Monday, September 5, 2011

Sizzling skirt steak

What is better on a Friday night than a cold beer and soft steak tacos? Nothing. That is what is better.
Here is the run down...

  • 1 orange, thinly sliced with peel
  • 1/2 onion, thinly sliced
  • 4 garlic cloves, halved and smashed
  • 1.5 pounds skirt steak
  • Kosher salt and fresh ground black pepper
  • 1 cup light-colored beer (I used Corona)
  • 1/2 cup soy sauce
Easy to put together in the morning and marinate during the day in the fridge.

In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of the dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and marinate for 1 hour at room temperature or up to overnight in the refrigerator.
Prepare a barbeque or grill pan on medium-high heat or preheat a broiler. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare.
Slice against the grain and serve with warm tortillas, shredded cheddar and sliced avocado. Soft steak tacos - yum!

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