For skirt steak: Mix salt and lime juice together.
Rub marinade on both
igh until smooth.
Trim steak of any visible fat. Place
Trim all excess fat from skirt steak and slice into kabob sized
b>marinade is smooth; pour into a resealable plastic bag. Add skirt steak
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Unroll the skirt steak and cut into 6-inch
eramic bowl until marinade is smooth. Add steak to marinade and turn to
Preheat an outdoor grill for high heat, and lightly oil
lass or ceramic bowl. Add skirt steak and toss to coat. Cover
he heat and let stand for 20 minutes to soften. Drain
teps in this dish. The marinade, the grilling, the balsamic glaze
lass or ceramic bowl. Add skirt steak and toss to evenly coat
Special equipment: wood pilon, for mashing plantains.
Heat vegetable
lass or ceramic bowl. Add skirt steak and turn to evenly coat
Sprinkle each piece of skirt steak with the sazon and white pepper. Stack the seasoned steaks in a deep dish as you season them. Pour the beer over the steaks. Cover the dish and refrigerate for 2 hours.
Preheat an outdoor grill for high heat and lightly oil the grate. Remove the steaks from the dish and discard the marinade.
Cook the skirt steaks on the prepared grill until they are very firm, hot, and gray in the center, 7 to 10 minutes per side.
ill pan over low heat for about 10 minutes. In
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.
Pound skirt steak briefly on each side with
ngredients for the relish in a medium bowl.
Grilled Skirt Steak: Heat
ver high heat. Season the skirt steak on both sides with salt
inutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
If