Pound skirt steak briefly
Cut beef steak crosswise into three equal pieces
resealable plastic bag. Add skirt steak, coat with marinade, squeeze out
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Unroll the skirt steak and cut into 6-inch
o a pilon with the beef broth and garlic oil and
200 degrees C).
Dissolve beef boullion cube in boiling water
arge mixing bowl.
Cut skirt steak crosswise into about 4 or
Trim all excess fat from skirt steak and slice into kabob sized
Cut skirt steaks into about 3 or
he cumin oil on the skirt steak and marinate for at least
Rub skirt steak lightly, on both sides, with sea salt; let sit on counter about 20 minutes; alternatively, rub with chimichurri.
Meanwhile, prepare grill for indirect cooking.
Cook to an internal temperature of 120 degrees F; meat should be golden and slightly crunchy (if the membrane was left on).
Let rest, then slice against the grain.
lass or ceramic bowl. Add skirt steak and turn to evenly coat
Cut the skirt steak into individual strips for serving. Add the garlic to the teriyaki sauce. In a re-sealable plastic bag, combine the steak and the sauce. Seal tightly and refrigerate to marinate overnight.
Preheat oven to broil OR preheat a barbecue grill.
When oven OR grill is ready, remove meat from bag and discard remaining marinade. Place meat on a broiler pan for the oven OR directly on the grill for the barbecue. Cook for about 5 minutes per side, or to desired doneness.
medium bowl.
Grilled Skirt Steak: Heat your grill to high
lass or ceramic bowl. Add skirt steak and toss to coat. Cover
igh until smooth.
Trim steak of any visible fat. Place
he juices settle. Cut each steak along the grain into 3
lass or ceramic bowl. Add skirt steak and toss to evenly coat
lass or ceramic bowl. Add skirt steak and turn to evenly coat
ell mixed.
Place the skirt steak in a shallow non-aluminum