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Take your beef on the go for a flavorful quick lunch.
1 and 1/2 pounds skirt steak
1/4 cup Haddar Teriyaki Sauce
1/2 cup Bartenura Olive Oil
1/4 cup Gefen Worcestershire Sauce
1 clove garlic
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon Heaven & Earth Lime Juice
Whisk marinade ingredients together. Place skirt steak in a large, resealable plastic bag and pour in marinade.
Seal bag, removing as much air as possible. Allow steak to marinate for one hour in refrigerator.
Preheat grill to medium-high heat.
Grill skirt steak for six to seven minutes on each side. Skirt steak needs to rest for 10 minutes before slicing.
We already know meat should be cut against the grain, but this couldn’t be more true for skirt steak; it will be very chewy if not cut properly. To slice the steak, first cut each piece into a 3- to 4-inch section with the grain. Then, slice each of those sections into thin strips about a quarter inch thick against the grain. This will ensure you have nothing but tender, flavorful steak.
Shred up the meat and throw it into a burrito with lettuce, avocado, and dressing.
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