Cut beef steak crosswise into three equal
arge mixing bowl.
Cut skirt steak crosswise into about 4
Cut skirt steaks into about 3 or
aucepan on high heat. Cook beef, stirring, until browned. Add onion
Pound skirt steak briefly on each side
resealable plastic bag. Add skirt steak, coat with marinade, squeeze
atch Now
Unroll the skirt steak and cut into 6
ust beginning to brown. Add beef, and cook until evenly brown
ver medium-high heat. Sprinkle beef strips lightly with salt and
Cut beef into 4 pieces.
Put in plastic bag with lime juice, garlic, salt and pepper.
Close bag and marinate in refrigerator for 2 to 30 hours or overnight.
Cook ground beef in stockpot or Dutch oven,
Brown the beef in a 12 inch skillet along with your chopped onion. As soon as all the pink is gone pour the beef into a strainer and rinse with clear water.
Add beef and onion back to the pan with a little water to de-glaze (or wine). Add seasonings and cook until most of the water evaporates.
Continue with your recipe or cool, cover and refrigerate or freeze.
Cook instant potato mash according to packet directions.
Add potato to corned beef a little at a time until you get to the consistency you prefer. (I use the whole amount.).
Add butter and stir through.
Microwave to heat through.
I like it just like this, but as with most corned beef hash recipes you could pan fry if you like.
First cut up skirt steak into bite-sized pieces,
Add the beef, onion and salt to a
Add the beef, onion and salt to a
o a pilon with the beef broth and garlic oil and
200 degrees C).
Dissolve beef boullion cube in boiling water
Remove the membrane from the skirt steak.
In a plastic baggie, mix together the marinade ingredients, placing the skirt steak in the bag.
Refrigerate for 4-6 hours.
Fire up the grill.
Discard the marinade.
Massage the rub into the steak.
Grill over relatively high heat for 3-5 minutes each side for medium rare to medium.
Move to avoid burning, if necessary.
When done, place it on a platter for ten minutes.
Carve in thin slices against the grain.
Coat beef in flour, dusting off excess.