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The next time you’re tempted to pass up a skirt steak at the grocery store because you’re not sure how to cook it, grab it and make this tasty recipe by Alton Brown. The steak bathes in a flavorful marinade for an hour, then cooks in less than 5 minutes—doesn’t get much easier than that. Alton cooks his over coals, but I use a cast iron skillet. Easy, easy, easy.
Trim excess fat and silver skin from skirt steak. Combine all ingredients except the flank steak in a blender or food processor and puree. Place trimmed skirt steak in a zip top bag, pour in the marinade. Squeeze as much air out of the bag as possible and close. Knead the bag with your hands to distribute the marinade all over the steak pieces; place in the fridge for 1 hour.
Remove steak from marinade and pat dry. Cook in a searing hot cast iron skillet for 1-2 minutes per side; remove from skillet and cover with foil; rest for 15 minutes before slicing across the grain into very thin slices.
Recipe adapted from Alton Brown.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!