I love Alton Brown’s marinade for skirt steak. I just don’t cook it directly on the coals as he does.
(Photo Craig Duff)
It’s a soy-based marinade, with garlic, scallions, cumin, brown sugar and lime juice:
Put them in the blender:
Then Whirr!
Also, here’s a tip on an easy way to manage your skirt steak, which is a super long cut and can be unwieldy.
Lay it down flat on the cutting board —
Then fold it into thirds:
Then just take your knife and make a small cut into the line at the fold:
If you can push all the way through, great. But you may have to unfold the steak and cut straight down onto the cutting board.
Repeat the process on the other side.
Now you are ready for your marinade:
1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in half
2 large cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons dark brown sugar or Mexican brown sugar
2 pounds inside skirt steak, cut into 3 equal pieces
Marinate for 1 hour. Grill over direct heat for 3 minutes a side, then let rest for 10 minutes. Slice on the bias and serve.
