Grilled Skirt Steak
Yield
2 servingsPrep
10 minCook
20 minReady
3 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
dry mustard
|
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | each |
bay leaves
crumbled with the main rib removed |
*
|
| 1 | large |
garlic cloves
minced |
*
|
| 1 | cup |
beef stock
boiling |
|
| ¼ | cup |
worcestershire sauce
|
|
| 1 | tablespoon |
apple cider vinegar
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| 2 | each |
beef, skirt steak
12 ounces each |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
dry mustard
|
|
| 5 | ml |
cumin
ground |
|
| 1 | each |
bay leaves
crumbled with the main rib removed |
*
|
| 1 | large |
garlic cloves
minced |
*
|
| 237 | ml |
beef stock
boiling |
|
| 59 | ml |
worcestershire sauce
|
|
| 15 | ml |
apple cider vinegar
|
|
| 15 | ml |
vegetable oil
|
|
| 5 | ml |
red hot pepper sauce
|
|
| 2 | each |
beef, skirt steak
12 ounces each |
* |
Directions
In a small bowl or 2 cup measure, blend the mustard, cumin, bay leaf, and garlic.
Add the boiling broth and blend well, mashing any lumps of mustard against the sides of the bowl or cup.
Stir in the Worcestershire sauce, vinegar, oil and pepper sauce.
Cover and let cool.
Place the steaks in a plastic bag or shallow dish, add the marinade, turn and let marinate 2 to 3 hours at room temperature, turning 2 or 3 times.
Remove the meat from the marinade and grill 4 to 5-inches above hot coals until well browned, 6 to 8 minutes, turn and brown the other side for 6 to 8 minutes.
Brush with the marinade and serve at once.
