Skirt Steak in Teriyaki Marinade
Recipe By Zehava Krohn
- Cooking and Prep: 1.5 h
- Serves: 4
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Contains:
Ingredients (9)
Marinade
Steak
Start Cooking
For the Meat
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Whisk marinade ingredients together.
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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 1 hour in refrigerator.
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Preheat grill to medium-high heat. Grill skirt steak for 6 to 7 minutes on each side. Skirt steak needs to rest for 10 minutes before slicing.
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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.
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Versatile
I made this marinade and made a mixed grill for this week. I did pargiot, dark meat cutlets, and oyster steak and skirt steak. It was delicious. I should have realized that the skirt steak, which is what the recipe is intended for, has a lot of salt, hence, no salt in the recipe. So I would suggest that you add some salt if using or other than skirt or hangar steak.
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Versatile
I made this marinade and made a mixed grill for this week. I did pargiot, dark meat cutlets, and oyster steak and skirt steak. It was delicious. I should have realized that the skirt steak, which is what the recipe is intended for, has a lot of salt, hence, no salt in the recipe. So I would suggest that you add some salt if using or other than skirt or hangar steak.
Please
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