Special equipment: wood pilon, for mashing plantains.
Heat vegetable
Trim all excess fat from skirt steak and slice into kabob sized
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
lass or ceramic bowl. Add skirt steak and toss to coat. Cover
Preheat an outdoor grill for high heat, and lightly oil
resealable plastic bag. Add skirt steak, coat with marinade, squeeze out
he heat and let stand for 20 minutes to soften. Drain
For skirt steak: Mix salt and lime juice
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.
lass or ceramic bowl. Add skirt steak and toss to evenly coat
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Unroll the skirt steak and cut into 6-inch
lass or ceramic bowl. Add skirt steak and turn to evenly coat
ver high heat. Season the skirt steak on both sides with salt
igh until smooth.
Trim steak of any visible fat. Place
4 cup for serving.
Place the steak and just 1
inutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
If
aste. Add the skirt steak, cover and refrigerate. Marinate for at least 1