Friday, January 25, 2013

Skirt Steak Marinade

The beauty of skirt steak is that it cooks quickly and the meat takes on the flavor of the marinade in as little as an hour.  Anything over two hours is marinade overkill (the acid will start to cook this thin cut meat and turn it mushy).  I found this recipe by Alton Brown and it infuses the perfect amount of flavor into the meat. 


1/2 cup - Olive oil
1/3 cup - Soy sauce
4 - Scallions (washed and cut in 1/2)
2 - Garlic cloves
1/4 cup - Lime juice
1/2 teaspoon - Red Pepper Flakes
1/2 teaspoon - Ground Cumin
3 tbsp - Brown sugar
2lb - Skirt Steak (cut into equal serving portions)
Canola Oil

1) In a blender (or using a hand blender), blend the olive oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and brown sugar.  In a large zip lock bag, put in the pieces of skirt steak and marinade, and refrigerate for 1 hour.
2) Remove the steak from the bag and pat dry with paper towels. 
3) Add canola oil to a cast iron skillet on medium/high heat and sear the steak on each side for 2-3 minutes.
4) Rest the meat on a cooling rack for 10 minutes to let the juices redistribute and enjoy. 

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