I am warning you that this pieces of beef are addicting. One slice and you will never want to go back to your usual cut of beef. Well, I might be exaggerating quite a bit there, but these beef pieces are truly worth it. You will love the juicy flavors of this one. I promise! Our friend over at She Wears Many Hats has this to say about this recipe:
“I’d like to introduce you to my favorite cut of beef. Maybe you’ve already met. If not, meet Skirt Steak, butter in meat form. Rich and full of flavor, if you’ve never had Skirt Steak, I urge you to try some soon.”
I just tried this recently based on your recommendation and you’re right! They’re so delicious and so tender that they truly melt in the mouth. How can something this flavorful taste so warm? It’s quite a bit expensive though, but then again, you wouldn’t need much.
Ingredients:
1 pound skirt steak
2 tablespoons Bertolli extra virgin olive oil
3 teaspoons Kikkoman soy sauce
½ teaspoon McCormick ground ginger
¼ teaspoon McCormick garlic powder
¼ teaspoon McCormick pepper
2 teaspoons Heinz rice vinegar
Instructions:
If using marinade, mix all ingredients together in a zip top bag, add skirt steak, coat well and marinate refrigerated until ready to cook. Marinate for at least 30 minutes if time allows.
In an iron skillet over medium-medium high heat place the skirt steak. Slightly press down to create sear. For medium rare, cook for 3 minutes. Flip steak and cook for an additional 3 minutes. If more done steak is desired cook for longer.
Let steak rest about 10 minutes, then cut thin slices against the grain.
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Quick Tip: You can mix up your marinade depending on your preferences.
Thanks again to She Wears Many Hats for this amazing recipe.