One of my favorite cuts of meat is skirt steak. I like it for a couple of reasons - it’s inexpensive and it cooks up fast on the barbecue.
It is not a very tender cut of meat so it definitely needs a little help from a marinade – the longer you can marinade it for the better. The ideal is to marinade for 24 hours but that would require remembering to do it and planning ahead – I usually do it 3-4 hours ahead. The meat is definitely more tender the longer it marinades.
My favorite way to serve skirt steak is to cut it up and use it in tacos. I bought some cute smaller sized corn tortillas (they are 4″ in diameter). The Mexican restaurants usually double the tortillas but I didn’t – saved a little on calories.
I served them with a little chopped up lettuce, cilantro and Monterrey Jack cheese and they make an easy summer time dinner (the hardest part is remembering to marinade the meat!)
Enjoy this week’s Friday Favorite!!
1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
2 large cloves garlic
1/4 cup lime juice
1/2 tsp. red pepper flakes
1/2 tsp. ground cumin
3 Tbsp. brown sugar
2 lbs. skirt steak, cut into 3 equal pieces
In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin and sugar and puree. Pour into a large, heavy duty, zip top bag and add skirt steak. Seal bag, removing as much air as possible. Allow to marinade overnight or for at least 3-4 hours.
Remove steak from bag and pat dry with paper towels. Cook on barbecue – just a few minutes per side. When finished cooking wrap meat in double thickness of foil and allow to sit for 15 minutes.
Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice.