Grilled Marinated Skirt Steak
This delicious skirt steak recipe features a flavorful marinade combining orange juice, sherry, brown sugar, and aromatic spices. The steak is perfectly grilled to tender perfection, creating a mouthwatering dish that is sure to impress. Perfect for a special dinner or casual weeknight meal, this recipe will quickly become a favorite in your recipe collection.
— Constant Cookbook
Ingredients
- 1 Tbs. salt
- 1 Tbs. piment d'espelette
- 1 tsp. freshly ground black pepper
- 1 lb. skirt steak, trimmed of excess fat
- 1/3 cup fresh orange juice
- 1/3 cup dry sherry
- 3 Tbs. firmly packed light brown sugar
- 2 Tbs. olive oil
- 2 garlic cloves, minced
- 1/4 tsp. crushed red pepper flakes
Instructions
- In a small bowl, stir together the salt, piment d'espelette and black pepper. Rub the mixture on both sides of the skirt steak.
- In a bowl, whisk together the orange juice, sherry, brown sugar, olive oil, garlic and red pepper flakes. Place the marinade and the steak in the bowl of a vacuum marinator and marinate for 15 minutes. Alternatively, place them in a nonreactive bowl, cover with plastic wrap, and refrigerate for at least 1 hour or up to 4 hours.
- Preheat an indoor electric grill on high heat according to the manufacturer's instructions. Remove the steak from the marinade and pat dry with paper towels. Grill the steak for 3 to 4 minutes per side for medium-rare, or until done to your liking.
- Transfer the steak to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Cut the steak against the grain into thin slices and arrange on a warmed platter. Serves 2 to 3.
- Williams-Sonoma Kitchen
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