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Meat
Easy
6 Servings
Allergens 
No Allergens specified
8 Hours, 35 Minutes
Diets
I don’t know why I decided to buy lots and lots of heads of garlic that day. When I got home, I tried incorporating all that garlic into different dishes. It was not too difficult; I peeled the cloves, whirled them in my food processor, prepared a few marinades, and froze them for another day. This was one of my favorites from that day.
2 pounds skirt steak
1/3 cup crushed garlic or 16 cubes Gefen Frozen Garlic (about 1 head)
1/4 cup fresh parsley leaves or 12 cubes Dorot Gardens Frozen Parsley
juice of 1 lime
2 tablespoons Bartenura Olive Oil
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/8 teaspoon black pepper
In a food processor fitted with the S-blade, blend garlic, parsley, lime juice, oil, turmeric, and black pepper. Pulse until a paste forms.
In a bowl, combine skirt steaks and paste. Cover and marinate steaks overnight in the refrigerator.
In a heated grill pan, grill steaks about three minutes per side, or until desired doneness. Allow to rest a few minutes before cutting.
Thread onto a skewer to serve.
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Great recipe and easy to put together. The steak was a little salty. Next time I will soak it first to get some of the salt off.
Skirt steak recipe Can you serve this recipe st room temperature for Shabbos lunch?
I always do! It’s delish.