Marinated Skirt Steak
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 tablespoon kosher salt
- 1 tablespoon cayenne pepper
- 1/4 cup worcestershire sauce
- 1 teaspoon freshly ground black pepper
- 2 garlic cloves
- 1 tablespoon chopped fresh cilantro leaves
- 3/4 cup balsamic vinegar
- Carbohydrate 9 g(3%)
- Cholesterol 147 mg(49%)
- Fat 43 g(66%)
- Fiber 1 g(3%)
- Protein 46 g(92%)
- Saturated Fat 12 g(62%)
- Sodium 674 mg(28%)
- Calories 605
Preparation Put all ingredients except the steak in a blender and blend until smooth. Pour the marinade over the skirt steak in a nonreactive pan. Break Point Marinate, refrigerated, for 3 to 4 hours before grilling, but no more than 10 hours. When ready to cook the steaks, prepare your grill for grilling. Remove the skirt steak from the marinade and clean away any excess marinade with the back of a knife. Grill the steak over medium-high heat for 4 to 5 minutes per side to serve it rare to medium-rare. When cooked, slice the steak thinly against the grain, starting at one corner and cutting on the bias. Serve either hot or at room temperature. The New American Steakhouse Cookbook , 2005, by David Walzog and Andrew Friedman, Broadway Books
Preparation Put all ingredients except the steak in a blender and blend until smooth. Pour the marinade over the skirt steak in a nonreactive pan. Break Point Marinate, refrigerated, for 3 to 4 hours before grilling, but no more than 10 hours. When ready to cook the steaks, prepare your grill for grilling. Remove the skirt steak from the marinade and clean away any excess marinade with the back of a knife. Grill the steak over medium-high heat for 4 to 5 minutes per side to serve it rare to medium-rare. When cooked, slice the steak thinly against the grain, starting at one corner and cutting on the bias. Serve either hot or at room temperature. The New American Steakhouse Cookbook , 2005, by David Walzog and Andrew Friedman, Broadway Books
