I love good steak, unfortunately I can’t afford to buy it. So when the rare opportunity to buy skirt steak on sale + 50% off arose, I somehow found room in my freezer for 10 packages. Yet even a good steak can be rendered bad if not done properly. This includes over seasoning the beef. I want to add flavor not cover it up. This marinade does just that. Since it was Mother’s Day we pulled out the grill and fired it up.
INGREDIENTS
2lb SKIRT STEAK
1c WORSTERSHIRE
1/2 c OIL
3 TB HOSIN SAUCE
2 TB GARLIC
Hosin is a thick, brown sauce found in the Oriental section of your grocery store. It is sweet with just a tiny kick.
In a zipper bag combine all the ingredients and mix by smooshing the bag. Open the skirt steak ams place into the nag. Push out much of the air ams zip it closed. Mush the bag some more to make sure it.gets all over the meat. Allow to marinate at least an hour but longer won’t hurt.
Allow the bag to set out of the fridge about 20 minutes before grilling. Steak should never be cooked ice cold.
So if you are one of those modernist with a propane grill you need to adjust the temp to what works best for thin steaks. I am still stuck in the dark ages with my charcoal. Which I piled about 25 coals together and waited till I saw a nice ash.
Place the steaks directly over the coals till you get a good sear. Then move slightly to the side for a few minutes to cook. Flip the steaks and return to direct heat to sear. Move to the side and cover. Now you have an oven and the steak will slowly cook to desired doneness.
Typically your steaks will be thicker on one end. I prefer this as my kids prefer varying degrees of donenes. By the time one end is medium rare tjw other is medium. Remember to remove the steaks BEFORE they get to where you like them as the rest for a few minutes before carving they will keep cooking.
Use your. Thumb to test doneness.
Starting at the bottom is how a well done steak will feel. As you move further up towards the joint you will feel the softness if a rare steak. Remove from heat and cover about 5 minutes before carving. This keeps the juices from all running out. Be sure to slice thin strips against the grain.
Tonight I grilled up some rolls to get them warm and a little crusty.
I hope you give it a try this summer.
keepingiteasyandsimple 