from ButterYum

serves 2-4
adapted from Alton Brown

2 pounds skirt steak, cut into 3 or 4 pieces
1/2 cup olive oil
1/3 cup soy sauce
4 scallions, roughly chopped
2 large cloves garlic
1/4 cup fresh lime juice
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons dark brown sugar

Make the marinade by combining all ingredient except the flank steak in a blender or food processor; puree.  Place skirt steak in a zip top bag and pour all the marinade in.  Squeeze as much air out of the bag as possible and close.  Knead the bag in your hands to distribute the marinade all over the steak pieces; place in the fridge for 1 hour.  Remove steak from marinade and pat dry.  Cook in a searing hot cast iron skillet for 1-2 minutes per side; remove from skillet and cover with foil; rest for 15 minutes before slicing across the grain.


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