Sweet and Savory Slow-Cook Skirt Steak

Rorie Weisberg Rorie Weisberg
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This is my all-time favorite meat recipe because it’s so easy. Just meat plus two ingredients.
Mix, pour, bake, and serve — no marinating, searing, or pre-slicing necessary. Just slice it right
before serving. It freezes like a dream, so make a big batch, divide it up, and you’re set!

3h 10m 3-5
Easy Gluten Free No Refined Sugar Paleo Meat

Directions

  1. Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius). Place the meat in a baking dish.

  2. Mix the coconut aminos and silan and pour it over the meat.

  3. Cover tightly and bake for three hours for a single recipe, four hours if

    doubled, and five hours if tripled.

Credits

Notes:
Because this is so easy, I never make just one recipe. I double or triple the recipe and serve it once over Rosh Hashanah, again on Succos, and then again on Simchas Torah. Trust me, everyone will be thrilled to have it again!

Description:
Styling and Photography by Sara Goldstein

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3 Comments

Tammy Greenfield •

Do I slice it before freezing or freeze it whole?

Raquel Malul Kosher.com Team •
Reply to Tammy Greenfield

I like to slice before freezing

Chani Pleeter •

Can I sub the silan with maple syrup?

Raquel Malul Kosher.com Team •
Reply to Chani Pleeter

Sure!

Zisel Mannes •

Hi, The meat store that I buy my meat from doesn't have skirt steak.
Is there any similar kind of steak that I can make this recipe with? I would love something similar to skirt steak as I like the taste and texture of skirt steak.

Raquel Malul Kosher.com Team •
Reply to Zisel Mannes

Can you ask your butcher what the closest thing they sell to skirt steak is? It's hard to recommend something since I don't know what they sell in your butcher shop!