was amazingly tender and absolutely delicious. I just cut mine up on the plate and devoured it! I do have some that I'll have on a sandwich tomorrow, and I'll try and get a photo of it shredded up. All I can say is that the flavors from the marinade are perfect! Going into my Best of 2012 cookbook. Thanks for sharing! Made for PAC Spring 2012.
- 2 lbs inside skirt steaks
- 5 garlic cloves, minced
- 2 medium tomatoes, diced
- 1⁄2 cup olive oil
- 6 tablespoons Worcestershire sauce
- 1 tablespoon horseradish
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh squeezed lime juice
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
Directions See How It's Made
- Cut skirt steak into three equally-sized portions. Place in a freezer bag or non-reactive bowl.
- Wisk together remaining ingredients. Pour over steak.
- Marinate in the refrigerator for 12-24 hours.
- To grill: Pile coals on one side of the grill so that the top of the pile touches the grill grate. You want the skirt steak to be right on top of the blazing red-hot coals. (In fact, some people actually skip the grate and cook directly on the coals after blowing the ash off.).
- Sear the steaks, about 2 minutes on each side.
- Allow the steak to rest about ten minutes before slicing.
- Slice the steak into 1/2 to 1 inch-thick slices, cutting against the grain.
- Serve and enjoy.