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Flank/Skirt Steak Recipe

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This recipe for Flank/Skirt Steak is from Easley-Nowicki Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons dark brown sugar 2 pounds flank or skirt steak (can use smaller pieces equal 2 lbs)
Directions:
Directions:
In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator. Remove steak from bag and pat dry with paper towels. Grill or cook meat in a pan until preferred doneness. When finished cooking, place meat in double thickness of aluminum foil, wrap, 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.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Serve with grilled peppers and onions, corn tortilla's, guacamole, sour cream, lime slices, etc...if desired.

 

 

 

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