Trim all excess fat from skirt steak and slice into kabob sized
he mofongo.
Cook the skirt steak on a flat skillet over
Pound skirt steak briefly on each side with
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
ver high heat. Season the skirt steak on both sides with salt
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
resealable plastic bag. Add skirt steak, coat with marinade, squeeze out
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
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.
atch Now
Unroll the skirt steak and cut into 6-inch
pice mixture over the entire skirt steak and let sit for 25
or serving.
Place the steak and just 1/2 cup
ound an easy recipe online (http://simplyrecipes.com/recipes/steak_fajitas/) that
epper, to taste. Add the skirt steak, cover and refrigerate. Marinate for