May 18, 2013
Written by Joy Paoletti and Judy Vig
Wednesday, 08 June 2011 09:27
It has finally stopped raining and now we can grill in the sunshine. This skirt steak recipe was a big hit on Better Connecticut with the hosts, camera crew and the floor crew as well.
We thought we would bring some bread with us and make a sandwich on the drive home, but they ate all of it and wanted more. It’s quick, easy and packed with great flavor. Once marinated, it is ready in minutes for a great summer meal.
You can use two cuts of beef for this recipe, flank or skirt steak, both work beautifully. We have used and loved both.
The cuts of beef are relatively inexpensive, so grill two. The first steak makes a great easy weeknight meal and the second works perfectly for an open face sandwich or a fun-filled fajita.
The added flavor from the soy sauce, garlic and fresh lime is so refreshing and the finish has a little kick from the jalapeño.
Come down and see us on Saturday, June 11, for A Craft Fair at the Subalpi Club, 30 Parker Street, Ansonia, from 9 a.m.-4 p.m. Let’s get this summer going.
See more of our recipes at wfsb.com/betterct-recipes/27790420/detail.html to see the video recipe.
4 -5 tablespoons fresh lime juice
2-3 teaspoons soy sauce
2 cloves garlic, chopped
1/4 cup olive oil
1 jalapeño, ribbed, seeded and diced (I used a tiny piece)
1 1/2 pounds skirt steak
In blender, combine lime juice, soy sauce, garlic, jalapeño and olive oil; purée until smooth. Transfer to a shallow dish or large re-sealable plastic bag. Toss with steak to coat. Let stand at least 30 minutes, and no more than two hours to infuse with flavor.
Heat a large skillet or use the outdoor grill, over medium-high until very hot. Cook steak until browned, four to five minutes per side or until desired doneness. Let rest 10 minutes before slicing thinly. Serve with lime wedges, if desired.
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